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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 51-60 of 170

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  • on February 28, 2010

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    I think a lot of the problems with the crumbling and so forth is the flour you're using...this cake came out wonderful. I didn't even use the 3 8 or 9 inch pans, ..i used a 13 by 9 inch pan...took a little longer to cook, but well worth it...made the filling and poured it on the cake and made the frosting.....very good cake

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  • on February 05, 2010

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    I don't know what you have to do to this thing to get it to turn out "dry" -- I followed the directions to a T and the cake was FABULOUS! The cake itself was moist, buttery and delicious. I plan on using this cake recipe again with other home-made frosting, but I tried the caramel theme because my husband is a caramel freak... The filling was great and so was the frosting. I will admit that the frosting is very sweet, but I think the cake balances it out nicely. If you love caramel and/or brown sugar, you have to try this cake - Just make sure you follow all directions and don't over-bake.

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  • on January 31, 2010

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    I made this cake, I thought it was dry. Was seemingly a little dense as well. Though I was drinking at the time- So, can't really complain. Though, I did find- instead of nuts adding banana turned out great!

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  • on January 31, 2010

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    I make this cake today and have never laughed so much (til I was crying It was a disaster. None of the frosting looked anything like Paula's. Also my cakes were terrible looking, tasted ok (except the burnt part?.... I won't take another recipe off the internet and make it again..... Very disappointed in this cake.

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  • on January 23, 2010

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    I read the reviews regarding how dry the cake was, but decided to attempt it anyway. I took extra care, but the cake still turned out dry. It's a shame because it tastes great. I will not be eating it tomorrow.

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  • on January 20, 2010

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    Thank you Mrs Paula my girls and i had so much fun making Bobbys birthday cake....my two youngest girls and i love to watch your cooking show....

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  • on December 25, 2009

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    My family and friiends love my cakes. All of my cakes are homemade. I wanted to make a caramel cake for Christmas and found this one. I read the reviews about how dry it was and still decided to make it. :( I was so embarassed when I sliced this cake to be served to our family on Christmas day and it was dry and crumbly.This cake was awful. It turned out dry and crumbled when I cut it. I will NEVER use this recipe again.I threw this cake away and apologized to everyone. Luckily I had brought along another cake I had baked and this made up for it, but I was still embarassed.

    However, I will use the frosting recipe. It was very easy to prepare and taste good. I skipped the filling for this cake, because I just felt as thought it was unnecessary.

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  • on December 07, 2009

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    Ok, being a cake connesour and very proud of my baking skills, I was SO suprised that this cake out so dry! It was crumbling all over the place, and the caramel dried out terribly.

    Thinking that I did something wrong, I remade the cake and it happened again! Is it the Wisconsin weather? Is my oven too dry? Next time, I'm going to pour some milk over it to moisten it up out of the oven and make the caramel RIGHT before pouring it on!

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  • on November 28, 2009

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    I just made this cake for thanksgiving and it was a HOT with my family. I am not a seasoned nor experienced baker, this was the first time I'd made a cake from scratch in about 7 years, and it stilll turned out great!!!

    Having read alot of the reviews before baking it, I took the recipe to my mom and asked her what I should do to help prevent some of the problems other people reported. I'm assuming that her tips were super helpful because the cake came out good, not dense, and absolutely delicious! (The main tips were to make sure to mix well between adding each ingredient [about a minute], and adding the sugar into the cake mix in fourths - beating well in between each addition - and following the start with dry end with dry ingredients to a T

    The one alteration I made was not making the frosting. After making the filling (and I didn't have any problems with the layers sliding off of each other and pouring it over all the layers, I couldn't believe that I was supposed to use ANOTHER 2 lbs of sugar to make the frosting. I just could do it to my blood sugar levels : So i decided to skip the frosting altogether and have the "filling" serve as the frosting (gave the cake a glazed looked.

    Absolutely delicious!!!!!

    Next time I make it, I'll do the frosting instead of the filling and see how that is - I just can't imagine doing both the frosting and the filling together.

    4 vs 5 starts simple because it took me waaaay longer than 25 minutes to make this (but could be b/c I'm not super experienced and because the filling plus frosting seems like it would send you into sugar shock :

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  • on November 25, 2009

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    I just made the cake and it turned out wonderfully! In the future, I will split the layers and put the glaze in between them, then frosting between the bigger layers. I would still glaze the cake and add frosting over that. But the bottom line is the cake is really good. For people who say the cake is dry, I am not sure why that is happening. But one thing I do that seems to guarantee me moist cakes is to brush the cakes with simple syrup. That adds moisture and gives the cake a kind of melt in your mouth sensation. But that is what I like, that may not be for everyone.

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