Classic Southern Caramel Cake

Classic Southern caramel cake pairs tender buttermilk layers with a deeply flavored cooked caramel frosting. This old-fashioned celebration cake rewards patience with a distinctive caramel finish.

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Classic Southern Caramel Cake

A traditional three-layer buttermilk cake with a tender vanilla crumb and old-fashioned cooked caramel frosting.

Course Cake, Dessert

Cuisine American, Southern

Keyword caramel layer cake, classic caramel cake, old-fashioned caramel frosting, Southern caramel cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling and Icing Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Ingredients

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs room temperature
• 3 cups self-rising flour
• 1 cup buttermilk room temperature
• 2 teaspoons vanilla extract
• 2 cups granulated sugar for the caramel frosting
• 1 cup buttermilk for the caramel frosting
• 1/2 cup vegetable shortening for the caramel frosting
• 1/2 cup unsalted butter softened, for the caramel frosting
• 1 teaspoon baking soda for the caramel frosting

Instructions

• Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
• Beat the softened butter until light and fluffy. Add 2 cups sugar and beat for about 5 minutes more.
• Add the eggs one at a time, mixing well after each addition.
• Add the self-rising flour and 1 cup buttermilk alternately, beginning and ending with the flour. Mix just until combined, then beat in the vanilla.
• Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until the centers are set and a toothpick comes out clean.
• Cool briefly in the pans, then turn the layers onto wire racks and cool completely.
• For the caramel frosting, combine 2 cups sugar, 1 cup buttermilk, shortening, 1/2 cup butter, and baking soda in a 3- to 4-quart heavy pot.
• Cook over medium-low heat, swirling or stirring carefully to keep the mixture moving, until it reaches the soft-ball stage, 235–245°F (113–118°C).
• Remove from the heat and beat with a wooden spoon until creamy and spreadable. Work while the frosting is still warm.
• Spread the caramel frosting between the cooled cake layers and over the top and sides. Let the frosting set before slicing.

Caramel Frosting Tip

Use a candy thermometer and work carefully with the hot sugar mixture. Spread the frosting while it is warm because it firms as it cools.