Classic Southern Caramel Cake

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Classic Southern Caramel Cake is a rich and indulgent dessert that is beloved for its sweet caramel flavor and moist texture. While it is not typically considered a health food, it does offer some nutritional benefits due to the ingredients it contains. Here are a few potential health and nutritional benefits of Classic Southern Caramel Cake:


1. Energy Boost: Classic Southern Caramel Cake is made with ingredients like flour, sugar, butter, and eggs, which provide a good amount of carbohydrates and fats. These macronutrients can provide a quick energy boost, especially if consumed as part of a balanced diet.


2. Essential Nutrients: The cake includes ingredients like eggs and butter, which are a source of essential nutrients. Eggs are rich in protein and contain vitamins such as vitamin A, vitamin D, and B vitamins. Butter contains small amounts of vitamins A, E, and K, as well as a little calcium.


3. Mood Booster: Enjoying a slice of cake can provide a mood boost and contribute to overall well-being. The pleasure and satisfaction derived from indulging in a sweet treat like Classic Southern Caramel Cake can have a positive impact on mood and mental health.


While Classic Southern Caramel Cake can offer some nutritional benefits, it’s important to note that it is also high in added sugars, saturated fats, and calories. Therefore, it should be consumed in moderation as part of a balanced diet. Additionally, individuals with specific dietary restrictions or health conditions should consider their needs and consult with a healthcare professional before indulging in such desserts.



Classic Southern Caramel Cake



1 cup butter (2 sticks)

2 cups sugar

4 eggs

3 cups flour, self-rising

1 cup buttermilk

2 teaspoons vanilla



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.

Southern Caramel Frosting:

2 cups sugar

1 cup buttermilk

½ cup Crisco

½ cup butter

1 teaspoon baking soda

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

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