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Bobby's Caramel Cake Recipe

Bobby's Caramel Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (170)

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Average Rating:

Total Reviews: 170

Showing 121-130 of 170

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  • on August 27, 2007

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    this was great and easy. it took some time being it was my first time making it. however, it was delicious!

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  • on August 23, 2007

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    I am always trying new Paula recipes and always love them. I did not this one. Either I did something wrong or it just isn't good. My cake turned out mushy after I poked the holes in and added the carmel stuff. alot of work.
    And I make Paula's reciped all the time. This is my first flop.

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  • on August 16, 2007

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    I made this exactly to the directions -the cake came out perfect and moist!! You could hear the butter sizzling while baking : However the caramel sauce and frosting was way to SWEET---I would defiantly cut the caramel sauce in half and use it sparingly?also cut out some of the brown sugar for the frosting---I made this 2 weeks ago for a family picnic and everyone agreed the frosting and caramel killed the cake with too much SUGAR!!!
    I still get a stomach ache when I think about it

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  • on August 14, 2007

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    After reading many of the reviews posted prior to August 1st, I decided to do my best and take into consideration all of the wonderful people that had posted helpful hints...such as...the cake is too sweet!! My thinking is...if its too sweet, dont add all the sugar and dont use all the filling and the icing! To have the PERFECT cake follow these tips: 1 use self rising flour! 2 make sure you drop cake pans on counter to work the air bubbles out of the mix prior to baking... 3 DO cook the filling 5-8 minutes until texture smooths out (like carmel texture let cool to room temp before using on cake. 4 DO cool cake until room temp before icing! 5 When mixing icing...DONT use full box of powdered sugar! I used a bit more than 1 1/2 cups...mix and sample to your liking, that is what cooking/baking is about. AND FINALLY...6 REMEMBER...JUST BECAUSE YOU HAVE A BOWL FULL OF ICING...(AND OR FILLING DOES NOT MEAN YOU NEED TO USE IT ALL! I ended up throwing most of mine out, and what happened? I had the perfect carmel cake...Mouth watering, not too sweet...My family raved about it! Good luck, and most importantly...have fun! Its like creating a masterpiece!

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  • on August 13, 2007

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    I watched Paula make this cake, I looked up the recipe & tried it myself for my son's b-day. We all loved it. It wasn't hard to do, but it helped that I saw the how-to.

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  • on August 12, 2007

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    Well, I've learned that I should've read the reviews before making this cake. I had the same problems as a lot of others. The cake fell apart when I frosted it, and the filling was gritty. However, it really did taste good. Very sweet and rich, but good.

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  • on August 11, 2007

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    This was fantastic!! I ended up with a little extra filling, but so what? This is a very rich, decadent cake- which is evident from all the butter. I had no issue with the cake falling or breaking or anything - just follow the directions exactly. This cake is too rich for all the time, but for an every now and then treat, it's fabulous! A real keeper! I love Paula!!

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  • on August 08, 2007

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    I made this cake for my son's birthday and everone LOVED it. It did fall and was not pretty looking at all, but tasted great. The icing was delicious and the cake was so buttery. I will make again, but will not use the self rising flour since it already has the baking soda and baking powder in it. I will use regular flour and cut back on the soda and power since I am at higher elevation. If you love caramel this cake is a must try. Thanks Paula

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  • on August 08, 2007

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    I tried this recipe and followed it to a T but it came out horrible. The cake itself was good but the frosting was so sweet we couldnt even eat it. I think maybe a whole box of powdered suger is too much sugar for this frosting.

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  • on August 06, 2007

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    Bobby's Caramel Birthday cake was easy to make and scrumptous! I can see why it's his favorite!! Yum!

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