Hey guys! Let’s talk caramel cake icing.

Honestly, caramel cakes were such a staple visiting my great-grandma’s house growing up. Every time we went to Mima’s house, we expected caramel cake. And boy did she deliver! Hands-down the BEST caramel cake I’ve ever had and probably will ever have.

Before Mima passed away, my grandma wrote down word for word how Mima said she made the cake and the icing. But since her death, seemingly no one has been able to make the caramel cake quite like Mima did.

That’s where this post comes in! My dad’s birthday is coming up, and Fransuave and I decided we were going to make him caramel cake, Mima style.

As an added bonus, we also decided to make two other caramel cake icing recipes to compare to Mima’s, and to let you lovely folks know which one topped them all. So here we go!

Caramel Icing Recipe 1: Mima’s Caramel Cake

Okay, so I won’t lie. Mima’s instructions were SUPER hard to decipher. Here’s the picture of the instructions:


Generally, here’s what I’ve gleamed:


1 box of Duncan Hines Classic Yellow Cake Mix (with necessary ingredients for that)

3 cups of brown sugar

1 can of Carnation evaporated milk

1 stick of butter

1 teaspoon of vanilla

Instructions for the Icing

  1. Take 2 tablespoons of brown sugar from your 3 cups of brown sugar and place it in a skillet. Slowly heat up the skillet until the sugar has melted completely. DON’T LET IT BURN (Seriously, from experience, burnt sugar is really gross.)
  2. Stir the remaining brown sugar into a pot with the Carnation evaporated milk. Add the stick of butter and bring the mixture to a boil. Let boil for a few minutes (as in less than 4).
  3. Add a bit of the boiling mixture to the melted sugar in the skillet, then return all of what is in the skillet to the pot. Continue to boil until it reaches the “soft ball” stage. (Basically until you can put a spoonful of the mixture in a glass of cold water and it doesn’t dissolve, it stays in a little ball shape.)
  4. Take away from heat and let cool. Then add 1 teaspoon of vanilla.


Caramel Icing Recipe 2: “Almost Rose’s Caramel Cake” by the Café Sucre Farine

This recipe is much easier than Mima’s, but it didn’t turn out quite like we wanted. To be fair, it was probably user error.

cafe sucre

Click on the picture or click here to be redirected to the Café Sucre website.


Caramel Icing Recipe 3: “My Grandmother’s Crisp Caramel Cake” by the Kathryn Greeley


Click on the picture or click here to be redirected to Kathryn Greeley’s website.




the café sucre farine.png

And the winner of the Best Overall Caramel Icing Recipe is….

Kathryn Greeley and her Grandmother’s Crisp Caramel Cake!

I really hated not picking Mima’s recipe, but y’all. Her icing tasted like caramel taffy. Her recipe was the most caramel-tasting, but nobody wants sticky icing. At least I don’t.

Cafe Sucré definitely had a good recipe, but the powdered sugar never dissolved, and it left little sugar lumps in the icing. I’m a HUGE fan of powdered sugar, so this didn’t bother me at all, but in the grand scheme of things I’d imagine most wouldn’t like chewing on their icing.

Kathryn Greeley’s recipe was easily spreadable, and was definitely the smoothest. So if you’re looking to make a caramel cake anytime soon, pop on over to Kathryn’s website to make yourself a cake worth sharing!

Thanks y’all!


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