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 beautiful layered and frosted cake could be this easy and this delicious all in one. My vanilla caramel cake is perfect for fall, Thanksgiving, birthdays, or just because!
Easy Caramel Cake Recipe Using Boxed Cake Mix
Can you believe I made this stunning caramel cake using a box mix? When it comes to baking, there’s no need to overcomplicate a good thing! I enhanced a boxed vanilla cake mix by using butter instead of oil, then slathered the whole thing in my homemade caramel frosting to create this deliciously easy cake. Plus I finish it with caramel sauce to really make it look irresistible.
The caramel frosting is key to this simple cake recipe, and it’s really easy to make with basic ingredients. Assembling and frosting the cake layers is a breeze too, so you’ll end up with an impressive cake without the hassle of baking from scratch
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One Simple Tip!
Don’t over-mix the cake batter. This leads to a dense, rubbery cake texture. Mix just enough to ensure the dry ingredients are combined with the wet ingredients, so you’re not left with any big, powdery clumps.
Caramel Cake Recipe
Equipment
- Kitchen Scale (optional)
- 2-3 9-inch Round Cake Pan(s)
- 3-Quart Saucepan
- Hand Mixer or Stand Mixer
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 room temperature (3 sticks)
- ¾ cup milk
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 3-4 cups powdered sugar sifted
Instructions
Bake the Cake:
- 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 in the cake pans on a wire rack for 10 minutes.
- Remove the cakes from the pans and allow them to continue cooling before frosting.
Make the Caramel Frosting:
- In a large saucepan set over medium heat, combine the brown sugar, butter, milk, and salt.3 cups brown sugar, 1½ cups unsalted butter, ¾ cup milk, ½ teaspoon kosher salt
- Allow everything to dissolve together and come to a low boil for 4-5 minutes, stirring constantly.
- 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 becomes a spreadable consistency.3-4 cups powdered sugar
Frost the Cake:
- Place a cooled cake layer on a cake stand/board.
- Spread the cooled caramel frosting on top of the cake layer; then add another layer and frost. Repeat until all cake layers have been stacked and assembled.
- Spread a thin layer of frosting on top of the cake and around the outside to cover the layers.
- Finish spreading the rest of the frosting all over the cake. Finish with a drizzle of caramel if you like!
Notes
- Be careful not to over-mix the batter, or else you will end up with a dense, rubbery cake!
- Use a large (at least 3-quart) saucepan to make the frosting. Otherwise it may boil over.
- Stir the frosting consistently 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.
- Let the frosting set completely before you cut and serve the cake.
How to Make Caramel Cake Step-by-Step
Make the Cake Batter: Preheat your oven to 350°F, then grease and flour two or three 9-inch cake pans, and set aside. In a large bowl, mix 26.5 ounces (2 boxes) of vanilla cake mix, 2 cups of milk, ⅔ cup of melted unsalted butter, and 6 large eggs.
Bake the Cakes: 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 before frosting.
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 in 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 becomes a spreadable consistency.
Prep for Frosting: Slice off any domed parts on the cooled cake layers, so they are easy to frost and stack evenly. I cut each cake round in half to create thinner layers, but this is up to your preference. Place The first layer on a cake stand or board. To create a solid base for decorating, place a bit of frosting onto the cake board/stand if needed to secure the bottom layer of cake.
Frost and Stack the Layers: Spread the caramel frosting on top of the vanilla cake layer, then place the next layer and continue frosting until all layers are assembled. I use about 1/3 of the total frosting layering.
Crumb Coat: Spread a quick coat of frosting around the outside to cover the exposed layers, and create a smoother base for the final frosting.
Frost the Cake: Use the rest of the caramel frosting to fully coat the top and sides of the cake. You can use an icing spatula to help get a perfectly-even finish. Or use a piping bag to decorate and add more unique designs. I always finish my cake with a simple caramel drizzle!
Slice and Serve: Let the frosting cool and harden before slicing and serving. This will help each slice stay in tact.
How to Store
Store caramel cake slices tightly wrapped in plastic wrap, or store it whole covered with a cake dome. It will keep at room temperature for up to 2 days, or keep in the refrigerator for up to 4 days.
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