This Classic Southern Caramel Cake is a celebration of rich, buttery goodness. With layers of moist, tender cake and a luscious caramel frosting, this dessert is a true delight for anyone with a sweet tooth. The caramel frosting is the star of this show, bringing a deep, indulgent flavor that perfectly complements the lightness of the cake. Whether for a special occasion or just to satisfy a craving, this recipe is a timeless favorite that’s sure to please.
Why You’ll Love This Recipe
This recipe offers a delightful combination of moist, flavorful cake and a decadent, creamy caramel frosting. The rich, buttery taste and smooth texture make it a standout dessert for any occasion. The process of making the caramel frosting is an art in itself, and the result is a truly indulgent treat that’s perfect for satisfying your sweet cravings.
Introduction
Classic Southern Caramel Cake is a beloved dessert that has been passed down through generations in Southern families. It’s a labor of love, requiring attention to detail and patience, but the end result is well worth the effort. The cake itself is light and tender, providing the perfect base for the rich, velvety caramel frosting. This recipe captures the essence of traditional Southern baking, showcasing the warmth and comfort of homemade treats.
Ingredients
– 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 – ½ cup Crisco – ½ cup butter – 1 teaspoon baking soda
Preparation
Step 1: Preheat the oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper.
Step 2: In a large bowl, beat the butter until light and fluffy. Add the sugar and beat for about 5 more minutes.
Step 3: Add the eggs, one at a time, mixing well after each addition.
Step 4: Add the flour and buttermilk alternately, beginning and ending with the flour. Mix well after each addition.
Step 5: Add the vanilla and beat the mixture well. Divide the batter among the prepared pans and bake for 25-30 minutes, or until set.
Step 6: Turn the cakes out of the pans onto cooling racks and allow them to cool completely.
For the Southern Caramel Frosting:
Step 1: In a 3-4 quart cast iron dutch oven, mix all the frosting ingredients.
Step 2: Swirl the pan to keep the ingredients moving. Cook the mixture to softball stage (235º – 245º on a candy thermometer) or perform the cold water test.
Step 3: Remove the mixture from heat and beat it with a wooden spoon until creamy and ready to spread.
Cooking Note
The key to success with the caramel frosting is achieving the right texture. Whether using a candy thermometer or the cold water test, it’s important to reach the desired consistency for the frosting to set properly.
Serving Suggestions
This Classic Southern Caramel Cake is a showstopper on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of freshly brewed coffee or your favorite tea for a delightful dessert experience.
Tips
– When making the caramel frosting, be patient and attentive to achieve the perfect texture and flavor. – Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Calories: 380 per serving Protein: 4g Sodium: 280mg
Conclusion
Classic Southern Caramel Cake is a timeless dessert that embodies the warmth and hospitality of Southern baking traditions. The tender cake and luscious caramel frosting come together to create a truly indulgent treat that’s perfect for any special occasion or as a delightful sweet escape.
FAQs
1. Can I use regular flour instead of self-rising flour for the cake? It’s best to use self-rising flour to achieve the desired texture and rise in the cake layers.
2. How do I know when the caramel frosting is ready to spread? The frosting should reach a creamy, spreadable consistency after beating. If using a thermometer, aim for the softball stage (235º – 245º).
3. Can I make the cake layers in advance and freeze them? Yes, you can bake the cake layers ahead of time and freeze them for later use. Just be sure to wrap them tightly to prevent freezer burn.
4. What can I use if I don’t have a cast iron dutch oven for the caramel frosting? A heavy-bottomed saucepan can be used as an alternative to a cast iron dutch oven for making the caramel frosting.
5. How should I store the cake after frosting it? Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage. Allow it to come to room temperature before serving for the best taste and texture.
