Can I use cake flour instead of all-purpose flour?

While you can, all-purpose flour provides a slightly more robust structure. If you use cake flour, consider using slightly less (about 2 1/4 cups) to avoid a too-tender cake that might crumble.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Make the frosting and filling just before assembling the cake.

Can I reduce the amount of sugar in the frosting?

You can reduce the sugar slightly, but keep in mind that powdered sugar provides structure to the frosting. If you reduce it too much, the frosting might become too soft.

Vanilla Cream Cake with Quick Caramel Frosting

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.

Ingredients

Scale

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

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