The caramelized flavor of this Joy classic from 1931 is a taste sensation.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease and flour two 9-inch round pans and line the bottoms with rounds of parchment paper.

Melt in a large saucepan over medium heat, stirring occasionally:

The sugar will melt unevenly in the pan, so stir the melted sugar into the unmelted sugar and repeat until all the sugar is melted. At this point, it should be very dark brown. Remove from the heat and add very slowly and carefully, stirring with a long-handled spoon until smooth:

If the sugar seizes up, place it back over medium heat and melt, stirring constantly. Cool the syrup until it has the consistency of molasses.

Whisk together in a medium bowl until thoroughly blended:

Beat in a large bowl, or in a stand mixer with the paddle attachment, at medium-high speed until creamy:

Gradually add and beat until light and fluffy, about 5 minutes:

Beat in one at a time:

On low speed, add the flour mixture in 3 parts, alternating with:

in 2 parts, beating until smooth. Beat in:

Spread the batter in the prepared pans, smoothing the top. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Let cool in the pans on a rack for 15 minutes. Invert onto the rack, peel off the parchment paper, and turn right side up to cool completely.

Fill and frost the cake with:

flavored with:

Store any remaining caramel in a closed jar; it will keep indefinitely.