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
Scale
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.
