Our legendary 7-Layer Caramel Cake is the signature confection that started Caroline’s Cakes — a South Carolina-baked classic that has been shared at tables across the country since 1982.
Seven delicate layers of light, fluffy yellow cake are filled and topped with Caroline’s famous caramel icing, a rich, buttery recipe that takes all day to make and has become a hallmark of our Spartanburg bakery.
“I have Southern roots and your caramel cake just takes me home.” — Luanne W.
Features
- Includes one 9" round 7-Layer Caramel Cake
- Serves between 14–20 people
- Seven layers of yellow cake filled and topped with Caroline’s famous caramel icing
- Baked in Spartanburg, South Carolina
- Shipped nationwide
- Can be frozen and refrozen for up to six months
Ingredients
- 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
Contains: Wheat, dairy, eggs, and soy.
Storage Instructions
Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing. To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions
To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3–4 hours. Refrigeration may cause the texture of the icing to change.
Our legendary 7-Layer Caramel Cake is the signature confection that started Caroline’s Cakes — a South Carolina-baked classic that has been shared at tables across the country since 1982.
Seven delicate layers of light, fluffy yellow cake are filled and topped with Caroline’s famous caramel icing, a rich, buttery recipe that takes all day to make and has become a hallmark of our Spartanburg bakery.
“I have Southern roots and your caramel cake just takes me home.” — Luanne W.
Features
- Includes one 9" round 7-Layer Caramel Cake
- Serves between 14–20 people
- Seven layers of yellow cake filled and topped with Caroline’s famous caramel icing
- Baked in Spartanburg, South Carolina
- Shipped nationwide
- Can be frozen and refrozen for up to six months
Ingredients
- 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
Contains: Wheat, dairy, eggs, and soy.
Storage Instructions
Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing. To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions
To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3–4 hours. Refrigeration may cause the texture of the icing to change.
