Best 4 Classic Southern Caramel Cake Wcaramel Frosting Recipes
Indulge in the delightful symphony of flavors that is Classic Southern Caramel Cake with Caramel Frosting, a timeless dessert that has captivated hearts for generations. This iconic Southern cake boasts a moist, tender crumb enveloped in a luscious caramel frosting that is simply irresistible. With its rich, buttery flavor and perfect balance of sweetness, this cake is a true masterpiece that will elevate any occasion.
The journey to savor this delectable treat begins with a simple yet flavorful cake batter, expertly crafted with pantry staple ingredients. Vanilla extract and buttermilk lend a touch of warmth and tang, while all-purpose flour, sugar, baking powder, baking soda, and salt provide the structure and foundation for a perfect cake.
While the cake bakes to golden perfection, the stage is set for the luscious caramel frosting, the crowning glory of this dessert. Butter, brown sugar, heavy cream, and corn syrup are simmered together until a rich, amber-hued caramel is achieved. This decadent sauce is then transformed into a fluffy, ethereal frosting with the addition of powdered sugar and vanilla extract.
The assembly of this Southern gem is a moment of pure anticipation. The cooled cake layers are generously slathered with the caramel frosting, creating a harmonious union of flavors and textures. Each bite is a symphony of moist cake, velvety frosting, and the irresistible allure of caramel.
But the culinary journey doesn't end there. This article also presents a collection of complementary recipes that enhance the caramel cake experience. Discover the secrets of a silky smooth Salted Caramel Sauce, perfect for drizzling over the cake or serving alongside. Elevate your dessert game with a batch of delectable Caramel Pecan Pie Bars, featuring a gooey caramel filling nestled in a flaky crust. And for those who crave a lighter indulgence, the Caramel Apple Crisp offers a delightful symphony of sweet apples, crunchy oats, and a hint of caramel.
With its classic Southern charm and irresistible flavors, the Classic Southern Caramel Cake with Caramel Frosting is a culinary treasure that will leave a lasting impression. Embark on this delectable journey and create memories that will be cherished for years to come.
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.
SOUTHERN CARAMEL CAKE
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you'd get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.
Provided by Millie Peartree
Categories cakes, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
- Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
- Add vanilla and combine fully, making sure not to overmix.
- Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
- As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
- With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
- While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.
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, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Room temperature ingredients: Many cake recipes call for room temperature ingredients, such as butter and eggs. This helps them to mix together more easily and evenly.
- Creaming the butter and sugar: This is an important step in many cake recipes. Creaming the butter and sugar together until light and fluffy helps to incorporate air into the batter, which makes the cake lighter and more tender.
- Gradually add the eggs: Add the eggs to the batter one at a time, beating well after each addition. This helps to prevent the batter from curdling.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the correct temperature: The temperature of the oven is important for baking a cake. If the oven is too hot, the cake will brown too quickly and the inside may not cook through. If the oven is too cool, the cake will take too long to bake and may be dry.
Conclusion:
Classic Southern Caramel Cake with Caramel Frosting is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, and the caramel frosting is rich and creamy. With a few simple tips, you can make this cake at home and impress your friends and family.
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