Southern Caramel Cake: A Classic Heirloom Recipe

For the Cake:

• 1 cup (226 g) butter, room temperature
• 2 cups (396 g) sugar
• 4 large (200 g) eggs, room temperature
• 3 cups (360 g) self-rising flour
• 1 cup (227 g) buttermilk, room temperature
• 2 tsp (9.4 g) vanilla extract

For the Caramel Icing:

• Double the recipe for Southern Caramel Icing (see notes below).

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat the oven to 350°F (175°C). Butter and flour three 9-inch cake pans. Set aside.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Alternate adding the self-rising flour and buttermilk, beginning and ending with the flour. Mix until just combined.
5. Stir in the vanilla extract.

2. Bake the Cake