Ingredients
For the Cake
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk, room temperature
2 tsp vanilla extract
For the Old-Fashioned Caramel Icing
(This is the classic stovetop caramel—not a buttercream.)
1 cup unsalted butter (2 sticks)
2 cups packed light brown sugar
1 cup evaporated milk (not sweetened condensed)
1 tsp vanilla extract
2–3 cups powdered sugar, sifted (add as needed for spreading consistency)
Instructions
Make the Cake
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
4. Beat in eggs one at a time until well combined.
5. Add the dry ingredients in three additions, alternating with milk. Mix just until smooth.
6. Stir in vanilla.
7. Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean.
8. Cool completely before icing.
Make the Caramel Icing
1. In a heavy pot, melt butter over medium heat.
2. Add brown sugar and cook 2 minutes, stirring.
3. Slowly add evaporated milk and bring to a gentle boil.
4. Reduce heat and simmer 5–7 minutes, stirring constantly.
5. Remove from heat; stir in vanilla.
6. Whisk in powdered sugar 1 cup at a time until the icing is thick but pourable/spreadable.
Classic Southern caramel icing sets quickly—work fast.
Assemble
1. Place first cake layer on your stand.
2. Pour/spread warm caramel icing over the top.
3. Add the second layer and repeat.
4. Pour remaining icing over the whole cake, smoothing quickly before it sets.
Tips for Authentic Southern Flavor
If icing gets too thick, whisk in a spoonful of warm evaporated milk.
For a deeper caramel, simmer an extra few minutes.
Many Southern cooks ice this cake while it’s still warm for a glossy finish.
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