Southern Caramel Cake

BakedCaramelClassicDessertsEggHolidayOvenParty FoodPotluckPrep-AheadSpecial OccasionSweetVegetarian
Time :1 hour 10 minutes
Yield :24 servings
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Light and fluffy vanilla sponge cake with peach-flavored frosting, served on a white ceramic plate with a vintage fork, on a dark background with a floral embroidered napkin.

The Scoop

This cake does not believe in holding back on the caramel!
Three tender, buttery layers get stacked with a rich, creamy caramel icing that sets into the dreamiest finish.
It’s sweet, nostalgic, and gloriously old-school, the kind of centerpiece that makes everyone suddenly “just want a small slice” three times.
Hack it:
Don’t rush the butter: Creaming the butter and sugar properly is what gives the cake its light, tender texture, so let the mixer do its thing.
Keep the layers even: Divide the batter carefully between the pans for layers that stack neatly without needing much trimming.
Control the caramel: A candy thermometer takes the guesswork out of the icing. Aim for the recipe’s temperature range and remove it from the heat before it gets too dark.
Add a little salt: A pinch of flaky sea salt in the caramel icing gives you that sweet-salty contrast and keeps the cake from tasting one-note.
Make it extra Southern: Serve each slice with a scoop of vanilla ice cream or a little whipped cream to balance the richness.
Leftovers:
Cake trifle: Cube leftover cake and layer it with whipped cream and toasted pecans.
Caramel cake French toast: Dip thick slices in an egg-and-milk mixture and pan-fry until golden.
Ice cream sundae: Warm a piece slightly, top with vanilla ice cream, and let the caramel icing melt over everything.
Cake pops: Crumble leftover cake and mix with a little softened cream cheese, then roll into balls and drizzle with caramel.
Caramel crumbs: Break the last bits into crumbs and toast them lightly. Sprinkle over ice cream, yogurt, or baked apples.

Ingredients

For the cake:

  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour, self-rising
  • 1 cup buttermilk
  • 2 teaspoons vanilla

For the icing:

  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 teaspoon baking soda

Directions

  • Begin by preheating the oven to 350 degrees F.
  • Prepare three 9-inch cake pans by spraying them with non-stick cooking spray.
  • Cream the butter until fluffy.
  • Mix in the sugar and cream for 8 minutes.
  • One at a time, add the eggs. Cream the mixture after each.
  • Add the flour and buttermilk in 1 cup increments of the flour and 1/2 cup increments for the buttermilk, alternating between the two and beginning and ending with the flour. Mix after every addition.
  • Add in the vanilla and beat well.
  • Divide the batter among the pans and bake for about 25-30 minutes.
  • Turn the cake out of the pans onto cooling racks, allowing them to fully cool.
  • While the cakes cool, mix together the sugar, buttermilk, shortening, butter, and baking soda in a 3-4 quart cast iron dutch oven on the stovetop over medium heat.
  • Swirl the pan, consistently moving the ingredients.
  • Cook the mixture until it reaches 235-245 degrees F on a candy thermometer. It should have a beautiful caramel color that isn't too dark.
  • Remove the icing from the heat and beat with a wooden spoon until it is ready to spread and has a creamy consistency.
  • If using a mixer, once the icing has reached 235-245 degrees F, whip the icing until it holds to the whisk.
  • Ice the cakes with the caramel icing and serve!
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