Caramel Cake

I made an ugly cake.  When I say ugly, I mean U-G-L-Y!! 

I didn’t mean to make an ugly cake it just happened, I’m sorry!

Are you ready to see my lopsided and unevely frosted cake? 

Please don’t laugh…..


I told you it wasn’t pretty, in fact I may have mentioned that it was ugly. 

Okay, you can stop laughing at my cake now.

Just because it’s funny looking doesn’t mean it isn’t tasty, and boy is it tasty!  It’s melt-in-your-mouth-buttery- give you a toothache sugary-eat it with a glass of cold milk- good!  Yup, it’s that good.


It’s been so long since I’ve baked anything that requires skill.  I’m so used to baking easy and simple things.  Honestly, the actually cake batter was easy to make.  The frosting is what threw me off.  I had to frost this sucker as fast as possible before the caramel frosting set.  Apparently, I wasn’t fast enough. 

The cake sticking to the pan probably didn’t help too much either. 

Note to self: butter and flour the pan better next time



Caramel Cake

Southern Living


1 (8 ounce) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

3 3/4 cups sugar, divided
1 1/2 cups whipping cream
1/4 cup butter
1/4 tsp. baking soda



Combine sour cream and milk in a small bowl; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

Pour batter into 2 greased and floured 9-inch round cakepans. (Batter will be very thick.)

Bake at 350 degrees for 30 to 35 minutes until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Working quickly, spread Caramel Frosting between layers and on top and sides of cake.


Bring 3 cups sugar, cream, butter, and baking soda to a boil in a heavy saucepan. Remove from heat, and keep warm.

Sprinkle remaining 3/4 cup sugar in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar melts and syrup is light golden brown. (Sugar will clump before melting.) Gradually pour into whipping cream mixture. (Mixture will bubble.) Stir until smooth.

Cook over medium heat, stirring often, 10 to 12 minutes or until a candy thermometer registers 240 degrees (soft ball stage). Remove from heat. Beat at high speed with an electric mixer until spreading consistency (8 to 10 minutes).

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