Caramel Cake

Before I start. Theres a story to this cake: A few months ago I went to visit my grandmother in Massachusetts, as we were there she was ranting about this really delicious cake that she bought. Because of how much she spoke about it and how good she made it sound, Damien and I took a piece. AND OH MY GOODNESS... That cake was magnificent. So what happened was we ended up ordering and taking home with us an entire cake, Just for the two of us. In less than 24 hours the whole cake was gone. We loved it that much. Fine, I realized that we did a bad job in consuming an entire cake in 24 hours so I realized that we needed a break from the cake, we were too into the delicious cake  : - ) so I never bought up the cake subject again, until now.......

A few months later and I can't forget the cake, I want another caramel cake. so I call grandma and mom to ask for the address, phone number and bakery name for where I can order this cake and have them deliver it to me. So excited I call the bakery, complement them on the splendid job they did on the cake and ask them if they could ship it to me. Only to hear a resounding 'Sorry mam, unfortunately we don't ship our products anywhere' Nooooooooo...... I thought to myself, what a lack of vision. How could they just keep this cake to themselves and not even have the option for someone outside of Massachusetts to purchase it. I was mad.

So I went on the internet and decided forget them, I will find some place local, that sells this amazing Caramel cake. Only to be unsuccessful in my search for 'the massachusetts caramel cake bakery'  : - )
So what did I do... The same thing I constantly tell you to do. Be creative, find a way to make it your own, get to it in the kitchen.

I went in my kitchen and started baking away. To be quit honest, my first attempt at this cake didn't come out so well. So I tried again; and the cake came out GREAT... THE SAME WAY LIKE THE BAKERY. Now I have the ability to eat this cake whenever I want and wherever I want because now I learned the recipe and know how to make it. (of course with moderation  and self control or else I will be just as round as the cake...)

Now here is the recipe, I hope my true story convinced you of how truly delicious and unlike any other this cake really is. You have to try it for yourself to see. Then let me know what you thought of it.


3 cups light brown sugar
4 cups heavy cream
1 cup butter
1 1/2 cup flour
2 tsp baking powder
4 egg yolks (separate the yolk from the egg whites and store in 2 separate bowls)
4 egg whites  (separate the yolk from the egg whites and store in 2 separate bowls)
pinch of salt
1 tsp vanilla extract
pecans (optional)

Preheat your oven to 350F, then take 2 pots. In one of them on low - medium heat put 2 cups of your sugar and allow it to melt into a caramel. Make sure to keep mixing every few seconds in order for it not to burn. (It burns easily) (Note: Please be extremely  careful when dealing with melted sugar in the form of caramel to not burn yourself or touch the caramel AT ALL, caramel burns are one of the worst burns to exist because it burns and the caramel sticks to your skin. If you do it carefully you will be fine)  In your second pot put in your heavy cream and cook on medium heat stirring every few minutes in order not to burn. Once it boils and the cream is noticeably thicker and your caramel is melted (don't allow your caramel to cool because it will harden, as soon as it melts you must have the heavy cream ready). Pour your heavy cream mixture into the pot with the caramel and mix slowly until it is all smooth and a milky caramel color. (If your mixture comes out lumpy. Don't worry. It is fixable you can just strain it later on) Set aside.

Butter and flour your cake baking tray in order for your cake not to stick to the pan, then in a mixing bowl add your butter and your extra 1 cup of sugar mix until light and creamy. Add in your egg yolks one at a time and beat well until creamy. Now add in HALF of your caramel MIXTURE FROM THE POT and your vanilla extract, and beat well until smooth. Now take your flour and baking powder and put it all into a strainer (this is called sifting, it helps to keep the cake mixture smooth and prevents any types of lumps from being formed.)

then shake the flour and baking powder from the strainer into your cake mixture, beat again.

In a separate bowl beat the egg whites together with your pinch of salt. beat well on medium high speed for about 4 to 5 minutes until the egg whites thicken and become like a thick whipped cream consistency and add this to your cake mixture and beat it all together until well incorporated and smooth.

Place your cake mixture into your baking tray and bake in the oven under 350F for 25 - 30 minutes.

Once it is baked, allow it to cool for a few minutes, flip the cake over onto a serving or cutting plate and pour or lightly drizzle the rest of your caramel pot mixture on top of the cake. Sprinkle with pecans if you want to add that extra touch.

Print Recipe

Enjoy, God Bless

From My kitchen to your
Elise Jackson


  1. Hi Mrs Elise
    I will definitely try it out. I recently made my very first Lemon Meringue. Absolutely delicious! Whenever I go to a coffee shop, I like to order it, but now since I've been following your blog and learning how to cook; I decided to make my own.

    I have gained so much confidence and more love for food! I truly do thank you.

    I will definitely try out this sounds so yummy.

    God bless!

  2. You are so funny! After hearing you tell a story I'm Atlanta, I can totally hear you tell this story! I will definitely try it and pass it on. Hugs and kisses! :D

  3. Wow... That must have been devastating. LOL... I will definitely try this cake. Fortunately we have the same grandma, and my grandma actually shipped me the cake but by the time it got to me it was all broken up and the caramel that was on top of it was melted away.....rsrsrsrs

  4. Yeah.... I actually baked this caramel cake. What an interesting recipe. I loved it. The only problem is that the sugar took long to melt, so when it all finely melted it did not looked burnt at all. It actually was looking just like caramel, but when I tasted it, it didn't taste like your regular ice cream topping caramel. It tasted a bit smokey. I suggest to cook the sugar on a lower heat and mix faster. What do you suggest Elise.


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