Name: Vanilla Cream Cake with Quick Caramel Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1/2 cup whole milk; 1/2 cup unsalted butter; 1 cup packed light brown sugar; 1/4 cup whole milk; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract

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There’s something magical about the way a Vanilla Cream Cake with Quick Caramel Frosting melts in your mouth — decadent, cloud-like cake layered with a swoon-worthy caramel frosting that comes together in minutes. This beloved dessert is my go-to when I’m celebrating life’s little victories or simply craving a slice of comfort. Whether you’re an experienced baker or just looking to impress at your next gathering, this recipe delivers bakery-style results with surprisingly simple steps. Let’s dive into the joy of making (and eating!) this extraordinary treat.

Vanilla Cream Cake with Quick Caramel Frosting Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients can create spectacular results, and this cake is pure proof. Each element, from sweet cream to golden brown sugar, is essential — not just for flavor but for that irresistible texture and showstopping color that makes the Vanilla Cream Cake with Quick Caramel Frosting unforgettable.

All-purpose flour: This gives the cake its soft, tender crumb that soaks up every bit of caramel frosting.
Baking powder: Promotes a beautiful rise and airy layers.
Salt: Balances sweet flavors and deepens the overall taste.
Unsalted butter (cake & frosting): Adds luscious richness and belts out that classic buttery flavor in both the cake and frosting.
Granulated sugar: Sweetens the cake and ensures a light, fluffy texture.
Light brown sugar (for frosting): Delivers that toasty, caramel note to the frosting in seconds.
Eggs: Bind everything together and add structure so your cake is moist but not dense.
Vanilla extract (cake & frosting): Infuses warm, mellow aromas throughout.
Heavy cream: Provides richness and keeps the crumb luxurious and moist.
Whole milk (cake & frosting): Lightens the batter and frosting so everything is silky but never heavy.
Powdered sugar (for frosting): Whips up an ultra-smooth, spreadable caramel icing with ease.

How to Make Vanilla Cream Cake with Quick Caramel Frosting

Step 1: Prepare the Pans and Preheat

Before you even lift your whisk, set the stage for success by greasing and flouring two 8-inch round cake pans. Preheat your oven to 350°F to ensure it’s hot and ready for a perfect, even bake. This small step guarantees your cake layers release like a dream.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine flour, baking powder, and salt. Whisking these together first evenly distributes the leaveners, ensuring that every bite of your Vanilla Cream Cake with Quick Caramel Frosting is light and fluffy from edge to edge.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is pale, creamy, and slightly billowy — about 2 to 3 minutes. This aeration step is crucial for that signature tender crumb.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition so they’re fully incorporated. Stir in the vanilla extract, which perfumes the batter and becomes the unmistakable heart of the cake’s flavor.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry mixture and a blend of milk and cream, starting and finishing with the dry ingredients. Mixing gently until just combined is the secret to keeping your Vanilla Cream Cake with Quick Caramel Frosting melt-in-your-mouth soft.

Step 6: Bake

Divide the luscious batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick comes out clean from the center. Cool the cakes for 10 minutes in their pans, then turn onto wire racks to finish cooling. Patience is key — don’t frost until completely cooled!

Step 7: Make the Quick Caramel Frosting

In a saucepan, melt butter over medium heat. Add brown sugar and simmer for 2 minutes until the mixture bubbles and takes on a caramel hue. Whisk in milk and bring to a gentle boil, then remove from heat. Beat in powdered sugar and vanilla until silky. Let it cool just until spreadable — this frosting sets in minutes!

Step 8: Frost and Assemble

Place one cake layer on your serving plate, slather with a generous spread of the caramel frosting, then top with the second cake layer. Finish with a lavish layer of frosting all over. Act quickly for that gloriously smooth coat, before the caramel sets.

How to Serve Vanilla Cream Cake with Quick Caramel Frosting

Garnishes

The final flourish makes all the difference. Try a sprinkle of flaky sea salt for contrast, or a handful of toasted pecans for playful crunch on your Vanilla Cream Cake with Quick Caramel Frosting. Fresh berries or whipped cream are always welcome, too!

Side Dishes

This cake sings on its own, but a fresh fruit salad or spoonful of vanilla ice cream on the side beautifully offsets the sweet, rich caramel layers. Coffee or black tea rounds out the experience perfectly.

Creative Ways to Present

Bring some drama to your table by stacking the cake on a vintage pedestal stand or slicing it into generous wedges for individual dessert plates. For parties, cut the Vanilla Cream Cake with Quick Caramel Frosting into small squares and serve with decorative toothpicks as bite-sized treats.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra slices (lucky you!), keep the Vanilla Cream Cake with Quick Caramel Frosting covered at room temperature for up to two days. For longer storage, refrigerate in an airtight container to keep the caramel moist and dreamy.

Freezing

Both cake layers and frosting freeze beautifully. Wrap cooled cake layers tightly in plastic wrap; for the frosting, spread it in a thin layer on parchment and freeze until solid, then break into pieces and store in a zip-top bag. Thaw everything at room temp and re-whisk the frosting before using.

Reheating

If the caramel frosting sets a bit too firmly, a quick 10-second zap in the microwave will soften it right up. For frosted slices, let stand at room temperature for 30 minutes before serving to recapture that soft, creamy finish.

FAQs

Can I make the cake in advance?

Absolutely! You can bake the cake layers a day ahead; just cool them completely, wrap tightly, and assemble with frosting right before you serve for peak freshness.

What if my caramel frosting sets too quickly?

If the frosting stiffens before you finish icing the Vanilla Cream Cake with Quick Caramel Frosting, simply warm it gently in the microwave or stir over very low heat until spreadable again.

Can I use a different pan size?

You can! For a 9×13-inch sheet cake, bake for a bit longer and keep an eye on the center for doneness. Cupcakes also work beautifully — just reduce baking time accordingly.

Is this recipe suitable for special diets?

It’s vegetarian as written, but to make dairy-free, try plant-based butter, non-dairy milk, and coconut cream (texture may differ slightly). Always check all other ingredient labels for specific dietary needs.

How do I prevent a dry cake?

Measure flour carefully and don’t overmix; a light hand means a moist, fluffy crumb every time. Also, avoid overbaking — pull your Vanilla Cream Cake with Quick Caramel Frosting out of the oven as soon as a toothpick comes out clean.

Final Thoughts

I hope you’ll fall in love with this Vanilla Cream Cake with Quick Caramel Frosting just as much as I have. It’s a show-stopper, a comfort food, and a celebration cake all in one. Grab those simple ingredients, pour your heart into every layer, and get ready to delight friends and family with this unforgettable treat — one luscious, caramel-topped bite at a time!

Vanilla Cream Cake with Quick Caramel Frosting Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the blissful combination of a tender vanilla cream cake topped with a luscious quick caramel frosting. This dessert is a perfect treat for any celebration or sweet craving.

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
1/2 cup whole milk

For the caramel frosting:

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup whole milk
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Heat the oven to 350°F. Grease and flour two 8-inch round cake pans.
Prepare the cake: Combine dry ingredients in a bowl. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk/cream. Divide batter into pans and bake for 25–30 minutes. Cool on wire racks.
Make the frosting: Melt butter, stir in brown sugar, add milk, bring to a boil. Remove from heat, whisk in powdered sugar and vanilla until smooth. Let cool slightly, then frost the cake layers.