caramel icing

The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.

Real Deal Southern Caramel Cake

unsalted butter, room temperature (2 sticks)

vegetable oil

sugar

Cake flour, sifted

eggs (room temperature)

egg yolks (room temperature)

baking powder

salt

sour cream

vanilla extract

butter

evaporated milk (12 ounces each)

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.

Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.

Add in vanilla extract and mix.

Sift cake flour, baking powder and salt into a medium sized bowl.

With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.

Do not over mix.

Spray three 9 inch round cake pans with baking spray or grease and flour them.

Pour batter into individual cake pans evenly.

Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).

Remove cake pans from oven and cool on cooling racks for 10 minutes.

Remove cakes from pans and wait until completely cooled to ice.

For the Cake:

Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.

Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.

Make sure that the caramel turns the color of the photo below before stopping the heat.

It should also thickly coat the back of a spoon to ensure thickness.  See notes below for additional tips for the caramel.

Be careful to watch, adjusting heat temperature to not let it burn.

Remove from heat and add in vanilla extract.

Cool for about 15-20 minutes to allow it to thicken before icing the cake.  If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!

P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture.  That is totally up to you.

For the Caramel Icing:

https://www.youtube.com/watch?v=FKQK87oApn4

The best real Southern caramel cake recipe on the web! If you want authentic Southern Caramel Cake with the best caramel icing, you must make this recipe.  It is the real deal for real.  Find the Recipe HERE:  http://www.grandbaby-cakes.com/2012/12/caramel-cake/

Real Deal Caramel Cake Recipe

A traditional Southern Caramel Cake recipe.

Southern Caramel Cake Recipe

butter (2 sticks)

eggs

flour (self-rising)

buttermilk

vanilla

Southern Caramel Icing Recipe (double the recipe)

Prepare 3 9-inch cake pans.

Cream butter til fluffy and then add sugar and cream for about 8 more minutes.

Add eggs, 1 at a time, and cream after each.

Add flour and buttermilk, alternately, beginning and ending with flour.

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 ice cake.

Southern Caramel Icing goes perfectly with Southern Caramel Cake, cupcakes, brownies, and all sorts of other desserts. A Southern Classic.

Southern Caramel Icing

Crisco

baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven and place over medium heat.

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.  If using mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.

This is a perfect icing for Southern Caramel Cake

Buttermilk Pound Cake with Caramel Icing - a tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake.

Buttermilk Pound Cake with Caramel Icing

unsalted butter, softened

all-purpose flour

unsalted butter, cubed

brown sugar

heavy whipping cream

sugar,

Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.

Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, whisk the flour, baking powder, salt and baking soda together.

Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.

Pour the batter into the prepared bundt pan.  Bake until a tester inserted in the center comes out clean, about 60 minutes.

Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.

Once the cake is cool, place it on a serving plate.

Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar.  Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.

The recipe was very easy and delicious. Will definitely make is again!

So happy you shared this recipe....I LOVE it!!

The best recipe for salted caramel frosting is light, fluffy, and incredibly addictive. It requires only 4 ingredients to make!This recipe makes about 3 cups which is enough to frost 18-24 cupcakes.

Salted Caramel Frosting

caramel sauce (homemade

unsalted butter (softened)

confectioners' sugar

½ teaspoon fine sea salt

Make the caramel according to the recipe instructions. Set aside and allow it to cool completely before moving to the next step.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed for 5 minutes, until creamy and pale in color. Scrape down the sides of the bowl as needed.

Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.

Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.

Add the cooled caramel and beat on medium-high speed until well incorporated.

Gradually add the salt, ¼ teaspoon at a time until it reaches your desired saltiness. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

This was awesome! The caramel sauce turned out perfect, even though I've had trouble with caramel in the past this was super simple. The frosting was very caramel-ey and had a great consistency!

I'm not normally a big fan of frosting but this frosting is delicious!  I beat the butter first then added the sugar and beat that for several minutes before adding the caramel mainly because I made the caramel the same day and it had really only just cooled down. Will definitely be using this recipe again for future birthday cakes.

Your caramel sauce is amazing.  Easy to make, and tastes wonderful.  However, this frosting was a HUGE fail.  The large amount of powdered sugar caused it to be too grainy and too sweet.  I couldn’t use it on my cakes and had to make something new.  It looked nothing like your pictures.  It was almost curdled looking and after sitting for about 5 minutes started separating.  I frequently bake and followed your instructions, but this did not turn out and is painful to have to throw away good ingredients.  Especially since the caramel sauce was so good!  So sorry for the negative review....maker beware....find another option... :(

https://mediavine-res.cloudinary.com/video/upload/t_original/v1597535896/voisxsyzyn73kj5inn7z.mp4

Try adding salted caramel frosting to your next cake for an extraordinary dessert experience. The sweet and salty combination is purely magical. It stands out from vanilla and chocolate frosting.

Top 5 caramel icing recipes from across the web

The most viewed caramel icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Real Deal Southern Caramel Cake

Southern Caramel Cake Recipe

Southern Caramel Icing

Buttermilk Pound Cake with Caramel ...

Salted Caramel Frosting

Top 5 caramel icing recipes from across the web

The most viewed caramel icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Real Deal Southern Caramel Cake

Southern Caramel Cake Recipe

Southern Caramel Icing

Buttermilk Pound Cake with Caramel ...

Salted Caramel Frosting

The most viewed caramel icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine