Caramel cake is a classic for a reason: It’s decadent and delightful, time after time.
Buttery, rich, and decadent, this old-fashioned caramel cake is easy to make and guaranteed to like.
Learn everything you’re gonna wanna know about making caramel cake.
Credit:Courtney West
Courtney West
What Is Old-Fashioned Caramel Cake?
What takes it from simple to special, and fromyellow caketo caramel cake, is theCaramel Frosting.
Cover the top of the cake layer with frosting, then top with the second layer.
Credit:Courtney West
Then use the rest of your Caramel Frosting to coat the top and sides of the cake.
Can You Make Caramel Cake Ahead?
Just be sure to cover the cake with plastic wrap or store in an airtight cake container.
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To freeze caramel cake, wrap the cake (slices are ideal) in plastic wrap and aluminum foil.
Freeze up to 3 months, and thaw overnight in the fridge.
Let come to room temperature for about 30 minutes before eating for the best texture.
Credit:Courtney West
Combine sour cream and milk.
Cream butter and sugar:
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
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Add eggs, one at a time, beating until well after each addition.
Beat at medium-low speed until blended after each addition.
Stir in vanilla and rum extract.
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Pour batter into 2 greased and floured 9-inch round cake pans.
Cool in pans on wire racks 10 minutes.
Remove from pans to wire racks, and let cool 2 hours or until completely cool.
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Frost cake layers:
SpreadCaramel Frostingbetween layers and on top and sides of cake.
