Description
This Vanilla Cream Cake with Quick Caramel Frosting is a delightful dessert featuring a moist, tender vanilla cake layered and frosted with a rich, homemade caramel buttercream. With a simple preparation and classic flavors, this cake is perfect for celebrations or a decadent treat any time.
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
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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the pure vanilla extract for flavor.
- Combine Batter: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until everything is just combined to avoid overmixing and tough cake texture.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove cakes from the oven and allow them to cool in their pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Prepare Caramel Frosting: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the mixture begins to bubble gently, about 2-3 minutes.
- Add Milk and Thicken: Slowly stir in the whole milk and bring the mixture to a low boil. Continue stirring for 1-2 minutes until it thickens slightly, then 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 the 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 two cake layers. Then cover the top and sides of the cake with the remaining frosting for a beautiful finish.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- For an extra moist cake, you can brush the layers with a simple syrup before frosting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If desired, you can add a pinch of cinnamon to the frosting for a warm hint of spice.
