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Quick and Easy Caramel Cake

Cook Time: 25 - 35 minutes
2 teaspoons - baking powder
1⁄2 teaspoon - salt
1⁄2 cup - unsalted butter, softened
1⁄2 cup - sugar
1⁄2 cup - firmly packed light brown sugar
3 large - eggs
2 teaspoons - vanilla extract
3⁄4 cup - half-and-half
2 (12-ounce) jars - prepared caramel topping, divided
2 (8-ounce) packages - cream cheese, softened
1 teaspoon - vanilla extract
3 cups - confectioners' sugar


Total Time

1 hr 15 min


Preheat oven to 350°. 


  1. Lightly spray a 13x9x2-inch baking pan with baking spray with flour; set aside. 
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 
  3. In a large bowl, beat butter and sugar at high speed with an electric mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, stirring to combine. 
  4. With mixer at lowest speed, add flour mixture in 3 batches, alternating with half-and-half and beating until smooth. Spread batter in prepared pan. 
  5. Bake until a wooden pick inserted near the center comes out clean, 25 to 35 minutes. Remove from oven. Using a wooden spoon handle, poke several holes in warm cake. Pour 1 jar prepared caramel topping over cake. Let cake sit at room temperature to absorb caramel, and cool completely, approximately 2 hours. 
  6. In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed with an electric mixer until creamy, approximately 2 minutes. Add confectioners’ sugar, beating until smooth. Spread over cooled cake (refrigerate leftover). Pour remaining 1 jar caramel topping over frosting in a zigzag pattern. Drag a butter knife through caramel topping to create desired design. Store tightly covered in the refrigerator up to 5 days. 


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