AI am doing a wedding cake and they have asked for a caramel flavored cake. I need the actual cake to taste like caramel not the frosting. Although I guess the frosting would be good too. It needs to be moist and dense enough that I can stack it for the wedding cake. Can anyone help me?

I know Fine Cooking Magazine published a caramel cake recipe that got rave reviews. You can probably find it online at their website.

ACant you trial a maderia cake that uses milk and replace the milk with tin caramel? Thats the only way i can think it will be dense enough to stack

AThanks I'll check out cooking magazine