Does a caramel cake need to be refrigerated?

Cakes glazed with powdered sugar mixed with milk or other liquids will be fine at room temperature for 3-4 days . Same goes for a high sugar content cooked icing, like the brown sugar icing on a traditional caramel cake.

What is caramel cake made of?

Caramel Cake Ingredients Butter, sugar, and eggs : You'll find these staple cake ingredients in almost every batter. Flour, baking powder, and salt: Ditto these dry ingredients. No need to buy cake flour for this recipe; we prefer the all-purpose you already have on hand.

Does Duncan Hines have caramel cake mix?

The Duncan Hines Caramel Cake Mix is AWESOME as a base for cakes.

How to make a cake sweeter?

A simple way to sweeten it up is by making a sugar syrup . Just dissolve some sugar in water over low heat, let it cool, and drizzle it over your cake. Don't go overboard – a little goes a long way. Another trick is to spread a thin layer of fruit preserves or a sweet glaze on top.

Does caramel go bad if not refrigerated?

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature . Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year.

What's the difference between caramel and butterscotch cake?

Butterscotch vs Caramel The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit .

What's in a Robert Redford cake?

Whatever you want to call it, this cake involves chocolate and all kinds of other sweet indulgences that may help explain its name (with apologies, perhaps, to the actor Robert Redford). This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping .

How long can cake sit out unrefrigerated?

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days . However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Can you leave homemade caramel at room temp?

Caramel sauce should be stored in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it's best kept refrigerated.

Does caramel set in the fridge?

When it comes off the heat, this caramel sauce will be liquid and runny. As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator , so it will firm up even more once chilled.

Does a cake with condensed milk need to be refrigerated?

Do you have to refrigerate cake with sweetened condensed milk? Yes, I recommend refrigerating this poke cake because of the sweetened condensed milk . First, once the cake absorbs the milk, it needs to set and chilling the cake helps with that. Second, sweetened condensed milk is not shelf-stable once it's been opened.

Best Caramel Cake Recipe (2024)

Dear Rose,

If you're out there somewhere, please forgive me, but I just couldn't do it. You might not understand, but I just couldn't. Let me explain.

Okay, here goes - you see, I have a blog calledThe Café Sucré Farine (that's French and you can read all about the name here). I do this "blog thing" together with my best friend, Scott, who's also my husband, photographer, chief taste-tester and cohort in crime. We have lots of wonderful, faithful Café follower/friends who count on us for;Casually Elegant ............. Deliciousness! What's that? Well, that's actually the blog's byline (in other words, a description of The Café in a nutshell) and I really have to stick with it.

It's not that I don't think your famous cake is just fabulous and totally out of this world. Oh no, in fact, I've been staring at the picture for quite some time now, wiping the drool off my chin each time I saw the image in my "must make" file.

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Yes Rose, your cake is that good! So what's the problem then? No problem with the cake, that's for sure! It was when I looked at your recipe for the icing that I realized this was going to have to be an Almost Rose's Famous Caramel Cake. It wasn't the decadent ingredients or even the thought of trying to make my icing look as pretty as yours (I'm not much of a cake decorator). It was the TIME! There was no way in the world that my readers (or I) could spend all that time making frosting! This is what the directions say:

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° F. 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. ~ from Saveur Magazine

Holy Schmoly Rose!! That's a total of over two hours!! Just to make the icing! I would love to have that kind of time to make icing ............ maybe in another life, but honestly, it just won't cut it right now. I still work a few days a month outside the home, love to spend time with family and friends and the blog, well, it's pretty much a full time job. And you know all those Café friends/followers? They're in the same boat as me. Honestly Rose, I just can't call an icing that takes more than two hours very "casually elegant"; it sounds a bit more like "Iron Chef" to me.

Are you thinking that, perhaps, I decided to serve the cake sans icing? Nope, a goody-two-shoes, no-icing girl I am not! And it had to be caramel icing, for sure, to do your wonderful cake justice .............. so I've been doing a bit of tinkering and testing and have come up with a simple, but quite delicious caramel icing. Might not be quite as wonderful as yours, but my taste-testers (co-workers) loved it and it can be whipped up and adorning the cake in less than thirty minutes.

Can we be friends, Rose? I hope so because your cake (with my icing) is transferring from my "must-make" file to my "best-ever" file and I have a feeling that my readers are going to love it as well.

Thanks Rose, you're a winner in my book!

Sincerely,Chris

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Best Caramel Cake Recipe (2024)

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