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
