Classic Southern Caramel Cake

Classic Southern Caramel Cake is a delicious dessert that brings a taste of the South to your table. With three layers of moist cake and a rich caramel frosting, it’s a treat that everyone will love. Perfect for celebrations or just a sweet afternoon treat, this cake is sure to impress!

Why Make This Recipe
This recipe is a classic for a reason! The soft and fluffy layers of cake paired with the smooth, rich caramel frosting make it a delightful combination of flavors. It’s perfect for gatherings, birthdays, or any time you want to bring a little sweetness to your day.

How to Make Classic Southern Caramel Cake

Ingredients:
For the cake:

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

For the Southern Caramel Frosting:

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

Directions:

1. Preheat your oven to 350 degrees F. Grease three 9-inch cake pans, and if you want, line them with parchment paper to make it easier to remove the cakes later.

2. In a large mixing bowl, beat the butter until it’s light and fluffy. Gradually add the sugar and keep beating for about 5 more minutes until it’s well combined.

3. Add the eggs one at a time to the mixture. Make sure to mix well after adding each egg.

4. Now, add the flour and buttermilk alternately. Start with flour and end with flour, mixing well after each addition. Stir in the vanilla extract until everything is combined.

5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

6. When the cakes are done, carefully turn them out onto cooling racks. Let them cool completely.

7. While the cakes are cooling, make the Southern Caramel Frosting. In a 3-4 quart cast iron dutch oven, mix together the sugar, buttermilk, Crisco, butter, and baking soda.

8. Cook this mixture on medium heat while swirling the pan to keep things moving. You want to cook it until it reaches the “softball stage,” which is between 235°F and 245°F on a candy thermometer. You can also test it by dropping a little in cold water to see if it forms a soft ball.

9. Once it’s ready, remove it from the heat. Beat the frosting with a wooden spoon until it’s creamy and spreadable.

10. When your cakes are completely cooled, it’s time to frost them with your Southern Caramel Frosting!

How to Serve Classic Southern Caramel Cake
Slice the cake into generous pieces and serve it on its own or with a scoop of vanilla ice cream. This cake is a showstopper, and everyone will be coming back for seconds!

How to Store Classic Southern Caramel Cake
You can store the cake in an airtight container at room temperature for 2-3 days. If you want to keep it longer, refrigerate it, and it should last up to a week.

Tips to Make Classic Southern Caramel Cake

• Make sure your butter is soft before you start mixing for better texture.
• Pay attention to the cooking of the frosting. If it doesn’t reach the right temperature, it won’t set properly.
• Let the cakes cool fully before frosting to avoid melting the icing.

Variation
You can add chopped nuts like pecans or walnuts to the frosting for a little crunch. Additionally, adding a slight hint of sea salt to the frosting can give it a wonderful flavor contrast!

FAQs

1. Can I use regular flour instead of self-rising flour?
   Yes, but you’ll need to add baking powder and salt to give it the right rise.

2. What can I do if my frosting doesn’t set?
   If your frosting is too runny, you may need to cook it a little longer until it reaches the right temperature.

3. Is it possible to freeze this cake?
   Yes, you can freeze the layers individually. Just wrap them tightly in plastic wrap and foil before placing them in the freezer.