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Dear Rose,
If you're out there somewhere, please forgive me, but I just couldn't do it. You might not understand, but I just couldn't. Let me explain.
Okay, here goes - you see, I have a blog called The Café Sucré Farine (that's French and you can read all about the name here). I do this "blog thing" together with my best friend, Scott, who's also my husband, photographer, chief taste-tester and cohort in crime. We have lots of wonderful, faithful Café follower/friends who count on us for; Casually Elegant ............. Deliciousness! What's that? Well, that's actually the blog's byline (in other words, a description of The Café in a nutshell) and I really have to stick with it.
It's not that I don't think your famous cake is just fabulous and totally out of this world. Oh no, in fact, I've been staring at the picture for quite some time now, wiping the drool off my chin each time I saw the image in my "must make" file.
When my sweet daughter-in-law, Lindsay, and I spent the afternoon together earlier this week and Lindsay suggested we do some baking, I could hardly wait to pull out your recipe. "Look at this! What do you think?" Lindsay agreed your cake looked quite spectacular, so we got busy.
The cake was simple and, between the two of us, we had it in the oven lickety-split. The kitchen quickly filled with the most heavenly aroma and when I peeked in, after 20 minutes, and saw three pans of golden deliciousness staring back at me. Let's just say I was close to squealing and was quite certain we were in for an amazing treat.
The first two cakes flipped out their pans pretty-as-a picture. The third, not so much. I'm not sure why, but half fell onto the cooling rack and the rest stuck in the pan. Maybe my pan greasing was not so even but you know that old saying: "Don't cry over spilt milk"? I applied that bit of wisdom to my crumbled cake dilemma and officially declared the mess to be "up for sampling".
"Oh my goodness!" Lindsay and I looked at each other, not even believing how tender, light and melt-in-your-mouth delicious your cake was! Scott was working outside in the yard and we broke off another piece and delivered it to him. "WOW!" was all we heard from him, with his head in the bushes. Our son Nick, came by after work and, spotting the leftover, broken cake on the counter, quickly snitched a taste; Nick's response, "I had to push it away or I would have eaten the entire thing!"
Yes Rose, your cake is that good! So what's the problem then? No problem with the cake, that's for sure! It was when I looked at your recipe for the icing that I realized this was going to have to be an Almost Rose's Famous Caramel Cake. It wasn't the decadent ingredients or even the thought of trying to make my icing look as pretty as yours (I'm not much of a cake decorator). It was the TIME! There was no way in the world that my readers (or I) could spend all that time making frosting! This is what the directions say:
- Cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes.
- Cook, stirring occasionally, until icing registers 240° F. on a candy thermometer, about 1½ hours.
- Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set. ~ from Saveur Magazine
Holy Schmoly Rose!! That's a total of over two hours!! Just to make the icing! I would love to have that kind of time to make icing ............ maybe in another life, but honestly, it just won't cut it right now. I still work a few days a month outside the home, love to spend time with family and friends and the blog, well, it's pretty much a full time job. And you know all those Café friends/followers? They're in the same boat as me. Honestly Rose, I just can't call an icing that takes more than two hours very "casually elegant"; it sounds a bit more like "Iron Chef" to me.
Are you thinking that, perhaps, I decided to serve the cake sans icing? Nope, a goody-two-shoes, no-icing girl I am not! And it had to be caramel icing, for sure, to do your wonderful cake justice .............. so I've been doing a bit of tinkering and testing and have come up with a simple, but quite delicious caramel icing. Might not be quite as wonderful as yours, but my taste-testers (co-workers) loved it and it can be whipped up and adorning the cake in less than thirty minutes.
Can we be friends, Rose? I hope so because your cake (with my icing) is transferring from my "must-make" file to my "best-ever" file and I have a feeling that my readers are going to love it as well.
Thanks Rose, you're a winner in my book!
Sincerely, Chris
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- 8 ounces butter softened
- 3¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1¼ cups milk
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Have eggs and butter at room temperature. Preheat oven to 350˚F. Spray four 8-inch or three 9-inch pans generously with baking spray.* Cut circles of parchment paper to fit pans and place one in the bottom of each pan. Spray again, lightly.
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Sift flour, baking powder, and salt together; set aside. (You don't need a sifter. I use a fine strainer for sifting, just hold strainer above a clean bowl, add flour mixture and tap gently on one side to sift.)
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Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
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Add vanilla and then eggs one at a time, beating after each addition.
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Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
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Divide batter between prepared pans. Bake until golden, 25-30 minutes for 8-inch pans, 30–35 minutes for 9-inch pans. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely. Slice domed tops off cakes to level them, if needed.
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Place one cake layer on a plate or cake stand. Add ½ cup icing and spread to cover. Add another layer and spread with another ½ cup icing. Add third layer and repeat with ½ cup icing. Top with final cake layer. Frost entire cake with a very thin layer of icing. This is the crumb coat. The crumbs will be trapped and will keep your final icing layer crumb free. Let cake sit until crumb coat is dry.
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Place a generous amount of icing on top of cake. Spread icing over top and down sides to cover completely, adding more icing as needed. Decorate icing with a swirly pattern as you proceed. Allow icing to set. Serve and enjoy the rave reviews.
