Grandmother Crisp’s Caramel Cake

Caramel Cake for the Southern Ladies


  • 5 sticks butter
  • 3 cups sugar
  • 5 eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups whole milk
  • 1 (16 oz.) box of light brown sugar
  • 2/3 cup evaporated milk (canned)
  • 2 cups sifted confectioner’s sugar
  • 3 teaspoons pure vanilla extract


Preheat your oven to 350 degrees.

Cream 3 sticks butter, 3 cups sugar and the eggs together and beat well.

In a separate bowl, combine 3 cups regular sugar, the flour, 1/4 teaspoon salt and the baking powder. Add the dry ingredients alternately with the whole milk, and then add 1 teaspoon vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans.

Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing Instructions:

Place 2 sticks butter, brown sugar and 1/4 teaspoon salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add evaporated milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and 2 teaspoons vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

Servings: 16
Total Time: 45 minutes

Welcome to Stew Share!

The best way to share recipes with family and friends.

Sign up with Facebook