- Cake:
- 1 (16.25 ounce) package white cake mix
- 1 cup milk
- 1/2 cup butter
- 3 large eggs
- 2 tablespoons pure vanilla extract
- Caramel Frosting:
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Blend cake mix, 1 cup milk, 1/2 cup butter, eggs, and 2 tablespoons vanilla extract in a blender until batter is smooth, about 3 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
- Heat 1/2 cup butter, light brown sugar, and dark brown sugar in a saucepan; bring to a boil. Add 1/4 cup milk and 1 teaspoon vanilla extract and return to a boil. Remove saucepan from heat and spoon confectioners' sugar, about 2 tablespoons at a time, into mixture using a wooden spoon, stirring after each addition until frosting is smooth. Spread frosting over cake.