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.
