Old Fashioned Southern Caramel Layer Cake
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5.0
63 reviews
Excellent
Old Fashioned Southern Caramel Layer Cake
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This old fashioned southern Caramel Layer Cake with an easy homemade caramel frosting tastes like a little slice of heaven!
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Ingredients
For the Cake Layers
- ¾ teaspoon baking soda
- ¾ cup buttermilk
- ⅓ cup butter
- ⅓ cup shortening
- 1 cup sugar
- 3 eggs
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
For the Caramel Frosting
- 1 cup butter (2 sticks)
- 2 cups light brown sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar
Optional Garnish:
- pecan halves
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Instructions
Make the Cake Layers
- Preheat the oven to 350F. Grease and flour two 9-inch cake pans and set aside.
- Stir the baking soda and buttermilk together and set that aside.
- Sift together the flour, baking powder and salt. Set aside.
- Cream the butter, shortening and sugar beating until fluffy.
- Add the eggs at a time beating well after adding each.
- Add the cornstarch to the mixture and beat until well incorporated.
- With mixer on low speed, add the flour mixture alternately with the buttermilk and soda mixture beginning and ending with the flour mixture.
- Add the vanilla extract.
- Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until tester comes out clean.
- Allow the layers to cool completely (overnight is best) before adding the frosting.
Make the Frosting
- Sift the confectioner’s sugar and set aside.
- Place the butter, brown sugar and evaporated milk in a large heavy saucepan over medium-high heat and melt the ingredients stirring occasionally.
- Once the mixture begins to bubble allow it to boil for approximately two minutes stirring constantly. Watch carefully to avoid burning the mixture.
- Remove the pan from the heat and stir in the vanilla and confectioner’s sugar.
- Immediately transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to lose its sheen (this often takes as much as 20 minutes to achieve). The frosting is ready to spread when it is still barely warm but holds its shape.
- Frost the cake layers adding pecans halves for garnish if you like.
Notes
- This cake will stay fresh for four to five days unrefrigerated in a tightly closed container. If you choose to store it in the fridge, be sure to take it out an hour in advance of serving to allow it to come to room temperature.
- If you don't want to bake the layers from scratch, you can't go wrong with Betty Crocker Super Moist Butter Recipe Yellow Cake Mix. Remember to add an extra egg and substitute the oil with melted butter for a more homemade taste.
Nutrition Information
Show Details
Serving
1
Calories
418kcal
(21%)
Carbohydrates
85g
(28%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
253mg
(11%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
555IU
(11%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 418kcal | 21% |
| Carbohydrates | 85g | 28% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 253mg | 11% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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