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Classic Southern Caramel Cake Recipe

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This recipe for Classic Southern Caramel Cake is from The Brady-Daniels Family Cookbook Project, 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:  
1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
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
2 tsp. vanilla flavoring
Directions:
Directions:
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting

Mix all frosting ingredients (except vanilla) and cook covered on the stove top over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes). If not as thick as desired, add confectioners sugar in small batches until desired thickness. Frost immediately.

 

 

 

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