Caramel Cake

READY IN: 1hr 35mins
SERVES: 12-14




  • For cake: Preheat oven to 350*.
  • Grease and flour two 9-inch layer pans.
  • Combine sour cream and milk in small bowl; set aside.
  • Beat butter until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
  • Stir in vanilla (and rum extract).
  • Pour batter into prepared pans.
  • Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
  • Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
  • For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
  • Set aside.
  • Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
  • Remove from heat.
  • Stir butter mixture into hot caramelized sugar.
  • (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
  • Cool mixture for 5 minutes.
  • Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
  • Immediately spread between layers and on top and sides of cake.