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Golden Caramel Cake

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  • 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
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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


  • 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 Facts are not available for this recipe
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