Easy Caramel Cake Recipe
User Reviews
4.7
Easy Caramel Cake Recipe
Description
This caramel cake starts with two or three pans of vanilla cake batter, baked at 350°F until a toothpick comes out clean, resulting in moist and evenly cooked layers. The frosting preparation involves cooking a caramel base on the stove with brown sugar, butter, milk, and salt, which is stirred constantly to dissolve the sugar and develop the caramel flavor.
Once the caramel mixture cools slightly, powdered sugar is gradually beaten in to thicken the frosting until spreadable. Vanilla extract is added to enhance the flavor. The frosting offers a rich caramel taste balanced with sweetness and a smooth texture that complements the soft vanilla cake layers.
This cake can be stored at room temperature for a couple of days or refrigerated for longer freshness. Proper storage in an airtight container helps maintain moisture and keeps the frosting stable.
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
- 2 cups milk
- ⅔ cup butter melted (1⅓ sticks, unsalted
- 6 large egg
For the Caramel Frosting
- 3 cups brown sugar
- 1½ cups butter softened (3 sticks, unsalted
- ¾ cup milk
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract pure
- 3-4 cups powdered sugar sifted
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.
- 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.
- 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.
- Using a hand mixer, gradually beat in the powdered sugar until the frosting thickens, caramelizes, and is a spreadable consistency.
- 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
- Store the cake in an airtight container at room temperature for up to 2 days to keep it fresh.
- Refrigerate the cake to extend its freshness for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 925 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 925kcal | 46% |
| Carbohydrates | 138g | 46% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 188mg | 63% |
| Sodium | 608mg | 25% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 112g | 224% |
| Vitamin A | 1250IU | 25% |
| Calcium | 276mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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