I can’t get enough of this easy caramel cake recipe! I take boxed cake mix to the next level with a rich and creamy homemade caramel frosting that is to die for! Seriously, my kids fought over who got to lick the spoon. I can’t believe a cake could be this easy and this delicious all in one. It’s perfect for Thanksgiving, birthdays, or just because!
Why overcomplicate a good thing? I say there’s no need when the frosting is this good. I slightly enhanced boxed vanilla cake mix by using butter instead of oil, then slathered the whole thing in homemade caramel frosting to create this delicious and easy caramel cake. Boiling the frosting may seem complicated, but I promise it’s super simple.
What’s in This Easy Caramel Cake Recipe?
- Vanilla Cake Mix: Makes this cake super easy to put together.
- Milk: Adds moisture to the cake and makes the caramel creamy.
- Butter: Unsalted butter makes the cake rich and tender and forms the creamy base of the caramel frosting.
- Eggs: Bind the cake and give it structure.
- Brown Sugar: Melts to create a rich and flavorful caramel.
- Salt: A touch of kosher salt enhances the caramel flavor.
- Vanilla Extract: Enhances the flavor of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
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How to Store
Store leftover caramel cake tightly wrapped in plastic wrap or covered with a cake dome at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Tips for Success
- Do NOT over-mix the batter, or else you will end up with a dense, rubbery cake!
- To make cupcakes, prepare the batter and pour it into the wells of a cupcake tin, filling ¾ full, and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Frost and enjoy!
- Use a large (at least 3-quart) saucepan to make the frosting. Otherwise, it may boil over.
- Stir the frosting constantly to prevent scorching.
- If the frosting becomes difficult to work with, add a little bit of heavy cream to loosen it back up.
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Fill the cake with about ⅓ of the frosting, and save the rest for decorating.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.
- Use a piping tip to create a fun design on top of the cake, if desired.
- Top with a drizzle of caramel sauce for a simple but elegant cake.
- For a fun, whimsical cake, top with whole and chopped Rolos, caramel bits, and/or Milky Way bars.
- Let the frosting set completely before you cut and serve the cake.
Easy Caramel Cake Recipe
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
- 2 cups milk
- ⅔ cup unsalted butter melted (1⅓ sticks)
- 6 large eggs
For the Caramel Frosting
- 3 cups brown sugar
- 1½ cups unsalted butter softened (3 sticks)
- ¾ cup milk
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 3-4 cups powdered sugar sifted
Equipment
- Kitchen Scale (optional)
- 2-3 9-inch Round Cake Pan(s)
- Hand Mixer
Instructions
- Preheat oven to 350°F. Grease and flour two or three 9-inch cake pans. Set aside.
- Mix the cake mix, milk, butter, and eggs in a large bowl.26.5 ounces vanilla cake mix, 2 cups milk, ⅔ cup unsalted butter, 6 large eggs
- Divide the batter between the prepared cake pans (about 827 grams per pan for 2 pans or 551 grams per pan for 3 pans). Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove the cakes from the pans and allow them to cool completely on the racks.
For the Caramel Frosting
- In a large saucepan set over medium heat, combine the brown sugar, butter, milk, and salt. Allow everything to dissolve together and come to a low boil for 4-5 minutes, stirring constantly.3 cups brown sugar, 1½ cups unsalted butter, ¾ cup milk, ½ teaspoon kosher salt
- Remove the saucepan from the heat and stir in vanilla. Pour the mixture in a large, heat-proof mixing bowl and allow it to cool for 5-10 minutes until it is warm to the touch.1 tablespoon pure vanilla extract
- Using a hand mixer, gradually beat in the powdered sugar until the frosting thickens, caramelizes, and is a spreadable consistency.3-4 cups powdered sugar
- Immediately, spread the nearly cooled frosting between and onto the stacked cake layers. If the frosting begins to be difficult to work with, blend in a little heavy cream until it is spreadable again.
Notes
How to Make a Caramel Cake Step-by-Step
Bake the Cakes: Preheat your oven to 350°F. Grease and flour two or three 9-inch cake pans and set aside. Mix 26.5 ounces (2 boxes) of vanilla cake mix, 2 cups of milk, ⅔ cup of melted unsalted butter, and 6 large eggs in a large bowl. Divide the batter between the prepared cake pans (about 827 grams per pan for 2 pans or 551 grams per pan for 3 pans). Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove the cakes from the pans and allow them to cool completely on the racks.
Boil the Caramel: In a large saucepan set over medium heat, combine 3 cups of brown sugar, 1½ cups of unsalted butter, ¾ cup of milk, and ½ teaspoon of kosher salt. Allow everything to dissolve together and come to a low boil for 4-5 minutes, stirring constantly.
Cool the Caramel: Remove the saucepan from the heat and stir 1 tablespoon of vanilla extract. Pour the mixture in a large, heat-proof mixing bowl and allow it to cool for 5-10 minutes until it is warm to the touch.
Mix the Frosting: Using a hand mixer, gradually beat in 3-4 cups of powdered sugar until the frosting thickens, caramelizes, and is a spreadable consistency.
Frost the Cake: Immediately, spread the nearly cooled frosting between and onto the stacked cake layers. If the frosting begins to be difficult to work with, blend in a little heavy cream until it is spreadable again.
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