This cake is the perfect dessert for special occasions or as a nostalgic treat. It features layers of moist, buttery cake paired with a rich, creamy caramel frosting.
Ingredients for Cake:
- 1 cup butter (2 sticks, softened)
- 2 cups sugar
- 4 large eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Ingredients for Caramel Frosting:
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco
- ½ cup butter (1 stick)
- 1 teaspoon baking soda
Instructions for Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing them and lining the bottoms with optional parchment paper. - Cream the Butter and Sugar:
In a large bowl, beat the butter until it’s light and fluffy. Gradually add the sugar and beat for about 5 minutes until the mixture is creamy. - Incorporate Eggs:
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth. - Alternate Dry and Wet Ingredients:
Gradually add the flour and buttermilk to the butter mixture in alternating additions, starting and ending with the flour. Mix each addition just until combined to avoid overmixing. - Add Vanilla:
Stir in the vanilla extract until evenly incorporated. - Bake the Cakes:
Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool the Layers:
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Instructions for Southern Caramel Frosting:
- Combine Ingredients:
In a 3–4 quart cast-iron Dutch oven, mix the sugar, buttermilk, Crisco, butter, and baking soda. - Cook the Mixture:
Heat over medium heat, swirling the pan occasionally (do not stir) to keep the ingredients moving. Cook the mixture until it reaches the softball stage (235°F–245°F on a candy thermometer). This process can take about 15–20 minutes. Tip: If you don’t have a thermometer, perform the cold water test:
- Drop a small amount of caramel into a cup of cold water. If you can form it into a soft ball with your fingers, it’s ready.
- Beat the Frosting:
Remove from heat and beat the mixture with a wooden spoon until it becomes creamy and spreadable. Work quickly, as caramel frosting can set fast.
Assemble the Cake:
- Layer the Cake:
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the remaining layers. - Frost the Cake:
Frost the top and sides of the cake with the remaining caramel frosting, smoothing it with a spatula. - Let Set:
Allow the frosting to set for about 30 minutes before serving.
Serving Suggestion:
Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy the ultimate Southern classic! 🍰