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.
Classic Southern Caramel Cake
A traditional three-layer buttermilk cake with a tender vanilla crumb and old-fashioned cooked caramel frosting.
Ingredients
Method
- 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.
