Comments on: Caramel Cake with Cream Cheese Frosting

By: jennifer

jennifer — Fri, 30 Jan 2009 01:51:42 +0000

Maria, I only managed two layers with this one. And, as you can tell from the picture, they weren’t the most perfect layers. Let me know how it works with another layer. Enjoy!

By: Maria

Maria — Thu, 29 Jan 2009 03:27:31 +0000

I’m making this cake for a friends birthday… it seems like in comparison to the other cakes I make, this one is fairly dense and doesn’t get a high rise. Would you agree with that or did I do something wrong? Just wanting another opinion. I was hoping to make a three or four layer cake, but will never be able to do so with what i’ve got. I may just make another layer tomorrow, but I’m just looking for some feedback.

Thanks!

By: jennifer

jennifer — Sat, 26 Jan 2008 01:01:05 +0000

Heather, I would absolutely try the yellow cake mix. This cake itself wasn’t heavy on flavor. It let the filling and frosting really come through. Personally, I might prefer a white cake mix, but I’m sure yellow will work just fine. Let me know what you think!

By: Heather

Heather — Fri, 25 Jan 2008 21:44:45 +0000

I found your site not too long ago and have really been enjoying it. Great photos! I was thinking of making this cake and noticed that I had a box of yellow cake mix in my pantry. I have no problem making things from scratch but wanted to get this box out of my closet, so I’m wondering if you think a box mix would hold up against the filling and frosting. Thanks in advance for your advice! Have a great weekend!

By: jennifer

jennifer — Fri, 11 Jan 2008 19:05:49 +0000

Welcome, Ashley! I’m glad you found me!

LOL, Kate! Sounds like you and this cake had a moment.

Thanks, Kristen! It is definitely one of my favorites.

By: Kristen

Kristen — Fri, 11 Jan 2008 17:40:01 +0000

I bet this is one of the most amazing cakes ever! It looks fantastic!

By: Nan

Nan — Mon, 31 Dec 2007 23:31:11 +0000

This caramel cake was delicious. It is just the right amount of caramel and the frosting, I think, was the best part of all! Cream cheese? You can’t go wrong with cream cheese anything! If the caramel layer was “messed up” as you say, I don’t think it hurt the taste of this cake one little bit!

By: Kate

Kate — Mon, 31 Dec 2007 14:09:44 +0000

This is the most food-pornie food porn I’ve seen in ages. I want to dive into that cake slice and roll all over it. I happen to LOVE caramel cake — it’s a very retro flavor, whereas, I don’t care much for caramel drizzled anything, or caramels, or caramel sauce. But cooked caramel cake? Oh yes. Someone light me a cigarette.

By: Ashley

Ashley — Mon, 31 Dec 2007 06:40:39 +0000

This cake sounds perfect! I love caramel and I love cream cheese. I just discovered your blog through Patricia (Technicolor Kitchen) and am already loving it and adding it to my blog reader list! So many beautiful photos and yummy looking baked goods.

By: jennifer

jennifer — Mon, 31 Dec 2007 00:08:10 +0000

Thanks, Tracy! It was indeed delicious.

Cedar, if you like caramel and cream cheese, I highly recommend this cake to you. Or, you know, just make the frosting. Yum!

JEP, I think it would be more than fine to omit the caramel layer. You might need a bit more frosting.

Rachel, it is so good. I don’t have words sufficient to describe that frosting.

Peabody, I agree that the caramel might have overcooked. Either that or it got too cool too fast when it was transferred over to be beaten. Oh, well.