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CARAMEL CAKE

By

DESSERT

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Ingredients

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

Details

Preparation

Step 1

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

2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch
oven.
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.

No thermometer? Do the cold water test:

Take a some of the caramel and drop it into a bowl
or cup of cold water. Give it a few seconds to cool
. Fish around in the bowl or cup of cold water and
try to retrieve the caramel and make a little ball
with it.

If you stick your fingers into the bowl, pull out
a gooey mess and you can't do anything but smear
the caramel, you need to boil the caramel some more
. There is still too much water in your caramel and
the concentration of sugar is too low. The caramel
may even form little threads in the water, but if
you cannot get the threads to form into a ball, you
have some more boiling to do.

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