Southern Caramel Cake recipe you’ll love

---

INGREDIENTS

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups cake flour (sifted)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract

For the Caramel Icing:

• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• ¾ cup evaporated milk
• Pinch of salt
• 1 tsp vanilla extract
• 2 to 3 cups powdered sugar (sifted)

---

INSTRUCTIONS

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together cake flour, baking powder, and salt.
5. Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
6. Stir in vanilla extract.
7. Divide the batter evenly among the prepared pans.
8. Bake for 22–28 minutes, or until a toothpick comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Caramel Icing:

1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar and cook for 2 minutes.
3. Add evaporated milk and bring to a gentle boil. Cook for 3–5 minutes, stirring constantly.
4. Remove from heat and stir in vanilla extract and a pinch of salt.
5. Let cool slightly, then beat in powdered sugar, a little at a time, until icing reaches spreading consistency.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread with caramel icing.
2. Add second layer and repeat.
3. Top with third layer and ice the top and sides of the cake generously.
4. Let sit to allow icing to set and drip slightly for a rustic, luscious look.

---

Enjoy this rich, buttery Southern classic with a tall glass of milk or coffee! ☕💛

Would you like a printable version or Pinterest-style layout?