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Southern Caramel Cake




1 cup of butter.

2 cups of sugar.

4 eggs.

3 cups of self-rising flour.

1 cup of buttermilk.

2 tsps of vanilla.

Southern caramel icing recipe (double the recipe).


In a mixing bowl, cream the butter and stir in the sugar and beat for about 8 minutes.

Blend in the eggs one at a time then add flour alternately with buttermilk.

Pour in the vanilla and beat until well combined.

Prepare 3 9 inch cake pans and pour the batter evenly in the pans.

In a preheated oven to 350° bake for 25 to 30 minutes.

Transfer the cakes to cooling racks.

Make the southern caramel icing according to package instructions then ice the cakes once they’re cooled.


See also  Peanut Butter Blossom Bars

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