Old Fashioned Caramel Cake Recipe

This Caramel Cake is a southern favorite. It’s made with moist vanilla cake and topped with a rich, homemade caramel frosting.

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Soft, sweet, and full of that deep caramel flavor we all love, this Caramel Cake is legendary!

This Southern Caramel cake recipe brings back memories of Sunday dinners and family get-togethers. It has that classic southern charm that just makes me smile.

The cake layers are light and tender, and the caramel frosting is thick and smooth. When it sets on top of the cake, it forms the perfect sweet topping. 

We start by mixing the cake batter using simple ingredients like all-purpose flour, brown sugar, buttermilk, and vanilla extract.

You can use a large bowl and a hand mixer, or the bowl of a stand mixer with the paddle attachment. Either way, it comes together in no time.

The frosting is made in a medium saucepan over medium heat, using both light and dark brown sugar, salted butter, heavy cream, and powdered sugar. It’s poured right over the cooled cake and left to set until thick and shiny.

This Caramel Cake is the kind of dessert that makes people ask for seconds. So let’s get into it and learn why this is one of the best old-fashioned caramel cake recipes out there!

1. Perfect texture – The combination of oil, butter, and buttermilk makes this cake soft and moist without being too dense.
2. Deep caramel flavor – Using both light and dark brown sugar in the frosting gives it that rich, classic caramel taste.
3. Easy homemade caramel icing – No candy thermometer needed! This decadent caramel frosting is made right on the stove top in minutes.

• All-purpose flour
• Baking soda
• Salted butter
• Vegetable oil
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk
• Dark brown sugar
• Evaporated milk
• Heavy cream
• Powdered sugar

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CARAMEL CAKE:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO USE BUTTERMILK?
• WHAT IS DARK BROWN SUGAR?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Old Fashioned Caramel Cake Recipe

1. Preheat the oven 350°F. Lightly spray a 9×13 baking dish with baking spray and set aside.
2. In a medium-sized bowl, stir together the flour and baking soda.
3. Mix the butter and oil in the body of a stand mixer with the paddle attachment until combined. You can also do this in a large bowl with an electric hand mixer.
4. Add the granulated sugar and brown sugar and beat them together on medium speed for 3 minutes.
5. Next, mix in the egg and vanilla.
6. Add half of the dry ingredients and stir until combined.
7. Next, add half of the buttermilk and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
8. Add the batter to the prepared baking dish and smooth out the top.
9. Bake for 28-32 minutes until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely.

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1. Once the cake is cool, make the frosting. Place the light brown sugar, dark brown sugar, and butter into a medium-sized saucepot.
2. Place the pot over medium heat and whisk constantly until the butter and the sugars are melted. 
3. Pour in the evaporated milk, then the heavy cream, whisk to combine.
4. Bring to a simmer and simmer for 4 minutes; it will start to thicken. Immediately pour into a heatproof bowl.
5. Add the powdered sugar a little at a time using an electric hand mixer until fully mixed in.
6. Stir in the vanilla.
7. Pour the frosting on top of the cake, and spread it out evenly.
8. Allow to sit at room temperature for about 4 hours until the frosting is set.
9. Slice and serve immediately.

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DO I HAVE TO USE BUTTERMILK?

Buttermilk helps make the cake extra soft and adds a slight tang that balances the sweetness.

If you don’t have it, you can use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.

Let it sit for 5 minutes before using. It’s one of those little baking tricks that every cake maker needs to learn!

WHAT IS DARK BROWN SUGAR?

Dark brown sugar is regular sugar with more molasses in it than light brown sugar.

That’s what gives the frosting its deep caramel flavor.

If you only have light brown sugar, you can add a little bit of molasses to it as a substitute.

Or, hey, stick with the light brown stuff. Cuz, why not?

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ANY ADDITIONS?

You know I’ve got some ideas for ya!

Check it out:

• A sprinkle of sea salt on top of the cake
• Chopped toasted pecans for crunch
• A drizzle of homemade caramel sauce
• A scoop of vanilla ice cream on the side
• A pinch of cinnamon or nutmeg in the cake batter
• White chocolate chips stirred into the batter
• A spoonful of sour cream for extra moisture

ANY SUBSTITUTIONS?

If you need to swap a few things out, feel free to do so.

I know it’s necessary sometimes.

• Use cake flour instead of all-purpose flour for a lighter texture
• Unsalted butter with a pinch of salt in place of salted butter
• Almond milk or whole milk with lemon juice instead of buttermilk
• Coconut oil instead of vegetable oil
• Light brown sugar only (with extra molasses) for dark brown sugar
• Evaporated milk can be swapped for half-and-half if needed

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ROOM TEMPERATURE: Once the frosting has set, cover the cake with plastic wrap or place it in an airtight container.

It will stay fresh at room temperature for 2 days.

REFRIGERATOR: Store leftover cake in the fridge, covered tightly with plastic wrap or foil.

It’ll keep for up to 5 days.

Let it come to room temperature before serving for the best taste.

FREEZER: To freeze, wrap individual slices or the whole cake (without frosting) in plastic wrap and foil.

Freeze for up to 2 months.

Thaw in the fridge overnight and frost the next day.

This can also be frozen with the frosting on top.

Caramel Cake is one of those recipes that’s stood the test of time—for good reason.

It’s soft, sweet, and rich in flavor, with a thick caramel frosting that melts in your mouth.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!