Introduction
The Old Fashioned Southern Burned Caramel Cake is a cherished dessert that brings back memories of family gatherings, Sunday dinners, and celebrations across the South. This cake is not just a dessert; it’s a tradition that has been passed down through generations. The combination of a tender, moist cake with the unique flavor of burned caramel frosting makes this a standout treat that’s both nostalgic and irresistible.
Whether you’re a seasoned baker or trying this for the first time, this recipe will guide you through creating a cake that is rich in flavor and steeped in Southern history.
Why You’ll Love This Cake
This Burned Caramel Cake offers a delightful blend of flavors and textures. The cake itself is light and fluffy, perfectly complementing the rich, slightly smoky caramel frosting. The process of making the frosting, where sugar is deliberately “burned” to create a deep, caramelized flavor, is what sets this cake apart from other caramel desserts. It’s a cake that tastes like a labor of love and is sure to impress anyone who takes a bite.
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
Step 1: Prepare the Cake Batter
Start by creaming together the vegetable shortening and sugar in a large mixing bowl until the mixture is light and fluffy. This step is crucial for ensuring that the cake has a soft and tender crumb.
Next, add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, which will contribute to the cake’s light texture.
2: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt three times. Sifting multiple times ensures that the dry ingredients are well-aerated and evenly mixed, which is key to a fluffy cake.
3: Mix the Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make the cake dense.
4: Bake the Cake
Divide the batter evenly between two greased and floured cake pans. Bake in a preheated oven at 350°F (175°C) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in the pans before frosting.
5: Make the Burned Caramel Frosting
To make the frosting, start by burning ½ cup of sugar in an iron skillet over medium heat. Stir constantly until the sugar melts and turns a deep amber color. This step requires attention, as the sugar can go from perfect to burnt very quickly.
Carefully add ½ cup of boiling water to the burned sugar to create a syrup. Be cautious, as the mixture will bubble vigorously. Stir until smooth.
In a large saucepan, combine the burned sugar syrup, 4 cups of sugar, margarine, and milk. Cook the mixture over medium heat until it reaches the soft ball stage (235°F to 240°F or 112°C to 116°C on a candy thermometer).
Remove the saucepan from heat and stir in the vanilla extract. Place the pan in a bowl of cold water and beat the frosting until it thickens enough to spread.
6: Assemble the Cake
Once the cakes have cooled, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake. The frosting will set as it cools, creating a beautifully rich and smooth finish.
FAQs
Q: Can I use butter instead of margarine in the frosting?
A: Yes, you can substitute butter for margarine in the frosting. However, margarine is traditionally used in this recipe for its slightly different texture and flavor.
Q: How do I know when the frosting has reached the soft ball stage?
A: To test for the soft ball stage, drop a small amount of the hot syrup into a cup of cold water. If it forms a soft, pliable ball that flattens when removed from the water, it has reached the correct temperature.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them, wrapped tightly in plastic wrap, at room temperature. The frosting is best made fresh, but the assembled cake can be stored at room temperature for up to 2 days.
Q: Can I use a different type of milk?
A: Whole milk is recommended for the richest flavor and texture, but you can substitute with 2% milk if needed. Avoid using skim milk or non-dairy alternatives, as they may affect the texture.
Conclusion
The Old Fashioned Southern Burned Caramel Cake is more than just a dessert; it’s a piece of Southern culinary heritage. The rich, caramelized frosting paired with a tender, fluffy cake makes for an unforgettable experience that will transport you back to simpler times. Whether you’re baking for a special occasion or just to satisfy a sweet craving, this cake is sure to become a beloved recipe in your collection. So, gather your ingredients and give this classic Southern treat a try—you won’t be disappointed!
This article includes an introduction, detailed instructions for making the cake and frosting, FAQs, and a conclusion, providing comprehensive guidance and information for readers