I am obsessed with this delightful Caramel Cake with a soft buttery vanilla layer coated in a simple caramel icing. This sweet, old-fashioned cake is a simple dessert that I am pretty sure everyone will love!
INGREDIENTS
Cake:
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2 c. sugar
3 c. flour, self-rising
1 c. buttermilk
1 c. butter (2 sticks) – softened to room temperature
2 teaspoons Vanilla
4 eggs – room temperature
Caramel Icing:
1 c. butter
4 c. sugar
1 c. Crisco – or preferred solid vegetable shortening
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
2 c. buttermilk
HOW TO MAKE HOMEMADE CARAMEL CAKE
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using butter, grease three 9-inch cake pans, then dust them with flour, lightly coating the pans. Set aside.
Step 3: Place the cream and butter in a large mixing bowl. Cream until fluffy. Then, add the sugar and cream. Beat for another 5 to 6 minutes. Next, add the eggs, 1 at a time, beating well after each addition.
Step 4: Add the flour and buttermilk alternately to the butter mixture (starting and ending with flour), mixing well every after each addition. Then, add the vanilla and mix well.
Step 5: Among the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove from the oven when done and allow the cake to rest in the pan for about 5 minutes before inverting the cake onto cooling racks to cool completely.
Caramel Icing:
Step 7: Place the icing ingredients in a cast iron Dutch oven, or other heavy pot except for the vanilla. Heat over medium heat and place a candy thermometer on the side of the pot to monitor the temperature.
Step 8: Bring the mixture to a simmer, stirring using a wooden spoon. Cook the icing until the soft ball stage (235-245 degrees).
Step 9: Take the pot off the heat and stir the vanilla extract into the mixture.
Step 10: Using a wooden spoon, beat the icing until creamy and ready to spread. Or you can also use a mixer. Then, whip the icing until it holds once the icing has reached the soft ball stage.
NOTES:
For a smooth texture, dip the icing spreader in warm water and smooth the icing.
Wrap each cooled cake in plastic wrap and put them in the freezer for 30 minutes to an hour. Doing so will keep the cake hold together.
Before serving, chill the cake for at least 30 minutes until the frosting is set.
To store the cake, loosely tent the cake using plastic wrap and place it in the fridge for up to 4 days.
For a lovely addition, scatter the toasted pecans neatly over the cake.
Ingredients
- Cake:
- 2 c. sugar
- 3 c. flour, self-rising
- 1 c. buttermilk
- 1 c. butter (2 sticks) – softened to room temperature
- 2 teaspoons Vanilla
- 4 eggs – room temperature
- Caramel Icing:
- 1 c. butter
- 4 c. sugar
- 1 c. Crisco – or preferred solid vegetable shortening
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 c. buttermilk
Instructions
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using butter, grease three 9-inch cake pans, then dust them with flour, lightly coating the pans. Set aside.
Step 3: Place the cream and butter in a large mixing bowl. Cream until fluffy. Then, add the sugar and cream. Beat for another 5 to 6 minutes. Next, add the eggs, 1 at a time, beating well after each addition.
Step 4: Add the flour and buttermilk alternately to the butter mixture (starting and ending with flour), mixing well every after each addition. Then, add the vanilla and mix well.
Step 5: Among the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove from the oven when done and allow the cake to rest in the pan for about 5 minutes before inverting the cake onto cooling racks to cool completely.
Caramel Icing:
Step 7: Place the icing ingredients in a cast iron Dutch oven, or other heavy pot except for the vanilla. Heat over medium heat and place a candy thermometer on the side of the pot to monitor the temperature.
Step 8: Bring the mixture to a simmer, stirring using a wooden spoon. Cook the icing until the soft ball stage (235-245 degrees).
Step 9: Take the pot off the heat and stir the vanilla extract into the mixture.
Step 10: Using a wooden spoon, beat the icing until creamy and ready to spread. Or you can also use a mixer. Then, whip the icing until it holds once the icing has reached the soft ball stage.
Notes
For a smooth texture, dip the icing spreader in warm water and smooth the icing. Wrap each cooled cake in plastic wrap and put them in the freezer for 30 minutes to an hour. Doing so will keep the cake hold together. Before serving, chill the cake for at least 30 minutes until the frosting is set. To store the cake, loosely tent the cake using plastic wrap and place it in the fridge for up to 4 days. For a lovely addition, scatter the toasted pecans neatly over the cake.
