Classic Southern Caramel Cake

Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with parchment paper (optional) for easy removal.
In a large mixing bowl, beat the butter until light and fluffy using an electric mixer.
Add the sugar to the butter and continue beating for about 5 minutes, until the mixture is light and creamy.
Add the eggs, one at a time, beating well after each addition to ensure they’re fully incorporated.
Alternate adding the flour and buttermilk to the mixture, beginning and ending with flour. Mix well after each addition.
Stir in the vanilla extract and beat until fully combined.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the cakes from the pans and place them on cooling racks. Allow to cool completely.
For the Southern Caramel Frosting:
In a saucepan, combine the sugar, buttermilk, Crisco, and butter. Bring to a boil over medium heat, stirring constantly.
Once the mixture begins to boil, reduce the heat and allow it to simmer for about 5-7 minutes, stirring frequently.
Add the baking soda to the mixture and stir well. Continue simmering for another 3-5 minutes, or until the frosting reaches a smooth, syrupy consistency.
Remove the frosting from the heat and allow it to cool slightly, but still be pourable.
Assemble the Cake:
Once the cakes have cooled completely, place the first cake layer on a serving plate.
Pour a generous amount of the Southern Caramel Frosting over the first layer, spreading it out evenly.
Add the second cake layer, repeat the frosting process, and finish with the third layer.
Frost the top and sides of the entire cake with the remaining caramel frosting.
Allow the cake to set for about 15-20 minutes so the frosting can firm up before slicing.
Serving and Storage Tips