Easy Caramel Cake Using a Box Mix

Hey everyone! Today's recipe is an easy caramel cake using a box mix. This one is SO moist and SO good and very, very easy. It doesn't taste like a cake mix cake either and tastes like you made a caramel cake from scratch. Recipe is below! Hope you enjoy! Kara //RECIPE// (Please note that I am based in the US and use cups/volume measurements. I've tried to provide metric measurements when I can. I used a convertor, so they may not be perfect but I tried.) Easy Caramel Cake Using a Box Mix Ingredients for the cake: 1 (15 ounce) box yellow cake mix (I used Betty Crocker) 1 cup all-purpose flour (125 g) 1/2 teaspoon salt 1 (3.4 ounce) box dry instant butterscotch pudding, take out 2 full tablespoons and either discard or save for another use (If you add the entire package, sometimes it makes the cake sink in the middle.) 1/2 cup granulated sugar (100 g) 1/2 cup packed light brown sugar (110 g) 1 cup caramel coffee creamer (I used Coffee Mate vanilla caramel flavor) (236 3/5 g) 1/2 cup water (118 2/7 ml) 1 cup sour cream (230 g) 1 teaspoon vanilla extract 3 large eggs 2 tablespoons vegetable oil Ingredients for the frosting: 2 cups unsalted butter, room temperature (454 g) ¼ teaspoon salt 6 cups confectioner’s sugar (720 g) 1 tablespoon caramel coffee creamer (I used Coffee Mate vanilla caramel flavor) 1/4 cup jarred caramel sauce (56 1/2 g) 2 tablespoons milk Instructions for the cake: Preheat the oven to 350 degrees F and grease or spray two, 8-inch round cake pans. (Alternatively, you can use parchment paper.) In a large mixing bowl, add all of the ingredients and mix for about two minutes. Add the batter to the two pans and bake at 350 degrees F for approximately 35-40 minutes. The cake layers are fully baked with a toothpick inserted into the center of each layer comes out with either a few moist crumbs on it or clean, but no raw batter. Pull the baked cake layers out of the oven and set the pans onto cooling racks for 15 minutes. After 15 minutes, turn them out directly onto the cooling racks and allow to cool completely before adding frosting. Make the frosting while the cakes cool. Ingredients for the frosting: In a large mixing bowl, add the butter and salt and mix on medium-high until smooth. Add three cups of the confectioner’s sugar, the caramel and the creamer and mix on medium high until well mixed. Add the last 3 cups of confectioner’s sugar and about 1 tablespoon of milk and mix on medium-high until well mixed and smooth. Check the consistency. If it’s too thick, add a tablespoon of the plain milk and mix again. (Yes, you could add the creamer, however the frosting is already quite sweet and adding more creamer can make it over the top sweet.) Repeat until desired consistency is reached. To assemble: Add a cooled cake layer on a cake plate and add frosting to the top and smooth. Drizzle with a few tablespoons of caramel sauce if desired. Add the next cake layer then cover the entire cake with frosting, then drizzle with caramel sauce on top if desired. How to Store: Store this cake covered or in an airtight container in the refrigerator for up to 5-6 days. // MY CAKE CHANNEL // I Scream for Buttercream: https://www.youtube.com/channel/UC2hHK1LZoRW0YMc3hXCEEhg DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking from scratch channel. If you are looking for scratch baking or super healthy food, this probably isn't the channel for you. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream: https://www.youtube.com/channel/UC2hHK1LZoRW0YMc3hXCEEhg MUSIC CODES: G1TDMGNZ1O2RPXLG 97VDNSMMHM6LSIQY #baking #caramelcake