Southern Caramel Cake, a beloved dessert deeply rooted in the heart of Southern cuisine, is a testament to the region’s culinary heritage. This classic treat boasts layers of moist and tender cake, generously coated with a rich and velvety caramel frosting.

The sweet, indulgent flavor of this cake is an embodiment of Southern hospitality and charm. In this article, we’ll dive into the key ingredients, the step-by-step preparation process, and the reasons why Southern Caramel Cake holds a special place in Southern kitchens and hearts.

Before we embark on the journey of creating Southern Caramel Cake, let’s acquaint ourselves with the essential ingredients that come together to make this dessert a sweet sensation:

For the Cake:

1. Butter: The unsung hero that lends richness and flavor to the cake’s crumb.
2. Sugar: Sweetens the cake, creating a delightful balance with the caramel frosting.
3. Eggs: Provide structure, moisture, and richness to the cake batter.
4. Self-Rising Flour: Forms the foundation of the cake’s structure, offering leavening agents for a soft and airy texture.
5. Buttermilk: Adds moisture, tenderness, and a subtle tang to the cake.
6. Vanilla Extract: Infuses the cake with a warm and aromatic flavor.

For the Southern Caramel Frosting:

1. Sugar: The star ingredient that transforms into a golden caramel syrup.
2. Buttermilk: Balances the sweetness and contributes to the frosting’s creamy texture.
3. Crisco: Provides a smooth, luscious consistency to the frosting.
4. Butter: Infuses the frosting with a rich, buttery flavor.
5. Baking Soda: Plays a crucial role in the caramelization process.

The Preparation (Approx. 200 words): Creating Southern Caramel Cake is a labor of love, requiring attention to detail and a deep appreciation for Southern culinary traditions. Let’s delve into the step-by-step preparation of this exquisite dessert:

For the Cake:

1. Preheat your oven to 350 degrees Fahrenheit and prepare three 9-inch cake pans by greasing them and optionally adding parchment paper.
2. In a mixing bowl, beat 1 cup of butter until light and fluffy. Then, add 2 cups of sugar and continue to beat for about 5 more minutes until the mixture is creamy and well combined.
3. Add eggs, one at a time, mixing well after each addition.
4. Alternately, add 3 cups of self-rising flour and 1 cup of buttermilk to the batter, beginning and ending with the flour. Mix thoroughly after each addition.
5. Incorporate 2 teaspoons of vanilla extract and beat the batter until it is well combined and smooth.
6. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
7. Once baked, turn the cakes out of the pans onto cooling racks and allow them to cool completely.

For the Southern Caramel Frosting:

1. In a 3-4 quart cast iron dutch oven, combine 2 cups of sugar, 1 cup of buttermilk, 1/2 cup of Crisco, 1/2 cup of butter, and 1 teaspoon of baking soda.
2. Swirl the pan to keep the ingredients moving while cooking. Heat the mixture to the softball stage, reaching a temperature between 235°F to 245°F on a candy thermometer.
3. Alternatively, if you don’t have a thermometer, you can perform the cold water test. Drop a small amount of caramel into a bowl or cup of cold water. If you can form it into a ball, your caramel is ready.
4. Remove the caramel from heat and beat it with a wooden spoon until it becomes creamy and is ready to spread.