Semi-Homemade Caramel Cake
Today I’m baking a Semi-Homemade Caramel Cake, so thought I’d refresh a previous an old post and share the recipe again!
And I know the Fall decorations are sort of “out of season”… but you can forgive me that, right? Especially with this on the inside…
I hope so. If you like caramel, you should really try this cake. Like, today. It’s so moist and buttery and the caramel filling? Oh. My. Goodness.
Please read the notes at the bottom of this recipe regarding the frosting! It will be very runny and “pourable” when its warm. If you want to decorate, smooth it, or pipe it (like in my pics above) – it will have to cool for a long time!!
Here’s the recipe:
Caramel Cake Recipe
Description
Ingredients
CAKE INGREDIENTS
- 1 Yellow Cake Mix
- 1/3 cup all-purpose flour
- 3 large eggs
- 1/2 cup butter, melted
- 1 cup buttermilk (see buttermilk substitution here)
- 2 teaspoons pure vanilla extract
CARAMEL GLAZE INGREDIENTS
- 1/2 cup butter, melted
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
CARAMEL FROSTING INGREDIENTS
- 1 cup butter
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream, or more if needed
- 16 oz. confectioners’ sugar (~ 4 cups)
Instructions
Cake Instructions
- Preheat the oven to 350° F.
- Spray two 8-inch cake pans with cake release spray or homemade goop.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl.
- Mix on medium speed for at least 3 full minutes, until the batter is well blended and smooth.
- Divide the batter evenly between the two pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes for 25-30 minutes… until golden brown, and they spring back when pressed. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
- Remove from the pans and allow them to cool completely, 30 minutes more.
Carame Filling Instructions:
- While the cake is baking, add the butter, brown sugar, and milk in a small saucepan.
- Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat.
- Remove from heat and stir in the vanilla extract. Use immediately.
Frosting Instructions
- Melt the butter in a saucepan over medium heat and add in the brown sugar and cream.
- Heat until it boils, then remove it from the heat and transfer to a mixing bowl.
- Slowly add in the confectioners sugar while mixing.
- Add the vanilla.
- Continue mixing until the frosting reaches the desired consistency (**and is completely cooled if you plan to use it in a piping bag).
- Place the cake over a pan or larger plate to catch the frosting as it runs off.
- You may need to add small amounts of cream to get the right texture for pouring.
- Pour over the cake. **SEE NOTE BELOW
Assemble the Cake:
- Place one layer of torted cake on your cake plate, uncut side up.
- Spread one-fourth of the caramel filling evenly over it and allow it to soak up into the cake (you may want to poke holes in it with a toothpick or fork. Note: if you put the filling on the cut side and try to spread, it may tear up the cake.
- Repeat for all layers.
- Once all 4 layers are stacked, make and pour the warm frosting over the outside of the cake.
- To decorate, you will need to let the frosting cool for much longer and possibly whip it to a consistency that can be piped. **SEE NOTE BELOW
Notes
** PLEASE NOTE – If you want pourable frosting, you can stop mixing/beating it pretty early-on and pour it over the cake (be sure to have something under it to catch the dripping frosting pool. However, if you want more of a “decorating” consistency, you will need to mix this frosting for a long time – maybe as long as 30 minutes, until it’s completely cooled and thickened. I mixed mine for probably 20 minutes or more (in my Kitchenaid) before it was cool/thick enough to use in a piping bag and to smooth like buttercream. You could possibly also cover it in plastic wrap (with the plastic wrap on the surface of the frosting to prevent a skin) and let it cool on it’s own for an hour or so, then whip it up and use it to decorate.
This cake looks DIVINE! You would never know what kind of sweet goodness is inside that cake until you take that first bite. Yum!
It is so, so good!
HI Rose,
I just love Caramel and I know that this cake will just be fabulous! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day!
Miz Helen
Thanks so much!
Um, wow. *Swoon* LOVE it!
LOL…
Do u use the whip paddle, do you use heavy cream or buttermilk?
I use a scraper paddle and buttermilk.
Hi Rose! I have a question… I’ve made your caramel frosting three different times now, and I never can seem to achieve the gorgeous fluffy texture that you do. It always turns out sticky and very hard to spread (but tastes delicious!). Do you have any suggestions? I’m sure I must be doing something wrong…
Thanks in advance! Kate
I have a couple of questions regarding this recipe. First, would you be able to stack this cake at all for a tiered cake or would it be too unstable? Second, can you make this recipe into cupcakes? And if so how would you add the filling to them? Thank you in advance!
I do not believe it would be sturdy enough for stacking. I have made a version of these into cupcakes here: https://rosebakes.com/caramel-filled-cupcakes-with-whipped-caramel-frosting-recipe/.