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Vanilla Cake with Caramel Buttercream Frosting


Doctored Up Cake Mix Cake

  • 1 white or yellow cake mix
  • 1 4oz pudding pack (dry) (I used vanilla but you can use the flavor of your choice)
  • 1/2 c. sugar
  • 3/4 c. oil
  • 3/4 c. water
  • 4 eggs
  • 1 8oz container of sour cream

Fleur de sel Caramel Buttercream

  • 2 sticks unsalted butter, softened (1 c.)
  • 1 2lb. bag powdered sugar (7.5 - 8 c.)
  • 5-6 tbsp. milk
  • 1 10oz jar Trader Joe's Fleur de Sel caramel sauce (or sub caramel sauce of your choice)
  • 1/2 tsp. caramel extract (optional, if you want to up the caramel flavor)

Caramel Apples (optional)

  • small apples
  • 1 10oz container Trader Joe's Fleur de Sel Caramel Candies



  1. Mix all ingredients before eggs. Then beat in one egg at a time. Then add sour cream. 

  2. Bake at 350 in 8/9 inch layer pans for 30-35 mins or a bundt pan for 50-55 minutes. 

  3. Before frosting, freeze each layer of cake to keep it clean from crumbs while frosting. Once chilled, frost and serve. Store in fridge.


  1. With stand or hand mixer beat together butter, powdered sugar, and milk until fluffy white buttercream forms. 

  2. Then pour in caramel sauce and beat until incorporated. Top on cake once it’s chilled.

Caramel Apples

  1. Unwrap caramels and heat in microwave for 2-3 minutes until caramel has been bubbling for a minute.

  2. Quickly dip apples in until caramel coats sides of apples. Set on a parchment paper until set.