Mama Ruby's Made-From-Scratch Caramel Cake Recipe
Mama Ruby's Delicious Caramel Cake Made from Scratch
I love caramel cake. My mom's is the best! Luckily for you all, she gave me permission to share her delicious, popular recipe with you all. Learn how to make both the cake and icing from scratch.
Caramel is one of my most favorite sweets and tasty delights! Here's a brief history that you may find interesting: Caramel is basically an American confection that can be traced back to as early as the 17th century. Folks began using caramelized sugar with water to make goodies and ate these as candies.
However, since it was so delicious, easy to make and transport, and had such a long-lasting shelf life, other advanced variations started happening. By the mid-1850s, someone discovered that the addition of milk and fat to the caramelized sugar yielded a sweet, chewy confection, which we know as caramel. Caramel was born and has continued to gain popularity! You can enjoy it in this cake, for one.
Enjoy!
Ingredients for Caramel Cake and Icing
For the cake:
- 2 sticks of butter
- 3 cups sugar
- 6 eggs
- 1 tsp. vanilla
- 8 ounces of sour cream
- 2 2/3 cups all-purpose flour
- ΒΌ tsp. baking soda
- 1 tsp. salt
For the icing:
- 2 sticks butter
- 2 cups light brown sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla
- 4 cups powdered sugar
Instructions for the Cake
- Preheat your oven to 355F.
- Cream butter and sugar with an electric mixer until fluffy.
- Add eggs one at a time and beat. Then, add sour cream.
- Fully mix in dry ingredients until batter is relatively smooth.
- Prepare your three cake pans and lightly butter and flour them.
- Pour your cake better into the three lightly buttered and floured pans and smooth out.
- Bake for about 35 minutes, until toothpick comes out clean.
- Let cake(s) cool for about five minutes in the pan, then turn them over on a cooling rack(s).
Instructions for the Caramel Frosting
- Melt butter and brown sugar and evaporated milk.
- Cook for two minutes over medium heat. Add vanilla and mix. (Note: Make sure this is no longer than two minutes so you don't burn your frosting).
- Remove immediately from heat after two minutes.
- Add powdered sugar and beat until smooth.
The frosting should be enough for a three-layer cake. Once you are done making both components, frost your cake layers to your liking and enjoy!
Questions & Answers
I Hope You Will Sign My Guestbook: Home Made Caramel Cake Comments
I made this cake. The cake layers were tender, delicious and not too sweet. The frosting is sweet but oh so good and is a nice contrast to the cake layers. I have never had a cake turn out so tall, very impressive. I will make this again and again.
Thanks for the the recipe I make it every week for the past year. My family love caramel cake..
I love this cake. It is the best cake I have ever made.
This has become one of my my "go-to" cakes. It always turns out perfectly and is always the delight of any gathering. I am at sea level and find that the baking time is shorter by about 5 minutes. Also the cakes moisture is enhanced by brushing between layers with a little liquid. I use a little rum or vanilla flavor in water. Finally figured out that the cake looks better if frosted while the icing is hot. At a recent birthday party where there was a red velvet cake and a peach cobbler, the guest gathered around the caramel cake and and chanted, "cut the cake, cut the cake". U till it was gone. Very gratifying for a baker.
Thank you for sharing the recipe and the legacy of your precious Mom.
Oh my goodness, I remember caramel cakes from my childhood. This is a must-try recipe! Pinning.
So excited to try your recipes. I love caramel! Thank you for caramel cake recipe!!! Can't wait to make it.
I love caramel cake!
- AUTHOR
@Melissa Miotke: Thank you and have a great day!
I've actually never tried caramel cake but I love caramel so I'm sure I'd love it!
My grandmother made something very similar - so yummy!
- AUTHOR
@Cynthia Haltom: Thanks, Have a great day
Did just now the caramel icing and it turned out overly sweet! I should have decreased the icing sugar to at least 1 cup. I placed it back on the stove and added 1.5 cans of evap milk hoping it could lessen the sugary taste.
Yummy yummy. Thanks for sharing these wonderful recipes.
- AUTHOR
@anonymous: Thanks! It is great!
I wish you and your families would be healthy and happy, i like your mama's cake, it loos so warm and sweet.
I'd really love to try this caramel cake
- AUTHOR
@rawwwwwws lm: Thanks for visit and comments. Have a great day!
- AUTHOR
@rawwwwwws lm: Thanks for visit and comments. Have a great day!
Yum! Caramel is my favorite, I must try this out
- AUTHOR
@MaysLounge: Thank You so much for your comment and visit!
I absolutely love caramel cakes. Thanks for the recipe!
I can't wait to try this caramel cake
- AUTHOR
@misskristinathorpe: Delicious!
awesome...
awesome i can't wait to try it :)
- AUTHOR
@makemoneyonline5: Had some of this cake last week! Yummy! Thanks for visit!
- AUTHOR
@alexzone2020: Thanks for the visit!
I love love love Caramel and your lens is awesome! Thank you for sharing.
- AUTHOR
@anonymous: Thanks for the visit and comments.
a really great lens.. i attempted the quiz but 0/5. :( i should update myself..!
- AUTHOR
@aylsbillones1: Thank you for the visit and comments!
Thank you for sharing, I will try this one. I love caramel cake..
- AUTHOR
@imjens: Thanks for the visit!
Nice lens. My grandma has a really great and easy recipe for caramels.
- AUTHOR
@JenwithMisty: It is a great dessert! Thanks for the visit and have a great day!
- AUTHOR
@EdwardCarr: Thanks for the visit and have a great day!
- AUTHOR
@MarcellaCarlton: It is delicious! Thanks for the visit and have a great day!
