Southern Burned Caramel Cake

This Old-Fashioned Southern Burned Caramel Cake is a classic yellow layer cake generously coated with a rich, stove-cooked caramel frosting. The frosting begins by “burning” sugar to a deep caramel color, then combining with milk, margarine, and more sugar. Once cooled and beaten, it becomes thick and spreadable, creating that signature look of cascading caramel over the cake.

Why You’ll Love This Recipe

• It’s nostalgic and homey — a dessert many Southerners grew up eating.
• The contrast between the soft yellow cake and deep caramel frosting offers both lightness and richness.
• The frosting has that “crusty edge, soft interior” texture that makes it special.
• It yields multiple layers and enough cake to serve about 20.

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

• 4 ½ cups sugar (divided)
• ½ cup boiling water
• 2 sticks margarine (1 cup)
• 1 cup whole milk
• 1 teaspoon vanilla extract

Directions

For the cake:

1. Preheat your oven to 350 °F (≈ 175 °C). Grease and flour your cake pans (3 pans if you are making three layers). Optionally, line the bottoms with parchment rounds and grease again so they won’t stick. (“I used 3 (8-inch round) cake pans … lined with parchment paper … and sprayed them again.”)
2. In a large mixing bowl, cream together the vegetable shortening and 2 cups of sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition so each is fully incorporated.
4. In a separate bowl, sift together the flour, baking powder, and salt — sift three times to ensure it is well aerated.
5. Alternate adding the dry mixture and the milk into the creamed mixture: begin and end with dry ingredients. Mix gently and thoroughly after each addition, but don’t overmix. Also add the 2 teaspoons of vanilla extract during these incorporations.
6. Divide the batter evenly into your prepared pans. Smooth the tops.
7. Bake at 350 °F for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let the cakes cool in the pans briefly, then turn them out onto a wire rack to cool completely before frosting.

For the frosting (burned caramel frosting):

1. In a heavy iron skillet or saucepan, “burn” ½ cup of the sugar: heat it over medium to medium-high heat, stirring constantly. The sugar will first melt, then deepen to a light golden, then caramel brown. Watch closely so it doesn’t burn beyond caramel.
2. As soon as the sugar reaches a nice caramel color, quickly add the ½ cup of boiling water to form a syrup. Stir carefully (it may bubble).
3. Immediately add 4 cups of the remaining sugar, the 2 sticks margarine, and the 1 cup of whole milk. Stir constantly as it comes to a boil, making sure the sugar fully dissolves.
4. Continue cooking (stirring constantly) until the mixture reaches the soft ball stage (in candy terms).
5. Remove the pan from heat. Stir in the 1 teaspoon of vanilla extract.
6. Place the pan in a basin of cold water (or set over ice water) to help cool it more rapidly. Once cooled slightly, beat the mixture (in the same pan or a bowl) with an electric mixer until it thickens to a spreadable consistency. (“Beat until thick enough to spread.”)
7. Note: In the original recipe, it’s recommended to chill overnight in the refrigerator, then beat again for 10–20 minutes to reach ideal texture before frosting.

Assembly & Frosting:

1. Place one cake layer on your serving plate or cake board. Spread about ½ cup of the frosting between layers.
2. Stack the layers, applying about ½ cup between each.
3. Use 2 to 2½ cups of frosting on the top and sides. Don’t overapply or it will drip to the base and pool. Leave some leftover frosting to serve on the side if desired.
4. After frosting, allow the cake to sit so the frosting forms a slight crust but stays soft inside.

Pro Tips and Variations

• The caramel frosting is tricky — don’t take your eyes off it when “burning” sugar.
• Use medium to medium-high heat; adjust if it’s browning too fast.
• Chill the frosting before beating helps it thicken properly.
• Line and grease pans carefully so layers release cleanly.
• Don’t overfill between layers—too much frosting will overflow.
• You can substitute butter for margarine if needed (with slight flavor change).

Serving Suggestions

• Serve slices with a dollop of whipped cream or vanilla ice cream.
• Drizzle extra frosting on top of each slice.
• Serve at room temperature so the frosting is soft and cutting is easy.

Storage / Reheating

• Store covered at room temperature 1–2 days, or refrigerate for longer (bring to room temp before serving).
• Because the frosting may harden when cold, allow the cake to warm slightly before slicing.

FAQs

Can I use butter instead of margarine?
A: Yes — you can substitute, though the flavor and texture may differ slightly.

Why did my frosting turn grainy or set too hard?
A: Likely caused by cooking too hot or not stirring constantly. Also, the cooling/ beating stage is critical.

Can this be made in a 9×13 pan?
A: The original author hasn’t confirmed that; layer pans are preferred.

Conclusion

This Old-Fashioned Southern Burned Caramel Cake is more than just dessert — it’s a taste of pure nostalgia. Every bite brings the warmth of homemade baking: tender, buttery cake layers paired with that signature deep caramel frosting that’s sweet, slightly smoky, and melt-in-your-mouth delicious.

It may take a little patience to master the “burned sugar” technique, but the payoff is incredible — a true Southern classic worthy of any special occasion or Sunday table. Whether you’re recreating a family memory or discovering it for the first time, this cake delivers comfort, tradition, and irresistible flavor in every slice.

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