Step into the heart of Southern hospitality with this irresistible Caramel Delight Cake—a tender, golden cake layered and frosted with a rich, buttery caramel that melts in your mouth. This classic dessert is a labor of love, perfect for celebrations, family gatherings, or any occasion that calls for a taste of down-home sweetness. The image you shared hints at those glorious caramel swirls between fluffy cake layers, and I’m here to guide you through creating your own version. With its moist crumb and sticky caramel goodness, this cake is sure to become a beloved tradition in your kitchen—let’s bake some Southern magic!

Ingredients (Serves 12-16)
For the Cake:

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups self-rising flour (sifted for a light texture)
1 cup whole milk, at room temperature
1 tbsp vanilla extract (for a warm, aromatic note)
½ tsp salt (optional, to balance sweetness if using unsalted butter)

For the Caramel Filling and Frosting:

1 cup (2 sticks) unsalted butter
2 cups packed brown sugar (light or dark for depth)
1 cup heavy cream
4 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of sea salt (optional, for a salted caramel twist)

How to Make This Southern Gem

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line with parchment paper for easy release). In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the self-rising flour and salt (if using). Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with flour (about three additions of flour and two of milk). Stir in the vanilla extract until just combined—don’t overmix! Divide the batter evenly among the prepared pans.
Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. This step ensures the layers stay moist and easy to handle.
Craft the Caramel Magic: For the caramel filling and frosting, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and cook, stirring constantly, for 2-3 minutes until the sugar dissolves and the mixture begins to bubble. Slowly pour in the heavy cream, whisking to combine, and bring to a gentle boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool for 10 minutes. Gradually whisk in the powdered sugar, vanilla extract, and a pinch of sea salt (if using) until smooth and spreadable. If it’s too thick, add a tablespoon of cream; if too thin, add more powdered sugar. Let it cool further to a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting (about ¾ cup) over the top, letting it drizzle slightly over the edges for that rustic charm. Add the second layer and repeat, then top with the third layer. Spread the remaining caramel frosting over the top and sides, using an offset spatula to create smooth or swirly patterns. If the caramel firms up too much, gently reheat it over low heat to soften.
Chill and Serve: Allow the cake to set at room temperature for 30 minutes, then refrigerate for 1-2 hours to let the caramel firm up and the flavors meld. Slice and serve at room temperature for the best texture and taste. Watch those caramel layers ooze with every bite!

Why This Cake is a Southern Treasure
This Caramel Delight Cake embodies the soul of Southern baking—rich, moist cake paired with a luscious caramel that’s both sweet and slightly salty. The self-rising flour keeps the layers light and fluffy, while the homemade caramel frosting adds a sticky, buttery depth that’s pure comfort. It’s a showstopper for birthdays, holidays, or any time you want to impress with minimal fuss once mastered. The golden hues and gooey layers make it as beautiful as it is delicious!

Serving Suggestions

Classic Southern Style: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Coffee Break: Serve with a strong cup of black coffee or sweet tea to balance the richness.
Party Platter: Decorate with pecan halves or edible flowers for a festive touch at gatherings.
Seasonal Twist: Add a sprinkle of cinnamon or nutmeg to the caramel for a fall-inspired version.

Tips for Baking Success

Cake Layers: If you only have two pans, bake in batches or use a 9×13-inch pan and cut into layers after cooling.
Caramel Consistency: Use a candy thermometer if you have one—aim for 220-230°F (104-110°C) for the perfect soft caramel.
Storage: Keep refrigerated for up to 5 days in an airtight container; bring to room temperature before serving.
Make Ahead: Bake the cake layers a day ahead and store wrapped in plastic wrap; frost the day of serving.
Gluten-Free Option: Substitute with a gluten-free self-rising flour blend, adjusting as needed.

A Personal Touch
I first tasted a caramel cake like this at a family reunion in Georgia, where my aunt swore by her secret caramel recipe. The sticky layers and tender cake left me smitten, and I’ve been perfecting my version ever since. I love adding a hint of sea salt to the caramel for a modern twist, and it’s become my go-to for special occasions. This cake brings back memories of lazy Southern summers—hope it does the same for you!

Make It Your Own

Nutty Addition: Fold chopped pecans or walnuts into the batter or sprinkle on top of the caramel.
Flavor Boost: Add a tablespoon of bourbon or rum to the caramel for a grown-up kick.
Fruity Layer: Spread a thin layer of peach preserves between the cake layers for a Southern twist.
Chocolate Drizzle: Melt dark chocolate and drizzle over the top for a chocolate-caramel combo.