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You might not be able to tell by looking at this cake now, but it was totally born out of rejects. Well, rejects may be a bit harsh, more like frustration…lol! It was “clean out the pantry & fridge” day, and I was in one of my throw everything away moods. That’s the mood that if you lived with me you’d probably want to get out of the house for a few hours, until I’m finished! 😉
Anyhoo..there sat a dusty box of cake mix, a half container of Frosting and a too-sticky-to-care-about, opened jar of Caramel Sauce. Clearly something had to be done…and here we are!
The Sour Cream was an after thought, and a darn good one. If you never do anything different with cake mix again in your life, you must do this!
Just add some Sour Cream to the batter and BOOM~~moist, creamy, cake heaven!
~The Salted Caramel Frosting is just, well..icing on the Cake! 😉
What you’ll need:
1 box of White Cake Mix
1-12 oz. jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling
Directions:
Mix the batter according to the box instructions, and then stir in the Sour Cream. In a parchment lined pan, pour the batter and bake the cake according to the box directions…
Let it cool and gently poke some holes in it with a fork…
Pour half the jar of Caramel Sauce over the poked cake…
Spread it around and let it sit for 5 minutes…
While it’s soaking up that goodness, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting…
Now frost that cake, and frost it good…
Don’t forget the Salt finish…that’s what makes this cake POP! 😉
Now serve up a nice little piece..lol
And do what comes naturally…! ~Enjoy! 🙂
What kind of salt did you use?
I used basic kosher salt. 🙂
Do you think the salt is necessary and it adds to the flavor well? I love that you added the caramel on the cake, I never would have thought of that.
It just makes the flavors pop~ but you def don’t need it! 🙂
This has got to be the messiest, gooiest, most delicious caramel cake I’ve ever seen! Holy cow, and that frosting. It looks so easy and so darn good. Pinning!
I’m with you Elaine! I’m making this weekend!!
I am making it for a party tomorrow. I will be making it with chocolate cake instead of white since that is what I have in my house. No offense to your recipe.
How much sour cream in the cake batter?
1/2cup.:)
I wondered the same thing…I couldn’t find the amount of sour cream listed anywhere. Thanks!
Never mind..I found it after printing out 8 pages…;-) 1/2 c sour cream
I have two questions did you use a 9×13 pan and did you use white frosting from a can ?
Yes. and yes! 🙂
why does the frosting look like it has caramel on it?
Because it does..lol. 🙂
So you say to mix them together, but it looks more like you frosted it and swirled on the caramel?
How much salt needs to be used??
A sprinkling of however much you’d like. 🙂
Looks great!
I just had to give it a try. Caramel AND salt … sigh. Very moist and but didn’t cut very well for me. I am okay with that, kids weren’t worried about presentation. Very sweet. The final bite about did me in (mind you, I still ate the final bite).
Personally, for me, I would enjoy it a lot more with homemade frosting and homemade caramel. Commercial frosting always has a chemical flavor to me … but I tried. Alas, that goes against the ease of the cake. Laughing. Now I am thinking of my homemade caramel. YUM
I don’t follow many blogs but I LOVE THIS ONE! <3
Awesome…thank you! 🙂
Just found your sight, and have used a whole pack of printer paper already!! thanks for the yummy food. I have been married for 43 years, and have always been a foodie, trying new recipes all the time.
YAY..the new site format will have a much better printing option! 🙂
YAY! It would be nice to JUST print out he recipe and photo…and not a line of photos and steps involved..
Are you making the cake batter as normal with eggs & oil and then adding sour cream or just sour cream to the cake batter and bake?
All the normal cake ingredients. 🙂
So I made this cake last night for my daughter’s 18 b’day. Cake turned out great. Had to cook it way longer, maybe because of the sour cream? I cooled it, poked holes in it with a chopstick (skinny end). Poured on the caramel (I used Mrs. Richardson’s butterscotch caramel–good choice). I could tell frosting it would be a MESS, so I put a couple of spoonfuls of icing in a ziploc bag, sealed it, and snipped off a corner. I piped lines horizontally, vertically, then diagonally. It turned out BEAUTIFUL. I think this also made it less sweet than total coverage would have been. When I plated it, I put little mounds of flake kosher salt on each dish so folks could distribute as much or little as they wanted. It was a BIG hit for such an easy effort. Boyfriend of daughter had TWO pieces:) Thanks Amy. This cake was so easy when all the other salted caramel cake recipes TOTALLY intimidated me. I know I will make this again and again:)
Whewww…I’m thrilled you enjoyed it, I know it has hot mess potential! Lol! Loveeeee the idea if little salt piles..brilliant! 🙂
When do you take the cake out of the original pan you baked it in?????????????????
I made this, but I used Cream Cheese Icing instead of vanilla and it barely lasted 2 days in my house! It was so moist and gooey that I’m planning on taking this to my company picnic.
Hi Amy ! I’m so glad I found your site, You are such an amazing person, your one of my High Lights of my day, just wanted you to know. I know you will be so blessed in all that you do, SPREADING all that GOODNESS all around ! just one of your fans ! Thank you from the bottom of tummy ! LOL
Awwww…thank you so very much! You made my day! 🙂
I made this today and loved it. I invited a friend over to try it and she took 4 pieces home with her.However mine did not look like the picture, but that was probably my fault .
