Caramel Layer Cake - Never Enough Thyme Blog at - 180510

Never Enough Thyme

Caramel Layer Cake 
Jun. 14, 2010 4:53 am 
Updated: Jun. 19, 2010 11:44 am
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When was the last time you had caramel cake? It’s one of those old-fashioned recipes that younger cooks don’t bother with much these days.

I always think of  caramel cake as a uniquely southern dessert. Actually more of a confection than a cake, really. A moist yellow cake layer with a creamy burnt sugar frosting. It’s something that turns up at nearly every family or church gathering in my part of the south. It also makes regular appearances at birthdays and Christmas. It was one of my Daddy’s favorites and it’s on BeeBop’s list of the best cakes.

But, I have to tell you a secret. I’m a cheater. I cheat on the caramel frosting. A caramel frosting requires the cook to “burn” a small amount of sugar in a cast iron pan. The burnt sugar is then incorporated into the remaining sugar, butter and milk to produce a rich caramel frosting. You need some experience to know exactly when the burnt sugar is the right stage. Too much cooking and it will scorch, too little and the frosting is pale and tasteless.

I never could get the burnt sugar to just the right color and incorporated into the other ingredients the right way. I either burned the sugar or the frosting turned out grainy. Neither is a good thing. So I gave up trying to make caramel frosting for a long time and then years ago I saw a recipe in the local newspaper for a caramel frosting that didn’t need the burnt sugar step and that’s the recipe I still use. Trust me that you won’t be able to taste the difference in your finished frosting and no one ever needs to know that you didn’t make this with burnt sugar!

Let me just say one thing before you see the recipe. If you’re on a diet, you may as well leave now and not look back. This is not diet food. This is the opposite of diet food. But, oh my gosh, is it good! And, for the record, we each had one slice of this cake and the rest went to work with BeeBop. Okay, maybe two, but I promise the majority of it went elsewhere :-)

To get the recipe and step-by-step directions for Caramel Layer Cake, please visit my main blog at Never Enough Thyme.
Caramel Layer Cake
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Jun. 14, 2010 5:25 am
Feb. 2010. I made a caramel cake with burnt sugar icing. I have my Mom's 1950's BC cookbook and was on a quest to make my teen the ultimate cake for his birthday. This one was good but didn't win.
Jun. 14, 2010 6:31 am
I have that *exact* cake mom and dad gave it to me for my birthday one year...I LOVE IT!
Jun. 14, 2010 6:43 am
That cake looks delicious! I don't consider your frosting cheating - after all, you're making it from scratch! Thanks for sharing!
Jun. 14, 2010 8:49 am
Looks delicious and screams "southern recipe". Wow, great food for future reference. I don't like dealing with extrememly hot sugar such as you described as I burned myself once with tiniest drop and it was a most excruciation burn that took a while to heal so I'll follow your adivce on the frosting. Thanks for sharing!!
Jun. 14, 2010 7:44 pm
That cake looks luscious. Great pic.
Jun. 15, 2010 5:10 am
Lynna - That was my grandmother's cake pan. I use it any time I make a cake that reminds me of her.
Jun. 15, 2010 10:08 am
I have that cake pan too!! and the matching butter dish! my mom got me into collecting antique dishes of all sorts (sugar bowls, s&p shakers, casseroles, mixing bowls) - they make the presentation and preparation that much more special! :)
Jun. 17, 2010 3:49 pm
So please, do share the recipe!!
Jun. 17, 2010 5:31 pm
Oh, my! I just realized I didn't post the link to the recipe. Duh. I've corrected that now!
Jun. 18, 2010 1:06 pm
What a delicious looking cake!
Jun. 19, 2010 11:44 am
Thank You!!! Can't wait to make it!
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