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 (3)
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.
Rose's Famous Caramel Cake
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