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.