FUSS Food: Caramel Cake


I’m not good at a lot of things, but I am definitely good at making cake. I recently made this for my mother-in-law’s birthday and it was such a hit that I’ve made several more since! The key is making your own frosting. Its super easy and tastes WAY better than the store bought stuff. The caramel frosting recipe comes from my favorite cake doctor Anne Byrn. If you ever needed easy ways to make cake delicious, she’s your go-to lady.

The Cake

1 box of yellow cake mix

3 eggs

1 cup of milk

1 stick of butter

This is the easy part. Follow the directions on the cake mix box but use milk instead of water and the stick of butter (melted) instead of oil. Your tastebuds will thank you.

I like to use a bundt pan for this cake because it makes the frosting process easier, but feel free to use your cake pan of choice.

Once the cake is done, set it aside to cool.



Once the cake has cooled, you can start on

The Frosting

1 stick of butter

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

(If you don’t have the dark brown sugar, just use 1 cup of the light brown or vice versa. It will still taste just as good!)

1/4 cup milk

2 cups confectioner’s sugar

1 tsp vanilla extract

Place the butter and brown sugars in a medium-sized saucepan over medium heat. Stir and cook until the mixture comes to a boil (about 2 minutes). Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioner’s sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.

Use immediately (while still warm) to frost the cake or the frosting will harden. If it does harden while you’re frosting the cake, simply place the pan over low heat and stir until the frosting softens up.

caramel cake

All done! Serve on its own or warmed for 10 seconds in the microwave with a scoop of vanilla ice cream! Enjoy!