How did it take me so long to find this! I love caramel. This is an exceptional lens.
I love caramel in general and specifically caramel cake! Great lense!
The cake sounds delicious!! I would love to try making it someday!
- AUTHOR
@CCGAL: Thanks for coming by!
Pinned to Recipes I Want To Try - because this winter when it is cool enough to turn on the oven in the RV, I am sooooo gonna make the caramel cake and frosting from this recipe. I can tell from reading it that it is going to be rich and delicious and I can hardly wait to make one.
Wow..looks good! Nice lens
Cake was delicious my honey was thrilled with it!!
Nice lens They look great.
I am going to try this
This is a wonderful lens: it has a personal story, beautiful pictures and clear directions, and I personally know that caramel cake is terrific. Angel Blessed!
Why do I come to pages like this? Oh that's right, because I was instructed by Squidoo to find something "yummy." This suits the bill perfectly - very good lens, love the personal approach. Squid Angel Blessed! (But is there a difference between caramel and carmel? or just spelling)
@Lee Hansen: Yeah, chocolate - because it is not rich enough already! Pastiche you are a wild thing.
I love caramel. And the recipe looks good!
Very nice lens, thanks for sharing it :)
Sweet lens. Thank you for sharing the recipe.
Never heard of this caramel cake until now. I love caramels, so I would probably enjoy this home made cake. I wonder if I can add some chocolate to it somehow?
- AUTHOR
@anonymous: Here are Some tips From:
http://www.foodservicewarehouse.com/education/tips...
Increase flour. Slightly increasing the amount of flour can strengthen the cake during baking and reduce the chances of it caving in. Flour should be increased 1 to 4 tbsp, depending on the recipe and elevation. Add 1 tbsp of flour per cup of flour required in the recipe. As altitude rises, additional tablespoons of flour can be added. All-purpose flour works well at high altitudes and may be preferable to cake flour because of its higher protein content, which improves strength and shape retention during and after baking.
Add eggs or egg yolks. Eggs act as a structural ingredient in baking, with an effect sometimes compared to that of the protein, gluten. Eggs also improve moisture retention. For instance, if a recipe calls for large eggs, it may help to use extra large eggs instead when baking at high altitude.
Reduce leavening agent. Since lower air pressure increases the chances that the cake will rise quickly and then collapse, reducing the leavener will in turn reduce the chances that the cake will rise too quickly. Reduce by about 1/8 to 2/3 teaspoon, depending on the altitude. If using whipped eggs whites as a leavener, whip them until they form soft peaks rather than stiff peaks. This will leave more room for expansion during baking, reducing the chances that the cake will collapse.
Increase oven temperature or baking time. Oven heat can be increased about 25°F if the baking time is kept the same, or the baking time can be increased if the temperature is kept around a moderate 350°Fâtry 10 to 15 minutes to start, but you may need to experiment.
I just tried making it and it was delicious! i had just one problem i live in mexico and whenever i make a cake if it is not adjusted for high altitud it tends to sink in the middle while bakin, which is exactly what happened to this recipe, would you by any chance have a high altitud recipe for this cake? or any advises on what i could do? also is the sugar used for the bread regular sugar or is it brown sugar? i would appreciate your answer, thank you very much
Fantastic lens,homemade cakes are the best
What a wonderful lens! Great recipes!
THANKS FOR SHARING THIS CAKE RECIPE GOING TO TRY IT!!
Now, I feel like eating caramel..Yum!
Thumbs up and yummy.
mmmmm, carmel.
delicious and well done article, enjoyed seeing this.
The cake sounds gorgeous. Thanks for sharing it.
I love anything caramel!
nice recipe i will try it. i hope u like my recipe also thanks
nice recipe i will try it. i hope u like my recipe also thanks
nice...........
I was here...
@->-
Nice lens!
I am the dessert eating king, but can honestly say I have never had caramel cake. I will remedy that soon!! Great lens!
The video was an awesome touch, it helps to see as well as read the instructions!
I love Mama Ruby!
You're making me fat! Great recipe, great lens.
Oh, this brings back a flood of memories for me! My grandmother used to make a Caramel cake every year for Christmas.
nice lens
Thanks Mama Ruby for passing down the recipe! It is very generous of this lens to share the homecade caramel cake sweetness -
Yum, yum! Can't wait to try your recipe!
I'd be happy to sign your guestbook! What a delicious lens!
Delicious. I enjoyed this fantastic lens so much. Squid-liked!
I have been wanting to bake a caramel inspired dessert! It looks like this might have to be it. Thanks for sharing.
Great lens
Great lens!
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Thanks for sharing mama's recipe.
Thanks for the great recipes. I love your lens.
This looks so good!
Yummy, thanks for sharing the recipe!!
Caramel cakes would always make me smile and this flavor is perfect for wedding cakes! Brides would always love to have a taste of caramel from their cake.
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Wedding Cake Accessories
I have always loved caramel but have never tried cooking. As always Moms are the best cooks.
I liked that video. Makes it more clear to understand this yummy lens.
I am so hungry for caramel now! Well done!
Mama Ruby's Caramel Cake - sounds like a "burnt sugar" cake I used to have the recipe for years ago. My husband says - save that recipe!! He's ready for the mess in the kitchen for this one!! I'm notorious for a huge mess when I bake from scratch.
great!
Mmmm! I love caramel. Can't wait to try this cake! Thanks for sharing.
Caramel cake is one of my favorites and this looks great!
Nice Caramel Cakes........Great....
A lovely lens and another recipe for me, a recipe collector, to try.Thank you also for your recent visit to my mens cooking help lens.
great lens :)
This looks absolutely delicious.
Wonderful...I love caramel. Thanks for sharing.
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