Southern Caramel Cake


For Cake:
2 1/2 cups all-purpose flour
2 large eggs
2 cups granulated white sugar
2 cups softened butter ( equal to 2 sticks)
1 cup of water
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
For The Frosting:
1 cup of heavy cream
2 tablespoons vanilla extract
1 cup butter
3 cups granulated sugar


Preheat your oven to 350 degrees F. And grease two cake pans with cooking spray.
In a large bowl, combine the flour, salt, granulated sugar and whisk until well combined.
Melt butter in a saucepan with water and pour over flour. Whisk until combined.
Add the baking soda, eggs, vanilla extract and buttermilk. Mix well until the dough is well combined and smooth.
Divide the batter between the two prepared pans and bake for 17 to 20 minutes, when you find a toothpick inserted in the center, come out clean, remove the cakes from the oven.
And let them cool in the pan for 10 minutes, then turn the layers on parchment-lined racks to cool completely.
Meanwhile, prepare your frosting by mixing all but 1 cup of sugar in a saucepan, and cook on low for 3 minutes.
In another pan, put the remaining sugar and melt until it turns an amber color. Then add it to the first mixture, stirring well.
Immediately pour about 1/3 of the frosting over the bottom layer of the cake, place the other layer on top and pour the remaining frosting over the top and sides. Spread evenly.
For the topping:
I use toasted pecan halves and sprinkle powdered sugar on top.

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