Karen's Cakes & Cafe Pharr

09/03/2026

09/03/2026

Come join our doll cake class! October 3rd Saturday 12-2pm text 704-253-2485 if interested!

09/03/2026

Cake by slice September 3rd Thursday & Friday 4 th $7.50 each

1. Strawberry cake cheesecake
2. Red velvet cake cheesecake
3. Reese’s cake cheesecake
4. Butterfinger cake cheesecake
5. Lemon/blueberry cake cheesecake
6. Chocolate 6 layered
7. Butter/butter icing
8. German chocolate cake cheesecake
9. Hummingbird cake cheesecake
10. Carrot cake cheesecake
11. Cinnamon rolls $4 each
12. Pumpkin cake cheesecake
13. Coconut layered
14. Homemade Elderberry syrup $14.50
15. Honey by quart $23

08/30/2026

Cream Cheese Pound Cake with Caramel Pecan Frosting
Ingredients
Cream cheese pound cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
8 ounces full-fat cream cheese, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
Caramel pecan frosting
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt, optional
1 cup chopped pecans
Toast the pecans
Preheat the oven to 350°F (175°C).
Spread the pecans on a baking sheet and toast for 7–9 minutes, stirring halfway through.
Set them aside to cool, then reduce the oven temperature to 325°F (165°C).
Prepare the cake
Generously grease and flour a 10-inch tube or Bundt pan, covering every crevice.
Whisk together the flour, baking powder, and salt.
Beat the softened butter and cream cheese for 2–3 minutes, until completely smooth.
Gradually add the sugar and beat at medium speed for 5–7 minutes, until pale and fluffy. Scrape down the bowl periodically.
Add the eggs one at a time, beating just until each egg is incorporated.
Mix in the vanilla extract.
Add the flour mixture in three additions, mixing on low speed only until almost incorporated.
Finish folding gently with a spatula, checking the bottom of the bowl for dry pockets. Do not overmix.
Spoon the batter evenly into the prepared pan. Smooth the top and tap the pan gently against the counter to release large air bubbles.
Bake for 80–95 minutes. Begin checking after 75 minutes. The cake is ready when a long skewer inserted into the thickest section comes out clean or with a few moist crumbs.
If the cake browns too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.
Cool in the pan for 20–25 minutes. Carefully loosen the edges, then invert the cake onto a wire rack.
Allow the cake to cool completely before frosting.
Prepare the caramel pecan frosting
Melt the butter in a medium saucepan over medium-low heat.
Add the brown sugar, heavy cream, and optional salt. Stir until smooth.
Bring the mixture to a gentle boil and cook for 1–2 minutes, stirring constantly.
Remove it from the heat and stir in the vanilla.
Let the caramel cool for 10–15 minutes, stirring occasionally, until thick but still pourable.
Pour the caramel frosting generously over the completely cooled cake.
Immediately sprinkle the toasted pecans over the top before the frosting sets.
Let the frosting set for approximately 30 minutes before slicing.

Yield: 14–16 servings
Prep time: 30 minutes
Bake time: 80–95 minutes
Pan: 10-inch, 12–15-cup tube or Bundt pan

08/28/2026

We have some cupcakes 🧁 by container for Friday between 12-5 pm

08/28/2026

While visiting the bakery at a Wisconsin apple orchard, I tried this tempting treat. At home, I put together this recipe. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa | Get the recipe at the link in the comments ⬇️

08/27/2026

Karen’s Cakes is doing a cake class October 3rd Saturday 12-2 pm where you make your very own DOLL CAKE! Text me at 704-253-2485 if interested!

08/27/2026

Cake by slice Thursday & Friday August 27th -28th 12-5 pm

Cake by slice $7
1. Red velvet cake cheesecake
2. Strawberry cake cheesecake
3. Carrot cake cheesecake
4. Lemon/ blueberry cake cheesecake
5. Orange Crush cake cheesecake
6. German chocolate cake cheesecake
7. Cinnamon Rolls $ 4.00 each
8. Coconut layered
9. Chocolate 6 layered
10. Reese’s cake cheesecake
11. Butter/buttercream icing
12. Butterfinger cake cheesecake

08/20/2026

Big shout out to my newest top fans! 💎

Judy Parsons, Jamie DiVanna, Stacie Walker Jorishie, Rhonda Bridgeman, Tracy Turner, Christine Justice, Tina Keller Brown, April Miller, Sylvia Abril

Drop a comment to welcome them to our community,
Thank you for your support!

08/19/2026

Back from vacation will be open Thursday & Friday August 20th -21st 12-5 pm

Cake by slice $7
1. Red velvet cake cheesecake
2. Strawberry cake cheesecake
3. Carrot cake cheesecake
4. Lemon/blueberry 6 layered
5. Lemon/pineapple 6 layered
6. German chocolate cake cheesecake
7. Cinnamon Rolls $ 4.00 each
8. Coconut layered
9. Chocolate 6 layered
10. Reese’s cake cheesecake
11. Butter/buttercream icing
12. Orange crush cake cheesecake