Description
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
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, combine:
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Cake mix
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Granulated sugar
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Flour
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Salt
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Add:
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Eggs
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Milk
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Buttermilk
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Sour cream
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Beat with an electric mixer for about 1 minute, until smooth.
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Mix in ¼ cup caramel sauce.
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Spray a 9×13-inch pan with non-stick cooking spray.
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Pour batter into pan.
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Drizzle remaining ¼ cup caramel sauce over the top and swirl gently with a knife.
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Bake for 36–39 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely before frosting.
Caramel Icing
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In a saucepan over medium heat, melt:
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Butter
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Brown sugar
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Stir frequently and bring to a gentle simmer.
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Add heavy cream, stir, and return to a simmer.
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Remove from heat.
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Whisk in powdered sugar one cup at a time.
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Immediately pour icing over cooled cake and spread evenly.
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Let icing set before slicing and serving.
Notes
- 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.