Vanilla Cream Cake with Quick Caramel Frosting Recipe
Indulge in the rich flavors of this Vanilla Cream Cake with Quick Caramel Frosting. A moist and decadent cake paired with a creamy caramel frosting, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 12–15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 large egg white
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup buttermilk
Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175 °C) and grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugars: In another bowl, cream butter with granulated and brown sugars until light and fluffy.
- Add wet ingredients: Beat in eggs, egg white, and vanilla until combined. Alternately add dry ingredients and sour cream with buttermilk, beginning and ending with dry.
- Bake: Divide batter between pans and bake for about 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make frosting: Melt butter in a saucepan, stir in brown sugar and cream, and bring to a gentle boil. Remove from heat, whisk in vanilla and salt, then cool slightly until spreadable.
- Assemble: Spread a thin layer of frosting between the cake layers, then frost the top and sides. Add decorative swirls if desired.
Notes
- This recipe yields a classic old-fashioned vanilla cream cake with a lightly caramel-flavored frosting.
- For a richer caramel flavor, use half salted caramel sauce instead of heavy cream or swirl in melted dulce de leche.
- Cake may be made a day ahead and stored covered at room temperature; refrigerate the frosting if baked in warm climates.
Nutrition
- Serving Size: about 1 slice (1/12 of cake)
- Calories: approximately 400 kcal
- Sugar: ~35 g
- Sodium: ~200 mg
- Fat: ~18 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~7 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~55 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~65 mg
