Comments on: Chocolate Caramel Cake (Sweetened Condensed Milk Frosting)

By: Adelaide

Adelaide — Sat, 20 Apr 2024 17:23:45 +0000

This is a delicious cake! I made the cake layers about a week in advance, wrapped them well in plastic wrap, and froze. I took them out of the freezer about 2 hours before assembling the cake, and it was a great temperature to work with. I made the caramel the day before so it had plenty of time to cool- in the future, I’ll let it caramelize a tad longer so it’s just a bit thicker. I then made the frosting right before assembly, and let me tell you, it was delicious! Super decadent and creamy and not nearly as cloyingly sweet as the traditional American buttercream. As far as frosting it, I would just say that letting it sit in the fridge sufficiently between each layer is SUPER important. Piping the layer of frosting over the caramel got a bit sticky (literally), as the frosting would push the caramel over the edge of the dam, and it would ooze down over the side. I made it work, but that part was a bit difficult. Also, the frosting only makes just enough for the cake, so you have to use it carefully, as I was hard pressed to frost the cake with the amount there. In the future, I’ll probably just make a 1.5 batch and use the half can of sweetened condensed milk for something else.

By: Bernice Baran

Bernice Baran — Thu, 11 Jan 2024 13:24:23 +0000

In reply to Sam. So glad it all turned out for you! Especially the caramel, that can be tricky. I would refrigerate it just until it’s firm and then cover it loosely with plastic wrap or foil and store it in the fridge for a few days. After that I would slice it and freeze the slices in a container for a few weeks!

By: Sam

Sam — Thu, 11 Jan 2024 12:37:34 +0000

Ive just made this but doubled the chocolate filling recipe for a bigger cake, its delicious. But i now have a heap left over, whats the best method to store it?

Also first time making caramel sauce and it came out so good

By: Bernice Baran

Bernice Baran — Tue, 08 Nov 2022 02:49:39 +0000

In reply to Kristin.

Hi Kristen, the cake instructions are in the recipe card (they were linked to their individual post but I updated it here too) and I have a whole post on the salted caramel sauce 🙂 https://baranbakery.com/homemade-salted-caramel-sauce/

By: Kristin

Kristin — Fri, 04 Nov 2022 15:24:57 +0000

How long do you bake the cakes (and at what temperature)? And can you give more details on how you make the caramel? I tried it but my color is off 🙁

By: Bernice Baran

Bernice Baran — Sat, 23 Oct 2021 23:34:00 +0000

In reply to Elisa. Hi, so glad you like the recipes! You can definitely use Greek yogurt!

By: Bernice Baran

Bernice Baran — Tue, 12 Oct 2021 17:17:34 +0000

In reply to Elisa. Hi Elisa, thanks so much I hope you enjoy the recipes! You can definitely sub greek yogurt for the sour cream.

By: Elisa

Elisa — Tue, 12 Oct 2021 11:20:19 +0000

Hello. I just discovered your website and I am more than thrilled. Thank you for your easy to follow recipes. I would like to ask if I can replace sour cream for greek yoghurt, since it’s not easy to find where I live. Tia!

By: Bernice Baran

Bernice Baran — Tue, 16 Feb 2021 21:49:00 +0000

In reply to Mary. Hi Mary, yes two 9inch pans should be good, probably bake them for about the same amount of time

By: Mary

Mary — Tue, 16 Feb 2021 19:44:09 +0000

Can i use 2-9inch cake pans? Looks wonderful, and I can tolerate cocoa powder as opposed to other forms of chocolate that other recipes have