Vanilla Cream Cake with Quick Caramel Frosting – Easy Layered Dessert Recipe

This Vanilla Cream Cake with Quick Caramel Frosting is the ultimate treat for dessert lovers. Featuring soft and fluffy vanilla cake layers, a light and airy cream filling, and a rich caramel frosting that comes together in minutes, this cake is a true showstopper.

Perfect for birthdays, celebrations, or whenever you’re craving something sweet, this recipe is both elegant and easy to make at home. The combination of classic vanilla and indulgent caramel creates a flavor pairing that’s impossible to resist. If you’re looking for a foolproof cake recipe that looks impressive and tastes even better, this one’s for you!

What is Vanilla Cream Cake with Quick Caramel Frosting?

Have you ever wondered about the stories behind our beloved recipes? Why this cake? Why these flavors? Well, “Vanilla Cream Cake with Quick Caramel Frosting” sounds simple enough, right? But where did the “cream” come in? Or the “quick” caramel? Did someone accidentally add a massive dollop of cream while trying to salvage a dry cake? Was a caramel-making mishap averted at the last minute, resulting in this swift version?

Maybe it was a secret rendezvous between a vanilla bean and a mischievous caramel sauce! Who knows! All we know is this cake is so good, it’ll make you believe the age-old saying, ‘the way to a man’s (or woman’s!) heart is through their stomach.’ So, ditch the questions and grab your apron, and let’s get baking! You won’t regret it!

Key Ingredients for Vanilla Cream Cake with Quick Caramel Frosting:

Here’s what you’ll need to create this masterpiece:

For the Vanilla Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 1 ¼ cups milk
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cream Filling:

• 1 ½ cups heavy cream
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Quick Caramel Frosting:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• ½ cup heavy cream
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt (optional, but recommended)

How to Make Vanilla Cream Cake with Quick Caramel Frosting:

This Vanilla Cream Cake with Quick Caramel Frosting is surprisingly simple to whip up, yielding a decadent and satisfying dessert. The combination of the moist vanilla cake, creamy filling, and rich caramel frosting is a symphony of flavors and textures.The total time to prepare and bake this cake is approximately 1 hour and 30 minutes.

Step-by-Step Instructions:

1. Preheat and Prep the Pans:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures the baking powder is evenly distributed throughout the batter.

3. Add Butter and Milk:

• Add the softened butter and milk to the dry ingredients. Beat with an electric mixer on low speed until just combined. Be careful not to overmix at this stage.

4. Incorporate Eggs and Vanilla:

• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix until the batter is smooth and creamy.

5. Divide and Bake:

• Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

6. Cool the Cakes:

• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

7. Prepare the Cream Filling:

• While the cakes are cooling, prepare the cream filling. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.

8. Add Sugar and Vanilla to Filling:

• Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or the cream may curdle.

9. Make the Quick Caramel Frosting:

• In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly, and cook for 1 minute until the brown sugar is dissolved.

10. Add Powdered Sugar and Vanilla to Frosting:

• Remove from heat and pour the caramel mixture into a large mixing bowl. Gradually add the powdered sugar, beating with an electric mixer until smooth and creamy. Stir in the vanilla extract and a pinch of salt.

11. Assemble the Cake:

• Place one cake layer on a serving plate or cake stand. Spread the cream filling evenly over the top.

12. Top with Second Layer:

• Carefully place the second cake layer on top of the cream filling.

13. Frost the Cake:

• Spread the caramel frosting evenly over the top and sides of the cake. You can create swirls or smooth it out for a more polished look.

14. Chill and Serve:

• Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also help the cake to slice more easily.

Why You’ll Love This Vanilla Cream Cake

This Vanilla Cream Cake with Quick Caramel Frosting is a delightful treat that’s sure to impress! The moist vanilla cake provides a perfect base for the creamy center, while the rich caramel frosting elevates it to another level. Making this cake at home is not only more affordable than buying one from a bakery, but you also get to control the quality of the ingredients.

The quick caramel frosting is a standout element, offering a deep, buttery flavor without the fuss of traditional caramel making. If you enjoy this recipe, you might also like to try a Salted Caramel Chocolate Cake for a richer variation. Give this Vanilla Cream Cake a try. It is guaranteed to make you smile!

