The Southern Burned Caramel Cake is a delightfully indulgent dessert that hails from the rich culinary traditions of the American South. Known for its deep caramel flavor and creamy texture, this cake combines the sweet, buttery richness of caramel with the light, fluffy texture of a classic sponge cake. It’s a perfect treat for celebrations or a luxurious end to a family dinner.
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 the shortening and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt three times.
- Add the flour mixture alternately with milk to the creamed mixture, beginning and ending with flour.
- Bake in greased and floured pans at 350°F for about 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely before frosting.
Frosting:
- In an iron skillet, burn ½ cup of sugar until it is a dark caramel color.
- Carefully add ½ cup of boiling water to create a syrup.
- Add 4 cups of sugar, margarine, and milk to the syrup. Cook over medium heat until the mixture reaches the soft ball stage.
- Remove from heat and stir in vanilla extract.
- Set the pan in cold water and beat the frosting until it is thick enough to spread.
Preparation Details
- Prep Time: 20 minutes
- Cooking Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Calories: 523 kcal per serving
- Servings: 12
Notes
- Temperature Control: It’s essential to ensure all ingredients are at room temperature to achieve a smooth, even mix.
- Burning Sugar: Be cautious when burning sugar, as it can become extremely hot. Ensure proper ventilation and use a wooden spoon for stirring.
FAQs
Q: Can I use butter instead of margarine for the frosting? A: Yes, butter can be substituted for a richer flavor.
Q: What if I don’t have an iron skillet? A: Any heavy-bottomed pan will work, but monitor the sugar closely to prevent burning.
Q: How do I know when the mixture has reached the soft ball stage? A: Drop a small amount of syrup into cold water. It should form a soft ball that flattens when picked up with fingers.
Conclusion
The Southern Burned Caramel Cake is a testament to the decadent desserts of the South, offering a delicious combination of textures and flavors. This cake is a labor of love, requiring attention and care, but the result is a spectacularly sweet and satisfying dessert that’s sure to impress at any gathering. Enjoy the process and the delicious outcome!
