Southern Caramel Cake - Old Fashioned Caramel Cake Recipe - Ellen’s Thanksgiving Series 🍰

Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen and the fifth episode of my Thanksgiving Series of 2024!

My Friends, have I’ve got an amazing Cake recipe to share with y’all that will be a hit at Thanksgiving dinner and your guests will be taking about it days after Thanksgiving, it is Southern Classic favorite dessert, Homemade Caramel Cake! Decedent and moist using a basic 1,2,3,4 Cake and frost with a dreamy and luscious Caramel Frosting! If y’all love Caramel, this is your recipe and everyone will love and enjoy this!

Ellen’s Homemade Buttermilk recipe:    • Buttermilk Recipe | How To Make Buttermilk...  


Cake

3 cups cake flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
1/2 cup canola or vegetable oil
2 cups white sugar
4 extra-large eggs, room temperature
1 cup full-fat buttermilk, room temperature
1 teaspoon pure vanilla extract


Caramel Frosting

2 cups packed light brown sugar
1 cup (2 sticks, 16 tablespoons) salted or unsalted butter, cut into cubes
1/4 teaspoon table salt (if using unsalted butter)
2/3 cup evaporated milk
2 cups powdered sugar, sifted or whisked
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees.

Spray 2 (9-inch) round cake pans with baking spray and flour (Baker’s Joy or PAM Baking) or grease the pans with butter and flour. Set aside.

For the Cake: In a medium bowl, add in the cake flour, baking powder, baking soda, and salt; whisk or sift together until well incorporated. Set aside.

In a large bowl with an electric hand mixer or stand mixer with paddle attachment, add in the butter and oil; cream together on medium speed until well combined, then add in the sugar and continue mixing until fluffy (scraping the bowl occasionally). Next add in the eggs one at a time, beating after each egg then add and mix in the vanilla extract until well blended. Add and mix in the flour mixture into the sugar mixture, alternating with the buttermilk beginning and ending with the flour mixture; continue mixing until well incorporated (be careful not to over mix and scrape the bowl occasionally). Pour the batter even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and cool in the pan for 15 minutes then remove them from the pan and let the cakes cool completely on a wire rack. Once the cakes are cooled, place one layer onto a cake stand, frost the top with the caramel frosting, then add the second cake layer, frost the top then frost the sides. Cut them into slices, serve and enjoy!


For the Caramel Frosting: In a large pot or medium saucepan over medium heat, add in the brown sugar, butter cubes, salt, and evaporated milk. Stir together until the brown sugar dissolved and the butter melts then bring the mixture to a boil. Once boiling, cook the mixture for 5 minutes, stirring constantly. Remove the caramel from the heat and pour into a large heat-proof bowl or the bowl of a stand mixer and let it sit for 5 to 10 minutes. Add in the powdered sugar and vanilla extract to the caramel using a stand mixer with whipped attachment or an electric mixer, mix on medium speed until combined. Increase the speed to high and mix until the caramel mixture is almost completely cooled and the frosting reaches a spreadable consistency. If it’s still warm, let it cool for about 30 minutes to 1 hour.


Previous Video - Baked Candied Yams with Pineapple:    • Baked Candied Yams with Pineapple - Southe...  



Ellen’s Cake recipes playlist:    • Cakes 🎂🍰  

Ellen’s Thanksgiving recipes playlist:    • Thanksgiving Recipes  

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