Grandmother Lovie Byrd'S Caramel Cake
A rich, moist caramel cake with luscious caramel icing, perfect for family gatherings or special occasions, offering a delightful blend of sweet and buttery flavors.
Ingredients
Instructions
- Bake in 3 large or 4 small layers.
- Spread with caramel icing.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure your eggs are at room temperature for better mixing. If you're short on time, bake the cake as a single layer and cut it in half for easier assembly.
Serving Suggestions
This caramel cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. You can also serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a festive touch, consider garnishing with chopped nuts or chocolate shavings. It also complements lighter dishes like a fresh fruit salad or a slice of Cherry Pudding Or Cobbler.
Storage & Reheating
Store leftover caramel cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Lovie Byrd'S Caramel Cake contains roughly 1497 calories, with 22g protein, 204g carbohydrates, and 69g fat. It is an excellent source of calcium (47% of the Daily Value), protein (43% of the Daily Value), and iron (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this caramel cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. The caramel icing can also be made ahead; just reheat it slightly before spreading it on the cake to ensure it is easy to work with.
What type of flour should I use for this cake?
All-purpose flour is ideal for this caramel cake recipe, providing the right balance of structure and tenderness. If you prefer a lighter cake, you can use cake flour, but you may need to adjust the liquid slightly to ensure the batter is not too dry.
How do I achieve the perfect caramel icing?
To make the caramel icing, cook sugar until it melts and turns amber, then carefully add cream and butter. Stir until smooth, and let it cool slightly before spreading on the cake. For a thicker icing, let it cool longer before applying. Practice will help you get the desired consistency!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).