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. |