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Southern Caramel Cake

Southern Caramel Cake

Southern Caramel Cake

Southern Caramel Cake is a luxurious and rich cake with a thick layer of very sweet icing. This is a cake that will be remembered for any occasion.
When I was a kid, I would constantly ask my aunt to make me this caramel cake whenever I went to my grandmother’s house.



  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 3/4 cup butter
  • 1 cup milk
  • 2 cups flour
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt


  • One box of light brown sugar
  • 7 Tbsp evaporated milk
  • 1 tsp vanilla extract
  • 1/2 cup butter

Make the cake as follows:

  1. Preheat the oven to 325F. Cake pans should be greased and floured.
  2. Cook the butter and milk in a small saucepan over low heat until the butter melts.
    Allow cooling to room temperature after stirring thoroughly.
  3. Combine the flour, baking powder, and salt in a medium mixing basin.
  4. Eggs and sugar should be whisked together on high speed until pale yellow and smooth.
  5. Just until mixed, stir the flour mixture into the egg mixture.
  6. Stir in the chilled milk mixture and the vanilla extract thoroughly.
  7. Divide the batter evenly between the two pans and bake for 25 to 30 minutes.
  8. Leave it for 10 minutes until it cools. Remove the cake from the pans to cool completely.

Prepare the frosting:

  1. Combine the butter, evaporated milk, brown sugar, and vanilla extract in a medium pot with a heavy bottom. Over medium-high heat, bring to a boil. Stir thoroughly and reduce heat to maintain a gentle boil. 7 minutes in the oven Allow 5 minutes for cooling.
  2. To thicken the icing, beat it with a wooden spoon for 2 to 3 minutes.
  3. Place the bottom layer of the cake on a plate or on a cake stand. Spread the icing on the top as quickly as possible before it hardens. Then place the second layer over it.
  4. Put icing on top and sides of the cake.
  5. Grease the decorating cream with a knife soaked in hot water, to help smooth the icing out.
  6. Serve and enjoy