Easy Caramel Cake

This Easy Caramel Cake is proof that shortcuts can still taste homemade. Starting with a white cake mix and dressed up with sour cream, buttermilk, and rich caramel, this cake bakes up incredibly moist and flavorful. The homemade caramel icing sets into a dreamy, fudgy layer that takes this simple sheet cake straight to celebration status—perfect for potlucks, holidays, or anytime you need an impressive dessert without the stress.

Ingredients

Caramel Cake

• 1 box white cake mix (15.25 oz)
• ⅓ cup granulated sugar
• 1 cup all-purpose flour
• ¾ teaspoon salt
• 4 large eggs
• 1 cup milk
• ½ cup buttermilk
• 1 cup sour cream
• ½ cup jarred caramel sauce (divided)

Caramel Icing

• 1 cup unsalted butter (2 sticks)
• ¾ cup brown sugar
• ¼ cup heavy cream
• 3 cups powdered sugar

Instructions

Caramel Cake

• Preheat oven to 350°F (175°C).
• In a large mixing bowl, combine:
  • Cake mix
  • Granulated sugar
  • Flour
  • Salt
• Add:
  • Eggs
  • Milk
  • Buttermilk
  • Sour cream
• Beat with an electric mixer for about 1 minute, until smooth.
• Mix in ¼ cup caramel sauce.
• Spray a 9×13-inch pan with non-stick cooking spray.
• Pour batter into pan.
• Drizzle remaining ¼ cup caramel sauce over the top and swirl gently with a knife.
• Bake for 36–39 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.

Caramel Icing

• In a saucepan over medium heat, melt:
  • Butter
  • Brown sugar
• Stir frequently and bring to a gentle simmer.
• Add heavy cream, stir, and return to a simmer.
• Remove from heat.
• Whisk in powdered sugar one cup at a time.
• Immediately pour icing over cooled cake and spread evenly.
• Let icing set before slicing and serving.

Serving & Storage Tips

• Serve at room temperature for the best texture.
• Slice with a warm knife for clean cuts.
• Store covered at room temperature for 2 days.
• Refrigerate for up to 5 days.
• Freeze unfrosted cake for up to 3 months; frost after thawing.

Variations

1. Salted Caramel Cake – Sprinkle flaky sea salt over the icing before it sets.
2. Caramel Apple Cake – Fold in 1½ cups finely diced apples.
3. Caramel Pecan Cake – Sprinkle chopped toasted pecans over the icing.
4. Caramel Walnut Cake – Swap pecans for walnuts.
5. Caramel Toffee Cake – Add toffee bits on top of the icing.
6. Pumpkin Caramel Cake – Add 1 cup pumpkin purée and 1 tsp pumpkin spice.
7. Caramel Banana Cake – Fold in 2 mashed ripe bananas.
8. Caramel Chocolate Chip Cake – Add 1 cup mini chocolate chips.
9. Caramel Coconut Cake – Sprinkle toasted coconut on top.
10. Spiced Caramel Cake – Add 1 tsp cinnamon and ¼ tsp nutmeg.
11. Caramel Cream Cheese Frosted Cake – Swap icing for caramel cream cheese frosting.
12. Butter Pecan Caramel Cake – Add pecans directly into the batter.
13. Caramel Coffee Cake – Add 1 tsp espresso powder to the batter.
14. Caramel Sheet Cake with Drizzle – Add extra caramel drizzle before serving.
15. Caramel Cupcakes – Bake as cupcakes (18–22 minutes).

FAQs

1. Can I use homemade caramel sauce?
Yes! Homemade caramel works great as long as it’s thick.

2. Do I have to use buttermilk?
You can substitute milk + 1 tsp vinegar or lemon juice.

3. Why add flour to cake mix?
It strengthens the structure and makes the cake taste homemade.

4. Can I make this ahead of time?
Yes—make it a day ahead and store covered.

5. Does the icing harden?
It sets nicely but stays soft and fudgy.

6. Can I reduce the sugar?
You can slightly reduce powdered sugar, but texture may change.

7. Can I bake this in two 9-inch pans?
Yes, reduce bake time to about 25–30 minutes.

8. Is this cake very sweet?
It’s rich but balanced by the tangy sour cream and buttermilk.

9. Can I freeze the frosted cake?
Yes—freeze slices individually for best results.

10. What’s the best caramel sauce to use?
Thick, high-quality jarred caramel or homemade.

This Easy Caramel Cake is everything you want in a dessert—rich, moist, buttery, and packed with caramel flavor. It’s perfect for feeding a crowd and fancy enough for special occasions, yet simple enough for everyday baking. One bite and no one will ever guess it started with a box mix!

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