This is one of those great old classic recipes that gets passed down from generation to generation because it is just SO delicious. It doesn't even need cake, I would be happy with a bowl of this frosting and a big spoon!! This frosting would be GREAT on ANY cake!!

A true caramel flavor, not that imitation caramel kind.

1/2 cup butter (no substitutions)
1 cup dark brown sugar (packed tight)
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
2 to 4 tablespoons milk

Melt the butter over medium low heat in a saucepan that has a heavy bottom (this helps the frosting not to scorch).

Add the dark brown sugar and stir well. Bring it up to full boil (stirring all the time)

Add the heavy cream (it will bubble up a little, so make sure your saucepan is big enough). Return to a boil (stirring) and boil for 30 seconds (keep stirring), then remove from the heat.

Pour this hot mixture into a stand mixer and add the sugar, vanilla, salt and 2 tablespoons milk (add sugar one cup at a time). Beat until well combined.

If the frosting seems a little thick, add the other 2 tablespoons of milk and beat well. (I always end up putting in all 4 tablespoons of milk for some reason).

This frosting is too creamy to use in a decorator bag, but it is perfect for sheet cakes, cupcakes, etc.

Keep in mind that this is a cooked frosting and it will "set up" after its completely cooled and be ALMOST fudgy in texture.




This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.

3/4 cup butter (room temperature)
6 ounces cream cheese (room temperature)
5 eggs (room temperature)
1 1/2  cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
3 tablespoons milk
1 3/4 cups + 2 tablespoons all purpose flour
Spray a 9" x 5" x 2 3/4" loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..
In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.
Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.
Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don't over mix.
Bake in prepared pan in pre-heated 350° oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.
While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.
NOTE: The coconut extract gives this cake a wonderful flavor (you won't taste the coconut) but it really adds to the vanilla flavor. If you don't have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.

Popular Recipes


Blog Archive

Featured Post

Recipe Chirashi Sushi

Chirashi Sushi, also known as scattered sushi, is a vibrant and flavorful Japanese dish that combines seasoned sushi rice with an array of c...