Southern Caramel cake is one of those specialty recipes that you can find in almost any community or church cookbook below the Mason Dixon. This one is moist and tender, buttery and rich with caramel flavor… once you add whiskey and pecans?
You don’t have a recipe anymore, you have an addiction.
Ingredients for this recipe: cake flour, baking powder, kosher salt, brown sugar, sugar, butter, eggs, Jack Daniels, caramel sauce (recipe on Restless Chipotle), vanilla, Confectioner’s sugar, heavy cream, pecans
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Southern Caramel Cake with Jack Daniels…
This Southern Caramel Cake recipe is a little different than most. I found it in a church cookbook that had been published in the 1940s to raise money for the troops. Of course, being a southern church cookbook it didn’t have Jack Daniels in it … or any kind of whiskey at all.
That, my friends, was all me.
Really. It’s good.
Regional Foods Are Becoming Extinct
Regional foods are something we are losing as chain restaurants and insipid foods shipped from all over the world become the norm. It’s sad, really, that so many people will never know what a really ripe peach tastes like, or the melting texture of fresh crab-cakes, or the aroma of smoky barbecue. It’s sad. Like so many other activities, traditions, and lifestyles of our ancestors, unique flavors are becoming extinct.
Well, this cake will never be extinct because once you taste it you will find yourself making it over and over again. I have to admit a preference for chocolate cake but I have to admit that this caramel cake is every bit as good. It is a little tricky, and takes a little time but it is so worth it.
Caramelly, boubon-y, praline-y, sweet… this cake is just fantastic. you will want a cup of good, strong coffee to sip along with dessert.
More Cake Recipes
I love cake, don’t you?
Here are some of more of my favorite cake recipes here on Restless Chipotle. Some of them are variations on cakes I’ve found in my old cookbooks while others are pretty much the way I found them.
- Classic Yellow Cake with Bittersweet Chocolate Frosting is what childhood birthdays are made of. Buttery, tender layer cake is filled and frosted with an impossibly rich chocolate buttercream.
- Chocolate Mayonnaise cake is another old fashioned cake that is a classic! I’ve done this one in layers with chocolate buttercream for filling and frosting.
- Spice Cake with Cream Cheese Frosting is one of my favorites in the fall. All of those warm spices!
- White Wine Lemon Bundt Cake is my twist on an old favorite! The white wine adds a buttery smooth touch that really enhances the lemon. Everyone will wonder how you did it.
- White Texas Sheet Cake is like a pecan praline fudge in cake form. It’s delicious!
Southern Caramel Cake Recipe
This cake is absolutely delicious in every way. I thought I’d lost it because when I updated somethings on the blog the recipe disappeared and I couldn’t remember which cookbook it was in. Finally found it and so glad I did – I’ll be updating images soon.
If you love this recipe please give it 5 stars!
Southern Caramel Cake with Jack Daniels FrostingPrint Add to Collection Go to Collections
- ½ cup brown sugar, dark is best I think
- ¼ cup boiling water
- 1½ cups white sugar
- ⅔ cup butter
- 3 eggs, separate and bring to room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup cold water
- ¼ cup Jack Daniels
- 1½ teaspoons vanilla
- ½ cup sugar
- 2 tablespoons flour
- ½ cup heavy cream
- 2 tablespoons butter
- 1/2 cup pecans, chopped
- 1 teaspoon vanilla
- Beat the butter, salt, and confectioner’s sugar until crumbly.
- Add the caramel, beating at medium high speed until well blended and creamy.
- Add a little of the heavy cream and beat on high until the frosting is thick and spreadable. You may need to add a little more confectioner’s or cream to get the exact consistency.
- Preheat the oven to 350°
- Beat the egg whites until stiff. Set aside.
- Grease 2 8-inch round cake pans, fit a round of waxed paper or parchment paper in the bottom, grease again, then dust with flour.
- Cook the brown sugar in a heavy saucepan over low heat, stirring often, until it is melted.
- Add the hot water, whisking constantly.
- Simmer until the mixture gets syrupy – about 3 to 5 minutes.
- In the bowl of your stand mixer combine white sugar and butter, creaming until light and fluffy.
- Add the egg yolks, one at a time beating well after each.
- Blend in the cooled water mixture.
- Mix the flour, baking powder and salt – set aside.
- Mix the cold water, vanilla, and Jack Daniels.
- Add ⅓ of the flour mixture to the butter mixture, blending well.
- Add ½ of the water mixture. Blend well.
- Repeat with the flour, then the water, then the remaining flour mixture.
- Fold in the egg whites gently.
- Turn batter into prepared pans and bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10 minutes – turn out of pans to finish cooling (remove the waxed paper from the bottoms!)
- Combine sugar, flour, butter, and cream in a heavy saucepan.
- Cook until thickened, stirring constantly
- Add the nuts, vanilla, and salt.
- Spoon between the layers of cooled cake.
- Place one layer on a cake plate.
- Add a thick layer of pecan filling.
- Top with the other layer.
- Frost with the buttercream.
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