Rich, buttery Old Fashioned Caramel Cake with sour cream, vanilla, and homemade caramel frosting. A nostalgic classic for any occasion!
Let me tell you about the first time I made this cake—it was a complete mess. Picture me standing in the kitchen, flour on my shirt, caramel frosting dripping off the spoon, and my toddler insisting the mixing bowl was a “hat.” Classic, right?
But here’s the thing: This Old Fashioned Caramel Cake recipe? Totally worth it. I found the original tucked into my grandmother’s recipe box, written in her looping handwriting that I’d recognize anywhere. She used to make this cake for Sunday dinners, and honestly, it was the reason I showed up. Well, that and her hugs, of course.
The first bite always felt like magic—soft, buttery cake layers with that rich caramel frosting that somehow hit the perfect balance between sweet and smoky. And every time I bake it now, I feel like I’m carrying on her tradition, even if my kitchen chaos is a little, uh, more “modern.”
So, if you’re looking for a recipe that feels like a warm hug from the past, this Old Fashioned Caramel Cake is it. Just maybe don’t wear your favorite shirt while making it—you’ve been warned.
Why You’ll Love This Old Fashioned Caramel Cake Recipe?
- Rich and Buttery: Every bite is a celebration of classic, homemade flavors.
- Moist Texture: Thanks to sour cream, this cake is soft without being overly dense.
- Nostalgic Charm: It’s like the dessert version of your grandma’s kitchen.
- Crowd Favorite: Perfect for birthdays, holidays, or just because.
- Caramel Frosting: Need I say more? It’s the real MVP here.
Ingredient Notes:
Let’s break it down—because every ingredient here plays its part.
- Sour Cream: This is the secret weapon for moisture and a slight tang that balances the sweetness.
- Butter: Use unsalted butter for better control over the flavor. And don’t skimp—this cake loves its butter!
- Sugar: The base of any good cake. Granulated for the layers, and that dreamy caramel frosting takes it to the next level.
- Vanilla and Rum Extract: These give the cake its subtle, warm flavors. The rum extract is optional, but trust me, it’s worth it.
- Caramel Frosting: The pièce de résistance. It’s sweet, creamy, and completely irresistible—don’t even try to skip it.
How To Make Old Fashioned Caramel Cake?
Making this cake isn’t complicated, but it’s the kind of recipe that rewards a little patience. Here’s how you can do it:
- Prep Like a Pro
Preheat your oven to 350°F and grease and flour two 9-inch cake pans. (Tip: Dust the pans with flour after greasing—it’s old-school, but it works like a charm.) Mix the sour cream and milk in a small bowl and set it aside. - Cream the Butter and Sugar
Beat the softened butter and sugar together until it’s light and fluffy. This takes about 3 minutes—don’t rush it. Add the eggs one at a time, mixing well after each. It should look smooth and creamy at this point. - Build the Batter
Combine the dry ingredients (flour, baking powder, salt) in a separate bowl. Alternate adding the dry mixture and the sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Stir in the vanilla and rum extract. The batter will be thick but smooth—don’t worry, that’s how it should be. - Bake It
Divide the batter evenly between your prepared pans and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Frost and Finish
Once the layers are completely cool (and I mean completely), it’s time for the caramel frosting. Spread it generously between the layers, on top, and around the sides. Don’t worry if it’s not perfectly smooth—homemade charm, remember?
Storage Options:
This cake is best stored at room temperature in an airtight container for up to 3 days. In warmer weather, you can refrigerate it—just bring it back to room temp before serving. Got leftovers? (Unlikely, but still.) Freeze individual slices wrapped in plastic wrap for up to 3 months.
Want To Save This Recipe?
Variations and Substitutions:
Feeling adventurous? Try these ideas:
- Cupcake Conversion: Divide the batter into a lined muffin tin for cupcakes. Bake for 18-20 minutes.
- Different Frosting: Swap the caramel frosting for chocolate ganache or cream cheese frosting.
- Nutty Additions: Add chopped pecans to the frosting for a little crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend. The texture will be slightly different, but it’s still delicious.
What to Serve with Old Fashioned Caramel Cake?
This cake is a showstopper on its own, but pairing it can make it even more special:
- Coffee: The boldness of coffee balances the sweetness perfectly.
- Milk: Because some combos are just timeless.
- Fresh Fruit: Strawberries or raspberries add a nice tartness.
- Ice Cream: A scoop of vanilla or salted caramel ice cream is a game-changer.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance. Just wrap them tightly and frost them when you’re ready to serve.
Is the caramel frosting hard to make?
Not at all! It just takes a little patience and stirring. Homemade frosting is totally worth it.
How do I keep the cake moist?
The sour cream helps with this, but storing it in an airtight container is key. Don’t overbake, either—that’s the quickest way to dry out a cake.
So, what do you think? Ready to dive into this Old Fashioned Caramel Cake recipe? I’d love to hear your thoughts—did it remind you of something special, too? Let me know in the comments or send me a picture. I’m always here for a good cake chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Fashioned Caramel Cake Recipe
Ingredients
For the Cake:
- 1 cup sour cream
- 1/4 cup milk
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
For the Frosting:
- Caramel frosting prepared separately
Instructions
Prepare for Baking
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking. Combine the sour cream and milk in a small bowl, stirring until smooth. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter on medium speed using a stand mixer or hand mixer until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. This process typically takes 3 to 4 minutes.
Incorporate the Eggs
- Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before proceeding to the next to create a smooth batter.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. These dry ingredients will provide structure and ensure even distribution of the leavening agent.
Assemble the Batter
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing on medium-low speed after each addition. Stir in the vanilla extract and rum extract until just combined.
Bake the Cake Layers
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing them. Transfer the cakes to the wire rack to cool completely, approximately 2 hours.
Frost the Cake
- Once the cake layers are fully cooled, spread a generous layer of caramel frosting between the layers, then frost the top and sides. Smooth the frosting for a polished appearance, or leave it slightly rustic for a homemade feel.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
