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Caramel Cake with Caramel Frosting and Apple Cinnamon Whipped Cream!

Caramel Cake with Apple Cider Whipped Cream (semi-homemade version)

This cake.

It’s… well. It’s one of the best tasting cakes I have ever had the privilege of making.

Course Dessert
Cuisine American
Keyword caramel cake with apple cider whipped cream
Servings 8 servings
Author Amanda Rettke


  • 1 box yellow cake mix
  • One container of caramel sauce (sizes can vary just make sure you have at
  • least 16 ounces)
  • 1 -3 cups confectioners sugar
  • One 32-ounce container of store bought whipped cream
  • 1 tsp. cinnamon
  • Apple extract or 1 tablespoon apple cider


  1. Prepare yellow cakes according to the directions on the box in 9-inch square cake pans.

  2. Pour caramel sauce (about 16 ounces) into stand mixer. Add one cup of confectioners sugar and whip at medium speed until incorporated. You may add more confectioners sugar if needed; you are looking for a fairly thick consistency, one that is not overly runny.

  3. Place one layer of cake on cake stand and cover in about 1/2 cup of caramel frosting you just made.
  4. Open store bought whipped cream and add in 1 tsp. cinnamon and 1/2 tsp apple extract or up to 1 tablespoon of apple cider.

  5. Place about 1 cup whipped cream on cake and level.
  6. Repeat with next layer of cake and caramel, then pipe mounds of remaining whipped cream.
  7. Chill until ready to serve.