Vanilla Cream Cake with Quick Caramel Frosting Recipe

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If you’re longing for a dessert that’s both timeless and indulgently comforting, this Vanilla Cream Cake with Quick Caramel Frosting Recipe is sure to be your new favorite go-to. It’s a heavenly combination of tender, moist vanilla layers paired with a luscious, buttery caramel frosting that’s easy to whip up but tastes like you’ve been working on it all day. Whether you’re celebrating a special occasion or simply craving a slice of pure happiness, this cake brings warmth and delight with every bite.

Ingredients You’ll Need

Getting this Vanilla Cream Cake with Quick Caramel Frosting Recipe right is all about simple, quality ingredients that each bring their own magic to the party. You’ll find everything easy to source, and each one plays a crucial role in delivering the perfect balance of flavor, texture, and that gorgeous golden color.

• All-purpose flour (2 ½ cups): The foundation for the cake’s tender crumb and structure.
• Baking powder (2 ½ teaspoons): Helps the cake rise light and fluffy.
• Salt (½ teaspoon): Enhances all the flavors and balances sweetness.
• Unsalted butter (1 cup, softened): Adds richness and moisture to the cake layers.
• Granulated sugar (1 ¾ cups): Sweetens the cake and helps create a fine texture.
• Large eggs (4): Bind the ingredients and provide structure and moisture.
• Pure vanilla extract (1 tablespoon): Infuses that unmistakable warm vanilla flavor throughout.
• Whole milk (1 cup): Keeps the cake tender and adds creaminess.
• Brown sugar, packed (1 cup): For the caramel frosting, bringing deep molasses notes and softness.
• Unsalted butter (½ cup): Base for the quick caramel frosting’s buttery richness.
• Whole milk (¼ cup): Used to loosen and smooth the caramel frosting.
• Powdered sugar (3 cups, sifted): Sweetens and thickens the frosting to perfection.
• Vanilla extract (1 teaspoon): Enhances the caramel frosting’s flavor complexity.
• Pinch of salt: Balances sweetness and intensifies the caramel notes in the frosting.

How to Make Vanilla Cream Cake with Quick Caramel Frosting Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes release easily after baking and keep their perfect shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting this aside now ensures you add the dry mixture evenly later for an evenly textured cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cake, so don’t rush—it usually takes about 3 to 4 minutes to perfect that airy texture.

Step 4: Add Eggs and Vanilla

Add the eggs to the butter mixture one at a time, beating well after each addition to incorporate fully. Then stir in the pure vanilla extract for that classic, nostalgic vanilla flavor that makes this cake truly special.

Step 5: Combine Wet and Dry Ingredients

Alternately add the flour mixture and whole milk to the butter-egg mixture, starting and ending with the flour mixture. Mix gently until just combined, keeping the batter light and airy.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Quick Caramel Frosting

In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly as the mixture bubbles gently, about 2 to 3 minutes. Slowly stir in the milk and bring it just to a low boil, stirring for another 1 to 2 minutes until it thickens slightly. Remove from heat and let it cool for 5 minutes.

Step 8: Finish the Frosting

Gradually whisk in the sifted powdered sugar until you have a smooth, spreadable frosting. Then stir in the vanilla extract and a pinch of salt to elevate all those caramel flavors perfectly.

Step 9: Assemble and Frost the Cake

Once your vanilla cake layers are completely cool, spread the freshly made caramel frosting evenly between the layers, on top, and all around the sides. This cake is as beautiful as it is delicious!

How to Serve Vanilla Cream Cake with Quick Caramel Frosting Recipe

Garnishes

A sprinkle of flaky sea salt on top of the caramel frosting adds a delightful contrast that enhances the sweetness and creates that irresistible gourmet touch. Fresh berries or a dusting of cinnamon can also add a lovely splash of color and flavor.

Side Dishes

This cake pairs wonderfully with a lightly brewed cup of coffee or a refreshing glass of milk to balance the richness. For a seasonal twist, serve with a scoop of vanilla bean ice cream or a dollop of whipped cream to add an extra layer of indulgence.

