This is a print preview of "Southern Caramel Cake with Jack Daniels" recipe.

Southern Caramel Cake with Jack Daniels Recipe
by Marye Audet

Southern Caramel Cake with Jack Daniels

Caramel cake is a Southern specialty that you can find in almost any community or church cookbook below the Mason Dixon. Jack Daniels is a classic Southern mash whiskey and it is one of those things that finds its way into numerous Southern recipes from cakes to cookies. Praline is certainly Southern in both flavor and origins. What happens when you combine them all into one magnificent cake?

Suddenly you will say y’all. The front porch will be referred to as the veranda. The theme music from Gone with the Wind will play whenever you sweep down the stairs. And your irritating neighbors? Well, bless their hearts.

Really. It’s good.

If you have read the blog very long you know that I collect old cookbooks. Some of them very old. I have cookbooks from the Depression, World War II, the 50′s… I have recipes from the late 1800s. I love old recipes. This caramel cake is one I have made often from a cookbook that was published in 1951. It is a collection of recipes from Women’s Leagues all over the country. You know, back when ladies spent afternoons playing Bridge and sipping juleps. Since the book was published so long ago you find a lot of regional specialties in it.

Regional foods are something we are losing as chain restaurants and insipid foods shipped from all over the world become the norm. It’s sad, really, that so many people will never know what a really ripe peach tastes like, or the melting texture of fresh crab-cakes, or the aroma of smoky barbecue. It’s sad. Like so many other activities, traditions, and lifestyles of our ancestors, unique flavors are becoming extinct.

Well, this cake will never be extinct because once you taste it you will find yourself making it over and over again. I have to admit a preference for chocolate cake but I have to admit that this caramel cake is every bit as good. It is a little tricky, and takes a little time but it is so worth it.

I used the Jack Daniels Caramel sauce and the pecan praline filling is the same one as in the coconut praline pie but you’ll need to double it. This recipe makes three 8-inch layers. I have only two layers because I had to use the batter from one layer for cupcakes for something else.

I made this with a homemade vanilla that I started in February with tahitian vanilla and caramel vodka. It helped to intensify the caramel flavor and, let’s face it, there is nothing that can compete with the flavor of homemade vanilla.

Caramelly, boubon-y, praline-y, sweet… this cake is just fantastic. you will want a cup of good, strong coffee to sip along with dessert.

Southern Caramel Cake with Jack Daniels

Tender Southern style caramel cake with the flavor of praline and Jack Daniels whiskey. Three layers of delicious. Pecan praline is the suggested filling.



Preheat the oven to 350F.

Grease 3 8-inch layer cake pans, line the bottoms with waxed paper rounds and spray with baking release spray.

Melt the brown sugar in a small saucepan over low heat. Allow it to turn dark brown.

Add hot water and simmer until it becomes a syrup.

remove from heat and let cool to room temperature.

Combine white sugar, vanilla, and butter in a mixing bowl. Beat until light and fluffy.

Add egg yolks, one at a time, Beat well after each.

Add the caramel syrup to the butter mixture, beating constantly.

Sift the flour, salt, and baking powder together.

Beat the egg whites until stiff but not dry.

Add the flour to the batter in three batches, alternating with the water mixture - blend well after each addition.

Fold in the egg whites gently until well mixed.

Spoon into pans and cake for 25 to 30 minutes or until done.

Cool for 10 minutes, turn out of pans and finish cooling completely before filling and frosting.


Calorie count is without the frosting or filling.


© 2012 Marye Audet Please do not copy images or recipe except for personal use

Southern Caramel Frosting

Creamy caramel frosting for the Southern Caramel cake.


1/4 cup unsalted butter

1/2 cup thick caramel sauce (I used homemade Jack Daniels caramel sauce - recipe available on

1/4 teaspoon salt

3-5 cups sifted confectioners' sugar

1/4 cup heavy cream

1 teaspoon vanilla


Beat the butter, salt, and confectioner's sugar until crumbly.

Add the caramel, beating at medium high speed until well blended and creamy.

Add a little of the heavy cream and beat on high until the frosting is thick and spreadable. You may need to add a little more confectioner's or cream to get the exact consistency.


© 2012 Marye Audet Please do not copy images or recipe except for personal use

Southern desserts are just special. This is one of my favorite modern cookbooks for Southern cakes, pies and everything else.


Banana Bread Pudding with Jack Daniels Caramel Sauce I have a terrible foodie secret. I have never really liked bread pudding. There. It’s out. You know. Bread pudding has always just seemed heavy,...

Caramel Crunch Fudge Cake This is another one from my mom’s file. It is bittersweet to see her handwriting, beginning to fade, and the stains on the card that...

Peanut Butter Pie with Pretzel Crust March 14 (3-14 get it?) is national pi day. What better way to celebrate with a pie? Let’s face it, any excuse will work, right?...

Grilled Peach, Dulce de Leche Ice Cream with a Kick I did warn you that I wouldn’t be here much in July. See, I am nothing if I am not honest. It hasn’t been that...

Banana Wanut Cake with Cream Cheese Frosting O.k.. seriously. What is not to like about a banana? They are primo comfort food for almost everyone. You bite into creamy, sweet yumminess and...

Filed under Cake, Dessert