Classic Southern Caramel Cake

Step 3: Make the Caramel Cake Icing

1. Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts.
2. Cook over low to medium heat for about 1 1/2- 2 hours, stirring consistently and watching the entire time to make sure it does not burn. Once it has thickened and the caramel has darkened to a beautiful golden brown, it’s good to go boos.

1. When the correct color is reached, remove the caramel icing from the heat and stir in the vanilla extract.
2. Cool the icing for about 15-20 minutes to allow it to thicken before icing the cake.

Step 4: Ice the Cake and Serve It Up!

1. To assemble, make sure those cake layers have cooled down completely. Melty sliding cake ain’t cute.
2. This cake bakes up pretty flat so no need to use a cake leveler plus I think classic caramel cakes should look a little rustic. Add a small dollop of icing to the center of your cake plate or stand then place the first layer on top. This will help it stay in place.
3. Using an offset spatula, spread a 1/4 of the caramel icing over the first layer spreading to the ends. Let it set for about 5 minutes so it can firm up just a bit.
4. Then carefully add the next layer and center it directly over the first layer. Repeat adding another 1/4 of the icing and spreading over it. Set another 5 minutes.
5. Finally repeat with the final layer of the cake adding right on top. Spread the remaining caramel cake icing over the top and around the sides of the cake. It ain’t gotta be perfect because it’s homemade ya dig? Let it set for about 30 minutes to set then get ready to serve it up!

This Southern Caramel Cake recipe is made with layers of homemade moist yellow cake with a luscious thick caramel icing made from scratch! It’s rich and delicious and perfect for any special occasion!
Ingredients
For the Cake:

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

For the Southern Caramel Frosting:

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

Instructions
For the Cake:

1. Preheat oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing them and adding optional parchment paper.
2. Beat butter until light and fluffy, then add sugar and beat for about 5 more minutes.
3. Add eggs, one at a time, mixing well after each addition.
4. Add flour and buttermilk alternately, beginning and ending with flour, and mix well after each addition.
5. Add vanilla and beat well.
6. Divide batter among pans and bake for 25-30 minutes until set.
7. Turn out of pans onto cooling racks and allow to cool completely.
8. Prepare Southern Caramel Icing as cakes are cooling, then frost the cake.

For the Southern Caramel Frosting:

1. Mix all ingredients in a 3-4 quart cast iron dutch oven.
2. Swirl pan to keep ingredients moving in the pan. Cook to softball stage (235°F – 245°F) on a candy thermometer or when tested in a cup of cold water.
3. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
4. No thermometer? Do the cold water test: Take 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.

Enjoy!