Classic Southern Caramel Cake 🍰✨
When it comes to Southern desserts, few can rival the rich, indulgent flavors of a Classic Southern Caramel Cake. This beloved dessert is a staple at family gatherings, holiday celebrations, and any occasion that calls for a touch of sweetness. With its three layers of moist, buttery cake and a decadent caramel frosting, each slice offers a delightful taste of tradition that will transport you to a warm Southern kitchen.
What sets this cake apart is not just its rich flavor but the art of making the perfect caramel frosting. While it may seem daunting at first, the process of swirling the mixture in a cast-iron Dutch oven while cooking it to the perfect consistency is part of the charm. The result is a creamy, luscious frosting that transforms an already delicious cake into an unforgettable dessert that has everyone asking for seconds.
Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this Classic Southern Caramel Cake is sure to impress. Serve it at your next gathering, and watch as friends and family relish each bite, savoring the homemade goodness that only a classic recipe can deliver. Let’s dive into this delightful recipe that pays homage to Southern baking traditions!
Recipe: 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 extract
For the Southern Caramel Frosting:
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco
- ½ cup butter
- 1 teaspoon baking soda
Directions:
For the Cake:
- Preheat the oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing them and optionally lining them with parchment paper.
- In a mixing bowl, beat the butter until light and fluffy. Gradually add the sugar and continue to beat for about 5 more minutes.
- Add the eggs one at a time, mixing well after each addition.
- Alternately add the self-rising flour and buttermilk, beginning and ending with the flour. Mix well after each addition.
- Stir in the vanilla extract and beat until combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Turn the cakes out of the pans onto cooling racks and allow them to cool completely.
For the Southern Caramel Frosting:
- In a 3-4 quart cast iron Dutch oven, mix together the sugar, buttermilk, Crisco, butter, and baking soda.
- Swirl the pan to keep the ingredients moving while cooking. Cook until reaching the softball stage (235º – 245º) on a candy thermometer, or use the cold water test: drop a small amount of caramel into a cup of cold water and test for the right consistency.
- Once at the desired temperature, remove from heat and beat the caramel with a wooden spoon until creamy and ready to spread.
Assembly:
- Frost the cooled cake layers with the Southern Caramel Frosting, stacking them as you go. Enjoy your delicious creation!
Prep Time:
- 30 minutes
Baking Time:
- 25-30 minutes
Total Time:
- Approximately 1 hour 15 minutes (plus cooling time)
Servings:
- 12 servings
Feel free to adjust any part of this to better fit your blog style!