Real Deal Caramel Cake: Southern Perfection Made Simple

Looking for the Real Deal Caramel Cake?
You’re in the right place.

This isn’t your average caramel cake. It’s buttery, rich, and layered with thick, scratch-made caramel icing that sticks to your fork and melts in your mouth.

In this guide, you’ll find a clear, easy-to-follow version of this Southern classic — crafted to give you perfect results every single time.

Ready to make the real deal?

Why This Real Deal Caramel Cake is Worth It

• Thick, golden caramel made from scratch
• Soft, tender cake layers that don’t dry out
• Straightforward instructions for every skill level
• Tried, tested, and adjusted for home bakers

Ingredients for Real Deal Caramel Cake

For the Cake

• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 2 large eggs (room temperature)
• 2 large egg yolks (room temperature)
• 1 tbsp pure vanilla extract
• 2¾ cups cake flour (sifted)
• 1½ tsp baking powder
• 1 tsp kosher salt
• ½ tsp baking soda
• 1¼ cups sour cream (room temperature)
• ⅓ cup heavy whipping cream (room temperature)

For the Caramel Icing

• ¾ cup salted butter (1½ sticks)
• 24 oz evaporated milk (two 12 oz cans)
• 2 cups granulated sugar
• 2 tsp pure vanilla extract

Equipment You’ll Need

• 3 (8-inch) round cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Saucepan
• Offset spatula
• Cooling racks
• Whisk and spatula

Step-by-Step Instructions

Step 1: Prepare the Cake Layers

1. Preheat oven to 325°F.
2. Grease and flour three 8-inch cake pans or spray with baking spray.
3. In a stand mixer, beat butter and oil on high for 2 minutes.
4. Slowly add sugar, and beat for another 4–5 minutes until pale and fluffy.
5. Add eggs one at a time, mixing well after each. Scrape down the sides.
6. Stir in vanilla extract.
7. In a separate bowl, sift together cake flour, baking powder, salt, and baking soda.
8. Turn mixer to low and add dry ingredients in two parts, mixing just until combined.
9. Mix in sour cream and heavy cream. Do not overmix.

Baking Tip:
Start checking cakes at the 16-minute mark. Most ovens vary.

10. Divide batter evenly between pans.
11. Bake for 17–24 minutes, or until a toothpick comes out with just a few moist crumbs.
12. Let cakes cool in pans for 10–15 minutes. Then transfer to cooling racks.

Step 2: Make the Caramel Icing

This is where the magic happens.

1. In a medium saucepan, add butter, evaporated milk, and sugar.
2. Cook over medium-low heat, stirring constantly.
3. Continue stirring for 1½ to 2 hours, until the caramel turns a deep golden brown.
4. Watch carefully. If needed, raise the heat just a little — but never stop stirring.
5. You’ll know it’s done when it coats the back of a spoon and smells rich and buttery.
6. Remove from heat and stir in vanilla extract.
7. Cool for 15–20 minutes until the caramel thickens.

Need it thicker?
Pop it in the fridge for a few minutes.

Want it fluffier?
Whip it in your mixer for a frosting-style texture.

Step 3: Assemble the Cake

1. Make sure your cake layers are completely cool.
2. Place a dollop of icing in the center of your cake stand to keep the first layer in place.
3. Add the first cake layer, then spread about ¼ of the caramel evenly across the top.
4. Let it set for 5 minutes.
5. Add the second layer and repeat with another ¼ of icing. Let it rest again.
6. Add the third and final layer. Use the remaining caramel to cover the top and sides.

Let the cake set for at least 30 minutes before slicing.

Storage Tips

• Room Temp: Up to 3 days in a cake container.
• Fridge: Loosely wrap in plastic or keep in a cake carrier — good for 4 days.
• Freezer: Wrap in plastic wrap + foil. Freeze for up to 2 months.

Serving Tip:
Let cake come to room temp before serving to restore that silky caramel texture.

Common Questions About Real Deal Caramel Cake

Can I make the caramel icing ahead of time?

Yes, you can. Store it in the fridge and gently reheat before spreading. Stir it well to bring back the smooth texture.

My caramel is too thin. What should I do?

Let it cook longer or chill it in the fridge. It should coat the back of a spoon and set firmly on the cake.

Can I use a hand mixer instead of a stand mixer?

Absolutely. Just make sure to beat long enough to get that fluffy, light batter.

What makes this the “real deal”?

• Homemade caramel, not from a jar
• Real butter, no shortcuts
• Southern-style layer cake with authentic texture and taste
• Balanced sweetness and depth from slow-cooked caramel

Nutrition Breakdown (Per Slice – 1 of 12)

• Calories: 862
• Carbs: 104g
• Protein: 12g
• Fat: 44g
• Saturated Fat: 27g
• Sugar: 81g
• Sodium: 316mg

This Real Deal Caramel Cake isn’t just a dessert.
It’s a celebration.

It brings you the warm, homemade flavor of the South in every bite — and it’s easier than you think.

So why not treat yourself or your loved ones?

Make the real thing.
Make it today.