Experience the perfect combination of classic vanilla cake paired with luscious caramel frosting in this Vanilla Caramel Cake. Soft, fluffy layers of vanilla sponge are generously filled and topped with smooth, buttery caramel frosting, making it an ideal dessert for birthdays, celebrations, or any special occasion.
Why You’ll Love This Vanilla Caramel Cake
- Light and fluffy vanilla cake layers
- Smooth, rich caramel frosting that’s not overly sweet
- Easy to make from scratch with common ingredients
- Perfect balance of vanilla and caramel flavors
- Stunning centerpiece for parties and gatherings
Ingredients
For the Vanilla Cake:
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup unsalted butter
- 1½ cups packed brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
1. Make the Vanilla Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternate adding flour mixture and milk, beginning and ending with flour, mixing until just combined.
Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Caramel Frosting
In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream.
Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat and let cool for 10 minutes.
Beat the caramel mixture with vanilla extract and powdered sugar until smooth and fluffy.
3. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
Place the second layer on top and frost the top and sides of the cake.
Decorate as desired.
Tips for Best Results
- Use room temperature ingredients for smooth batter and frosting
- Don’t overmix the batter to keep the cake light
- Allow caramel frosting to cool slightly before beating to avoid graininess
- Refrigerate cake for easier slicing if desired
Storage
- Store cake covered at room temperature for up to 2 days or in the fridge up to 5 days
- Bring to room temperature before serving for best flavor and texture
Variations
- Add a pinch of sea salt to the frosting for salted caramel flavor
- Use caramel sauce drizzle on top for extra indulgence
- Substitute milk with buttermilk for a tangy twist
FAQs
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free baking blend.
Can I prepare the cake ahead?
Absolutely, bake the layers a day ahead and frost the next day.
How do I prevent caramel frosting from being too runny?
Cool the caramel mixture properly before beating in powdered sugar.
Final Thoughts
This Vanilla Caramel Cake perfectly marries soft vanilla layers with rich caramel frosting, creating a crowd-pleasing dessert that’s both elegant and delicious. Perfect for any celebration or whenever you want to indulge in a sweet treat.
Give it a try and enjoy every caramel-infused bite!
