Why You’ll Love Vanilla Cream Cake with Quick Caramel Frosting Recipe
You’ll love this Vanilla Cream Cake with Quick Caramel Frosting recipe because it’s simple yet impressive—perfect for both novice and experienced bakers. The vanilla cake is light and tender, while the quick caramel frosting offers a smooth, indulgent sweetness that complements the cake beautifully. Plus, the frosting can be made in under 15 minutes, making this a great option when you want a homemade dessert in a hurry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Cream Cake:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Whole milk
For the Quick Caramel Frosting:
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Unsalted butter
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Brown sugar
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Heavy cream
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Vanilla extract
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Salt
Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
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Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, melt butter in a saucepan over medium heat. Add brown sugar and stir constantly until it begins to bubble. Slowly add heavy cream, stirring continuously. Bring to a boil and cook for 1-2 minutes until smooth and thickened. Remove from heat and stir in vanilla extract and salt. Let cool to room temperature before frosting.
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Once the cakes are completely cooled, spread a layer of caramel frosting on top of one cake layer. Place the second layer on top and frost the entire cake evenly.
Servings and Timing
This recipe makes a two-layer 8-inch cake, serving approximately 8-10 people.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Frosting time: 10-15 minutes
Total time: About 1 hour
Variations
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Add chopped toasted pecans or walnuts into the frosting for a crunchy texture.
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Use a pinch of cinnamon or nutmeg in the cake batter for a warm spice note.
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Substitute heavy cream in the frosting with coconut cream for a subtle coconut flavor.
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Create a caramel drizzle topping for extra decoration and flavor.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for best flavor and texture. The cake can be frozen, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating the cake to preserve the texture of both cake and frosting.
FAQs
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Can I prepare the frosting ahead of time?
Yes, you can make the caramel frosting a day in advance and keep it refrigerated. Bring it to room temperature and whisk before using.
What if my frosting is too runny?
Let it cool longer at room temperature; it will thicken as it cools. If needed, refrigerate briefly and whisk before frosting.
Can I use salted butter for this recipe?
Yes, but reduce or omit the added salt in the recipe to balance the flavors.
How can I make the cake more moist?
Adding a bit of sour cream or yogurt to the batter can increase moisture and tenderness.
Is this cake suitable for kids?
Absolutely, the classic vanilla and caramel flavors are kid-friendly and crowd-pleasers.
Can I double this recipe?
Yes, simply double all ingredients and bake in larger or multiple pans, adjusting baking time accordingly.
What’s the best way to level the cake layers?
Use a serrated knife or cake leveler to trim the domed tops for flat, even layers.
Can I use store-bought caramel instead of making the frosting?
You can, but homemade caramel frosting offers fresher flavor and better texture.
Conclusion
This Vanilla Cream Cake with Quick Caramel Frosting is a timeless dessert that combines simplicity with elegance. Its moist vanilla layers paired with luscious caramel frosting make it a perfect choice for any occasion, from casual family dinners to special celebrations. Easy to prepare and sure to impress, this cake will quickly become a favorite in your baking repertoire.
Vanilla Cream Cake with Quick Caramel Frosting
Delight in this luscious Vanilla Cream Cake with Quick Caramel Frosting — a perfect balance of soft, moist vanilla layers and rich, buttery caramel topping. Ideal for celebrations or anytime you crave a classic dessert with a caramel twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Vanilla Cream Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Quick Caramel Frosting:
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the caramel frosting: In a medium saucepan over medium heat, melt butter. Add brown sugar and stir until combined.
- Slowly pour in heavy cream while stirring constantly. Bring to a gentle boil, reduce heat, and simmer for 3-4 minutes until thickened. Remove from heat and stir in vanilla extract and salt. Cool slightly before frosting.
- Once cakes are completely cool, spread the caramel frosting over the top of one layer, stack the second layer, then frost the top and sides.
Notes
- For a thicker frosting, simmer the caramel a minute longer.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Use room temperature ingredients for the best cake texture.
