Easy Caramel Fudge Cake - An easy chocolate fudge cake filled with gooey melted caramel. No frosting required! Serve warm with a scoop of vanilla ice cream! Sooo good!
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I've been on this dessert kick lately. Oh, who am I kidding? I love making desserts over everything else ALL OF THE TIME. I think they're just so much fun to not only prepare, but enjoy.?
Today we're making an Easy Caramel Fudge Cake. For such an easy recipe, this is an absolutely delicious dessert. I always warm each piece a little before serving. Topped with a big scoop of vanilla ice cream, this caramel fudge cake is pretty much "to die for."
Making the Caramel Fudge Cake
You start by preparing a boxed cake mix according to the instructions on the package, but only bake about half of the batter.
Easy, right? The rest is easy, too. In a saucepan over medium-heat, you melt the caramels, butter and sweetened condensed milk until you achieve a smooth, caramel mixture.
Then you pour it evenly over your cake. Oh. My. Goodness.
THEN, you spread the remaining cake batter over the caramel mixture and return the cake to the oven. Here's where the magic happens. Just look at that gooey caramel layer in between the rich chocolate cake layers?
You really don't need any frosting on this cake. Just add a scoop of vanilla ice cream while it's still warm.
And watch the cake frost itself.?
Just look at that ice cream soaking into the cake and spilling over the sides.
Take that fork, drag it through the caramel and the ice cream and take a big bite. Once you make this caramel fudge cake, you will make it time and time again. There are just some things that never get old. Classic recipes like this one are a great example. ?Enjoy.
More Sweet Treats to Enjoy!
Easy Caramel Fudge Cake
Ingredients
- 15.25 ounce Triple Chocolate Fudge Cake Mix
- 11 ounce package of caramels (unwrapped)
- ½ cup 1 stick butter
- 14 ounce can sweetened condensed milk
- Vanilla ice cream
Instructions
- Preheat oven to 350º Fahrenheit.
- Prepare cake mix as package indicates.
- Pour 2 cups batter in a 9x13 inch greased baking pan.
- Bake 15 minutes.
- Melt caramels, butter and sweetened condensed milk over medium-heat, stirring frequently until smooth.
- Spread evenly over baked layer.
- Spread remaining cake mix batter over caramel mixture.
- Return to oven and bake for 30-35 minutes or until cake springs back when lightly touched.
- Serve with vanilla ice cream.
Notes
- Even Batter Distribution: When pouring the batter into the baking pan, ensure it covers the bottom evenly. Use a spatula or the back of a spoon to spread the batter into a uniform layer. This helps ensure that the cake bakes evenly and results in a consistent texture throughout.
- Caramel Preparation: When melting the caramels, butter, and sweetened condensed milk, it's important to stir frequently to prevent the mixture from burning or sticking to the bottom of the pan. Use a medium-low heat setting to melt the ingredients slowly and evenly. Once smooth, spread the caramel mixture evenly over the baked cake layer for a deliciously gooey caramel filling.
- Testing for Doneness: To determine if the cake is fully baked, perform the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, continue baking for a few more minutes before testing again. Be cautious not to overbake, as this can result in a dry cake texture. Serve the warm cake with a scoop of vanilla ice cream for a delightful combination of flavors and textures.
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