Cream Caramel Cake

This is a Southern specialty cake usually found at summer church suppers – and the first to disappear.


1 cup butter
3 cups sugar
6 eggs
2 2/3 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 8 oz. container sour cream
1 tablespoon vanilla extract



Preheat oven 350°F. Grease and flour three 9 inch cake pans.

Cream butter and sugar until fluffy. Add eggs one at a time.

Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter
mixtures. Add vanilla.

Pour into three 9-inch prepared pans. Bake for 25-35 minutes. Test doneness.  Remove from oven and cool on racks for 10 minutes. Carefully remove from pans and place on cooling racks. Allow to cool completely.

Frost with Caramel Frosting below.




1 cup butter
2 cups light brown sugar
1/2 cup evaporated can milk
1/2 teaspoon vanilla extract
4 cups confectioners sugar


In saucepan, melt butter, add brown sugar and milk to combine. Cook 2-3 minutes over medium heat stirring constantly. Remove from heat.

Place confectioners sugar in bowl of mixer. Add vanilla. Pour caramel mixture into mixing bowl and beat until smooth.

Let cool slightly. Frost the cake.


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