The Best 7-Layer Southern Caramel Cake Recipe (2024)

This 7-layer caramel cake recipe is a true Southern classic. Layered with buttery and tender yellow cake and homemade caramel icing, the rich and decadent flavors make the perfect cake to indulge in all year round.

This traditional Southern caramel cake brings me right back to my grandmother’s kitchen! For a long time, I was stumped on the icing, until she finally revealed the method behind that thick caramel goodness.

Now I can finally say I have mastered this classic cake and am confident to claim it as one of the best caramel cake recipes out there!

Don’t let the 7 layers scare you. This cake is made up of 4 yellow cake layers, sandwiched between additional layers of caramel icing, which technically gives us a total of 7 layers.I like baking this recipe in 6-inch cake pans, but you can use whatever you have on hand!

I love that this cake is fairly simple to make and is not too sweet. It’s the perfect combination of rich and delicious flavors, making it a family favorite for a reason and perfect for any special occasion.

For all my caramel lovers out there, be sure to check out these brown butter caramel-filled cupcakes!

Why You’ll Love This 7-Layer Caramel Cake Recipe

Key Ingredients for This Southern Caramel Cake Recipe

Be sure to review the recipe card for full measurements and ingredients.

Cake Flour – I almost always use cake flour for all my cakes. It is finer than normal flour and gives a tender and fluffy texture. However, you can absolutely use all-purpose flour for this recipe.

Granulated Sugar – Sugar is needed for both the cake and the icing.

Butter – Make sure to get unsalted butter, that way you can control the amount of salt that goes in the cake.

Vegetable Oil – Any vegetable oil works as long as it is unflavored. I like to use canola oil.

Egg Yolks – The egg yolks are what gives yellow cake its name and color. It not only helps with the structure of making a layered cake, but it also adds to the tenderness of the cake.

Sour Cream – The addition of sour cream helps to give a velvet-like batter and gives extra moistness to the finished cake.

Evaporated Milk – I personally think the evaporated milk gives the best flavor to the icing, but you can use heavy cream or whole milk if needed.

Brown Sugar – Adding a little brown sugar to the caramel gives it an even deeper caramel flavor. I like to use light brown sugar.

Vanilla Extract – Get quality and pure vanilla if you can.

How to Make the Yellow Cake Layers

Step 1: Preheat the oven to 350F and prepare four 6-inch cake pans with parchment paper or butter and flour.

Step 2: In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), cream the butter, oil, and sugar, on medium speed, until light and fluffy.

Step 4: On low speed, add in eggs one at a time, until just combined then add in the vanilla.

Step 5: Add the flour mixture to the wet batter, alternating with the sour cream until the batter is velvety smooth. Be sure to start and end with the dry ingredients.

Step 7: Divide batter into four 6-inch prepared cake pans and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Don’t overbake, as it will cause the cake to dry out.

Step 8: Once the cakes are done, let them cool in the pan for about 5-10 minutes, then remove them from the pans and transfer them to a wire rack to finish cooling.

How to Make the Caramel Icing

Step 1: In a medium saucepan over medium-low heat, melt the butter – be sure not to brown or burn the butter.

Step 2: Once melted, increase the heat to medium and whisk in white sugar first until incorporated, then the brown sugar. The mixture should resemble wet sand.

Step 3: Slowly pour in the evaporated milk, whisking constantly, until sugar has completely dissolved. Let the mixture come to a boil and cook for about 10 minutes.

Step 4: Reduce the heat to low, add in the vanilla, and let it simmer for an additional 10 minutes, keeping a close eye and whisking frequently. The caramel icing will thicken and should coat the back of a spoon. If it is still runny, continue to cook.

Step 5: Remove caramel from heat and allow to cool and thicken for about 20 minutes.

Assemble the 7-Layer Caramel Cake

Step 1: Place your first cake layer on a cake stand, cake board, or serving plate. Using an offset spatula, spread on some caramel icing, making sure to reach the edges.

Step 2: Add the second layer of cake and more icing. Repeat the process until you reach the final layer of cake.

Step 3: Cover the top and sides of the cake in a thin layer of icing to trap any crumbs. Then pour the remaining icing all over the cake and smooth in a rustic finish.

Step 4: Refrigerate the caramel cake for 30 minutes to an hour to help the icing set.

Storage Instructions

This caramel cake will last at room temperature for 3-4 days. I like to keep mine covered on a cake stand.

You can also store it in the refrigerator for up to a week. When ready to eat, allow the cake to come to room temperature before serving.

You can wrap individual slices of cake with plastic wrap and freeze them for up to 2 months. Be sure to allow the cake to come to room temperature before eating.

