Vanilla Cream Cake with Quick Caramel Frosting
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.
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.