Buttermilk Layer Cake With Caramel Candy Frosting

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READY IN: 1hr 10mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
  • Gradually beat in sugar.
  • Add eggs and beat well.
  • In a small bowl mix flour, salt, and baking soda.
  • At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
  • Beat the batter for 2 minutes on medium speed.
  • Add vanilla and stir well.
  • Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
  • Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
  • Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
  • Once 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.
  • Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
  • Gradually pour into warm cream mixture and stir until smooth.
  • Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
  • Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
  • Spread frosting between layers and on top and sides of cooled cake.
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