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Classic Southern Caramel Cake





1 cup butter (2 sticks)

2 cups sugar

4 eggs

3 cups self-rising flour

1 cup buttermilk

2 teaspoons vanilla

Southern Caramel Frosting:

2 cups sugar

1 cup buttermilk

½ cup Crisco

½ cup butter

1 teaspoon baking soda


I begin by preheating the oven to 350 degrees and proceed to grease three 9-inch cake pans, optionally lining them with parchment paper.

Next, I beat the butter until it becomes light and fluffy, and after that, I add the sugar, continuing to beat for about 5 more minutes.

I include the eggs one at a time, ensuring thorough mixing after each addition.

Alternating between adding flour and buttermilk, I begin and end with flour, making sure to mix well after each addition.

Then, I incorporate the vanilla and beat the mixture well.

I distribute the batter evenly among the prepared pans and bake for 25-30 minutes or until it sets.

Once baked, I turn out the cakes onto cooling racks, allowing them to cool completely.

While the cakes are cooling, I prepare the Southern Caramel Icing.

For the Southern Caramel Frosting, I combine all ingredients in a 3-4 quart cast iron Dutch oven. I swirl the pan to keep the ingredients moving and cook to the softball stage (235º – 245º) on a candy thermometer or perform the cold water test.

After reaching the desired stage, I remove the frosting from heat and beat it with a wooden spoon until it becomes creamy and ready to spread.

Finally, I frost the cake with the Southern Caramel Frosting.

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.
  • Retrieve the caramel from the water and try to form a little ball with it.
  • If it’s too gooey and can’t be shaped into a ball, boil the caramel a bit more until it reaches the desired consistency
See also  Kentucky Butter Cake

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