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Southern-Style Cake Recipes To Sweeten Up Any Occasion

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Chocolate Little Layer Cake Recipe NYT Cooking
Chocolate Little Layer Cake Recipe NYT Cooking from cooking.nytimes.com




Few things can make a Southern family gathering complete like a delicious homemade cake. Whether you’re looking for a timeless classic or something a little more modern, these Southern-style cake recipes are sure to please. From light and fluffy to moist and decadent, there’s something here for everyone.

Classic Southern Red Velvet Cake



This classic Southern cake recipe is pure decadence. With a moist and fluffy texture and a beautiful red color, it’s a showstopper. And while it may look complicated, it’s actually quite simple to make.

Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups vegetable oil
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 1 cup buttermilk

Instructions:

  1. Preheat oven to 350 F (175 C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the oil, sugar, eggs, vanilla extract, and red food coloring.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the buttermilk until the batter is smooth.
  4. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Allow the cakes to cool in the pans for at least 15 minutes before turning out onto a wire rack to cool completely.
  6. Once cooled, frost with cream cheese frosting and decorate as desired.

Nutrition:


Each serving of this classic Southern red velvet cake contains 568 calories, 36 grams of fat, 58 grams of carbohydrates, 3 grams of fiber, 4 grams of protein, and 198 milligrams of sodium.

Southern Coconut Cake



This Southern-style coconut cake is light and fluffy with a hint of sweetness. It’s the perfect treat for any occasion.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, at room temperature
  • 1 ½ cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups sweetened shredded coconut
  • 1 cup heavy cream

Instructions:

  1. Preheat oven to 350 F (175 C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, and beat until incorporated. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and stirring until just combined.
  4. Fold in the shredded coconut. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Allow the cakes to cool in the pans for at least 15 minutes before turning out onto a wire rack to cool completely.
  6. Once the cakes have cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of one of the cakes and stack the other cake on top.
  7. Serve as is, or garnish with additional shredded coconut and a sprinkle of powdered sugar.

Nutrition:


Each serving of this Southern coconut cake contains 544 calories, 32 grams of fat, 61 grams of carbohydrates, 2 grams of fiber, 5 grams of protein, and 339 milligrams of sodium.

Southern Caramel Cake



This Southern-style caramel cake is a perfect combination of moist and gooey. With a buttery caramel frosting, it’s sure to be a hit.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, at room temperature
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup light corn syrup

Instructions:

  1. Preheat oven to 350 F (175 C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, and beat until incorporated. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and stirring until just combined.
  4. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Allow the cakes to cool in the pans for at least 15 minutes before turning out onto a wire rack to cool completely.
  6. Once the cakes have cooled, make the caramel frosting. In a medium saucepan, combine the light corn syrup, 1 cup of butter, and 2 cups of white sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and allow to cool for 15 minutes.
  7. Once cooled, whisk in 1 cup of heavy cream until the mixture is smooth. Spread the frosting over the top of the cake and serve.

Nutrition:


Each serving of this Southern caramel cake contains 600 calories, 35 grams of fat, 72 grams of carbohydrates, 1 gram of fiber, 4 grams of protein, and 340 milligrams of sodium.

No matter what type of cake you’re in the mood for, there’s sure to be a Southern-style cake recipe that will hit the spot. Whether you’re looking for a decadent red velvet cake or a light and fluffy coconut cake, these recipes are sure to sweeten up any occasion.

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