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Decadent Vanilla Buttermilk Cake with Irresistible Caramel Icing
Ingredients:
For the Cake:
1 cup butter 2 sticks softened to room temperature
2 cups sugar
4 eggs room temperature
3 cups self-rising flour
1 cup buttermilk
2 tsp. vanilla extract
For the Icing:
4 cups sugar
2 cups buttermilk
1 cup Crisco or preferred solid vegetable shortening
1 cup butter
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
Directions:
For The Cake:
Preheat oven to 350F 175C.
Grease or butter three 3 9-inch cake pans and then dust the entire greased area with flour to lightly coat. Set aside.
In a large mixing bowl, cream the butter until fluffy, then add the sugar and cream for about 5-6 more minutes.
Add eggs, 1 at a time, and combine well after each.
To the butter mixture, mix in the flour and buttermilk, alternately, beginning and ending with flour. After each ingredient addition, mix just until incorporated.
Add vanilla and beat well.
Divide evenly among the pans and bake for 25-30 minutes until set and a toothpick inserted into the center comes out clean.
Let pans rest for 5 minutes. Then, turn the cakes out of the pans onto cooling racks and allow to cool completely.
For the Icing:
In a cast iron Dutch oven or other heavy pot, mix all ingredients except for vanilla and place over medium heat.
Clip a candy thermometer onto the side of the pot so you can monitor the temperature carefully.
As the ingredients heat to a simmer, stir with a wooden spoon to keep ingredients moving in the pan.
Cook to softball stage 235º 245º on a candy thermometer.
Remove from heat and stir in the vanilla extract.
Beat with a wooden spoon until creamy and ready to spread. If using a mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
Kcal: 450 kcal Servings: 12 servings
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