Southern Caramel Cake


2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
? tsp salt
2 cups sugar
2 sticks unsalted butter
1 cup water
1 tsp soda
½ cup buttermilk
2 eggs
1 tsp vanilla

3 cups granulated sugar
1 stick butter
1 cup heavy cream
Dash of salt
2 teaspoons vanilla

Instructions : 

Preheat oven to 350.
Butter and flour two 9-inch cake pans.
Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
Add sugar and whisk until blended.
Combine butter and water in a saucepan.
Bring to a boil and pour over the flour and sugar. Whisk until blended.
Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
Pour into greased and floured baking pans.
Bake for 20-25 minutes, checking cake after about 15.
Cake is done when tester comes out clean but be careful not to overcook.
Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.

Caramel Frosting

NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. You don't stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
Either transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency, 15-20 min.
If frosting sets too quickly or gets too thick, you can add a little additional cream.


From the mind of a Mad Mad Queen a dit…

Dana this may be the recipe

sub a dit…

2 pans and the picture shows three layers.....booboo I suppose...

Gail jackson a dit…

Can't read the recipe for ALL THE darn adds!

Gail jackson a dit…

Where's the PIN button? Be nice

Sherrie Harris a dit…

Omg absolutely my favorite cake in the world

Carol Carmical a dit…

Does the frosting use brown sugar and does the cake user only 2 eggs? I'm asking because I'm making this for our thanksgiving church luncheon for this Sunday, and I've never made a cake that only used 2 eggs and I've been you tubing Carmel frosting since I've never made it and they all use brown sugar sugar. Any help soul be appreciated.

Carol Carmical a dit…

Ok ladies I went ahead a made everything just like the recipe the cake batter was a little thin but turned out beautiful my frosting is beating as I'm writing this, but is looking beautiful. Ladies I think we have a winner. Just follow the directions as is. Thank you so much

Catherine Morris a dit…

Is it a 2-layer or a 3-layer cake? Recipe calls for 2 pans, but picture shows 3 layers.

Unknown a dit…

By soda is this to be assumed as baking soda

Cathey a dit…

Wow! 5 cups of sugar total. Sounds a little UNhealthly to me.

tigerlilly a dit…

The cake is 4 layers for those wondering after the 2 layers are baked and cooled they're sliced in half just musure half of each cake layer and using a serrated knife cut in half (horizontally) I usually use toothpicks as a guide to make it easier. Once you cut the 2 cakes you baked you'll have the 4 layers you need to finish assembly on your cake. Unfortunately the instructions on a lot of these recipes seen to be incomplete....Reminds meof my grandmother's cookbooks.

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