Easy Caramel Cake

4.18 from 79 ratings

This easy caramel cake starts with a box of white cake mix and jarred caramel sauce but no one would know it! This quick caramel cake turns out so moist and flavorful and the caramel icing is dreamy! Learn our cake mix hacks for how to make a box cake taste homemade.

Prep Time10

Cook Time35

Additional Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: box cake mix recipe, cake doctor recipes, cake mix hacks, cake mix recipe, caramel cake, caramel cake mix, caramel cake recipe, caramel cake with cake mix, doctored up cake mix, doctored up caramel cake, doctoring up a cake mix, easy caramel cake recipe, how to improve boxed cake mix, how to make a box cake taste homemade, how to make box cake taste homemade, icing for caramel cake

Servings: servings

Author: Beth

Equipment

Ingredients

Caramel Cake

1 box white cake mix 15.25 oz
⅓ cup (66g) granulated sugar
1 cup (120g) all purpose flour
¾ tsp salt
4 large eggs
1 cup (236ml) milk
½ cup (118ml) buttermilk
1 cup (228g) sour cream
½ cup jarred caramel sauce divided in half

Caramel Icing

1 cup (227g) unsalted butter 2 sticks
¾ cup (161g) brown sugar
¼ cup (59ml) heavy cream
3 cups (339g) powdered sugar

Instructions

Caramel Cake

Preheat the oven to 350º F.
In a large mixing bowl combine the cake mix, sugar, flour, and salt. Add in the eggs, milk, buttermilk, and sour cream, beat with an electric mixer until combined, about 1 minute. Add 1/4 cup of the caramel sauce, mix into the batter.
1 box white cake mix, 1/3 cup (66g) granulated sugar, 1 cup (120g) all purpose flour, 3/4 tsp salt, 4 large eggs, 1 cup (236ml) milk, 1/2 cup (118ml) buttermilk, 1 cup (228g) sour cream, 1/2 cup jarred caramel sauce
Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan. Drizzle the remaining 1/4 cup caramel on top of the batter and use a knife to swirl the caramel into the batter.
1/2 cup jarred caramel sauce
Bake for 36-39 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.

Caramel Icing

In a small-medium sized pot over medium heat on the stove, melt the butter and brown sugar. Stir frequently until melted. Allow the mixture to come to a simmer.
1 cup (227g) unsalted butter, 3/4 cup (161g) brown sugar
Once simmering, add in the heavy cream, stir and allow the mixture to return to a simmer.
1/4 cup (59ml) heavy cream
Once it simmers again, remove it from the heat and immediately whisk in the powdered sugar, one cup at a time. It’s okay if there are a few powered sugar lumps.
3 cups (339g) powdered sugar
Immediately pour the caramel icing over the cooled cake (the icing will set quickly so be sure to move fast) and spread into a even layer. Allow the icing to set and cool before serving.

Video

Nutrition