7-Layer Christmas Caramel Cake
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Some restrictions applyEverything is merry and bright, including our famous Caramel Cake, iced in vanilla Italian meringue buttercream, and decked in red, green, and white sprinkles!
In 1982, Caroline Ragsdale Reutter served a Southern style 7-layer caramel cake made from an old family recipe at her son’s christening and soon found herself taking cake orders from as far away as Alaska. Caroline’s Cakes bakes luscious cakes in flavors like chocolate bliss cake, Southern layer caramel cake, and tart coconut lemon cake. These delightful cakes have made the Spartanburg, South Carolina, bakery “Home of the World’s Best Caramel Cake,” proving Southern girls really do do it best!
This package serves 14-20 people and includes a 7-layer Christmas Caramel Cake
- Each cake measures approx. 9" and weighs approx.5 lbs.
- Packed in one of Caroline’s signature gift boxes.
- Choose to add a Collapsable Cake Stand!
- Choose to add “Happy Birthday” Candles
- Each box contains 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
From Frozen
- Remove cake from freezer.
- Allow cake to thaw at room temperature for 3-4 hours, or place in the refrigerator overnight before serving.
- Enjoy!
Detailed storage instructions are included in the box.
- Christmas Caramel Cake – 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, Brown Sugar, Sugar, Sprinkles (Sugar, Corn Starch And/Or Tapioca Starch, Glucose Powder, Palm Kernel Fat, Glycerin, Magnesium Silicate, Soy Lecithin, Gum Arabic, Fd&C Colors: Yellow 5 & 6, Red 3 & 40, Blue 1, Artificial Flavor, Carnauba Wax), Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin A Palmitate), Canola Oil, Egg White, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Vanilla Extract, Water, Alcohol, Corn Syrup, Natural Flavor Contains: Dairy, Flour, Eggs, Soy
Produced In A Tree Nut And Peanut Free Kitchen
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.
