Classic Southern Caramel Cake

Classic Southern Caramel Cake

A caramel cake made from scratch is worth the extra effort! The frosting is almost candy-like on top of rich buttermilk cake. You’ll be glad this cake has three layers!

Prep time: 20 mins                            Cook time: 60 mins                                Servings: 10





Classic Southern Caramel Cake

Prep time: 20 mins                            Cook time: 60 mins                                Servings: 10




Ingredients

Directions

Cake

Cake

1 cup butter, softened

Preheat oven to 350°F.

2 cups sugar

Grease three 9 inch cake pans and add optional parchment paper.

4 eggs

Beat butter until light and fluffy.

3 cups self-rising flour

Add sugar and beat for 5 more minutes.

1 cup buttermilk

Add eggs, 1 at a time, and mix well after each.

2 teaspoons vanilla

Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition.

Southern Caramel Frosting:

Add vanilla and beat well.

2 cups sugar

Divide among pans and bake 25 to 30 minutes until set.

1 cup buttermilk

Turn out of pans onto cooling racks and allow to cool completely.

½ cup Crisco

Frosting: 

½ cup butter, softened

Mix all ingredients in a 3 to 4 quart cast iron dutch oven.

1 teaspoon baking soda

Swirl pan to keep ingredients moving in the pan.

Cook to softball stage, 235º – 245º on a candy thermometer, or when a drop forms a soft ball in a cup of cold water.

Remove from heat and beat with a wooden spoon until creamy and ready to spread.