If you are searching for a dessert that combines classic charm with a luscious twist, this Vanilla Cream Cake with Quick Caramel Frosting Recipe is your golden ticket. Imagine layers of tender, moist vanilla cake infused with creamy richness, all wrapped in a decadent, silky caramel frosting that you can whip up in no time. This cake feels like a big, warm hug in every bite, perfect for celebrations or cozy evenings when you just want a treat that feels both dreamy and down-to-earth.
Ingredients You’ll Need
Each ingredient in this Vanilla Cream Cake with Quick Caramel Frosting Recipe plays a starring role, making the texture irresistible, the flavor balanced, and the appearance inviting. These simple pantry staples come together to create something truly memorable without any fuss.
- 2 1/4 cups all-purpose flour: The foundation that gives the cake its soft, sturdy texture.
- 2 1/2 teaspoons baking powder: Ensures your cake rises to fluffy perfection every time.
- 1/2 teaspoon salt: Balances and enhances the sweetness in the cake and frosting.
- 3/4 cup unsalted butter, softened: Adds richness and buttery flavor crucial for moistness.
- 1 1/2 cups granulated sugar: Sweetens the cake beautifully while helping it brown.
- 3 large eggs: Bind the ingredients together and contribute to the tender crumb.
- 1 tablespoon vanilla extract: Brings out that classic vanilla aroma we all adore.
- 1 cup heavy cream: Gives the cake a lovely, creamy softness and adds moisture.
- 1/2 cup unsalted butter (for frosting): Creates the rich base needed for the quick caramel frosting.
- 1 cup packed light brown sugar: Infuses the frosting with warm caramel flavor and moisture.
- 1/4 cup heavy cream (for frosting): Smooths out the frosting to luscious perfection.
- 1/2 teaspoon vanilla extract (for frosting): Enhances the depth of the caramel flavor.
- 2 to 2 1/2 cups powdered sugar: Sweetens and thickens the caramel frosting to just the right spreadable consistency.
How to Make Vanilla Cream Cake with Quick Caramel Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C), ensuring it reaches the perfect baking temperature. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to guarantee easy cake removal later on.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is key to evenly distributing your leavening agents and seasoning throughout the cake batter.
Step 3: Cream Butter and Sugar
Use a large mixing bowl to cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This aerates your batter, contributing to a light cake texture you will absolutely love.
Step 4: Add Eggs and Vanilla
Mix in the eggs one at a time, beating well after each to maintain a smooth blend. Then stir in the vanilla extract, which lends that classic, comforting vanilla scent and flavor.
Step 5: Alternate Dry Ingredients and Cream
Add the dry flour mixture in three parts, alternating with the heavy cream, beginning and ending with the flour. Mix just until combined to keep the batter tender — overmixing can make the cake dense.
Step 6: Bake the Cake Layers
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
Step 7: Make the Quick Caramel Frosting
In a saucepan over medium heat, melt the butter and stir in the brown sugar, cooking for about 2 minutes while stirring constantly to create a warm, sweet aroma. Add the heavy cream and bring the mixture to a gentle boil, then remove from heat and stir in the vanilla. Let this cool slightly, then beat in powdered sugar half a cup at a time until smooth and spreadable.
Step 8: Assemble and Frost
Once your cake layers have cooled completely, spread a generous amount of caramel frosting between the layers and over the top and sides. Let the frosting set at room temperature for a bit before slicing to keep everything neat and delicious.
How to Serve Vanilla Cream Cake with Quick Caramel Frosting Recipe
Garnishes
The beauty of this cake shines brightest when topped with a sprinkle of flaky sea salt or chopped pecans, adding an irresistible crunch and balancing the sweetness perfectly. These simple touches elevate the rustic charm of the caramel frosting.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries can lighten the richness and provide a pop of color that makes your dessert table look just as good as it tastes.
Creative Ways to Present
Get playful by layering this cake in smaller, individual servings using cupcake liners or glass jars. Drizzle extra caramel sauce on top, or sprinkle with edible gold dust for special occasions. You can also create a mini cake tower for an eye-catching dessert display that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake tightly covered at room temperature for up to two days to maintain freshness. If your kitchen is warm, refrigerate the cake wrapped in plastic wrap and an airtight container to prevent the frosting from melting.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to three months. Thaw completely before frosting to avoid sogginess or melting issues with the caramel frosting.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer a warm slice, briefly microwave a piece for 10 to 15 seconds. Just be mindful that warming can soften the frosting quite a bit, so handle gently.
FAQs
Can I use dark brown sugar instead of light brown sugar?
Absolutely! Substituting dark brown sugar will give your caramel frosting a deeper, more robust flavor and richer color. It’s a fantastic tweak if you love intense caramel notes.
How long does this cake stay fresh?
This Vanilla Cream Cake with Quick Caramel Frosting Recipe stays fresh for up to 3 days when stored properly in the refrigerator. Beyond that, the cake may begin to dry out, so try to enjoy it within that window for the best taste and texture.
Can I make this cake gluten-free?
You can experiment by swapping all-purpose flour with a gluten-free baking blend, but results may vary slightly. Make sure the blend you use contains xanthan gum or another binder to maintain the cake’s structure.
Is the frosting difficult to make for beginners?
Not at all! The quick caramel frosting comes together easily on the stove with simple stirring, and beating in powdered sugar at the end is straightforward. It’s a great way to impress with minimal effort.
What is the best way to cut and serve this cake?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps achieve clean cuts through the luscious caramel frosting without dragging or tearing the cake layers.
Final Thoughts
I can’t encourage you enough to try this delightful Vanilla Cream Cake with Quick Caramel Frosting Recipe. It’s a splendid blend of familiar comforts and irresistible sweetness that feels special yet is so simple to make. Whether for a special occasion or just because, this cake will quickly become one of your all-time favorites, guaranteed to bring joy and smiles all around.
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Vanilla Cream Cake with Quick Caramel Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Cream Cake with Quick Caramel Frosting is a delectably moist and fluffy layered cake that combines classic vanilla flavors with a rich, buttery caramel frosting. Perfect for celebrations or a special dessert, this cake offers an easy-to-follow recipe yielding a beautiful, indulgent treat with a balance of sweetness and creaminess.
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy cream
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 to 2 1/2 cups powdered sugar
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract for flavor.
- Combine Batter: Add the dry ingredients to the wet mixture in three parts, alternating with the heavy cream, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them and transfer to wire racks to cool completely before frosting.
- Make Caramel Frosting: In a saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar and cook for about 2 minutes, stirring constantly to dissolve the sugar.
- Add Cream and Vanilla: Pour in the heavy cream and bring the mixture to a gentle boil. Remove from heat and stir in vanilla extract. Allow the mixture to cool slightly.
- Finish Frosting: Beat in powdered sugar, half a cup at a time, until the frosting reaches a smooth, spreadable consistency.
- Assemble Cake: Frost the cooled cake layers with the caramel frosting, stacking them carefully. Allow the frosting to set slightly before slicing and serving.
Notes
- Using dark brown sugar instead of light brown sugar in the frosting will give a deeper caramel flavor.
- Ensure the cake layers are completely cooled before applying frosting to prevent melting and sliding.
- For added texture and flavor, sprinkle sea salt on top of the frosted cake or add chopped pecans as garnish.
