This old fashioned southern Caramel Layer Cake with an easy homemade caramel frosting tastes like a little slice of heaven!
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 16servings
Ingredients
For the Cake Layers
¾teaspoonbaking soda
¾cupbuttermilk
⅓cupbutter
⅓cupshortening
1cupsugar
3eggs
2tablespoonscornstarch
2cupsall-purpose flour
1teaspoonbaking powder
Pinchof salt
1teaspoonvanilla extract
For the Caramel Frosting
1cupbutter(2 sticks)
2cupslight brown sugar
½cupevaporated milk
1teaspoonvanilla extract
4cupsconfectioner’s sugar
Optional Garnish:
pecan halves
Instructions
Make the Cake Layers
Preheat the oven to 350F. Grease and flour two 9-inch cake pans and set aside.
Stir the baking soda and buttermilk together and set that aside.
Sift together the flour, baking powder and salt. Set aside.
Cream the butter, shortening and sugar beating until fluffy.
Add the eggs at a time beating well after adding each.
Add the cornstarch to the mixture and beat until well incorporated.
With mixer on low speed, add the flour mixture alternately with the buttermilk and soda mixture beginning and ending with the flour mixture.
Add the vanilla extract.
Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until tester comes out clean.
Allow the layers to cool completely (overnight is best) before adding the frosting.
Make the Frosting
Sift the confectioner’s sugar and set aside.
Place the butter, brown sugar and evaporated milk in a large heavy saucepan over medium-high heat and melt the ingredients stirring occasionally.
Once the mixture begins to bubble allow it to boil for approximately two minutes stirring constantly. Watch carefully to avoid burning the mixture.
Remove the pan from the heat and stir in the vanilla and confectioner’s sugar.
Immediately transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to lose its sheen (this often takes as much as 20 minutes to achieve). The frosting is ready to spread when it is still barely warm but holds its shape.
Frost the cake layers adding pecans halves for garnish if you like.
Notes
This cake will stay fresh for four to five days unrefrigerated in a tightly closed container. If you choose to store it in the fridge, be sure to take it out an hour in advance of serving to allow it to come to room temperature.
If you don't want to bake the layers from scratch, you can't go wrong with Betty Crocker Super Moist Butter Recipe Yellow Cake Mix. Remember to add an extra egg and substitute the oil with melted butter for a more homemade taste.