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–+ servings

Southern Caramel Cake

Discover the joy of a Classic Southern Caramel Cake, a rich and buttery delight with a silky caramel frosting. Perfect for any occasion, this easy recipe brings a taste of home to your table.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 people
Calories: 400kcal
Cost: $15

Equipment

  • Three 9-inch (23 cm) cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Candy thermometer
  • Cast iron saucepan
  • Wooden spoon
  • Wire rack

Ingredients

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups wheat flour with yeast incorporated
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 2 cups sugar for frosting
  • 1 cup buttermilk for frosting
  • 1/2 cup vegetable shortening (Crisco)
  • 1/2 cup butter for frosting
  • 1 tsp baking soda

Instructions

  • Preheat your oven to 350°F (180°C). Grease three 9-inch (23 cm) pans and line the bottoms with parchment paper.
  • In a large mixing bowl, beat the butter until it’s light and fluffy. Add the sugar and continue beating for about 5 minutes.
  • Add the eggs one by one, mixing well after each addition.
  • Alternate adding the flour and buttermilk, starting and ending with the flour. Add the vanilla extract and mix until well combined.
  • Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  • Let the cakes cool on a wire rack before unmolding.
  • In a cast iron saucepan, mix all frosting ingredients and cook over medium-high heat, stirring constantly. Cook until the mixture reaches the softball stage (235°F - 245°F) using a candy thermometer.
  • Spread the frosting between the cake layers, and cover the top and sides of the cake.

Notes

Ensure all ingredients are at room temperature for best results. For a lighter cake, use self-rising flour instead of regular flour. If you're in a hurry, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Store the cake in an airtight container for up to 3 days or freeze it for up to 3 months for future enjoyment. Remember to add any decorative elements just before serving to preserve their texture.

Nutrition

Calories: 400kcal | Carbohydrates: 60g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 140mg | Sugar: 45g | Vitamin A: 15IU | Calcium: 4mg | Iron: 6mg
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