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Golden Caramel Cake

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Want to hook up with a recipe that's got homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

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(87 Ratings)

87 Ratings

5 spoons 70%

4 spoons 17%

3 spoons

2 spoons

1 spoons

Member Reviews (33)

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PREP TIME
15 Min
TOTAL TIME
1 Hr 58 Min
SERVINGS
16

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup milk

1/3: cup butter or margarine, melted and cooled

1: teaspoon vanilla

3: eggs

Caramel Icing

1/2: cup butter or margarine

1: cup powdered sugar

1/2: cup reserved cake batter

1/2: cup evaporated milk

1: teaspoon vanilla

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
3 Bake and cool as directed on cake mix box.
4 To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

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Expert Tips

Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with chocolate syrup.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 290mg;
Total Carbohydrate 32g

(Dietary Fiber 0g,
Sugars 21g),

Protein 3g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 0.00%;
Calcium 10.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 33 Reviews View All

Posted 11/28/2011 2:46:45 PM REPORT ABUSE Liz1122 said:

Rating:

I baked this cake for Thanksgiving last week, and I got nothing but rave reviews--one relative even asked me to make it again for Christmas! The one thing that really threw me was that the batter was really thick; I was worried that it wouldn't rise or would be hard inside (i made a red velvet cake once and biting into a hockey puck would have been easier). I kept seeing Rachel in that episode of Friends where she tries to make the trifle and ends up with a weird beef custard thing and having people tell me it tasted like feet. I was so glad when I opened the oven to check on it and found that it had risen really well (it was so tall!). When I first put the frosting on the cake it was a little runny, but it didn't take long for it to firm up, and unlike one of the other reviewers, i had more than enough to cover the entire cake, however, i was afraid that this would not be the case (next time, i'm going to put more in the middle instead of 3 layers of frosting on top).

This reply was: Helpful Inspiring

Posted 7/12/2011 9:38:24 AM REPORT ABUSE Regine said:

Rating:

This cake was very good and with a nice creamy, soft caramel tasting icing. I did not have any problems with the icing being runny as I cooked mine for about 3 to 5 minutes or until it had the consistency of maybe creamy peanut butter. In fact, I was able to nicely and easily spread the caramel over the first layer, and I had a bit left for the top of the second layer. It did not drizzle at all like in the picture because of the thicker consistency of the icing. Next time, I might want to have more icing so as to cover entire cake. I will probably double the icing recipe, thus reserving 1 cup instead of 1/2 cup of the batter and doubling the ingredients for the icing. This should not affect the cake itself since the cake was high enough that an additional 1/2 cup of batter set aside would not affect height of cake. I definitely recommend this cake. It is very tasty and should satisfy anyone who wants to eat a good caramel cake.

This reply was: Helpful Inspiring

Posted 6/2/2011 9:48:45 PM REPORT ABUSE missangel99 said:

Rating:

This cake was very good and a big hit with everyone. Only problem was the frosting was very runny. I just kept adding powdered sugar until it was the right consistency. I definately would make this again.

This reply was: Helpful Inspiring