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Two-layer Southern caramel cake with caramel buttercream frosting, homemade caramel filling, and caramel drip on a white marble cake stand.
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Bakery-Style Southern Caramel Cake

This Bakery-Style Southern Caramel Cake features moist browned butter cake layers, rich homemade caramel sauce, and silky caramel buttercream frosting. Made with real caramel flavor in every layer, this classic caramel cake is perfect for birthdays, holidays, family gatherings, and special occasions. If you're looking for the best homemade caramel cake recipe with a soft crumb and deep caramel flavor, this easy Southern-inspired dessert is sure to become a favorite.
Course Dessert
Cuisine American, Southern
Keyword bakery style caramel cake, browned butter caramel cake, caramel birthday cake, caramel buttercream cake, caramel cake, caramel dessert recipe, caramel frosting cake, caramel layer cake, celebration cake, classic caramel cake, easy caramel cake, from scratch caramel cake, holiday cake, homemade caramel cake, homemade layer cake, moist caramel cake, old fashioned caramel cake, rich caramel cake, southern caramel cake, southern dessert recipe
Prep Time 1 hour
Cook Time 34 minutes
Total Time 1 hour 34 minutes
Servings 12 servings
Calories 720kcal
Cost $13 for entire recipe

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Heavy-bottomed saucepan
  • Measuring cups and spoons
  • kitchen scale (optional)
  • wire cooling rack
  • Offset spatula or icing spatula
  • Cake stand or serving plate
  • Piping bag (optional, for creating the frosting border around the filling)

Ingredients

Browned Butter

  • 1 cup unsalted butter 226g

Caramel Sauce

  • 1 cup granulated sugar 200g
  • 6 tablespoons unsalted butter room temperature (85g)
  • 1/2 cup heavy cream warmed (120ml)
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla extract

Cake

  • 2 3/4 cups cake flour 310g
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 3/4 cup browned butter cooled (170g)
  • 3/4 cup granulated sugar 150g
  • 3/4 cup dark brown sugar packed (165g)
  • 2 tablespoons neutral oil
  • 4 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk room temperature (180ml)
  • 3/4 cup sour cream room temperature (180g)

Caramel Buttercream

  • 1 cup unsalted butter softened (226g)
  • 1/4 cup cooled caramel sauce 60g
  • 3 1/2 cups powdered sugar 420g
  • 2 tablespoons heavy cream
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla extract

Filling

  • 1/2 cup cooled caramel sauce 120g

Instructions

Brown the Butter

  • Place the butter in a light-colored saucepan over medium heat.
  • Cook, stirring frequently, until golden-brown milk solids form and the butter smells nutty.
  • Immediately transfer to a bowl and cool completely.
  • Measure out 3/4 cup (170g) browned butter for the cake.

Make the Caramel Sauce

  • Add the sugar to a heavy-bottomed saucepan over medium heat.
  • Allow the sugar to melt completely, swirling the pan occasionally.
  • Continue cooking until it reaches a medium amber color.
  • Remove from the heat and whisk in the butter until smooth.
  • Slowly whisk in the warmed heavy cream.
  • Stir in the salt and vanilla extract.
  • Cool completely before using.

Make the Cake

  • Preheat the oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.
  • Whisk together the cake flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat the browned butter, granulated sugar, dark brown sugar, and oil for 3 to 4 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the egg yolk and vanilla extract.
  • In a separate bowl, whisk together the milk and sour cream.
  • Add the dry ingredients and milk mixture alternately, beginning and ending with the dry ingredients.
  • Mix just until combined.
  • Divide the batter evenly between the prepared pans.
  • Bake for 30 to 34 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Buttercream

  • Beat the butter until light and fluffy, about 3 minutes.
  • Beat in the cooled caramel sauce.
  • Gradually add the powdered sugar.
  • Add the heavy cream, salt, and vanilla extract.
  • Beat for 2 to 3 minutes until smooth and fluffy.

Assemble the Cake

  • Place one cake layer on a serving plate.
  • Pipe a buttercream border around the edge.
  • Spread the caramel filling inside the border.
  • Top with the second cake layer.
  • Frost the top and sides with the remaining buttercream.
  • Chill for 20 minutes before slicing.

Notes

Brown the Butter Carefully

Browning the butter is one of the best ways to enhance the flavor of this caramel cake. The nutty, toffee-like notes created during the browning process add depth and richness that perfectly complement the homemade caramel sauce. Watch closely near the end, as browned butter can quickly turn from golden and fragrant to burnt.

Use Room-Temperature Ingredients

For the softest, most tender cake layers, make sure your eggs, milk, sour cream, and butter are at room temperature before starting. Room-temperature ingredients blend together more easily and help create a smooth batter that bakes evenly.

Don't Overcook the Caramel

When making the caramel sauce, keep a close eye on the sugar as it cooks. Once it reaches a medium amber color, remove it from the heat. Properly cooked caramel delivers a rich, buttery flavor, while overcooked caramel can become bitter.

Cool the Caramel Before Frosting

Allow the caramel sauce to cool completely before adding it to the buttercream. Warm caramel can soften the butter too much, creating frosting that is difficult to spread and less stable for layering and decorating.

Cake Flour Makes a Difference

Cake flour is recommended for the lightest, most bakery-style texture. Its lower protein content produces a finer crumb and a softer bite than all-purpose flour, helping create beautifully tender cake layers.

Add Extra Caramel Flavor

For an even richer caramel cake, drizzle extra caramel sauce over individual slices just before serving. A light sprinkle of flaky sea salt can also enhance the caramel flavor and balance the sweetness.

Make It Ahead

This Southern caramel cake tastes even better the next day. Allowing the cake to rest overnight gives the caramel flavors time to develop and results in an even more moist and flavorful dessert.

Storage Tips

Store the cake covered in the refrigerator for up to 5 days. For the best texture and flavor, let it sit at room temperature for about 30 minutes before serving. This allows the buttercream to soften and the caramel flavors to fully shine.