I cheated and made this cake with a box of Betty Crocker’s Gluten Free Devil’s Food Cake, because it’s much simpler than making a cake from scratch and this box mix is so delicious. So this is really just the icing recipe, but I’ll show you how I baked and iced the cake as well.
Obviously, this cake could just as easily be made with a regular boxed cake mix, so don’t miss out if you don’t do gluten free.
Mix and bake the cake mix according to the package instructions. I baked mine in two 8-inch round pans so I could make a layer cake. I recommend checking the cake about 30 minutes into baking and then keeping a close eye on it. In my experience, gluten free cakes burn faster than normal mixes. It could just be my oven, but I usually don’t have to bake this cake for as long as the package suggests.
Once your cakes are both done in the center (check with a toothpick or clean fork), take them out and let them cool completely. While they’re cooling, whip up your batch of icing.
1.5 cups powdered sugar
2 Tbsp butter, softened
1/2 tsp vanilla
2 Tbsp caramel sauce
Stir (or mix in your mixer) the butter, vanilla, and caramel sauce together. Add in the powdered sugar 1/4 cup at a time. The icing will be very thick, but you need it that way to counteract the runny caramel syrup. Otherwise, it will slide right off your cake – I know from experience!
Once you have the icing mixed, use a knife to spread half of it on top of the bottom layer of your cake, then add the top layer.
Spoon the rest of the icing into a ziplock bag and snip off the corner. You can also use a piping bag if you have one. Drizzle the icing back and forth over the cake, covering evenly.
And it’s as simple as that. Happy baking!