Description
A rich and moist Vanilla Cream Cake layered and frosted with a luscious Quick Caramel Frosting. This classic dessert combines fluffy vanilla cake layers with a smooth, buttery caramel frosting that creates a perfect balance of sweetness and creaminess, ideal for any celebration or indulgent treat.
Ingredients
Scale
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
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 and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes, to incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain an even batter. Stir in the vanilla extract to infuse the cake with flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, mixing gently until just combined to avoid overmixing and tough cake.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and smooth the tops for even baking. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, ensuring the frosting adheres well.
- Prepare Caramel Frosting – Melt Butter and Sugar: In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together while stirring constantly until the mixture begins to bubble gently, roughly 2 to 3 minutes.
- Add Milk and Thicken: Slowly stir in the whole milk and bring the mixture to a low boil, continuing to stir for 1 to 2 minutes until it thickens slightly. Remove from heat and let cool for 5 minutes.
- Incorporate Powdered Sugar: Gradually whisk in the sifted powdered sugar into the caramel mixture until smooth and spreadable, then stir in vanilla extract and a pinch of salt for depth and balance.
- Assemble and Frost Cake: Once the cake layers are completely cool, spread the caramel frosting evenly between the layers, and then cover the top and sides of the cake for a luscious finish.
Notes
- Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
- For best results, sift the powdered sugar before adding to the frosting to avoid lumps.
- Use room temperature butter for easier creaming and better texture in the cake batter.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly.
- The cake layers can be baked a day ahead and wrapped tightly to keep fresh.
