Classic Southern Caramel Cake

CAKE: Preheat oven to 350°F. Grease three 9-inch cake pans and add optional parchment paper. Beat butter until light and fluffy. Add sugar and beat for 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition. Add vanilla and beat well. Divide among pans and bake 25 to 30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. FROSTING: Mix all ingredients over medium-low heat in a 3- to 4-quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage, 235ºF to 245ºF on a candy thermometer, or when a drop forms a soft ball in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

I love this cake, it reminds me of my grandmother because she made a caramel cake every Christmas. The only problem I have is with the caramel the taste is spot on but just could not get it to as thick as my granny’s. So I put just enough icing to layer the cake then put the icing in a bowl and finished icing the cake the next morning. My mom loved it said that ” its just like momma”. Thank you for sharing.

After trying several Carmel cake recepies this is the BEST! I finally mastered Carmel icing. I baked it for my family and they loved it. I also purchased your cookbook which arrived a few days ago. I look forward to trying other recepies.

Caramel cake is my absolute favorite – and I love me some cake! I found your recipe and decided to make this for a dear friend’s birthday last year [caramel cake is her favorite, too]. We had planned a big shindig for her out of town and your cake was the grand finale.

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