Delight in my Vanilla Cream Cake with Quick Caramel Frosting, a soft, moist vanilla cake paired with a rich, silky caramel frosting that blends sweet and creamy flavors for a truly indulgent dessert. I love baking this cake for celebrations or whenever I crave a comforting yet elegant treat. Its tender layers and buttery frosting make every bite a perfect balance of classic and luxurious.
Why You’ll Love This Vanilla Cream Cake with Quick Caramel Frosting
I love this Vanilla Cream Cake with Quick Caramel Frosting because it marries the timeless comfort of vanilla cake with a quick, decadent caramel frosting that feels both sophisticated and indulgent. The cake stays wonderfully moist, while the frosting adds a deep, buttery sweetness. It’s easy to whip up with pantry staples, making it ideal for birthdays, gatherings, or a special dessert that impresses without much effort.
Ingredients for Vanilla Cream Cake with Quick Caramel Frosting
Here’s what you’ll need to make this Vanilla Cream Cake with Quick Caramel Frosting (serves 12):
Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
Quick Caramel Frosting:
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup whole milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Ingredient Tips:
- Butter: Softened butter ensures a fluffy cake; cold butter for frosting creates a smooth texture.
- Whole Milk: Adds richness to both cake and frosting; 2% milk can substitute but may be less creamy.
- Brown Sugar: Packed tightly for accurate measurement and deep caramel flavor.
- Vanilla Extract: Pure vanilla enhances the cake’s classic flavor; use high-quality for best results.
- Powdered Sugar: Sift to avoid lumps in the frosting for a silky finish.
Directions for Vanilla Cream Cake with Quick Caramel Frosting
Preheat Oven
I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans to prepare for this Vanilla Cream Cake with Quick Caramel Frosting.
Mix Dry Ingredients
In a medium bowl, I whisk 2½ cups flour, 2½ tsp baking powder, and ½ tsp salt, then set aside.
Cream Butter and Sugar
In a large mixing bowl, I beat 1 cup softened butter and 1¾ cups granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
I add 4 eggs one at a time, beating well after each, then stir in 1 tbsp vanilla extract.
Combine Wet and Dry
I alternately add the flour mixture and 1 cup whole milk to the butter mixture, starting and ending with the flour, mixing until just combined.
Bake Cakes
I divide the batter evenly between the prepared pans, smooth the tops, and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Caramel Frosting
In a medium saucepan over medium heat, I melt ½ cup butter and 1 cup brown sugar, stirring constantly until it bubbles gently, about 2-3 minutes. I slowly stir in ¼ cup milk and bring to a low boil, stirring for 1-2 minutes until slightly thickened. I remove from heat, cool for 5 minutes, then gradually whisk in 3 cups sifted powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth and spreadable.
Assemble Cake
Once the cakes are cool, I spread caramel frosting between the layers, then over the top and sides of the Vanilla Cream Cake with Quick Caramel Frosting.
Serve
I slice the cake into 12 generous servings, perfect for celebrations or a cozy dessert.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: ~1 hour 5 minutes
Servings: 12
Calories: ~420 kcal per serving
Macros per Serving: 62g carbs, 5g protein, 18g fat, 1g fiber
Variations for Vanilla Cream Cake with Quick Caramel Frosting
I love adding twists to this Vanilla Cream Cake with Quick Caramel Frosting for variety. Here are some ideas:
- Spiced Cake: Add ½ tsp cinnamon or nutmeg to the batter for a warm, cozy flavor.
- Creamier Frosting: Use 1 tbsp heavy cream instead of milk for an even richer frosting.
- Boozy Twist: Swap vanilla in the frosting for 1 tsp bourbon or rum for an adult-friendly version.
- Nutty Garnish: Sprinkle toasted pecans or walnuts over the frosting for crunch.
- Salted Caramel: Top with a pinch of sea salt flakes for a sweet-salty contrast.
Storage/Reheating
I store this Vanilla Cream Cake with Quick Caramel Frosting in an airtight container in the fridge for up to 4 days to keep the frosting fresh. Before serving, I let it sit at room temperature for 30 minutes to soften the frosting. To reheat a slice, I microwave it for 15-20 seconds to warm the caramel slightly, making it gooey. For freezing, I wrap individual slices tightly and freeze for up to 2 months, thawing in the fridge overnight before serving.
FAQs About Vanilla Cream Cake with Quick Caramel Frosting
Can I make this cake gluten-free?
Yes, I use a gluten-free flour blend with xanthan gum instead of all-purpose flour to maintain the cake’s texture.
Can I prepare the frosting ahead of time?
Absolutely, I make the frosting a day ahead, refrigerate it, and stir it at room temperature before spreading.
What if I don’t have whole milk?
I substitute with 2% milk or buttermilk; whole milk gives the richest flavor, but alternatives work well.
Can I use a different pan size?
Yes, I’ve used a 9×13-inch pan, checking doneness around 25-30 minutes for a single-layer cake.
How do I know when the cake is done baking?
I insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Vanilla Cream Cake with Quick Caramel Frosting is a delightful blend of classic vanilla and indulgent caramel that I love to bake for any occasion. Its moist layers and silky frosting create a dessert that’s both comforting and elegant, perfect for birthdays, gatherings, or a sweet treat. Try this easy yet impressive recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a favorite in your kitchen!
Vanilla Cream Cake with Quick Caramel Frosting
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
- For the Quick Caramel Frosting:
- 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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the Frosting: In a medium saucepan over medium heat, melt butter and brown sugar together, stirring constantly until the mixture begins to bubble gently (about 2-3 minutes).
- Slowly stir in the milk and bring to a low boil, continuing to stir for 1-2 minutes until thickened slightly. Remove from heat and let cool for 5 minutes.
- Gradually whisk powdered sugar into the caramel mixture until smooth and spreadable. Stir in vanilla and a pinch of salt.
- Once the cakes are completely cool, spread the caramel frosting evenly between the layers and over the top and sides of the cake.
Notes
- For a warm spice twist, add a pinch of cinnamon or nutmeg to the cake batter.
- For a richer frosting, replace the milk with heavy cream.
- Swap vanilla extract in the frosting with bourbon or rum for an adult version.
- Decorate with toasted pecans or sea salt flakes over the caramel frosting.
- Store cake in an airtight container in the refrigerator for up to 4 days.
- Let cake sit at room temperature for 30 minutes before serving to soften frosting.
- Microwave slices for 15-20 seconds to warm the caramel and make it gooey.
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