This salted caramel cake is what dreams are made of and is so easy to make with our Kate’s Safe and Sweet cake and frosting mixes. Gluten free, vegan, and top 14 allergy free!
Below is the easy instructions for how to make this both as a cake or cupcakes. The caramel is made using your choice of no-nut (or nut or seed butter,) and would also go well as a dipping sauce for apples.
The first step to making these is to gather all your ingredients and supplies.
Salted Caramel Cake or Cupcakes
- Mixing bowl(s)
- Measuring spoons
- Measuring cups
- Hand or Stand Mixer
- Baking Pan(s)
- Piping Bag and Tips
- Non-stick cooking spray
- Saucepan & stove
- Parchment paper
- One Kate’s Safe and Sweet Chocolate Cake Mix
- 1 tsp apple cider vinegar
- 1 cup rice milk or milk of choice (plain oat milk was used for the cake in this recipe)
- 5 tablespoons canola oil
- ¼ cup sunbutter (or other seed/nut butter of choice)
- ½ cup maple syrup
- ½ tsp vanilla extract
- ¼ tsp flaky sea salt
- One Kate’s Safe and Sweet Vanilla Frosting Mix
- 2 tbsp rice milk or milk of choice (plain oat milk was used for the frosting in this recipe)
- ½ cup butter of choice
- ¼ cup vegetable shortening
- 2 tbsp caramel sauce (heaping spoonfuls)
To make the cake:
Mix chocolate cake mix with ingredients according to directions. This will make 12 cupcakes, one 9-inch cake, or two 6-inch cakes. Pour prepared batter into desired cake forms and bake. Cupcakes bake for 18-21 minutes, 9-inch cakes for 25-28 minutes, and 6-inch cakes for 30-33 minutes. Let cool before frosting.
To make the caramel:
In a small saucepan over medium flame, combine the sunbutter and maple syrup. Whisk and bring to a first boil. Cook while whisking for 1 to 2 minutes (the longer it cooks, the thicker the caramel will become). Remove from heat and stir in vanilla extract and sea salt. Let cool before using. Caramel will thicken upon cooling.
To make the frosting:
In a large bowl with a hand mixer or a stand mixer, whip the butter and shortening together until light and fluffy, about 5 minutes. Add the frosting mix and milk. Starting on slow, whisk the ingredients together until the frosting has come together, about 3 minutes. Finally, add 2 heaping tablespoons of room temperature caramel sauce. Whisk again for one minute to incorporate.
To make the cupcakes:
Place frosting in a piping bag and pipe onto chocolate cupcakes. Drizzle remaining sea salt caramel over top in a spiral fashion.
To make the layered cake:
Place the first layer on a cake stand or flat plate. Frost this first layer in an even coating. Drizzle a layer of caramel sauce on top of the frosting but before you place the next layer of cake. Top with the next layer of cake and repeat frosting until the cake is covered. Drizzle caramel sauce over the sides with a spoon, allowing the drips and drizzles to naturally fall. Cover the rest of the cake top with remaining caramel sauce. Dollop with remaining caramel frosting if desired. If frosting a layered 9-inch cake, it is recommended that a double batch of caramel sauce is made.
Soft, fluffy, and made with chocolate cake and vanilla frosting this cake is easy to make with Kate’s Safe and Sweet cake mixes! Laura also made these amazing cupcakes too.
A frosted cake and cupcakes can last up to a week in the fridge or up to a month in the freezer. The buttercream frosting will lock in the moisture to keep it fresh! Just make sure to thaw to room temperature before serving.
Enjoy and Happy Baking!