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Easy Caramel Cake

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Easy Caramel Cake by Mary Mitchell
Easy Caramel Cake by Mary Mitchell


  • 1 pkg plain white cake mix
  • 1 cup whole milk
  • 8 Tbsp. butter (1 stick), softened
  • 3 large eggs
  • 2 tsp. vanilla
Quick Caramel Frosting
  • 8 tbsp butter
  • 1 cup packed brown sugar
  • 1/4 cup whole milk
  • 2 cups confectioners’ sugar
  • 1 tsp vanilla
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Preheat oven to 350°. Grease and flour 2 9" cake pans. Mix cake mix, milk, butter, eggs, and vanilla in a large mixing bowl. Blend for 1 minute, scrape down sides of bowl, and blend on medium for 2 minutes until batter is well blended. Bake 27-29 minutes. Place on wire racks to cool after 10 minutes. Cool completely before frosting.

Quick Caramel Frosting

Heat butter and sugars over medium heat. Stir and boil, about 2 minutes. Add milk, stir, and bring mixture back to boil, then remove from heat. Add confectioners’ sugar and vanilla. Stir until smooth. Use immediately to frost cake. If the frosting hardens, put the pan back over low heat and stir until it softens.

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