Best 3 Classic Southern Caramel Cake Recipes
In the realm of classic Southern desserts, the caramel cake stands tall, captivating hearts with its luscious layers, velvety frosting, and an irresistible caramel drizzle. This decadent confection has been a staple at gatherings and celebrations for generations, and its enduring popularity is a testament to its timeless appeal. With its perfect balance of sweetness and richness, the classic Southern caramel cake offers a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to create this Southern delight is an experience that promises to be both rewarding and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (4.2/5)
Provided by á-5050
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Prepare three 9-inch cake pans by greasing them and lining the bottom of each cake pan with a circle of parchment paper. The parchment paper makes it easier to get the cake out of the pan. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake. FROSTING: Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
CLASSIC SOUTHERN CARAMEL CAKE W/CARAMEL FROSTING
Number Of Ingredients 13
Steps:
- For Cake: Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake. For Frosting: Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (3.8/5)
Provided by wing118677
Number Of Ingredients 13
Steps:
- 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.
Tips:
- Mise en Place: Before you start baking, measure out and assemble all of your ingredients and tools. This will help you stay organized and ensure that you have everything you need.
- Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients. This will help your ingredients mix together more easily and create a smoother batter.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake in a Water Bath: Baking the cake in a water bath helps to create a moist and tender crumb.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help prevent the frosting from melting.
Conclusion:
Classic Southern Caramel Cake is a delicious and impressive dessert that is perfect for any occasion. With its moist and tender crumb, decadent caramel frosting, and crunchy pecan topping, this cake is sure to be a hit. Follow these tips and you'll be able to make a Classic Southern Caramel Cake that everyone will love.
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