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
Scale
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.
