May 23, 2013

Caramel Layer Cake

One of my all-time favorite movies is The Help. Based on the book by Kathryn Stockett, the movie is emotionally touching, yet full of charming wit. One of my favorite characters in the movie is Minnie Jackson. Minnie's character makes me laugh until I cry, and she is famous for her caramel cake. I couldn't wait to make my own version of this incredibly sweet traditional Southern cake. I made a layer cake, added a caramel filling, and came up with a delicious cream cheese frosting that helps balance out the sweetness of the caramel. The four cake layers are moist and not overly sweet. If you are in the mood for a fat slice of cake and tall glass of milk, this cake will certainly satisfy your sweet tooth!

1 cup butter (room temperature)
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/8 tsp. salt
3 tsp. baking powder
1 cup milk
1/2 cup light sour cream

Preheat oven to 350 degrees. Prepare 2 9-inch cake pans by spraying with baking spray.

Cream the butter and sugar. Add the eggs and vanilla.

Add flour, salt, baking powder, milk, and light sour cream and beat until combined.

Pour equal amounts of batter into 2 prepared pans.

Bake for 33 minutes or until toothpick comes out clean and cake springs back when poked.

Cake recipe from Scrumpdillyicious

2 1/2 cups sugar
1 large egg
12 tbsp. butter
1/2 cup milk
1/4 cup light sour cream
4 ounces cream cheese
1 cup powdered sugar
1 tbsp. vanilla

Heat 1/2 cup of sugar in a small saucepan over medium heat until it turns golden brown.

In a separate large saucepan over medium heat, melt together 8 tbsp. of the butter, egg, milk, light sour cream, and the remaining 2 cups of sugar.

Add the browned sugar to the large saucepan with the rest of the ingredients.

Let simmer over medium heat for about 12 minutes, stirring continuously with a heat proof spatula.

Remove caramel from heat.

In large mixing bowl, beat the cream cheese, 4 tbsp. butter, powdered sugar, and vanilla. Add the caramel mixture and beat until well mixed. Allow to cool slightly.

8 ounces cream cheese
4 tbsp. butter (room temperature)
4 cups powdered sugar
1/4 cup caramel filling (from recipe above)

Beat the cream cheese and butter.

Gradually add the powdered sugar.

Add 1/4 cup of the caramel filling mixture to the frosting.


Once the cake is completely cool, cut each cake in half horizontally using a serrated knife.

If the caramel filling has cooled completely, warm it in the microwave until it is a spreadable consistency.

Layer the cake with the caramel filling. Reserve some of the caramel filling to drizzle on the top of the cake.

Spread the frosting on the entire top and sides of the cake.

Drizzle the reserve caramel filling on the top of the cake.

Optional - pipe large star drops of frosting on the outer edge of the top of the cake using a decorating tip.



  1. hi just wanted to know whats 4 ounces in mls or gram im from Australia sorry my husband doesn't like cheese can I change it for something else ? ty

    1. Hi! 4 ounces is equivalent to 113 grams. To revise the caramel filling recipe, substitute 8 tbsp. butter for the cream cheese in the caramel filling (you may need to add a little extra powdered sugar to achieve icing consistency). To revise the caramel cream cheese frosting, use this recipe:
      1/2 cup butter
      1 lb. powdered sugar
      Pinch of salt
      4 tbsp. milk
      1 tsp. vanilla extract
      1/4 cup caramel filling


  2. Posted it on Pinterest.. then made it... soooooo delicious! Thanks for an amazing recipe, Bridget. It's a keeper..

    1. Thanks Barbara! Glad you enjoyed it!

  3. thank you so much bridget I will give it a go and let you know how it turned out ty..

  4. sorry can you tell me 1 ld meaning sorry I looked at google it gives me other things sorry