This cake definitely needs 3 9" pans not 2 that the recipe calls for- Rose uses three according to other articles about this cake.
Rose's Famous Caramel Cake
Rose Deshazer-White, a longtime resident of Chicago's South Side, has earned local fame for this dessert.
16 tbsp. unsalted butter, softened
3 1⁄4 cups cake flour
1 tbsp. baking powder
1⁄2 tsp. salt
6 1⁄4 cups sugar
2 tsp. vanilla extract
4 eggs
1 1⁄4 cups milk
16 tbsp. salted butter
2 12-oz. cans evaporated milk
3 1⁄4 cups cake flour
1 tbsp. baking powder
1⁄2 tsp. salt
6 1⁄4 cups sugar
2 tsp. vanilla extract
4 eggs
1 1⁄4 cups milk
16 tbsp. salted butter
2 12-oz. cans evaporated milk
1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1 1⁄2 tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2 1⁄2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.
2. To make icing, 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° on a candy thermometer, about 1 1⁄2 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.
MAKES 1 9" CAKE
Ratings & Reviews (5)
Kristin was right about this cake needing 3 pans not 2. The batter would have never fit in two. There was barely enough icing, but I think that's because I forgot I didn't own a candy thermometer, had to wing it, and definitely cooked it too long. So it spread on thick and hardened fast. Still tasty, sweet, and straightforward.
This does require 3 cake pans, not 2. The icing did not work for me. I cooked it for over 2 hours to get it to 240 degrees and despite beating it for 25 minutes, it never firmed up. I tried to use it as it was, but the cake layers slid apart. It was a total disaster. However, the flavor was very good.
I don't find it reasonable to use 24 oz of (even evaporated) milk with only 32 oz sugar.
I've made this cake several times and love it. I agree it takes 3 cake pans. I follow the recipe and it always turns out perfect. It does state in the recipe to slice the tops off the cakes to level them or otherwise the layers do slide when icing. This is the best caramel cake recipe I've found.
Rose's Famous Caramel Cake
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