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Caramel Cake & Caramel Icing Recipe

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A buttery moist Caramel Cake recipe that has stood the test of time in my family.

My Southern Caramel cake is always iced with a simple homemade caramel icing. Nothing will remain but a few crumbs when I serve this cake.

Caramel Cake Recipe

My Caramel Cake is requested as a Thanksgiving dessert every year and anytime during the year when a family member craves it. It took me a few tries to make the icing just right but I finally got it and you will too.

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This Caramel cake recipe is what I like to call a ‘tricks with cake mix cake. By the time you slice and serve, no one will know it began with a delicious buttery yellow cake mix.

Caramel Cake Recipe not quite from scratch. Homemade Caramel Icing recipe included

Sometimes my hubby will request pecans on top of the Caramel Cake and I oblige. It’s delicious with or without pecans.
Sometimes I decorate my hubby’s Key Lime Cake with Pecans also.

Ingredients

  • ½ Cup unsalted butter (NOT Margarine)
  • 1 Box Butter recipe cake mix, like this
  • 1 tsp. instant cappuccino (optional), I use this one
  • 1⅓ Cups water
  • 3 large eggs

Directions

Ste1p

Preheat your oven to 350° and prepare your cake pans. I always grease and flour the cake pans. I use three 8” round pans for this cake.

Step 2

In a medium saucepan, melt butter over medium heat, stirring frequently, until golden brown. You will almost burn the butter but not quite. It should have nice brown specks in it.

Remove from heat and cool for about 15 minutes. The browned butter will be going into the cake mix.

Step 3

In a mixing bowl, beat together the cake mix, melted and browned butter, water, vanilla, and eggs on low just until blended. Then on medium for about 2 minutes. (You will see the brown flecks from the butter).

Bake the cake

Pour cake batter into your prepared cake pans.

Bake for about 20-25 minutes depending on your oven, until a toothpick inserted in the center comes out clean.

Cool completely before frosting with my made-from-scratch dulce de leche caramel icing.

Caramel Cake
Caramel cake for Thanksgiving

Caramel Cake Recipe

Caramel Cake Recipe

A buttery moist Caramel Cake made not quite from scratch. Iced with a simple homemade caramel icing.

Ingredients

  • ½ Cup unsalted butter (NOT Margarine)
  • 1 Box Butter recipe cake mix
  • 1 tsp. instant cappuccino (optional)
  • 1⅓ Cups water
  • 3 large eggs

Instructions

  1. Preheat your oven to 350.
  2. Prepare you cake pans. I always grease and flour the cake pans. I use three 8” round pans for this cake.
  3. In 1 qt. saucepan, melt butter over medium heat, stirring frequently, just until golden brown. You will almost burn the butter but not quite. It should have nice brown specks in it.
  4. Remove from heat and cool for about 15 minutes.
  5. In a mixing bowl, beat together the cake mix, melted and browned butter, water, vanilla, and eggs on low just until blended. Then on medium for about 2 minutes. (You will see the brown flecks from the butter).
  6. Pour cake batter into prepared pans.
  7. Bake for about 20-25 minutes depending on your oven, until a toothpick inserted in the center comes out clean.
  8. Cool completely before frosting

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 258Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 345mgCarbohydrates 36gFiber 1gSugar 19gProtein 3g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

Did you make this recipe?

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Caramel cake is the perfect dessert for Thanksgiving when we like to serve the very best baked dessert for our family.

Download or Print Caramel Icing Recipe

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10 Comments

    1. Thanks, the cake stand is Avon. It has been in our family for many years. I don’t remember the name of that line but I think it was back in the either late ’70’s or sometime in the 80’s.

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