Southern Caramel Cake
White Lily Flour posted this recipe and photo of their cake last year, and I saved them. It is a real keeper. Moist, fluffy and full of caramel flavor. A true classic! You can find the full recipe below! 👇
✨REMINDER: Don't forget to SAVE this recipe for later!✨
Cake:
¾ cup butter, softened
1½ cups sugar
3 large eggs, room temp.
2 tsp vanilla
1¾ cups White Lily All-Purpose Flour
2 tsp baking powder
½ tsp salt
¾ cup buttermilk, room temp.
Frosting:
2 cups sugar
¼ cup water
2 tbsp light corn syrup
½ cup cold unsalted butter, cubed
1 cup warm heavy whipping cream (105° to 110°)
1 cup unsalted butter, softened
2 tsp vanilla
¼ tsp salt
6 cups confectioners’ sugar
Cake:
1. Beat butter and sugar until fluffy, Add eggs, one at a time, beating well after each addition. Add vanilla.
2. Whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
3. Divide batter between prepared pans, smoothing tops.
4. Bake at 325F until lightly golden and a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread Caramel Frosting between cooled layers and on top and sides of cake.
Frosting:
1. In a large heavy-bottomed saucepan, place granulated sugar.
2. In a small bowl, whisk together ¼ cup water and corn syrup. Pour over granulated sugar, stirring just until sugar is moistened. Cook, without stirring, over medium-high until mixture is golden brown. Remove from heat.
3. Using a long-handled wooden spoon, stir cold butter into sugar mixture until melted. Slowly add warm cream, stirring until smooth. Set aside, and let cool until slightly warm, about 1 hour, stirring occasionally.
4. Pour caramel into a large bowl; add softened butter. Beat until smooth. Add vanilla and salt. With mixer on low speed, gradually add confectioners’ sugar, beating just until smooth. Place a sheet of plastic wrap on surface of frosting. Let stand until frosting has reached a spreadable consistency, 20 to 25 minutes.
Recipe and Photo Credits to White Lily Baking
#whitelily #whitelilyflour