A SIMPLE TAKE ON A CLASSIC CAKE!
Now as I mentioned before, there are some subtle differences between this southern caramel cake and the other one I featured on this blog. One thing I do like about this one just a little more is that it only requires one layer. While the other one is still easy, you’ll have to layer it and make it pretty and with this one, you don’t need to deal with that. This is a good cake to start with if you’re a beginner because of that. This cake also contains buttermilk in both the batter and the frosting. As always, buttermilk can be made right at home without having to stop everything and run to the store to get some. For every cup of buttermilk the recipe calls for, you will take one cup of regular milk and add 2 tablespoonfuls of either vinegar OR lemon juice.
Please don’t use both or…ewwww. I don’t even want to imagine the sour vileness that would create. Once you mix it together, it gets a little curdly and that’s ok. Just add it to your recipe and proceed accordingly. One more thing to note: this cake has more of a glaze than the other recipe. But it’s easy and you’ll just need to take care when you pour it on your cooled cake. Put your cake on your wire rack with a plate under the rack and pour the glaze on. That way, you don’t have a big sticky mess on your counters.
I found this classically delicious recipe on the Mommy’s Kitchen blog. Click the link below to see the blog and full recipe for this Classic Southern Caramel Cake.
CLICK HERE FOR RECIPE
Pages: 1 2