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:
PrintRecipe
Caramel Cake Recipe
Ingredients
- CAKE INGREDIENTS
- 1 Yellow Cake Mix
- 3 large eggs
- 1 stick butter, melted
- 1 cup buttermilk*
- 2 teaspoons pure vanilla extract
- CARAMEL GLAZE INGREDIENTS
- 1 stick butter, melted
- 1 cup packed light brown sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- CARAMEL FROSTING INGREDIENTS
- 2 sticks butter
- 1 cup packed dark brown sugar
- ⅓ cup heavy cream, or more if needed
- 16 oz. confectioners’ sugar (~ 4 cups)
- 1 teaspoon pure vanilla extract
Instructions
- CAKE Instructions:
- Preheat the oven to 350° F.
- Spray two 8 or 9 inch cake pans with non-stick spray (I use Bakers Joy).
- 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.
- (See filling and frosting instructions below.)
- Tort each layer and cut it in half (for a total of 4 thin layers of cake).
- With the uncut sides up, begin layering.
- After each layer, spread one fourth of the filling evenly over and allow it to soak up into the cake (you may want to poke holes in it with a toothpick or fork… if you put the filling on the cut side and try to spread, it may tear up the cake).
- Once all 4 layers are stacked, frost with the frosting.
- You could just do the 2 layers and not cut them, but this way you get the filling spread more through the cake.
- 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.
- 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 desired consistancy (and is completely cooled**).
- You may need to add small amounts of cream to get the right texture for spreading.
- Enjoy!!
Notes
If you don’t have buttermilk, measure out 1 cup of whole or 2% milk, then take out 1 tablespoon. Add back 1 tablespoon of white vinegar or lemon juice and let it sit for a few minutes. The milk will curdle and you’ll have a perfect substitute for buttermilk! This work for any recipe that calls for buttermilk!
* 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.
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Chung-Ah | Damn Delicious
This cake looks DIVINE! You would never know what kind of sweet goodness is inside that cake until you take that first bite. Yum!
Rose
It is so, so good!
Miz Helen
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
Rose
Thanks so much!
Dorothy @ Crazy for Crust
Um, wow. *Swoon* LOVE it!
Rose
LOL...
ola
Do u use the whip paddle, do you use heavy cream or buttermilk?
Rose
I use a scraper paddle and buttermilk.
Kate
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
Alycia
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!
Rose
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/.