Old Fashioned Southern Caramel Layer Cake
User Reviews
5
Old Fashioned Southern Caramel Layer Cake
Description
This cake combines traditional ingredients including buttermilk and a mix of butter and shortening for the layers, creating a moist and tender crumb. Creaming butter, shortening, and sugar until fluffy builds the texture, while cornstarch adds delicate softness. Alternating flour and buttermilk mixtures produces a balanced batter, flavored with vanilla extract. Baking in two 9-inch pans yields two even layers.
The caramel frosting is made by cooking butter, light brown sugar, and evaporated milk to form a silky caramel base, combined with vanilla and sifted confectioners' sugar to create a creamy, spreadable frosting that complements the cake layers with rich, sweet caramel notes. The optional pecan garnish adds a toasted nutty element typical of Southern desserts.
This layer cake suits celebrations or gatherings, offering a classic flavor profile that pairs well with coffee or tea. The texture is moist with a smooth, sweet caramel finish that is not overpowering.
The cake stores well unrefrigerated for four to five days in a sealed container. If refrigerated, bring to room temperature before serving to restore softness. Using a quality cake mix with additional egg and butter substitutions is possible for convenience without losing much from the homemade taste.
Ingredients
For the Cake Layers
- ¾ teaspoon baking soda
- ¾ cup buttermilk
- ⅓ cup butter
- ⅓ cup shortening
- 1 cup sugar
- 3 egg
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch 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 confectioners' sugar
Optional Garnish:
- pecan halves
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
- Stored at room temperature, the cake stays fresh for 4–5 days in a tightly closed container.
- If refrigerated, remove the cake about an hour before serving for best texture.
- For convenience, Betty Crocker Super Moist Butter Yellow Cake Mix can substitute scratch layers; add an extra egg and use melted butter instead of oil.
- Optional pecan halves add a traditional Southern garnish and crunchy contrast.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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