7-Layer Caramel Cake
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Some restrictions applyThe 7-Layer Caramel Cake from Caroline’s Cakes features seven layers of moist yellow cake filled with the bakery’s signature melt-in-your-mouth caramel icing, in a decorative red tin. From a beloved bakery in Spartanburg, South Carolina, where the caramel cake began as a family recipe in 1982 and blossomed into a national sensation, this iconic Southern dessert has become one of America’s most celebrated layer cakes.
- 9” round cake: serves 14–20 people (depending on slice thickness)
- Made with moist yellow cake layers filled and coated with Caroline’s signature, creamy Southern-style caramel icing that literally melts in your mouth
- Certified nut-free
- Ships frozen with dry ice to ensure safe nationwide delivery
- Baked to order by Caroline’s Cakes in Spartanburg, South Carolina
Awards & Media
- Featured on Oprah’s Favorite Things, cementing its status as a must-have Southern dessert
- Spotlighted by Food Network, Today Show, and Food & Wine as one of the nation’s most iconic layer cakes
- Celebrated by Southern Living as a beloved holiday tradition and a standout among Goldbelly’s best-selling desserts
Regrettably we are unable to offer scripts on cakes for shipping. Option to add a box of 13 candles.
- Caroline’s cakes are made-to-order, frozen, and carefully packed with dry ice
- Dry ice may dissipate in transit, the product may thaw
- DO NOT Remove Dry Ice with Bare Hands
- Upon arrival, let it defrost in the refrigerator or countertop to enjoy.
- If you wish to preserve your cake for longer, store it in the freezer for up to 6 months.
To Serve
- To thaw, remove Cake from freezer and let sit at room temperature for 3-4 hours or place in refrigerator the night before serving.
Brown Sugar, Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Egg Yolk With Sodium Silicoaluminate, Nonfat Milk, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Propylene Glycol Mono And Diesters Of Fatty Acids, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Artificial Flavor, Yellow 5 And Red 40, Soy Flour., Water, Butter (Cream, Salt), Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin A Palmitate), Canola Oil, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Vanilla Extract (Water, Alcohol (35%), Sugar, Vanilla Bean Extractives), Water, Alcohol, Corn Syrup, Natural Flavor
Caroline’s Cakes is an established nut-free bakery and has been recognized by the Food Allergy Initiative in 1998. All products and cakes that contain nuts are made and packaged in a separate facility.
Famous Southern Layer Cakes from Carolina
Famous Southern Layer Cakes from Carolina
It started with a Southern style 7-layer caramel cake made from an old family recipe—seven moist layers of classic yellow cake topped and filled with creamy caramel icing. Caroline Ragsdale Reutter served one such beauty at her son’s christening, and soon found herself taking orders as far away as Alaska. Twenty-seven years later, the cake that launched a thousand delights is now the “Home of the World’s Best Caramel Cake,” a thriving bakery that dishes out incredibly delicious cakes alongside its signature flavor, such as tart Coconut Lemon and dreamy Chocolate Caramel.
One bite of her sweet, creamy creations and confirmation is swift: Southern girls really do do it best.
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