If you’re searching for a dessert that delivers pure joy in every bite, look no further than the Vanilla Cream Cake with Quick Caramel Frosting. This beautiful layer cake is all about plush vanilla layers soaked in rich cream, blanketed by a glossy caramel frosting made in minutes. It’s the kind of treat that turns any gathering into a celebration – and it’s so simple, you don’t need a special occasion to enjoy it. Luscious, buttery, and just sweet enough, the Vanilla Cream Cake with Quick Caramel Frosting is a personal favorite for its nostalgic flavors and stunning presentation.
Ingredients You’ll Need
The magic of this recipe is in its simplicity – just a handful of classic pantry staples come together to make something truly special. Each ingredient plays its part, from creating the tender crumb to achieving that irresistible caramel swirl on top. Here’s what you’ll need:
- All-purpose flour: The sturdy foundation of your cake, offering structure that keeps each slice plush yet tender.
- Baking powder: Gives the cake its impressive lift and a fine, fluffy texture.
- Salt: Just enough to balance out sweetness and enrich every flavor note.
- Unsalted butter (for both cake and frosting): Provides luscious richness and buttery undertones; make sure it’s softened for creaming and melting.
- Granulated sugar: Sweetens the cake layers and helps create that light, airy crumb.
- Large eggs: Essential for binding and moisture, making each bite tender and soft.
- Vanilla extract (for both cake and frosting): Invest in pure vanilla for that classic, aromatic depth.
- Whole milk: Keeps the cake moist and prevents it from feeling heavy; also key in the caramel frosting for silkiness.
- Heavy cream: Adds extra richness and a delicate crumb that will melt in your mouth.
- Light brown sugar: The secret to quick caramel flavor in the frosting, bringing a subtle molasses note.
- Powdered sugar: Gives the caramel frosting its fluffy, spreadable texture.
How to Make Vanilla Cream Cake with Quick Caramel Frosting
Step 1: Prep Your Pans and Preheat the Oven
Begin by heating your oven to 350°F, then grease and flour two 8-inch round cake pans. This simple preparation step ensures your Vanilla Cream Cake with Quick Caramel Frosting releases with ease, preserving every beautiful crumb and smooth edge for layering later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Doing this guarantees that everything is evenly distributed, which means your cake will rise uniformly and bake up gorgeously golden.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat together the softened butter and granulated sugar for about 3–4 minutes, until fluffy and pale. This step creates those signature air pockets for a light, tender crumb in every slice of Vanilla Cream Cake with Quick Caramel Frosting.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing thoroughly after each, then stir in the vanilla extract. This careful addition promotes a velvety cake batter and deep, fragrant flavor throughout.
Step 5: Alternate Dry Ingredients with Milk and Cream
In a measuring cup, combine the milk and heavy cream. With your mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture and beginning and ending with the dry. Mix only until just combined to avoid a dense cake.
Step 6: Divide and Bake
Spoon the batter evenly between the prepared pans, smoothing the tops. Bake for 30–35 minutes or until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes before turning out onto wire racks to finish cooling completely.
Step 7: Make the Quick Caramel Frosting
While the cakes cool, melt the butter for the frosting in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes for that deep caramel flavor. Pour in the milk and bring to a gentle boil, then remove from the heat and allow the mixture to cool briefly before whisking in powdered sugar and vanilla extract until smooth and creamy.
Step 8: Frost and Assemble
Once your cakes are completely cool, spread a generous layer of caramel frosting on one layer, top with the second cake, and finish with a thick, luscious coat of frosting all over. Let the Vanilla Cream Cake with Quick Caramel Frosting sit for a few minutes so the frosting sets to sliceable perfection.
How to Serve Vanilla Cream Cake with Quick Caramel Frosting
Garnishes
For a little extra flair, sprinkle your Vanilla Cream Cake with Quick Caramel Frosting with flaky sea salt, a scatter of toasted pecans, or a few curls of dark chocolate. Fresh berries add a lively pop of color and a tart accent to contrast the sweet caramel.
Side Dishes
This cake shines with simple companions. Serve alongside vanilla ice cream, a cloud of lightly whipped cream, or a plate of fresh strawberries. A cup of coffee or a tall glass of cold milk turns each slice into an occasion.
Creative Ways to Present
Lean into the celebration! Try baking the batter in cupcake tins and swirling on a heap of caramel frosting. For a rustic touch, serve it on wooden boards and scatter edible flowers on the frosting. Individual mini cakes or trifles layered with cream and caramel are sure to dazzle guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Vanilla Cream Cake with Quick Caramel Frosting will keep wonderfully when stored in an airtight container at room temperature for up to 2 days. If you’d like to enjoy it longer, pop it in the fridge, where it’ll stay fresh for about five days without losing moisture or caramel gloss.
Freezing
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and foil, then freezing for up to 2 months. Thaw overnight in the refrigerator before frosting. Although the caramel frosting can be frozen too, it’s best when made fresh for that ultra-creamy texture.
Reheating
If you prefer your cake just slightly warm, pop a slice in the microwave for 10 to 15 seconds. The caramel frosting softens and the cake becomes even more aromatic, making it taste like it was baked that day.
FAQs
Can I use a different size cake pan?
Absolutely! If you use 9-inch rounds, shorten the baking time by a few minutes and keep an eye on doneness. You can also bake the Vanilla Cream Cake with Quick Caramel Frosting as cupcakes; just reduce baking time to about 18–20 minutes.
My frosting turned too thick. What should I do?
Simply stir in a splash of milk, a teaspoon at a time, until it loosens up. The quick caramel frosting is very forgiving and will come back to a silky texture with a little extra attention.
Can I make this recipe dairy-free?
Yes, swap out the butter for a plant-based alternative, use coconut cream in place of heavy cream, and a neutral milk like almond or oat. The results won’t be quite as indulgent, but the Vanilla Cream Cake with Quick Caramel Frosting will still be a crowd-pleaser.
Is it okay to prepare the cake layers in advance?
Definitely. Bake the cake layers, let them cool, and wrap tightly before refrigerating or freezing. Frost just before serving for maximum freshness and presentation.
How do I get my cake layers perfectly even?
Weighing out your batter between pans helps, as does smoothing the tops before baking. For an extra-flawless finish, trim any domed tops with a serrated knife after cooling before assembling your Vanilla Cream Cake with Quick Caramel Frosting.
Final Thoughts
This Vanilla Cream Cake with Quick Caramel Frosting is the kind of recipe that wins hearts and makes sweet memories. Every slice feels comforting and a little special, whether you’re sharing with friends or sneaking the last piece for yourself. Give it a try – the warmth of vanilla and decadence of caramel might just make it your new dessert tradition.
Print
Vanilla Cream Cake with Quick Caramel Frosting Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Vanilla Cream Cake with Quick Caramel Frosting. A moist and fluffy vanilla cake is paired with a luscious caramel frosting, creating a perfect balance of flavors for any celebration.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup heavy cream
Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup whole milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Combine Wet and Dry: Mix milk and cream. Alternately add dry ingredients and milk mixture to butter mixture.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes on wire racks.
- Make Frosting: Melt butter, add brown sugar, milk, and boil. Remove from heat, add powdered sugar and vanilla. Frost cooled cakes.
Notes
- If frosting thickens, add milk to loosen.
- Pairs well with fresh fruit or vanilla ice cream.
- For cupcakes, bake for 18–20 minutes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
