Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 3/4 cup (120 ml) vegetable oil, divided 2 large eggs, beaten 1 cup (240 ml) milk 1 teaspoon vanilla extract Caramel Frosting: 1 cup (240 ml) sugar, divided 3 tablespoons butter, melted and cooled slightly 2 tablespoons cornstarch dissolved in water (or 1 tablespoon cornstarch mixed with 2 teaspoons water) Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. In another bowl or a small saucepan, heat the oil over medium heat until hot. Add the eggs and beat until light and fluffy. Stir in the milk and vanilla extract. Pour half of the batter into the prepared pan; spread evenly. Sprinkle half of the sugar over top of the batter; spread evenly. Sprinkle half of the butter over top of that; spread evenly. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Cool for 10 minutes before frosting; let cool completely before frosting.
Southern Caramel Cake
This homemade Caramel Cake recipe is the real deal. Every inch of it is made from scratch, and with lots of love (and sugar)! While the caramel frosting requires a little TLC, the final result is well worth the effort. This is a cake you’ll want to brag about! When made just right, the fluffy cake layers are beautifully separated by thick, creamy, and simply divine caramel frosting. While this may be your first time having to bring your frosting ingredients to a boil, trust the process here. You’re going to love this Southern staple!
How to Make Caramel Cake
Whisk the dry and wet ingredients for the cake in two separate bowls. Work in batches to combine the wet and dry ingredients. Bake the cake layers. In a saucepan over medium heat, bring the brown sugar, butter, milk, and salt to a boil. Remove from heat and stir in vanilla. Beat in the powdered sugar. Assemble the cake.
Warning: if you’re not alone in the kitchen, there WILL be a fight about who gets to lick the frosting bowl and spoon. I recommend making this cake when there’s no one else in the house, so you don’t have to share! While the fluffy layers of homemade cake are downright delicious, I think my favorite part of this timeless cake might just be the sticky caramel frosting. It’s sweet and oh so rich with caramel flavor! If you’re in charge of dessert this year for Thanksgiving (or even a big Halloween party), this might just be the cake for you! It serves as a beautiful centerpiece dessert that everyone always loves. This homemade Caramel Cake is a tried and true Southern dessert that always pleases a crowd! The cake layers can be baked in advance, wrapped in plastic, and stored for up to 2 days at room temperature or up to 3 months in the freezer. Let the cake layers defrost at room temperature. I do not recommend making the frosting ahead of time. If you make this recipe be sure to leave us a comment or rating. Enjoy!
