Old-Fashioned Caramel Cake

Reviewers say this old-fashioned caramel cake has the consistency of pound cake. It’s buttery and rich, but it somehow can stand up to the decadent Caramel Frosting without being entirely too much.

If you’re wondering how to make caramel cake, this recipe is a great place to start. With a few ingredients and a couple good pans, you’ll be on your way to a show-stopping Southern caramel cake.

One of the biggest mistakes you can make when fashioning up a layer cake is not allowing enough time for the cake to cool before adding the icing. Even a little remaining warmth will cause that delicious frosting to slide right off, turning your masterpiece into an epic fail in no time. We recommend and hour and 10 minutes cool time, just to be sure.

How to Make Caramel Cake in Advance

Want to make this cake ahead of time? Make and freeze the layers: Let them cool completely. Wrap each in several layers of plastic wrap, then a final layer of aluminum foil. Use tape to write what they are and the date you froze them so you don’t forget in a few weeks.

When you’re ready to make the cake, take the layers out of the freezer, and let them thaw in the fridge overnight. Set them on the counter to warm to room temperature while you make the frosting. This is especially handy if you need to make lots of desserts at once and need to keep your oven free for other tasks.

Give our Southern caramel cake recipe a try for your next holiday or special event, and you’ll be hailed superhero hostess.

Ingredients

• 1 cup sour cream
• ¼ cup milk
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• Caramel Frosting

Directions

1. Preheat oven to 350°F. Combine sour cream and milk. Set aside.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.
4. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
5. Spread Caramel Frosting between layers and on top and sides of cake.