What to Serve Vanilla Cream Cake With:

This cake is delicious on its own, but you can elevate the experience with a few simple pairings. A scoop of vanilla ice cream complements the vanilla cake and adds a cool contrast to the rich caramel frosting.

A cup of hot coffee or tea is perfect for cutting through the sweetness, while a chilled glass of milk is a classic pairing that never fails. Fresh berries, such as strawberries or raspberries, can add a bright, fruity note to balance the flavors.

Top Tips for Perfecting Vanilla Cream Cake:

• Softened Butter is Key: Make sure your butter is softened, but not melted, for the cake batter and frosting. This will help create a smooth and creamy texture.
• Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until the ingredients are just combined, and avoid prolonged beating.
• Patience with the Frosting: Allow the caramel mixture to cool slightly before adding the powdered sugar, as this will prevent the frosting from becoming too runny. If the frosting becomes too thick, add a tablespoon of milk at a time until you reach the desired consistency.
• Evenly Sized Cake Layers: Use a kitchen scale to ensure that each cake pan has the same amount of batter. This will help ensure that the cake layers are the same thickness and will bake evenly.
• Vanilla Bean Paste Upgrade: For an even more intense vanilla flavor, substitute one teaspoon of vanilla extract with one teaspoon of vanilla bean paste in both the cake and the cream filling.
• Salted Caramel Enhancement: Sprinkle a pinch of sea salt on top of the caramel frosting after it’s spread on the cake for a delightful salted caramel flavor.

Storing and Reheating Tips

Storing: To store leftover Vanilla Cream Cake, place it in an airtight container or cover it tightly with plastic wrap. The cake can be stored in the refrigerator for up to 3-4 days. The cold temperature will help to maintain the freshness and prevent the cream and frosting from spoiling.

Freezing: If you want to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. Frozen cake can last for up to 2-3 months.

Reheating (Thawing): To thaw the cake, transfer it from the freezer to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the cake’s texture and flavor. Once thawed, you can enjoy the cake chilled or at room temperature. If you’re in a hurry, you can thaw individual slices at room temperature for about 30 minutes.

Note: Due to the creamy filling, it’s best to store the cake in the refrigerator to maintain its quality.

Final Thoughts:

This Vanilla Cream Cake with Quick Caramel Frosting is more than just a recipe; it’s an experience. It’s the joy of baking, the satisfaction of creating, and the happiness of sharing something delicious with loved ones.

The simplicity of the ingredients combined with the quick caramel frosting makes it an accessible treat for bakers of all skill levels. So, go ahead, preheat that oven, and get ready to indulge in a slice of homemade happiness!

Discover more here : The Ultimate Baking Hub: Classic & Seasonal Recipes for Home Bakers

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FAQs

Vanilla Cream Cake with Quick Caramel Frosting

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5 from 1 review

• Author: Ruthie Miller
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A moist and fluffy vanilla cake layered with a sweet cream filling and finished with a rich quick caramel frosting – a decadent dessert that’s surprisingly easy to make.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 1 ¼ cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• For the Cream Filling:
• 1 ½ cups heavy cream
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• For the Quick Caramel Frosting:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• ½ cup heavy cream
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper if desired.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and milk to dry mixture. Beat on low speed until just combined.
4. Add eggs one at a time, beating after each addition. Stir in vanilla extract. Mix until smooth.
5. Divide batter evenly into pans. Bake 25–30 minutes, or until a skewer comes out clean.
6. Cool cakes 10 minutes in pans, then transfer to a wire rack to cool completely.
7. For the cream filling: beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
8. For the quick caramel frosting: melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a simmer, stirring, and cook 1 minute. Remove from heat.
9. Beat in powdered sugar gradually until smooth. Stir in vanilla and salt.
10. Assemble cake: place one cake layer on plate, spread cream filling evenly on top.
11. Top with second cake layer, then frost cake with caramel frosting over top and sides.
12. Chill cake for 30 minutes before serving to allow frosting to set.

Notes

Chilling the cake before serving ensures easier slicing and helps the caramel frosting set perfectly.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 46g
• Sodium: 280mg
• Fat: 27g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg