Old-Fashioned Caramel Cake

Caramel cake is a classic for a reason: It's decadent and delightful, time after time.


  • 1 cup sour cream
  • 1/4 cup milk
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. rum extract
  • Caramel Frosting


    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, one 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 center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 2 hours or until completely cool.
    5. Spread Caramel Frosting between layers and on top and sides of cake.