Vanilla Cream Cake with Quick Caramel Frosting a soft, moist vanilla cake layered with a luscious quick caramel frosting that perfectly balances sweet and creamy flavors for an indulgent treat.
Why You’ll Love This Recipe
I love this recipe because it combines the classic comfort of vanilla cake with a rich, quick-to-make caramel frosting that feels both elegant and indulgent. The cake stays moist and tender, while the frosting adds a luscious, buttery sweetness with just the right amount of depth. It’s perfect for any celebration or a special dessert when I want something impressive but easy to prepare.
Ingredients
For the 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
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
In a medium saucepan over medium heat, melt butter and brown sugar together, stirring constantly until the mixture begins to bubble gently (about 2-3 minutes).
Slowly stir in the milk and bring to a low boil, continuing to stir for 1-2 minutes until thickened slightly. Remove from heat and let cool for 5 minutes.
Gradually whisk powdered sugar into the caramel mixture until smooth and spreadable. Stir in vanilla and a pinch of salt.
Once the cakes are completely cool, spread the caramel frosting evenly between the layers and over the top and sides of the cake.
Servings and timing
This recipe makes 12 generous servings.
Prep time is about 20 minutes, and baking takes 30-35 minutes. Including cooling and frosting, the total time is approximately 1 hour and 5 minutes.
Variations
I sometimes like to add a pinch of cinnamon or nutmeg to the cake batter for a warm spice twist. For a richer frosting, adding a tablespoon of heavy cream instead of milk makes it creamier. You can also swap the vanilla extract in the frosting with a splash of bourbon or rum for an adult version that’s perfect for parties. If I want a more decorative cake, I sprinkle toasted pecans or sea salt flakes over the caramel frosting.
Storage/Reheating
I store this cake in an airtight container in the refrigerator to keep the caramel frosting fresh. It stays good for up to 4 days. Before serving, I like to let the cake sit at room temperature for about 30 minutes to soften the frosting. If I want to reheat a slice, I microwave it for about 15-20 seconds, which warms the caramel slightly and makes it extra gooey.
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FAQs
Can I make this cake gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure it includes xanthan gum or a similar binder to keep the texture right.
Can I prepare the frosting ahead of time?
Absolutely! I usually make the frosting a day ahead and refrigerate it. Before spreading, I let it come to room temperature and give it a quick stir to restore the smooth texture.
What if I don’t have whole milk?
You can use 2% or even skim milk, though whole milk adds the best richness to the cake. Alternatively, buttermilk works well and gives the cake a slight tang.
Can I use a different pan size?
Yes, you can use a 9×13 inch pan, but the baking time will need to be adjusted—check for doneness around 25-30 minutes.
How do I know when the cake is done baking?
I insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
Conclusion
I find this Vanilla Cream Cake with Quick Caramel Frosting to be a wonderful blend of classic flavors and effortless preparation. The moist vanilla layers paired with the silky caramel frosting create a dessert that feels both comforting and special. Whether for birthdays, gatherings, or simply when I want to treat myself, this cake never disappoints. Give it a try, and I’m sure it’ll become a favorite in your baking repertoire too.
📖 Recipe:
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Vanilla Cream Cake with Quick Caramel Frosting
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist vanilla cake layered with a luscious quick caramel frosting that perfectly balances sweet and creamy flavors for an indulgent treat.
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
For the 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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the Frosting: In a medium saucepan over medium heat, melt butter and brown sugar together, stirring constantly until the mixture begins to bubble gently (about 2-3 minutes).
- Slowly stir in the milk and bring to a low boil, continuing to stir for 1-2 minutes until thickened slightly. Remove from heat and let cool for 5 minutes.
- Gradually whisk powdered sugar into the caramel mixture until smooth and spreadable. Stir in vanilla and a pinch of salt.
- Once the cakes are completely cool, spread the caramel frosting evenly between the layers and over the top and sides of the cake.
Notes
For a warm spice twist, add a pinch of cinnamon or nutmeg to the cake batter.
For a richer frosting, replace the milk with heavy cream.
Swap vanilla extract in the frosting with bourbon or rum for an adult version.
Decorate with toasted pecans or sea salt flakes over the caramel frosting.
Store cake in an airtight container in the refrigerator for up to 4 days.
Let cake sit at room temperature for 30 minutes before serving to soften frosting.
Microwave slices for 15-20 seconds to warm the caramel and make it gooey.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
