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Classic Southern Caramel Cake

Carly
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Classic Southern Caramel Cake: A Decadent Delight

Classic Southern Caramel Cake

Indulge in the timeless allure of the South with this classic caramel cake. Layers of tender, buttery cake are generously smothered in a rich, homemade caramel frosting, creating a dessert that is as comforting as it is indulgent. This recipe is a labor of love, but the end result is undeniably worth the effort.

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups self-rising flour
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

For the Caramel Frosting:

  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup Crisco shortening
  • 1/2 cup unsalted butter
  • 1 teaspoon baking soda

Instructions

Preparing the Cake:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Combine dry and wet ingredients: In a separate bowl, whisk together the self-rising flour. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until just combined.
  4. Bake the layers: Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely in pans before frosting.

Making the Caramel Frosting:

  1. Combine ingredients: In a heavy-bottomed saucepan, combine sugar, buttermilk, Crisco, butter, and baking soda.
  2. Cook to soft ball stage: Bring the mixture to a boil over medium heat, stirring constantly. Continue cooking until the mixture reaches the soft ball stage (235°F-245°F) on a candy thermometer.
  3. Cool and beat: Remove from heat and let cool slightly. Beat vigorously with a wooden spoon until the mixture becomes smooth and creamy.

Assembling the Cake:

  1. Level cakes: Once cakes are completely cooled, level the tops of the cakes for a neat presentation.
  2. Layer and frost: Place one cake layer on a serving plate and spread with a generous layer of caramel frosting. Repeat with the second layer and then top with the final layer. Frost the top and sides of the cake with the remaining caramel frosting.

Tips for Success

  • Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for optimal cake texture.
  • Don't overmix: Overmixing the cake batter can result in a tough cake. Mix just until combined.
  • Cool completely: Allow cakes to cool completely before frosting to prevent melting the caramel.
  • Candy thermometer: Using a candy thermometer is essential for accurate caramel making.
  • Safety first: Be cautious when working with hot sugar syrup. It can cause severe burns.

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