If you’re on the hunt for a dessert that feels like a warm hug and a celebration all at once, you’ve just found your new favorite with this Vanilla Cream Cake with Quick Caramel Frosting Recipe. It’s the perfect marriage of soft, tender vanilla cake layers enveloped in a luscious, buttery caramel frosting that can be whipped up faster than you might think. Whether it’s a special occasion or just a sweet craving calling your name, this cake has that comforting yet elegant vibe that’s impossible to resist.
Ingredients You’ll Need
The beauty of this cake lies in its simple, straightforward ingredients. Each one plays a starring role, from the fluffy texture bestowed by the flour and baking powder to the rich caramel depth from brown sugar and butter. Let’s take a peek at what you’ll need:
- 2 ½ cups all-purpose flour: Provides the perfect structure for a soft yet sturdy cake.
- 2 ½ teaspoons baking powder: Helps the cake rise beautifully and remain fluffy.
- ½ teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened: Adds moistness and richness to the cake layers.
- 1 ¾ cups granulated sugar: Sweetens the cake while contributing to a light texture.
- 4 large eggs: Bind everything together and provide structure.
- 1 tablespoon pure vanilla extract: Infuses the cake with that classic, inviting vanilla aroma.
- 1 cup whole milk: Keeps the cake tender and moist.
- 1 cup brown sugar, packed: The star in the caramel frosting, offering rich molasses notes.
- ½ cup unsalted butter: Melts into the caramel making it smooth and buttery.
- ¼ cup whole milk: Helps thin out the caramel frosting for easy spreading.
- 3 cups powdered sugar, sifted: Sweetens and thickens the frosting with a velvety finish.
- 1 teaspoon vanilla extract: Adds aromatic warmth to the frosting.
- Pinch of salt: Balances the caramel’s sweetness perfectly.
How to Make Vanilla Cream Cake with Quick Caramel Frosting Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers come out clean and perfect every time. Next, whisk together your flour, baking powder, and salt in a medium bowl—this step is crucial for an even distribution of ingredients so your cake bakes up beautifully.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy, which usually takes about 3 to 4 minutes. This creaming process traps air that helps make your cake tender and airy, so don’t rush it!
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition to keep the batter perfectly smooth. Stir in that generous tablespoon of pure vanilla extract—the secret ingredient that makes vanilla cream cake taste like magic.
Step 4: Combine Flour Mixture and Milk
Alternately add the flour mixture and the milk to your butter mixture, starting and ending with the flour. Mix just until everything is combined because overmixing can make the cake dense. This little tip keeps your cake tender and full of delicate crumb.
Step 5: Bake the Cake Layers
Divide the batter equally between your two prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. After removing from the oven, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely—this cooling step is key for your frosting to spread perfectly.
Step 6: Make the Quick Caramel Frosting
Place butter and brown sugar in a medium saucepan over medium heat, stirring constantly until the mixture bubbles gently—about 2 to 3 minutes. Slowly add the milk and bring to a low boil while continuing to stir for another 1 to 2 minutes until it thickens just a bit. Remove from heat and let the caramel cool for 5 minutes.
Step 7: Finish Frosting and Assemble Cake
Gradually whisk in the powdered sugar until your frosting is smooth and spreadable. Stir in vanilla extract and a pinch of salt to balance the sweetness. Once your cake layers are completely cool, spread the caramel frosting evenly between them and cover the top and sides—this is where your cake really transforms into a showstopper.
How to Serve Vanilla Cream Cake with Quick Caramel Frosting Recipe
Garnishes
To elevate your cake’s presentation, consider sprinkling toasted chopped nuts like pecans or walnuts on top for a crunchy contrast. Fresh berries or edible flowers also add a pop of color and freshness that pairs beautifully with the rich caramel flavor.
Side Dishes
This cake shines on its own, but if you want to round out your dessert spread, serve it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of coffee or spiced tea pairs perfectly to balance the sweetness and make your dessert moment extra cozy.
Creative Ways to Present
Try serving your cake in individual glass jars or trifles for a fun twist—layer small pieces of cake with caramel frosting and whipped cream. You can also slice the cake into bars, perfect for parties and easy to eat. No matter how you present it, this Vanilla Cream Cake with Quick Caramel Frosting Recipe steals the show.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. The frosting may firm up a bit but will become luscious again at room temperature. It stays fresh for up to 4 days, so you can enjoy it without rushing.
Freezing
If you want to save the cake for later, wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer. It’s best frozen without frosting for optimal texture. When you’re ready to enjoy, thaw it overnight in the refrigerator.
Reheating
Since this cake is best served at room temperature, avoid microwaving. Instead, take it out of the fridge about 30 minutes before serving to let it soften. This little wait brings back that freshly-baked feel that makes the dessert irresistible.
FAQs
Can I use salted butter for this recipe?
Yes, but reduce any additional salt in the recipe slightly to keep the balance perfect. Unsalted butter is preferred for better control over the flavor.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but be sure it includes xanthan gum or another binder for best texture. The cake might be slightly different but just as delicious.
How long does the caramel frosting take to set?
Once spread, the frosting firms up within about 15-20 minutes at room temperature but remains soft and creamy—perfect for slicing.
Can I make the frosting ahead of time?
Absolutely! Prepare it up to a day in advance, store it in an airtight container in the fridge, and whisk it briefly before spreading if it thickens too much.
What is the best way to cut this cake?
Use a sharp serrated knife and cut gently with a sawing motion to keep your slices neat and the layers intact.
Final Thoughts
This Vanilla Cream Cake with Quick Caramel Frosting Recipe truly feels like a treasured classic made simple—perfect for sharing, celebration, or just because. I can’t wait for you to try it and see just how quickly it becomes one of your go-to sweet fixes that everyone will rave about. Trust me, this cake’s softness and that irresistible caramel frosting will win hearts every single time.
Print
Vanilla Cream Cake with Quick Caramel Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Cream Cake with Quick Caramel Frosting is a moist, tender vanilla cake layered with a rich and creamy caramel frosting. Perfect for celebrations or a special dessert, it combines classic vanilla flavors with the indulgent taste of homemade caramel frosting for a delightful treat.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
Quick Caramel Frosting Ingredients
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup whole milk
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This creates a fluffy base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the pure vanilla extract for flavor.
- Combine Batter: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can make the cake dense.
- Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely, ensuring they hold their shape during frosting.
- Make the Caramel Frosting: In a medium saucepan over medium heat, melt the ½ cup butter and brown sugar together, stirring constantly until it begins to bubble gently, about 2-3 minutes.
- Add Milk and Thicken: Slowly stir in ¼ cup whole milk and bring to a low boil, stirring continuously for 1-2 minutes until slightly thickened. Remove from heat and let it cool for 5 minutes.
- Finish Frosting: Gradually whisk the sifted powdered sugar into the caramel mixture until smooth and spreadable. Stir in 1 teaspoon vanilla extract and a pinch of salt to balance the sweetness.
- Assemble the Cake: Once the cakes are completely cool, spread the caramel frosting evenly between the cake layers and cover the top and sides with the remaining frosting for a luscious finish.
Notes
- Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
- For easier spreading, you can chill the frosting briefly if it feels too soft.
- This recipe yields a rich frosting, so a little goes a long way for a decadent, sweet finish.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Use room temperature ingredients for best mixing results.
