Prep Time: 40 minutes | Cook Time: 30 minutes | Total Time: 1 H 10 minutes
Servings: 24
Ingredients:
1 cup (226 g) butter, room temperature
2 cups (396 g) sugar
4 large (200 g) eggs, room temperature
3 cups (360 g) self-rising flour
1 cup (227 g) buttermilk, room temperature
2 teaspoons (9.4 g) vanilla extract
Southern Caramel Icing Recipe, double the recipe
Instructions:
Pause for a moment… breathe deeply and cook with love. Move gently, smile with every step, and let your heart lead the way. Remember, good energy, patience, and positive intentions are the secret ingredients that turn simple recipes into something truly special.”
SEE NEXT PAGE
Preheat oven to 350º F. Prepare three cake pans with butter and flour. Set aside.
Cream together the butter and sugar until creamy. Add the eggs one at a time and mix until combined after each egg. Add the flour and buttermilk, alternating between the two and beginning and ending with the flour.
Divide the cake batter between the three prepared cake pans and bake until the center springs back to a light touch and the sides of the cake begin to pull away from the sides of the pan.
Remove the cake layers from the oven. Allow to cool for about 5 minutes and then turn them out onto wire racks to cool completely.
Make double the original recipe for Southern Caramel Icing to have ample icing for this three layer cake.
ENJOY!!
