Laura Davis Recipe

Old Fashioned Caramel Cake

By Laura Davis lolagurl75

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Laura's Story

If you like cake, and you like caramel..your sure to love this old fashioned cake!


2/3 c
butter, soft
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1 1/3 c
1 tsp
2 1/4 c
flour, sifted
1/2 tsp
baking powder
2/3 c
1 tsp
3 c
sugar, divided
3/4 c
egg, beaten
pinch salt
1/2 c
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Directions Step-By-Step

Grease and flour two 8 in cake pans, Preheat oven to 350

Cream butter, gradually add sugar until light and fluffy. Add eggs one at a time beating after each, combine flour, salt and baking powder, add to creamed mixture alternately with milk beginning and ending with flour mixture. Stir in vanilla. Bake in a 350 degree oven for 25 to 30 minutes. Cool before frosting
Sprinkle 1/2 cup sugar in a heavy saucepan, place over medium heat, cook stirring constantly until sugar melts and syrup is light brown. Combine remaining 2 1/2 cups sugar and next 3 ingredients. Mix well, stir in butter. Stir in butter mixture into caramelized sugar.
Cook over medium heat stirring often 15 to 20 minutes until reaches thread stage 230 degrees on a candy thermometer. Cool 5 minutes. Beat to spreading consistency. Spread on cooled cake. Yields enough for one 2 layer cake

About this Recipe

Course/Dish: Cakes

  • Comments

  • 1-5 of 8
  • user
    Jean Campbell gwashington1961 - May 2, 2012
    Hi, Laura. I want to congratulate you on the 6th. Blue Ribbon from JAP.

    I am taken by the recipe for an Old Fashioned Cake with a Caramel Frosting. There are a few questions I must ask. In the Ingredients list for the cake there is no mention of salt. In the Directions you call for "...combining the flour, 'salt', and baking powder...". Supposedly, the recipe will "yield enough for one two layer cake." You never state 8", 9", or 10" round pans. The last issue is the Frosting. In the ingredients list you state "34 c. milk". In the directions you state "combine the next 3 ingred. listed, following the remaining 2 1/2 c. sugar." Everything else does co-ordinate with the recipe, to the finished product.

    Thank you for posting this recipe upon the JAP site. It obviously is a delicious cake made from scratch, back in the days prior to the creation of cake and frosting mixes. The challenges that came from mixing our desserts based on what we were able to store in our pantries then, are very different from our pantry supplies today.

    I look forward to your editing this recipe, to allow me to enjoy the sensation of creating from the ground up. This truly is the most satisfying method of cooking for those of us who learned our craft prior to the mid-20 th. century.

    Again, thank you for this recipe! LOL :-)
  • user
    Laura Davis lolagurl75 - May 2, 2012
    Fixed the Frosting..after you Sprinkle the sugar in the sauce pan,you cook it like the directions states, then add the remaining sugar, along with the egg, pinch of salt and the butter.
  • user
    Jean Campbell gwashington1961 - May 3, 2012
    Thank you, Laura. I am going to make this gorgeous treat this weekend. I wouldn't wait that long, but I need a bunch of people to feed this to. Otherwise, I could not trust myself to just eat one slice. The temptation would be for me to feed just myself. I know my family will save me from that temptation. Oh, thank you darling Laura. This recipe is going to be in everyone's Recipe Box - in the to be baked 'IMEADIATELY' section. LOL :-)
  • user
    Laura Davis lolagurl75 - May 3, 2012
    Thanks Jean......let me know how it turns out