This Quick and Easy Caramel Cake topped with creamy cream cheese frosting is sweet, delicious and gets better the longer it sits!
So I just got back from vacation. I feel like it’s the best and worst feeling ever.
Like you’re SO glad to be home, sleeping in your own bed and showering with all your regular shower stuff…
But then all that means vacation is over. Womp. Womp.
When I come home I always want regular food…like spaghetti…or chicken nuggets…or cake.
Which brings me to THIS cake. It’s the perfect post-vacation cake ever. First, it’s delicious…duh. Second, it’s simple. No one wants to come home and have to make something super complicated. And third, you could possibly have everything you need in your kitchen to make this now. I’ve got my fingers crossed for you!
The batter is pretty basic. It’s a simple vanilla cake.
As soon as the cake is baked, poke some holes all over the top…
Then pour caramel sauce all over the cake. The caramel will sink into the cake as it cools and pool in the holes you poke with the back of a wooden spoon.
I used just regular jarred caramel ice cream topping.
I mean…
Once it’s completely cooled make a simple cream cheese frosting and spread it all over the caramel layer.
Then if you’re feeling like you need a little extra sweet in your life drizzle a little more caramel on top and swirl it in.
Of course this step is optional…hahahahahahaha.
Oh dear.
When you slice it you will see how while the caramel absorbed into the top of the cake it still pooled into the holes.
It’s a beautiful thing.
Have a great week!
PrintEasy Caramel Cake
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PinIngredients:
Cake
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- 3/4 cup milk
- 2 cups caramel sauce, divided
Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons vanilla
- 4 cups powdered sugar
Instructions
Cake
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine.
- Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl to combine evenly.
- Spread the batter into the prepared pan and bake for 25-30 minutes until the center is set or a toothpick inserted comes out clean.
- Immediately poke holes into the top of the warm cake, about 1- inch apart. Pour 1 cup of the caramel on top of the cake and allow the cake to sit until it has cooled completely.
Frosting
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until smooth. Turn mixer to low and add in the vanilla and powdered sugar until combined.
- Turn mixer back up to medium and mix for 1-2 minutes until smooth and creamy.
- When the cake is cooled spread the cream cheese frosting on top. Swirl the remaining caramel on top of the frosting.
Notes:
store airtight for up to 3 days
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Alternating. The flour and milk is it milk and flour to milk and flour Beating after each
Hi Shelly
What is the measurement of the cup that you’re using for this cake? Is it the normal 250g cup?
I’m making this. Does it just store room temp. Or refrigerate?
I keep mine at room temp, but you can certainly refrigerate it!
Hi! I am excited to make this cake for my son’s birthday! Could it be used in 9 inch cake pans? cooking time would vary of course
Yes!!
I just made this for the 1st time this wknd, & it was delicious!!!
I JUST saw this same recipe in a magazine! You made it immediately And you didn’t even give credit! YOU STOLE IT! You even used cream cheese frosting and swirled the top!!!
oh my gosh, what magazine? I actually did not get this recipe from a magazine, but adapted it slightly from an old poke cake recipe from my mom’s recipe box. It was a recipe from the 80’s, no doubt…so it’s certainly possible it has been around for a while. Sorry if you saw a similarity from a magazine, but I can assure you there was no “thievery” involved 🙂
Going to bake this cake today. Will be sharing my pic and rating “your” recipe. Looks Devine!!!
Dreaming about taking a slice of this heavenly caramel cake!
I’ve made this with German Chocolate cake and used the caramel and sweetened condensed milk then cover with a layer of crushed Heath Bars. Then whipped cream and more caramel and heath bars. Refrigerate over night.
This recipe reminded me of that cake too!
We always called it “Better Than Sex Cake”. 🙂
All the women agreed with the name when they ate it! It’s one of my ‘go-to’ potluck recipes.
Time for a potluck!!
★★★★★
Looks amazing!
This looks amazing and I’m going to make this soon! Of course the chocoholic in me starting thinking right away how to get chocolate in there without losing the
caramel-y goodness. Maybe a chocolate swirl on top? Any thoughts on what would work?
I would swirl chocolate on top, yes!!
That cake looks AmaZzZZing!! Been following your site for a year now, and you are absolutely, my favorite site!! I wish your pictures were edible!! Yum. Thanks for being Awesome!! We love you down in Georgia!! Xo
Oh thank you so so much!!
I would like to read the reviews from people who actually made this recipe instead of comments from people/bloggers who didn’t make it. I clicked on review several times and it’s not showing. It also didn’t allow me to rate the recipe.
A little late to reply, but I have made this cake using the recipe above (followed to the letter) and it was really bland. Apart from the icing, the cake itself was not very sweet and had almost no flavor. It also took a lot longer to cook to the point of browning on top but was liquid in the middle. I had to cover it to prevent it from burning before it had fully cooked. I won’t be making it again.
Hey lady, I absolutely adore all your recipes and your hilarious blog! I noticed with most of them they break the old rule of keeping the wet ingredients separate and mixing the dry together before incorporating. It feels so wrong to add baking powder/soda to the butter/sugar/eggs and then follow up with flour. I have made enough of your delicious recipes to have notice you’re pretty consistent with this method. Can you explain why you do it this way? Maybe if I can wrap my mind around it is can be as good of a baker as you!
★★★★★
haha! well… mostly it comes from laziness 🙂 I’ve baked for so long and did it the traditional way forever until one day I just didn’t and didn’t see any difference in the results!
Hey, this looks so heavenly. I am in love with poke cakes lately. I love the logo too. Nice blog!
I love everything about this cake. Caramel is one on my favorite foods on earth.