Dianne’s Caramel Cake



  • 1 C salted whipped butter
  • 2 3/4 cups sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 cup sour cream
  • 1 tsp. Vanilla flavor

    Burnt Sugar Caramel Icing

  • 1 stick butter
  • 3/4 cups (one small can) evaporated milk
  • 2 cups sugar
  • 1/2 cup sugar

  • Directions


    1. Beat butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Mix baking soda and flour.

    2. Add alternately with sour cream in thirds until all flour and sour cream is used. Add vanilla flavor.

    3. Pour into three nine inch greased floured cake pans. Bake at 400 degrees approximately 20 minutes or until done.

    Burnt Sugar Caramel Icing

    1. In heavy cookware (not waterless) mix butter, milk and two cups of sugar. Place over medium heat and stir occasionally.

    2. Meanwhile in heavy skillet place 1/2 cup sugar. Over high heat cook sugar until it caramelizes. Sugar will all be melted and be very dark brown.

    3. Slowly pour caramelized sugar into boiling butter, milk, sugar mixture.
    Boil for one minute. Remove from heat. Beat with electric mixture until
    creamy and of a consistency to spread.

    4. Spread the icing and stack the cake in the traditional manner.