Caramel Cake


2 layer 8-inch cake 2-inch high, or 2 layer 9-inch cake 1 1/2-inch high, or 13 x 9-inch sheet cake


1 cup sour cream
1/4 cup milk
1 cup butter or margarine, softened
2 cups granulated sugar
4 large eggs
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract


Preheat oven to 350°F (177°C). Grease pan(s) with Pan Release or cooking spray.

In a small mixing bowl, combine sour cream and milk then set mixture aside. In a large mixing bowl cream butter. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in extract.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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