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Golden Caramel Cake

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Golden Caramel Cake
  • Prep 15 min
  • Total 1 hr 58 min
  • Servings 16
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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!
Updated Jul 11, 2011

Ingredients

Cake

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with chocolate syrup.

Nutrition

250 Calories, 12g Total Fat, 3g Protein, 32g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
290mg
12%
Potassium
75mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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