Caramel Cake Inspired by “The Help”
One thing I do to pass the time while I do farm chores is listen to books. I just got finished listening to The Help by Kathryn Stockett.
This was a phenomenal book. I didn’t want it to end, and I found myself rationing it out chapter by chapter so it wouldn’t be over too quickly. If you haven’t read it, RUN go get it. I was born about ten years later than this book took place, but it was interesting to me how many things I could relate to from my Southern upbringing. Many, many things were the same, including bridge clubs and the Junior League!
My favorite character in the book was Minnie. She was known for her good cooking and her specialty was her caramel cake. The more I read, the more I wanted to make a caramel cake. Last weekend, I finally did it. It is not difficult, but I swear you will feel like a gourmet chef when you are finished.
Here is the recipe I used:
Caramel Cake
Ingredients:
Baking Spray for greasing pans
1 box Duncan Hines plain white cake mix
1 cup whole milk
1 stick salted butter, melted
3 large eggs
2 teaspoons Tahitian vanilla (or regular vanilla extract)
Caramel Frosting (recipe below)
- Place rack in middle of the oven. Preheat to 350 degrees F. Spray 2 round cake pans with the bakers’ cooking spray (the kind with flour in it). Set aside.
- Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Using an electric mixer, blend for a minute or so. Then blend on medium for another minute, until it is well blended. Divide the batter into the two pans, smoothing over with a rubber spatula.
- Bake the cakes until they are golden brown and bounce back when lightly pushed with finger, about 27-28 minutes. Remove pans from the oven and let cool on wire racks for 10 minutes. Then invert each onto the rack and turn right side up on wire rack to cool completely. About 30 minutes. Make Frosting.
Ingredients for Caramel Frosting:
1 stick of butter
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/4 cup whole milk
2 cups confectioner’s (powdered) sugar, sifted
1 teaspoon pure vanilla extract (I used Tahitian)
- Place butter and light and dark brown sugars into a medium sized saucepan. Cook over medium heat until the mixture combines and begins to bubble, about 2 minutes. Add milk and stir. Bringing back to a barely bubbly boil. Then remove from heat. Add confectioner’s sugar and vanilla. Stir vigorously with wooden spoon until smooth.
- Frost your cake immediately while icing is still warm. It will harden. If it does harden while you are still trying to ice your cake just place the pan back onto low heat and stir until it softens up.
The only problem that I had was that frosting the sides was messy. I got it all over the place. Actually, that was part of the fun. If you know how to avoid dripping it everywhere please leave a comment and tell me. My guess is that I should have waited for it to cool a little more, but I will have to make this cake again – many times – so I’ll test out that theory next time.
This recipe was taken largely from The Cake Mix Doctor by Anne Byrn
Leave a comment and tell us – What is your favorite cake to make? Or what is the best book you’ve read lately? I need another one to start!
January 11th, 2010 at 1:02 pm
Ok, this is on the make list in a few months. Yes, let the cake cool completely b/c even if it feels cool to the touch, chances are the middle is still letting out heat and melting the frosting. 2nd, use parchment triangles under the cake and after you’re done frosting, pull them out and your plate will be clean.
January 11th, 2010 at 5:58 pm
I always enjoy a good book. I will definitely go to the library and get it. I especially enjoy good audio books.
Thanks!…and the cake looks yummy too!
WonderWhyGal´s last blog ..Just Whistle While You Work
January 11th, 2010 at 7:08 pm
And this audiobook is phenomenal. They have a cast of four different people reading it, and the accents are spot-on. It was a true joy to listen to it. I would listen to this one over and over again!
January 18th, 2010 at 6:42 am
Flavorsome recipe!
. I love reading that site. Where did you download this pretty web logs design from? Regards from india.
January 19th, 2010 at 11:30 am
what an awesome looking cake I will definitely have to make it looks yummy!!
vickie b´s last blog ..busy day today but a good day
January 20th, 2010 at 11:04 am
Yummy. That looks incredibly delicious!
January 24th, 2010 at 5:39 am
Hey there, I’ve been lurking around your website for a few months. I love your writing and your whole site! Keep it up!
January 24th, 2010 at 5:58 pm
Okay, I’m going to make this one for our book club meeting on Friday. I’ve been searching the web for a good caramel cake recipe. I’m not much of a “from scratch” person, better than Celia Foote, but no Minny. Thanks for the recipe! Great book!
January 26th, 2010 at 9:02 am
OK I’m beginning to think we might have been separated at birth. Between the Saints and caramel cake, I feel a bond. LOL!
April 13th, 2010 at 9:51 am
I have an idea so frosting doesn’t go all over the place. I baked mine in a 9×13 pan and it was perfect. I’m serving the caramel cake along with a homemade choclate cream pie tonight for bookclub discussion of the book, The Help (think anyone will eat the pie? (hmmmmmm). Barb Hershey
May 10th, 2010 at 10:58 pm
i really love Cakes and i am always looking for some new cake recipes on the internet.’*~
May 18th, 2010 at 7:38 am
I just finished The Help and immediately wanted to re-read it. Think I will get the audio so I can hear those wonderful voices remembered from my childhood.
I am dibetic but am going to make this beautiful caramel cake for my family… maybe a sliver for me too since I have not tasted this heavenly dessert since I was a teenager.
August 11th, 2010 at 8:26 pm
Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes:”~
September 30th, 2010 at 9:24 am
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes:;.
October 22nd, 2010 at 10:07 pm
I just…not 5 minutes ago finished reading “The Help”. I need more! I couldn’t close the book’s cover and ‘just’ go to bed. and like you, Minny was an inspiration (as were all the main charcters really)…but that darn caramel cake kept comming up in the book…so rather than go to bed…here I am! Its awesome to realize the power of books and where they lead us. I am happy to know that I am not the only reader who was lead to this cake ! Thank you. This will be my project for the weekend!
March 5th, 2011 at 7:49 am
I just finished reading the book “the Help”. I loved it. I wished it would never end. That caramel cake sounded so good and kind of grew on me each time it was mentioned in the book. I’m not much of a baker (but do lots of cooking), so I’m going to have my sister (the baker) make this caramel cake. Thanks for the recipe!!!
March 28th, 2011 at 1:35 pm
I just made this recipe the other night and THANK YOU SO MUCH for sharing! I actually found your blog with this recipe by googling it but THANK YOU!! I hosted Book Club this month and we discussed The Help so I was dying to make this cake. It was so DELICIOUS! I could have eaten it ALL by myself
Thanks again!
October 30th, 2011 at 5:39 pm
I guess we all read the book and got hungry for Minny’s caramel cake–thanks for the recipe! It’s much easier than the from-scratch recipe I found on allrecipe.com.