Try this Southern Caramel Cake recipe, or contribute your own.
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 2 teaspoons vanilla
- dash of salt
- 1 cup heavy cream
- 3 teaspoons baking powder
- 1 stick butter
- 6 large egg yolks
- 3 cups granulated sugar
- 2 1/2 cups granulated sugar
- 3 cups cake flour sifted
- 3 teaspoons vanilla
- 1 1/4 cup whole milk
- 3 whole large eggs
- Carbohydrate 125.726160331381 g
- Cholesterol 3136.52875003941 mg
- Fat 116.216157440038 g
- Fiber 2.44633340192636 g
- Protein 53.9567049987471 g
- Saturated Fat 49.6641583005824 g
- Serving Size 1 1 -15 (557g)
- Sodium 374.210666675502 mg
- Sugar 123.279826929455 g
- Trans Fat 6.80243641760516 g
- Calories 1774 calories
Step-by-step
- Preheat oven to 350.
- Grease and flour 3 9-inch cake pans and then cover bottom with parchment paper.
- Sift together flour, baking powder and salt. Set aside.
- Cream butter and vegetable oil for 5-7 minutes.
- Add sugar to butter and mix well for several minutes.
- Add eggs and yolks, one at a time, mixing well after each addition.
- Add flour and milk alternately, starting and ending with flour.
- Stir in vanilla.
- Pour into prepared cake pans and bake for 20-25 minutes, until golden brown and springy to the touch.
- Cool on parchment paper covered racks until ready to frost.
- 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 minutes.
- If frosting sets too quickly or gets too thick, you can add a little additional cream.
A tall, three-layer Southern Caramel Cake presents a striking exterior of matte amber frosting that yields immediately to a tender, pale crumb upon slicing. Achieving this result requires strict adherence to physical cues rather than arbitrary clock watching, especially given the dual-pot technique demanded by the traditional cooked caramel. Sift the cake flour and baking powder meticulously to eliminate dense pockets, and cream the butter and vegetable oil for a full five to seven minutes to incorporate sufficient air for proper rising. When baking the three 9-inch pans at 350 degrees Fahrenheit, rely on a springy touch and light golden edges to determine doneness at the twenty-minute mark rather than risking dry layers.
Navigating the Dual-Pot Frosting Method
The defining hurdle of this preparation is the simultaneous management of two separate vessels on the stovetop. While the main saucepan holds heavy cream, butter, and a larger portion of sugar brought near a boil, a separate skillet dry-melts half a cup of sugar until it reaches a deep amber hue without stirring. Swirl that skillet periodically to equalize the heat distribution before combining the contents. Once combined, monitor the temperature with precision until it reaches 232 degrees Fahrenheit, or the soft-ball stage, ensuring the final mixture will whip into a spreadable consistency after cooling for fifteen minutes. Scaling this multi-component project up or down disrupts the delicate sugar ratios during the boil, making it safest to execute the recipe at its exact stated proportions.
Achieving the Final Texture
Transferring the cooked caramel to a stand mixer for fifteen to twenty minutes of heavy agitation transforms the glossy liquid into an opaque, matte spread. Should the confection stiffen too rapidly before application onto the cooled layers, incorporate a splash of heavy cream to restore workability. Maintaining patience during this extended mechanical whipping prevents the frosting from sliding off the sides of the cake during assembly.
