Southern Caramel Cake Recipe
This Southern Caramel Cake Recipe is a traditional caramel cake made from an heirloom family recipe. It's delicious topped with homemade caramel icing!
Servings: 24
Equipment
Ingredients
- 1 cup (226 g) butter room temperature
- 2 cups (396 g) sugar
- 4 large (200 g) eggs room temperature
- 3 cups (360 g) self-rising flour
- 1 cup (227 g) buttermilk room temperature
- 2 teaspoons (9.4 g) vanilla extract
- Southern Caramel Icing Recipe double the recipe
Instructions
- Prep. Preheat oven to 350º F. Prepare three cake pans with butter and flour. Set aside.
- Make the cake batter. Cream together the butter and sugar until creamy. Add the eggs one at a time and mix until combined after each egg. Add the flour and buttermilk, alternating between the two and beginning and ending with the flour.
- Bake the cake. Divide the cake batter between the three prepared cake pans and bake until the center springs back to a light touch and the sides of the cake begin to pull away from the sides of the pan. You may enjoy reading all of my tips for how to tell when your cake is done.
- Cool the layers. Remove the cake layers from the oven. Allow to cool for about 5 minutes and then turn them out onto wire racks to cool completely.
- Make the icing. Make double the original recipe for Southern Caramel Icing to have ample icing for this three layer cake.
Notes
The nutritional information is for the cake only without frosting.
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 82mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 292IU | Calcium: 20mg | Iron: 1mg
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