Enjoy the rich, buttery layers and creamy caramel frosting of this classic Southern dessert.

Perfect for celebrations or special occasions, this cake combines timeless flavors with a comforting homemade touch.

Treat your loved ones to a slice of Southern baking at its finest!

Ingredients

For the cake:

1 cup butter (2 sticks), softened
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup buttermilk
2 tsp vanilla

For the frosting:

2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 tsp baking soda

Instructions

Step 1: Preheat oven to 350°F and grease three 9-inch cake pans. Optionally, line with parchment paper.

Step 2: Beat butter until fluffy, then mix in sugar for 5 minutes. Add eggs one at a time, mixing well after each addition.

Step 3: Alternate adding flour and buttermilk, starting and ending with flour. Stir in vanilla and evenly divide batter among pans.

Step 4: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on racks.

Step 5: Combine frosting ingredients in a heavy pan and cook, swirling occasionally, until the mixture reaches 235°F–245°F (soft-ball stage).

Step 6: Remove caramel from heat, beat until creamy, and spread over cooled cake layers. Allow to set before serving.

Frequently Asked Questions (FAQs)

1. Can I make this cake gluten-free?

Yes, use a gluten-free self-rising flour blend and ensure other ingredients are gluten-free.

2. How do I substitute buttermilk?

Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.

3. How do I store leftover cake?

Store at room temperature in an airtight container for 2 days, refrigerate for 5 days, or freeze for up to 3 months.

4. How do I know when the caramel is ready?

The caramel is ready at 235°F–245°F on a candy thermometer or when it forms a soft ball in cold water.

5. Can I turn this recipe into cupcakes?

Yes, bake at 350°F for 18–20 minutes, then frost once cooled.