Caramel Cake tastes just like a fresh Maple Bar
I asked my soon-to-be 9 year old son what he wanted for dessert at his party. Without hesitation he said, “I want that cake you made that tastes like a doughnut.”
Caramel Cake from Anne Byrn’s The Cake Mix Doctor
I’ve said it before, but if you don’t have Byrn’s book yet, read my review and go buy it. Again. Serious.
Wasn't sure the cake was ever going to get on a plate.
My son’s birthday cake was a major hit. I was thrilled.
It seems like with most kids’ birthday cakes, I end up with a bunch left on plates and scraped into the trash. So sad.
Not this one. Not a bite left on any plate.
I encourage you to go buy the cookbook, because you will no doubt enjoy this cake, the Cinnamon Snickerdoodle Cake and much, much, more.
However, this recipe has been published at Food Network. Lucky you!
My only change is that I use butter to grease up the cake pans.
My only comment is that the frosting, while heavenly, is messy. If you care about beauty, I recommend making the cake in a single layer, 9×13 pan. With a 9×13 pan, you can just pour on the warm frosting and the sides of the pan will catch the drips. Simply follow the baking time instructions on the cake mix box.
My daughter said it would be good with a side of bacon. She went to Voodoo Doughnuts and apparently that is her fav. doughnut.
Absolutely! The cupcake place near us sells a “Breakfast in Bed” cupcake: maple buttercream with bacon pieces on top. It’s fabulous.