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Southern Caramel Cake


Southern Caramel Cake


This traditional caramel cake is perfect if you want a layered cake and you want it fast. The sweet

caramel is light and soft underneath



0.67 cups unsalted salt


1.67 cups mixed sugar

2 cups flour

3-4 eggs

0.67 teaspoons baking powder

1 pinch of salt


1 tbsp. tablespoons vanilla extract

1 stick butter

1.33 can evaporated milk

1.33 cups pure sugar

1.33 teaspoons vanilla extract





Step 1

In a large mixing bowl, combine the butter and sugar on high until smooth, light and fluffy. Beat for

about 5-6 minutes until you get a mass. Turn the mixer to medium speed and add the eggs, one at a


time, mixing until well combined. Add vanilla extract and mix. Sift the cake flour, baking powder and

salt into a medium bowl. With the mixer on low speed, gradually add the flour mixture until combined

and finished with the flour mixture. Don’t mix too much.

Step 2

Spray baking sheets with cooking spray or grease and set aside. Pour the dough into the cake mold.

Bake in the preheated oven for 12-17 minutes or until cooked through (but DON’T CHECK TOO

MUCH – CHECK AHEAD BECAUSE THEY WILL NOT RISE). Remove the cake molds from the oven and

let them cool.

Step 3


Add the butter, condensed milk and sugar to a saucepan and cook over medium heat until it is all

combined. Let sit over medium or low heat for 1/2-2 hours (check constantly to make sure it doesn’t

burn) until the caramel thickens and turns a beautiful golden black. Pay attention to its thickness and

adjust the temperature to avoid fatigue. Place the cake in the refrigerator for about 15-20 minutes to

thicken before decorating. If you think it’s too hot and doesn’t get too fat, keep it in the fridge and oil

it! Take the caramel and beat it in the mixer to get more cream (not possible)

Step 5


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