Creative Ways to Present

Try slicing the cake into petite squares for a charming tea party treat, or stack mini versions as a playful dessert centerpiece. Serving with caramel drizzle or chopped toasted nuts on top can make your presentation pop and impress any guest.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days to keep that quick caramel frosting fresh and luscious.

Freezing

If you want to save the cake for later, wrap the cooled, unfrosted layers tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator before frosting with the quick caramel frosting.

Reheating

When serving refrigerated cake, let it sit at room temperature for about 30 minutes before slicing to enjoy the best texture and flavor. Avoid microwaving the whole cake; instead, warm individual slices gently for a cozy treat.

FAQs

Can I use a different type of sugar in the caramel frosting?

Brown sugar is ideal for that rich, deep caramel flavor in this recipe. While you can experiment with white sugar or coconut sugar, it will change the taste and texture, so it’s best to stick to the original for authentic results.

Is this cake suitable for making into cupcakes?

Absolutely! The batter works beautifully for cupcakes. Just reduce the baking time to about 18-22 minutes and keep an eye on them. Top with the quick caramel frosting for a delightful handheld treat.

Can I substitute the whole milk with a non-dairy alternative?

Yes, you can use almond milk, oat milk, or any other creamy non-dairy milk. Just be sure it’s unsweetened to keep the cake’s flavor balanced and the texture moist.

How do I prevent the frosting from being too runny?

The frosting thickens as it cools, so make sure to allow the caramel mixture to cool before adding powdered sugar. If it’s still too thin after adding the sugar, add a bit more powdered sugar gradually until you get the right spreadable consistency.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend. Pick one that’s meant for baking to ensure the right structure. Keep in mind, the texture might be slightly different, but the flavor will remain fantastic.

Final Thoughts

This Vanilla Cream Cake with Quick Caramel Frosting Recipe is a true showstopper that brings joy every time you make it. Its simple ingredients and straightforward steps produce a cake that feels both comforting and elegant—a real crowd-pleaser. I hope you’ll enjoy making and sharing this recipe as much as I do. It’s one of those desserts that instantly makes any day feel special.

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Vanilla Cream Cake with Quick Caramel Frosting Recipe

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4.2 from 38 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

A rich and moist vanilla cream cake layered with a luscious quick caramel frosting, perfect for celebrations or a delightful dessert treat. This cake combines classic vanilla flavors with the sweet depth of homemade caramel frosting for an irresistible dessert experience.

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Ingredients

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Cake

• 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

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

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Instructions

1. Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air for a light cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract to infuse the batter with flavor.
5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to prevent overworking the batter and ensure a tender crumb.
6. Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans. Smooth the tops using a spatula to ensure even baking.
7. Bake the Cakes: Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cakes are fully baked.
8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
9. Make Caramel Frosting – Melt Ingredients: In a medium saucepan over medium heat, melt the unsalted butter and packed brown sugar together, stirring constantly until the mixture bubbles gently, about 2-3 minutes. This creates the base of the caramel frosting.
10. Thicken Caramel: Slowly stir in the whole milk and bring the mixture to a low boil, continuing to stir for 1-2 minutes until it thickens slightly. Remove from heat and let it cool for 5 minutes to prevent melting the powdered sugar.
11. Combine Frosting Ingredients: Gradually whisk the sifted powdered sugar into the caramel mixture until smooth and spreadable. Stir in vanilla extract and a pinch of salt to balance the sweetness and enhance flavor.
12. Assemble the Cake: Once the cakes are completely cool, spread a layer of caramel frosting evenly between the two cake layers. Then spread the remaining frosting over the top and sides of the cake until fully covered.

Notes

• Ensure the cakes are completely cooled before frosting to prevent the caramel frosting from melting.
• Use room temperature ingredients to achieve a smooth batter and even baking.
• For a more intense caramel flavor, you can lightly toast the brown sugar before melting.
• Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American