Caro's Cakes Too – Houma, LA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (985) 868-0790 to check today's hours. Know the hours? Send them to us.

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6713 W Main St, Houma, LA 70360

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Address6713 W Main St, Houma, LA 70360

Phone(985) 868-0790

StyleCake shop

CountyTerrebonne Parish

Time zoneCentral Time

From city center0.7 mi northeast

About Caro's Cakes Too

Caro's Cakes Too is a cake shop at 6713 W Main St, roughly 0.7 mi from downtown Houma, heading northeast.

Our Houma directory counts 29 bakeries in total, roughly one for every 1,092 residents. If you want to compare, Tasty Cream Donut sits 0.7 mi from here.

We have not been able to confirm a full weekly schedule for Caro's Cakes Too yet, so calling ahead at (985) 868-0790 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.

Fillings

Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.

Frostings & finishes

Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.