4.7 from 74 votes
Easy Caramel Cake Recipe
The Easy Caramel Cake Recipe uses vanilla cake mix combined with milk, melted butter, and eggs to produce moist and tender cake layers. The caramel frosting, made by boiling brown sugar, butter, milk, and salt, is cooled before mixing with powdered sugar and vanilla to create a creamy, lightly textured icing. This cake offers a classic sweet caramel flavor over soft, fluffy vanilla cake.
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings:
12
slices
Calories:
925 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 925
% 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.