Notes:
* Do not use cooking spray. Baking spray has flour and shortening which will prevent sticking. If you don't have baking spray, grease pans thoroughly with butter or shortening, then add a teaspoon of flour to each pan. Tilt pan to coat with the flour, then dump out any excess.
- 4 ounces butter melted
- 4 ounces butter softened
- 2 cups dark brown sugar
- ½-¾ cups evaporated milk maybe more
- 5-6 cups powdered sugar
- 2 teaspoons vanilla
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Combine 4 ounces of butter, brown sugar and ½ cup evaporated milk in a large microwave-safe bowl. Cook on high for 1 minute. Remove from microwave and stir to combine. Return to microwave and cook on high for another 2-3 minutes or until mixture is no longer gritty (take a taste!).
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Allow mixture to cool for 15 minutes, then transfer to the bowl of an electric mixer. Add 5 cups of powdered sugar and mix on low speed until incorporated. Increase speed to medium-high and mix for 1 more minute.
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Add the 4 ounces of softened butter and vanilla. Mix on medium-high for 3-4 minutes or until light and very fluffy. Icing should be a nice, soft, spreadable consistency. If it's too thin, add a bit more powdered sugar, if too thick, add more evaporated milk - just a little at a time to thin. Frost cake as directed above.
This makes a large tall cake that will feed a crowd!
Pam says
Two hours for frosting? Wow! I totally think your frosting looks delicious and is MUCH easier. The cake is stunning - seriously STUNNING!
Lenia says
What a fantastic cake,dear Chris!
Have a lovely week!
Pamela @ Brooklyn Farm Girl says
Oh goodness, this cake is beautiful! I think it deserves a few beauty awards.
Beth says
I love caramel cake - and like you, probably don't have two hours to spend on the frosting! Your variation looks absolutely incredible.
Kitchen Riffs says
I haven't had the full blown version of this cake, but yours looks wonderful to me! That frosting really has to be something to spend two hours making it. Not for me -- you definitely know your readers! Really fun post (and good recipe!). Thanks.
Liz Berg says
My whole family would go nuts for this cake. I cannot imagine stirring for that long to make the icing! My arm almost fell off just from making pate a choux dough :/ Good decision on the alternate icing...it looks divine!
Lisa {Authentic Suburban Gourmet } says
You had me at CARAMEL! Oh my goodness - Aunt Rose is brilliant and you are too for making this divine cake. This is a must pin and make!!! (I might have to do an extra round of the treadmill to burn off eating a few slices) Smile.
Kathy says
A spectacular looking cake, Chris! Two hours for frosting seems quite unreasonable! Your version sounds lovely!
Rosemary Wolbert says
On behalf of Rose, I say, "It's okay, Chris." You done good with my recipe. No apologies necessary. Enjoy!
scrambledhenfruit says
So beautiful! Two hours for frosting? No way! I like your quicker version much better, and it sounds absolutely delicious. 🙂
Angie Schneider says
What a stunning layered cake, Chris! And I love your cake stand!
Peanut Butter and Peppers says
I love your post today! I bet Rose would be proud your cake! It looks just amazing!!! This is one to make!!!
Rose Petal says
Your cake looks delicious Chris, all light and fluffy. And your caramel icing looks like it will melt in your mouth. I must try this!
Hugs
Rose x
Paula Jones says
Cake is my weakness! This cake looks stunning!
Debra Eliotseats says
I know Rose wouldn't mind...you all did her proud!
Sandra Garth says
Your layers are so even and beautiful. This cake is stunning! !
Gloria Baker says
I love Emery, so sweet!
And the cake is georgeous:))))
but all you make is beautiful Chris!
Madonna/aka/Ms Lemon of Make Mine Lemon says
Emery is just precious. I am not into instagram yet, but I got a new smartphone that is smarter than me. I took some photos of some ducks at the lake, but clearly I have not mastered it yet.
Your cake looks lovely. The time on Rose's icing must have been a misprint - no one would devote that kind of time.
Oh, and who said you were not much of a decorator? I wish I had half your skill.
M~
Stacy | Wicked Good Kitchen says
Gorgeous cake, Chris! I have been on a cake and buttercream frosting kick lately and this recipe of yours (and Rose's) is right up my alley! God bless you for creating this simplified version. You have demystified Caramel Frosting like Julia Child demystified so many French recipes. Thank you for sharing, my dear. Have a lovely weekend! xo
Susan Lester says
Just lovely, Chris! I have been obssessed with caramel lately so can't wait to try this gorgeous cake! Thanks for coming up with a better frosting method!
Sophia Del Gigante says
Ohhhhhh my! What a decadent treat and gorgeous photos! Beautiful work Chris!
C Tanner Jensen says
Caramel Cake is my favorite. I will be making this one soon!
bellini says
I could never turn down a slice of this gorgeous cake Chris.
La Table De Nana says
Emery is a doll!
And the cake is superb Chris..
I love feeding the ducks with the kids..
We just can't right now:)
Lynn@Happier Than a Pig in Mud says
A gorgeous cake! Wish I was one of the lucky taste testers:@)