Tuesday, September 18, 2012

Caramel Cake

Nothing says, "Albany, Georgia" like a Caramel Cake.  When I was a little girl, I couldn't wait to go to my Grandma Thelma's house and have a piece of Caramel Cake.  Nothing, and I mean nothing, could top that Slice of Heaven On Earth.  Twenty years later, I attempt to create that same sense of excitement with my Caramel Cake.


1 stick of Cisco Baking Sticks Butter Flavored All-Vegetable Shortening
2 cups of sugar
4 eggs
3 cups of Self-rising flour (sifted -- can get messy)
1 cup buttermilk
2 tsp vanilla

3 cups of sugar
3 tbsp of light corn syrup
1 1/2 cups of whole milk
1/4 cup (1/2 stick) of unsalted butter, at room temperature
1 tsp of vanilla extract
1/4 tsp of salt

Preheat your oven to 350 
°F and grease and flour three round nine-inch cakes pans. (According to my friend's mom, only people who weren't raised right make two-layer cakes. Now, you don't want to make your family look bad, do you?)  Next, cream the baking stick (I like to use these instead of butter.  I think it makes the cake more moist.)  Add the sugar and continue to cream the mixture (AddAPinch.com suggests do so for about 8 minutes). Add the eggs, one at a time, while continuing to mix the batter.  Then alternate between adding the sifted-flour and the buttermilk.  Lastly, stir in the vanilla.

Evenly pour into the pans and bake for 25-30 minutes until set.  Cool completely.

While the layers are cooling, let's make the icing. In a saucepan, add 2 1/2 cups sugar, corn syrup, and milk.  Place over medium heat.  Keep stirring until the sugar completely dissolves.  Now, using our friend, the casting iron skillet,  evenly distribute a 1/2 cup sugar. Over medium heat, swirl the pan until the sugar starts to melt and take on an "brownish" color (for an illustration of what I am trying to explain check out Gordon Ramsay making carmel in this video).

Once the sugar turns color, add the milk mixture into the skillet. Cook over medium heat, stirring constantly until the caramel dissolves (I prefer to use a whisk). Then cook without stirring until the mixture reaches soft-ball stage (somewhere between 238 - 240°F) on a candy thermometer.

Remove from heat. Stir in the butter, vanilla, and salt. Let it cool for about 10 - 15 minutes. Then stir until you have a the right consistency (could take up to 20 mins. Thank God for hand-mixers).

Spread the icing between the layers and on the outside of the cake.  Enjoy!!!


  1. I didn't know you were from Albany. I'm from Valdosta and I used to LOOOVVVEEE my great aunt's caramel cake (and chocolate cake and all the other goodies she made). Almost makes me want to make one myself, or see if you want to mail me a slice. Enjoy!

  2. I am glad I was warned to bring a napkin, because as I was warned, you post made me drool. I look forward to reading more!

  3. Totally drooling!
    I am going to try this for my next family function.
    Ok. Really for me to eat the next long weekend I have off.

  4. This looks so good! I may attempt to make it! I second that about drooling :)