The Old-Fashioned Southern Burned Caramel Cake is a masterpiece of Southern baking, embodying the rich culinary traditions of the region. This cake offers a luxurious texture and deep caramel flavors that melt in your mouth, a testament to the timeless appeal of classic Southern desserts.
Crafted with care and precision, this cake is not just a dessert; it’s an experience. The process of caramelizing sugar to just the right degree of amber, then blending it into a smooth, velvety icing to coat the tender layers of cake, requires patience and skill. It’s a celebration of flavor and tradition, perfect for gatherings, holidays, or simply as a comforting treat to enjoy with family and friends. Every bite tells a story of heritage, love, and the simple joy of baking.
Old Fashioned Southern Burned Caramel Cake
Ingredients:
For the Cake:
1 cup vegetable shortening
2 cups sugar
4 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
For the Frosting:
½ cup sugar (for burning)
½ cup boiling water
4 cups sugar
2 sticks margarine
1 cup milk
1 teaspoon vanilla extract
Directions:
Cake: Cream shortening and sugar. Add eggs one at a time, beating well after each. Sift flour, baking powder, and salt together three times. Add alternately with milk to creamed mixture. Bake in greased and floured pans at 350°F about 30 – 35 minutes. Cool before frosting.
Frosting: Burn ½ cup sugar in an iron skillet. Add ½ cup boiling water to make syrup. Add 4 cups sugar, 2 sticks margarine, and 1 cup milk. Cook until soft ball stage. Remove from heat. Add 1 tsp. vanilla. Set pan in cold water and beat until thick enough to spread.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 25 minutes
Kcal: 523 kcal | Servings: 12 servings
FAQs:
Q: What makes the caramel frosting “burned”? A: The term “burned” refers to the caramelization process involved in making the frosting. The sugar is cooked until it reaches a deep amber color, imparting a slightly smoky and complex flavor to the frosting.
Q: Can I use store-bought caramel sauce instead of making my own? A: While store-bought caramel sauce can be used in a pinch, homemade burned caramel frosting is preferred for its depth of flavor and authenticity. Plus, making your own caramel sauce allows you to control the level of caramelization for optimal taste.
Q: How do I prevent the sugar from burning when making the caramel? A: It’s essential to monitor the sugar closely as it caramelizes, stirring frequently to ensure even heat distribution. Additionally, adding a small amount of water to the sugar before heating can help prevent it from burning too quickly.
Q: Can I make this cake in advance? A: Yes, Southern Burned Caramel Cake can be made in advance and stored in an airtight container at room temperature or in the refrigerator. However, it’s best enjoyed fresh for optimal taste and texture.
Q: Can I freeze leftovers? A: Yes, both the cake and the frosting can be frozen for later enjoyment. Wrap the cake tightly in plastic wrap and store it in an airtight container, and freeze the frosting in a separate container. Thaw in the refrigerator overnight before serving.
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