I made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!!
I made this for a friend's birthday celebration. I did split each layer (making it a 6 layer cake) and I made 1 1/2 recipe of the icing so I would have plenty. It was a HUGE success--everyone loved it! My only issue was getting the icing smooth, as it hardened up once it cooled and was rather difficult to deal with getting around the sides of the cake. I would make it again and perhaps not add quite as much confectioner's sugar to the icing.
I only made the icing and it was fabulous and so EASY!
for a 3 layer cake you need to 1 1/2 the recipe.
I did 1 cup butter to 1 cup brown sugar
Or 1 1/2 cup butter to 1 1/2 cup brown sugar,
And did not need all the box of Powered sugar for one recipe.
only used about 3 cups, adding a little at a time til consistency I wanted. Perfect ! Great ! Thanks!!!!
The cake was difficult to make. I followed the recipe exactly and my first batch had the consistentlcy of corn bread after cooling. Made it again and cooked it less and it was really dense. Never could get the batter to the ribbon stage despite adding more milk. I altered the icing a bit due to other reviews and it was absolutely amazing!!!! Best caramel icing I ever ate and not grainy at all. More like caramel fudge. I used 3 cups brown sugar 2 cups butter 1/4. 1/8 tsp salt 12 oz evaporated milk 1 pkg confections sugar sifted and 3 tsp vanilla extract. Started frosting the cake about 5 minutes after finishing mixing because even though it s still warm it stiffens quickly. Had plenty of icing to do the whole cake and poured the rest into a little pan to set for fudge!! One more thing don t get disheartened if your cakes sink a tad when they cool because that s makes them easier to ice. The little divot holds the icing while it sets. If I make this again and they come out domed I will cut the tops flat to make them easier to ice. Otherwise the icing will run off before setting.
My family loved this cake and they are very picky about what they eat definitely just added this to my year round cake list love it eating a piece as I type awesome didn't change anything
In my family there was a competition every Christmas to see who made the best caramel cake. Some would add walnuts pecans or drizzles of chocolate. Even change color of the cake using food coloring! My grandmother always won! This recipe reminds me so much of our days baking together. Delicious!
Perfect. Took it to a party where a store-bought birthday cake was served and mine was wiped out. I sliced each cake layer in half so I had a 6 layer cake. It takes a full batch and a half of frosting to cover 6 layers. Some people said the frosting sets up too quickly and becomes difficult to spread. Near the end I popped mine in the microwave for 8-10 seconds and it was like new again. This recipe is a keeper.
Made recipe exactly as listed but icing kept growing and growing. I had 2 cups leftover after icing entire 3 layer cake....very strange. Recipe should also warn icing works better when slightly cooled in fridge so layers don't slide all over. Cake is absolutely delicious and I would make again!
Cake itself was not as moist as I like I ll stick to my basic cake recipe. Overall a yummy dessert though
