Layered Caramel Cake Will Make You Weak!

I have never baked a caramel cake before I found this recipe because I was warned by my friends that if I’m not careful, I will just be disappointed. But this recipe seems a little easier to follow so I was able to make it. It’s not as perfect as I wanted it to be, but my friends devoured the whole thing so I guess that’s a good sign! It’s really a bit tricky to make, most especially the caramel icing.

But all you have to do is to carefully and meticulously follow the steps and you will have one caramel cake that everyone will appreciate and get addicted to.



1 cup Land O Lakes butter (2 sticks)

2 cups Domino sugar

4 Eggland’s eggs

3 cups Gold Medal flour, self-rising

1 cup Borden buttermilk

2 teaspoons McCormick vanilla

Southern Caramel Icing Recipe, double the recipe

For Southern Caramel Icing:

2 cups Domino sugar

1 cup Borden buttermilk

½ cup Crisco

½ cup Land O Lakes butter

1 teaspoon Clabber Girl baking soda


For Southern Caramel Icing:

Mix all ingredients in a 3-4 quart cast iron dutch oven.

Swirl pan to keep ingredients moving in the pan.

Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.

Remove from heat and beat with a wooden spoon until creamy and ready to spread.

For the Cake:

Preheat oven to 350 degrees.

Prepare 3 9-inch cake pans.

Cream butter until fluffy and then add sugar and cream for about 8 more minutes.

Add eggs, 1 at a time, and cream after each.

Add flour and buttermilk, alternately, beginning and ending with flour.

Add vanilla and beat well.

Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely.

Prepare Southern Caramel Icing as cakes are cooling than ice cake.




Quick Tip: Once your icing has reached the soft ball stage, pour it into your mixer bowl and whip away until it reaches a point where it holds when you stop the mixer.

Thank you to Baking Outside The Box for this wonderful photo.