Southern Caramel Cake: A Classic Heirloom Recipe
Byvda31
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
- Double the Icing: A double batch ensures ample icing for a three-layer cake.
- Cool Completely: Let the cake layers cool completely before icing to prevent the icing from melting.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
FAQs About Southern Caramel Cake
Q: Can I use all-purpose flour instead of self-rising flour?
A: Yes, but you’ll need to add 1 1/2 tsp baking powder and 1/2 tsp salt per cup of all-purpose flour.
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake layers a day in advance and store them wrapped in plastic wrap. Make the icing and assemble the cake the day of serving.
Q: What’s the best way to store leftovers?
A: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Why This Recipe Works
This Southern Caramel Cake is a timeless dessert that combines a moist, tender cake with a rich, buttery caramel icing. It’s a labor of love that’s worth every bite, making it a standout dessert for any occasion.
