A Traditional Southern Delight
Indulge in the rich, buttery goodness of a Classic Southern Caramel Cake. This cake is known for its soft, tender layers and irresistible caramel frosting. A true Southern classic, it’s perfect for family gatherings, holidays, or just treating yourself to something sweet.
Why You’ll Love This Cake
- Rich and Buttery Texture: Soft, moist cake layers made with real butter and buttermilk.
- Sweet Caramel Goodness: Homemade caramel frosting that’s creamy and decadent.
- Perfect for Any Occasion: Whether for a celebration or a cozy dessert, this cake never disappoints.
Ingredients
Cake:
- 1 cup butter (2 sticks), softened
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Southern Caramel Frosting:
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco
- ½ cup butter
- 1 teaspoon baking soda
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and optionally line them with parchment paper for easy removal.
In a large mixing bowl, beat the butter until light and fluffy. Add the sugar and continue beating for about 5 minutes until well combined.
Add the eggs one at a time, mixing well after each addition.
Alternate adding the self-rising flour and buttermilk, beginning and ending with the flour. Mix well after each addition to create a smooth batter. Finally, add the vanilla extract and beat until fully combined.
2. Bake the Cake
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
3. Prepare the Southern Caramel Frosting
While the cakes are cooling, prepare the caramel frosting.
In a 3-4 quart cast iron Dutch oven, combine all frosting ingredients (sugar, buttermilk, Crisco, butter, and baking soda). Swirl the pan occasionally to keep the ingredients moving.
Cook until the mixture reaches the softball stage (235º – 245ºF) on a candy thermometer. If you don’t have a thermometer, use the cold water test:
- Drop a small amount of caramel into a cup of cold water.
- If it forms a soft, pliable ball that holds its shape, it’s ready.
- If it dissolves or forms threads, continue cooking.
Once ready, remove from heat and beat with a wooden spoon until thick and creamy.
4. Assemble and Frost the Cake
Place one cake layer on a serving plate and spread a generous amount of caramel frosting over it. Repeat with the remaining layers, then frost the entire cake.
Let the cake sit for a few minutes to allow the frosting to set before slicing and serving.
Tips for the Best Southern Caramel Cake
- Use room temperature ingredients for a smoother batter.
- Don’t overbake to keep the cake moist and tender.
- Be patient with the caramel frosting—stir continuously and watch the temperature carefully.
Final Thoughts
This Classic Southern Caramel Cake is a rich, indulgent treat that embodies the warmth and sweetness of Southern baking. Whether for a holiday table or a weekend indulgence, this cake is sure to impress. Enjoy every bite!