Caramel Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: slices

Calories: 925kcal

Author: Becky Hardin

This easy caramel cake recipe takes boxed cake mix to the next level with a rich and creamy homemade caramel frosting!

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US Customary - Metric

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!

Video

Notes

*I prefer to make this recipe with a vanilla cake mix, but yellow cake or another variety can be used instead to create unique flavor combinations. If you'd like to make a cake from scratch, watch the video for ingredients and instructions!

Tips:

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.

For Cupcakes: Prepare the batter and pour it into the wells of a cupcake tin, filling ¾ full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Frost and enjoy!

Storage: Store 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.

Nutrition