Wow this looks so delicious, my husband loves anything salted caramel. Im going to make those for our upcoming anniversary!
Have you any idea how much weight I have put on just READING these recipes? And of course
I can’t IGNORE any & add them all to my hoard of recipes! One would think I Was a world champion chef the recipes I have!
Hahaha! 🙂
followed a link to this but am disappointed that everything comes from a box and a jar. if i make desserts i don’t want processed stuff. what ever happened to baking? i feel old. sigh….
Nahhh..don’t feel old…I just like fast and easy. 🙂 Feel free to adapt these ideas and make them from scratch. 🙂
My mom LOVES anything salted caramel, from the pink sea salt caramels at Purdy’s to salted caramel mochas at Starbucks. I would LOVE to make something like this for her!
But, the problem: my mom is celiac, and I’ve found baking for her has become extremely hard when I can’t use flour based products.
Fortunately I’ve found gluten-free cake mix from Betty Crocker but I find it cooks a lot differently and has different texture. Do you think sour cream would still work well in a gluten free cake?
Bryn, I have used the G-Free (Aldi brand) gluten-free baking mix with sour cream and it turns out perfectly. In fact, on one occasion I had no eggs or oil, and I used only sour cream in the baking mix to make pancakes and was delicious.
I can never get the print button to work is there something I am doing wrong. Do you have to have a certain windows or what? I love your site, I look forward to seeing a new one everyday on facebook.
It should work..maybe clear your cache?!
I’ve got this cake in the oven now! I can’t wait to try it out! It looks delicious!!! I hope mine looks as beautiful and delicious as yours does in the photo. I know I’ll have to take a picture and post it on Facebook to torture my across the mile family! lol!!!
Why the parchment? Why not spray the pan as the cake mix directions say?
I have it in the oven now! I CAN ‘T wait to taste! Your photos are beautiful!
Just extra insurance..lol!
Amy,
Does this cake have to be refrigerated after baking. Making it tonight & traveling with it tomorrow.
Thanks!
Pam
I’d frost it right before serving! 🙂 Then fridge if necessary!
Should I do the caramel sauce at that time also? Sorry…..I am a literal learner.
Pam
I am cooking it now and I am so confused about what to do next. Should I go ahead and poke holes and pour caramel sauce tonight and frost tomorrow when I arrive at my destination? Or do I just bake tonight and do everything else tomorrow? I am serving this to about 20 people.
Pam
Aww..sorry for the delay. I’d save the poking and the frosting for close to serving time. 🙂
Just noticed the time where you are…….sorry. Merry Christmas!
Pam
The recipe turned out beautiful. Just finished, had to tell you it was heaven. I am going to send pieces around the to my friends around the block. What a wonderful recipe. Can’t wait to see their reactions.
YAY! 🙂
Loved it! The only thing I believe I goofed on was the frosting…you write about “White” frosting (which I bought – but it was White Whipped) and the picture shows Vanilla. I couldn’t find White Frosting that wasn’t whipped. Should have bought the vanilla. The whipped was delicious but way too runny. I don’t think that would have happened if it was the regular White or Vanilla. Next time, (& there will be a nxt time!) I will use the Vanilla, as pictured.
why do you need parchment paper, I am making this tomorrow morning.
thank you
Michele 🙂
Why can’t I pin it?
do you warm the caramel before spreading on cake & adding to frosting ? the frosting almost looks poured on, what could be simpler, also do you reserve some of the caramel to drizzle over top of the frosting? the picture looks like you did
I use store bought caramel topping..so it’s always “melted”..lol. Yes..I did pour some over the top…can’t have too much caramel. 🙂
Turned out perfect loved it will be a go to dessert
Is this served warm or cold? I,want to make it for a get-to-gether but I need to make it the day before b/c I won’t have time to the evening I am taking it. Could I stick in in the oven just before going to “warm” it up….frosting, caramel sauce,
Cold or Room temp! 🙂
what size pan?
I used a square 9×9.. But a 9×13 will work too! 🙂
what kind of salt do you use.
This very good the only thing I changed was the frosting I made my own butter cream instead
Did you use sea salt?
Does this need to be refrigerated
I used sea salt from a grinder. Worked great. I didn’t see the need for refridgeration but I never put my cakes in the fridge. Good luck!!
what size pan do I use?
I was drooling just reading the recipe. I’m going to have to make this.
Delious !
husband loved it!
Way, way back in the 70s, that other cake mix company (BC) had a “Sour Cream White” cake mix. It was the best ever… I will try this one for sure!
Can’t wait to try this for my family. I’m glad you had one of those days lol.
What size pan did you use?
I tried this the other day and it turned out amazing!! Today I am making it but making a ‘cupcake’ version…stay posted on how it turns out haha
Omg where is the insulin pen
I love caramel and these photos have me drooling…
Thanks for posting!
I’ve tryed the sour cream in the cake mix but the caramel
not really a fan of box cake.. can u make it from scratch?? it looks nice though…
Nina Ortiz, I’m sure you can make your cake from scratch. Once your cake is made follow the rest of the instructions. Just replace anything “store bought or pre-made” with homemade, if you desire.