Pro Tips for The Best 7-Layer Caramel Cake Recipe

Low and slow. Make sure to keep a close eye on the caramel as it cooks. The best way to make sure it doesn’t burn is to keep the stove heat between low and medium for most of the process.

Get the ideal icing consistency. The icing should be thick enough to coat the back of a spoon. The longer it sits, the thicker it will become. If you let it sit too long and it solidifies, you can reheat it on low heat for a few minutes or you can thin it out with a little milk if needed.

Mise en Place. Prepare and measure out your ingredients ahead of time. This not only saves time but also helps with the accuracy and overall results of the recipe.

Use room temperature ingredients. Always, always use room temperature ingredients when baking. This ensures a nice silky batter and avoids curdling. (Mise en Place will help with this!)

Check the expiration dates. To avoid flat and dense cake layers, be sure that your leavening agents (baking powder and/or baking soda) are not expired.

Frequently Asked Questions

What is caramel icing made of?

An authentic Southern caramel icing is made over the stove with butter, sugar, and milk. It is thin and has a smooth and shiny consistency.

What is caramel cake made of?

A traditional caramel cake is usually made with layers of yellow cake and covered and filled with a made from scratch caramel icing.

How many people can this cake serve?

This cake can serve between up to 16 people, depending on how you cut the cake. Check out these step-by-step instructions on cutting a cake for the maximum number of cake slices.

How do you check if your cake is done?

The best way is to stick a toothpick in the center of the cake (all the way in) and if it comes out clean or with a few moist crumbs then your cake is done. If there is any wet batter on the toothpick, you need to bake the cake(s) a little longer.

If you try this 7-Layer Caramel Cake Recipe make sure to leave a comment and rating. Also, be sure to tag me in your creations on Instagram @itsavemartin !

xoxo, ave

7-Layer Caramel Cake Recipe

Yield: 8-12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Cool Time: 30 minutes

Total Time: 1 hour 45 minutes

A buttery, tender yellow cake covered and filled with an old-fashioned southern caramel icing.

Ingredients

For the Cake

• 342g (3 cup) cake flour
• 450g (2¼ cup) sugar
• 1 cup (2 sticks) unsalted butter
• 4 eggs
• 3 egg yolks
• ¼ cup vegetable oil
• 240g (1 cup) sour cream
• 1 tsp baking powder
• ¼ tsp kosher salt
• 1 tbsp vanilla

For the Caramel Icing

• 170g (1½ sticks) unsalted butter
• 400g (2 cups) granulated sugar
• 100g (½ cup) packed brown sugar
• 1 cup evaporated milk
• 2 tsp vanilla

Instructions

For the Yellow Cake

1. Preheat the oven to 350F and prepare four 6-inch cake pans with parchment paper or butter and flour.
2. In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), cream the butter, oil, and sugar, on medium speed, until light and fluffy.
4. On low speed, add in eggs one at a time, until just combined then add in the vanilla.
5. Add the flour mixture to the wet batter, alternating with the sour cream, until the batter is smooth. Be sure to start and end with the dry ingredients.
6. Divide batter into four 6-inch (or three 8-inch) prepared cake pans and bake for 25-30 mins or until a toothpick comes out with a few moist crumbs.
7. Once the cakes are done, let them cool in the pan for about 5-10 minutes, then remove them from the pans and transfer them to a wire rack to finish cooling.

For the Caramel Icing

1. In a medium saucepan over medium-low heat, melt the butter - be sure not to brown or burn the butter.
2. Once melted, turn the heat to medium and whisk in white sugar first until incorporated, then the brown sugar. The mixture should resemble wet sand.
3. Next, pour in the evaporated milk a little at a time, whisking constantly, until sugar has completely dissolved.
4. Let it come to a boil (still on medium heat) and cook for about 10 minutes, continue whisking so that the caramel doesn't burn.
5. Reduce the heat to low, add the vanilla, and let it simmer for an additional 10 minutes, keeping a close eye and whisking frequently. The caramel icing will thicken and should coat the back of the spoon. If it is still runny, continue to cook.
6. Set aside and allow to cool and thicken for about 20 minutes.

Assemble Caramel Cake

1. Place your first cake layer on a cake stand, cake board, or serving plate. Using an offset spatula, spread on some caramel icing, making sure to reach the edges.
2. Add the second layer of cake and more icing. Repeat the process until you reach the final layer of cake.
3. Cover the top and sides of the cake in a thin layer of icing to trap any crumbs. Then pour the remaining icing all over the cake and smooth in a rustic finish.

Notes

Make sure that your cake layers are fully cooled before icing!

If the icing is too runny, allow it to cool some more, you can place in the fridge to speed up the process.

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