Go Back
–+ servings

Southern Caramel Cake

BakedCaramelClassicDessertsEggHolidayOvenParty FoodPotluckPrep-AheadSpecial OccasionSweetVegetarian
Time :1 hour 10 minutes
Yield :24 servings
Print
Share :

Recipe Background

Rich, buttery, sweet, sparkling with notes of butterscotch and malt. There are a lot of words to describe caramel. One slice of Southern Caramel Cake, though, and you’ll be left speechless! Southern Caramel Cake finds layer upon layer of light fluffy sandwiching a beautiful creamy caramel icing. You get the full taste of caramel in perhaps its smoothest, most satisfying form. Where this cake is, celebrations are sure to follow!
Rich, buttery, sweet, sparkling with notes of butterscotch and malt. There are a lot of words to describe caramel. One slice of Southern Caramel Cake, though, and you’ll be left speechless! Southern Caramel Cake finds layer upon layer of light fluffy sandwiching a beautiful creamy caramel icing. You get the full taste of caramel in perhaps its smoothest, most satisfying form. Where this cake is, celebrations are sure to follow!

Ingredients

For the cake:

  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour self-rising
  • 1 cup buttermilk
  • 2 teaspoons vanilla

For the icing:

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

Directions

  • Begin by preheating the oven to 350 degrees F.
  • Prepare three 9-inch cake pans by spraying them with non-stick cooking spray.
  • Cream the butter until fluffy.
  • Mix in the sugar and cream for 8 minutes.
  • One at a time, add the eggs. Cream the mixture after each.
  • Add the flour and buttermilk in 1 cup increments of the flour and 1/2 cup increments for the buttermilk, alternating between the two and beginning and ending with the flour. Mix after every addition.
  • Add in the vanilla and beat well.
  • Divide the batter among the pans and bake for about 25-30 minutes.
  • Turn the cake out of the pans onto cooling racks, allowing them to fully cool.
  • While the cakes cool, mix together the sugar, buttermilk, shortening, butter, and baking soda in a 3-4 quart cast iron dutch oven on the stovetop over medium heat.
  • Swirl the pan, consistently moving the ingredients.
  • Cook the mixture until it reaches 235-245 degrees F on a candy thermometer. It should have a beautiful caramel color that isn't too dark.
  • Remove the icing from the heat and beat with a wooden spoon until it is ready to spread and has a creamy consistency.
  • If using a mixer, once the icing has reached 235-245 degrees F, whip the icing until it holds to the whisk.
  • Ice the cakes with the caramel icing and serve!
×