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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- 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.
- 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.
- 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.
- Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans. Smooth the tops using a spatula to ensure even baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
