1 hr 10 mins
This homemade cake takes some time but is well worth the effort!
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Units: US | Metric
- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 1Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
- 2Gradually beat in sugar.
- 3Add eggs and beat well.
- 4In a small bowl mix flour, salt, and baking soda.
- 5At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
- 6Beat the batter for 2 minutes on medium speed.
- 7Add vanilla and stir well.
- 8Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
- 9Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
- 10Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
- 11Once cake is cooled, bring 3 cups of sugar, whipping cream, butter, and 3/4 teaspoons baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
- 12Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
- 13Gradually pour into warm cream mixture and stir until smooth.
- 14Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
- 15Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
- 16Spread frosting between layers and on top and sides of cooled cake.
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Nutritional Facts for Buttermilk Layer Cake With Caramel Candy Frosting
Serving Size: 1 (2615 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 9428.2
- Calories from Fat 3636
- Total Fat 404.0 g
- Saturated Fat 169.7 g
- Cholesterol 1260.3 mg
- Sodium 3801.3 mg
- Total Carbohydrate 1418.0 g
- Dietary Fiber 8.4 g
- Sugars 1170.0 g
- Protein 71.1 g