Caramel Cake Recipe

Name: Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 18 14 ounces white cake mix; 1 cup whole milk; ½ cup butter, melted; 3 eggs; 2 teaspoons vanilla; ½ cup butter; ½ cup light brown sugar, packed; ½ cup dark brown sugar, packed; ¼ cup whole milk; 2 cups powdered sugar, sifted; 1 teaspoon vanilla

Servings: persons

18 14 ounces white cake mix
1 cup whole milk
½ cup butter, melted
3 eggs
2 teaspoons vanilla
½ cup butter
½ cup light brown sugar, packed
½ cup dark brown sugar, packed
¼ cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla

1
Preheat oven to 350 and place rack in center of oven.
2
Grease and flour two 9 inch cake pans.
3
In large mixing bowl, blend cake mix, milk, butter, eggs and vanilla with electric mixer on low for 1 minute.
4
Scrape bowl and mix on medium for 2 minutes.
5
Pour batter into prepared pans and bake 27-29 minutes.
6
Cool in pans for 10 minutes; remove to rack and cool for 30 minutes.
7
To prepare frosting, place butter and brown sugars in a medium saucepan over medium heat, stirring, until mixture comes to a boil.
8
Add milk, stir and bring back to a boil; remove from heat.
9
Mix in powdered sugar and vanilla with wooden spoon until smooth.
10
Frost cake layers while frosting is still warm, working quickly (frosting will set as it cools).
11
If frosting gets too hard to work with, warm over low heat for 1 minute, stirring constantly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 14 ounces white cake mix, 1 cup whole milk, ½ cup butter, melted, 3 eggs, and more.

Yes, Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Cake

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