Rose’s Famous Caramel Cake

Name: Rose's Famous Caramel Cake
Total time: PT0D0H0M
Yield: makes 1 Cake
Ingredients: 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

Serves
makes 1 Cake

JAMES OSELAND

By SAVEUR Editors

Published on February 27, 2015

Rose Deshazer-White, of Chicago's South Side, earned local fame for this buttery cake slathered with rich caramel icing.

What You Will Need

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.