My wife has been asking me to bake her a Southern Caramel Cake. This is one cake that I had never made before. My wife found me the recipe for the cake and icing, and I took it from there.
Now I will say first of all, I don’t consider myself a slouch in the kitchen. So my initial thoughts were that it is just a cake. I can throw this together in no time.
This is not a beginner friendly recipe, as you have to make candy. I didn’t realize this, because it is just a cake, right? Well I had never made caramel before, but it couldn’t be that hard could it?
I have to say that this was definitely an experience, but one well worth it. A typical caramel cake has 3 layers in it. I changed it to 2 layers because I didn’t have a third cake pan, which increased my cooking time by 10 minutes.
Another thing about this cake, the batter is much thicker than I was used to. From what I am being told, it is more the consistency of a pound cake. (Another cake I haven’t made yet)
With all of that, I think my first Southern Caramel Cake was a success. The cake is good and moist, and the caramel icing is perfect. So I would not suggest this recipe for the beginner baker, but if you know your way around the kitchen this is definitely worth it.
With that I wanted to give a little bit of history of the cake, then we will get to the best part. The recipe of course.
Where did caramel cake originate?
Caramel cake is rooted in European origins. Among the Old World traditions that crossed the Atlantic was the Doberge torte, a multi-layered cake and frosting.
While this torte can still be found in New Orleans, Southern bakers didn’t reserve stacking to the Doberge cake alone.
Caramel cake is a traditional American layer cake with southern roots. Layers of soft and buttery yellow sponge cake are stacked on each other with sweet caramel icing or frosting slathered in between them and all over the cake.
What makes this southern classic special is not the cake itself, but the caramel frosting which is quite tricky to prepare and requires practice.
This rich cake has been an all-time favorite dessert for many Southerners (especially those living in the Mississippi Delta region), who commonly prepare it for various special occasions and holidays such as Thanksgiving and Christmas.
So that is the history of the Southern Caramel Cake. And as promised, here is the recipe for the awesome, delicious Southern Caramel Cake.
>>>This is the bakeware I use and it is fantastic<<<
- 1 cup Butter (2 sticks)
- 2 cups Sugar
- 4 Eggs
- 3 cups Flour self-rising
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- Southern Caramel Icing (Double the recipe)
- 2 cups Sugar
- 1 cup Buttermilk
- 1/2 cup Crisco
- 1/2 cup Butter
- 1 teaspoon Baking soda
- Preheat the oven to 350°.
- Prepare 3 9-inch cake pans.
- Cream butter until fluffy and then add sugar and cream for about 8 more minutes.
- Add eggs, 1 at a time, and cream after each.
- Add flour and buttermilk, alternately, beginning and ending with flour.
- 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 ice cake.
- Mix all ingredients in a 3-4 quart cast iron Dutch oven and place over medium heat.
- Swirl pan to keep ingredients moving in the pan.
- Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
- Remove from heat and beat with a wooden spoon until creamy and ready to spread. If using a mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.
>>>If you enjoy this cake, you may want to try this Reese’s Peanut Butter Pie Recipe out<<<
20 servings per container
Serving Size1 slice
- Amount Per ServingCalories282
- % Daily Value *
- Total Fat 20g 31%
- Saturated Fat 11.2g 56%
- Cholesterol 73mg 25%
- Sodium 135mg 6%
- Potassium 54mg 2%
- Total Carbohydrate 23.8g 8%
- Dietary Fiber 1.1g 5%
- Sugars 21.7g
- Protein 2.1g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.