Paula Deen's caramel cake and Southern Living's caramel cake recipes utilize simple ingredients and techniques to make the old-fashioned multilayered sweet cake. Paula Deen's recipe uses self-rising flour, while Southern Living's recipe calls for all-purpose flour.
To make Paula Deen's caramel cake, combine 1 cup butter with 4 eggs, 2 cups white sugar, 3 cups self-rising flour, 1 cup milk and 1 teaspoon vanilla. Pour the batter into three greased-and-floured 9-inch round pans, and bake each for 25 minutes at 350 degrees.
As the cakes bake, cook 1/2 cup butter, 1 cup brown sugar and 1/4 cup milk in a saucepan on medium heat. Remove the caramel filling from the heat, and stir in 1 teaspoon vanilla. Once done, remove each cake layer as you stack them. Turn the first layer over, and place on cake base or platter. Pierce each exposed layer with a toothpick, and spread on the caramel filling.
Frost the cake with an icing made of 1/2 cup brown sugar, 1 cup brown sugar, and 1/3 cup heavy cream brought to a boil. Spoon the mixture into a bowl, and add 16 ounces confectioners' sugar and 1 teaspoon vanilla.
Southern Living's caramel cake uses 2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and 8 ounces sour cream for the batter mix. The cakes are baked at 30 to 35 minutes and are frosted with a simple caramel frosting in between each layer and around the cake.