Traditional Southern Caramel Cake Recipe
Ingredients:
– 1 cup butter (2 sticks)
– 2 cups sugar
– 4 eggs
– 3 cups self-rising flour
– 1 cup buttermilk
– 2 teaspoons vanilla extract
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Grease three 9-inch cake pans and optionally line them with parchment paper.
2. In a mixing bowl, beat the butter until light and fluffy. Add the sugar and continue beating for about 5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Alternately add the flour and buttermilk to the mixture, beginning and ending with the flour. Mix well after each addition.
5. Stir in the vanilla extract until well combined.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes or until set. Remove from the oven and allow to cool completely on wire racks.
Southern Caramel Frosting:
– 2 cups sugar
– 1 cup buttermilk
– 1/2 cup Crisco
– 1/2 cup butter
– 1 teaspoon baking soda
Instructions:
1. In a 3-4 quart cast iron Dutch oven, combine all the frosting ingredients.
2. Swirl the pan to keep the ingredients moving while cooking.
3. Cook until the mixture reaches the softball stage, between 235°F to 245°F on a candy thermometer or when tested in a cup of cold water.
4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
Cold Water Test:
– Drop a small amount of caramel into a bowl or cup of cold water.
– Allow it to cool for a few seconds, then try to retrieve the caramel and form it into a ball.
– If it forms a soft ball that holds its shape when removed from the water, the caramel is ready.
– If it’s too soft and gooey, continue boiling until it reaches the desired consistency.
Once the caramel frosting is ready, frost the cooled cake layers. Enjoy this classic Southern treat!
