Caramel Cake

Well, I guess you are all noticing the Christmas tree ribbon. Yes, you caught me. I took this during Christmas. I REALLY didn’t need the extra calories from this exceptionally light and buttery caramel cake by baking another one. I would eat the whole cake if given the opportunity.

My mom bakes this decadent cake every Christmas time. It makes two rectangular cakes, which is plenty for everyone to have a good serving. Seriously, my mouth is watering looking at that fluffy cake and creamy icing. Mmm.

So, forget your diets with this cake. Just enjoy it!

I posted this cake today in honor of my mom and her team who left this morning to go on their second mission trip to Honduras, where she is leading the dental medical team. I just read today that Hondurans only have 57 doctors per 100,000 people. That is an overwhelming statistic. Yikes.

Thank you mom for being such an extraordinary example of a good Samaritan! I love you and be safe!

In the meantime, enjoy this amazing recipe!

Caramel Cake

from my mom, Mary Ruth Starr

Ingredients (cake)

  • 1/2 pound butter
  • 1/2 cup crisco
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon vanilla extract

How-To (cake)

  1. Preheat oven to 350°.
  2. Cream the butter and crisco together.
  3. Add the sugar and beat until creamy.
  4. Add the eggs and beat.
  5. Sift the dry ingredients into the creamed mixture and add milk and vanilla.
  6. Bake in 2 rectangular or square pans for an hour.

Ingredients (icing)

  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

How-To (icing)

  1. Melt the margarine over the stove and add the brown sugar.
  2. Boil on low heat for 2 minutes.
  3. Add the milk and stir until boiling.
  4. Remove from heat and cover slightly.
  5. Add the powdered sugar and vanilla and stir.
  6. Pour and spread quickly over the cakes.


    1. Thanks…she was up at 2:45am for her flight. We’re all really proud of her. In regards to the caramel cake. You should definitely make it. Just a sliver takes the craving away. 😀

  1. Hi Caroline (That’s my mom’s name too)

    Oh yes… this cake does look delicious! I have had a delightful time perusing some of your posts! Great place you have here! Looking forward to returning soon!

    Kindly, Lorraine

  2. I can’t tell you how many caramel cakes I have made lately to try and find one like the one I grew up with in Mississippi. I’m going to try your now…it certainly looks like what I am searching for. Thank so much!

    1. Aww, I’m so glad you liked it! It’s a treat that I look forward to every Christmas when my mom makes it. Mmm! 🙂

  3. I’d really love to try this recipe, but it doesn’t say what quantity of icing sugar I should use..2 1/2?

    1. Hi Lulu, Thank you so much for catching that! It’s all fixed in the recipe. It needs 2.5 cups of icing sugar. 🙂 Happy Baking!

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