caramel cake

Southern Caramel Cake has been around as long as I can remember. When I think of this cake I think of old-fashioned Sunday dinner’s. It’s a labor of love, but well worth it. You can whip the icing with a wooden spoon to make it spreadable, and when it sits it looks almost like peanut butter. I just poured my on a little warm so it would flow down the sides. Hope you enjoy this old fashion recipe.

  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour, self-rising
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • Southern Caramel Icing Recipe, double the recipe
  1. Preheat oven to 350 degrees.
  2. Prepare 3 9-inch cake pans.
  3. Cream butter til fluffy and then add sugar and cream for about 8 more minutes.
  4. Add eggs, 1 at a time, and cream after each.
  5. Add flour and buttermilk, alternately, beginning and ending with flour.
  6. Add vanilla and beat well.
  7. Divide among pans and bake for 25-30 minutes until set.
  8. Turn out of pans onto cooling racks and allow to cool completely.
  9. Prepare Southern Caramel Icing as cakes are cooling then ice cake.

Southern Caramel Icing

  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup Crisco
  • ½ cup butter
  • 1 teaspoon baking soda
  1. Mix all ingredients in a 3-4 quart cast iron dutch oven.
  2. Swirl pan to keep ingredients moving in the pan.
  3. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
  4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

source- addapinch.com