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Southern Caramel Cake Recipe

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This recipe for Southern Caramel Cake is from Tara and Ashton's Go-To Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) of unsalted butter, softened at room temperature
2 c. granulated sugar
4 eggs
1 c. milk
1 tsp. vanilla
Southern Caramel Cake Icing (recipe included in cook book)
Directions:
Directions:
Have all ingredients at room temperature and preheat oven to 350º F. Spray the bottoms of three 9-inch cake pans with cooking spray. Cut rounds of parchment paper to place into the bottoms of each pan and grease or flour the pan and paper, or spray with Baker's Joy; set aside. In a large bowl, sift together the cake flour, baking powder and salt; set aside.

With a mixer, cream the butter first on medium speed, then add the sugar a little at a time, beating well for about 6 minutes total. Reduce the speed to low and add the eggs, one at a time, mixing each in before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.

Equally divide the batter among the three pans and level the batter. Bake for about 25 to 30 minutes, or until a toothpick comes back clean, shifting the pans around halfway through. Don't overcook it or it will be dry, so check at about 20 minutes. Cool in the pan for about 10 minutes, turn out onto a rack to cool completely.
Personal Notes:
Personal Notes:
To substitute for Cake Flour: For every 1 cup of cake flour, use 1 cup of all-purpose flour MINUS 2 tablespoons. Replace the 2 tablespoons of flour with cornstarch and whisk together well.

 

 

 

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