Rose's Famous Caramel Cake

Rose Deshazer-White, a longtime resident of Chicago�s South Side, has earned local fame for this buttery cake slathered with rich caramel icing.

Rose's Famous Caramel Cake

  • 16 tbsp. unsalted butter, softened
  • 3� cups cake flour
  • 1 tbsp. baking powder
  • � tsp. salt
  • 6� cups sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1� 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� tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 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� 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.


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