Rose's Famous Caramel Cake

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

Rose's Famous Caramel Cake

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  • Prep Time


  • Total Time


  • Servings



  • 16

    tablespoons unsalted butter, softened

  • cups cake flour

  • 1

    tablespoons baking powder

  • ½

    teaspoon salt

  • cups sugar

  • 2

    teaspoons vanilla extract

  • 4


  • cups milk

  • 16

    tablespoons salted butter

  • 2

    12 ounce cans evaporated milk


Heat oven to 350° fahrenheit. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tablespoon. unsalted butter; dust with 1½ tablespoons flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ 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. 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 1½ 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. Slice, serve and enjoy!


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