If there’s a treat that whisks me back to childhood birthdays, cozy kitchen afternoons, and gathering around to celebrate tiny joys, the Vanilla Cream Cake with Quick Caramel Frosting is it. This cake strikes the perfect harmony between tender, vanilla-infused crumb and a dreamy, brown sugar caramel topping that’s both luxurious and effortless. If you’ve ever wished for a dessert that feels simultaneously homey and spectacular, this Vanilla Cream Cake with Quick Caramel Frosting is truly the answer—perfect for special events or simply making any day feel special.

Vanilla Cream Cake with Quick Caramel Frosting Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Vanilla Cream Cake with Quick Caramel Frosting lies in the quality and balance of everyday ingredients you probably already have in your pantry. Each component plays its part to create a cake that’s soft, flavorful, and utterly irresistible, while the caramel frosting gives it that little something extra.

All-Purpose Flour: Provides the cake’s structure while keeping it light and tender.
Baking Powder: Lifts the cake so each bite is fluffy and tall.
Salt: Just a touch to enhance the sweetness and flavors.
Unsalted Butter (for cake): Offers richness and that classic creaminess in every crumb.
Granulated Sugar: Sweetens the cake and helps with a delicate texture.
Brown Sugar (for cake and frosting): Adds depth, moisture, and gentle molasses tones throughout.
Large Eggs + 1 Egg White: Bind everything together, add moisture, and ensure a soft, velvety cake.
Vanilla Extract: The star flavor, adding a warm, comforting aroma and taste.
Sour Cream: Makes the cake super moist while contributing a slight tang to balance the sweetness.
Buttermilk: Helps the crumb stay tender and brings just the right acidity.
Unsalted Butter (for frosting): Gets melted and blended into the ultimate caramel cloud.
Heavy Cream: For that rich, thick, and creamy caramel frosting texture.
Pinch of Salt (for frosting): Boosts the caramel notes and cuts through the sweetness.

How to Make Vanilla Cream Cake with Quick Caramel Frosting

Step 1: Prep the Pans and Oven

Start by heating your oven to 350°F (175 °C), and take a moment to grease and flour two 8-inch round cake pans. This ensures your cakes pop right out without sticking, keeping those cake layers perfectly intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. This simple step guarantees an even rise and a wonderfully light crumb by dispersing the leavening agent and salt throughout the flour.

Step 3: Cream the Butter and Sugars

Grab a large bowl and cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light, pale, and fluffy. This aerates the batter, which translates into a delicate, tender cake once baked. You’re looking for a creamy, almost cloud-like texture here.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, plus the extra egg white, blending after each addition. Pour in the vanilla extract and mix again. This step brings in extra moisture and that signature vanilla aroma, guaranteeing a custardy richness in every slice.

Step 5: Combine Wet and Dry Ingredients

Now, gently add the dry ingredients in three parts, alternating with the sour cream and buttermilk. Begin and finish with the flour mixture. Mix just until everything’s combined—overmixing can toughen your cake, and we want it as soft as a pillow!

Step 6: Bake the Cakes

Divide the batter as evenly as possible between your prepared pans. Bake for 25–30 minutes or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms and keeps the crumb perfect.

Step 7: Make the Quick Caramel Frosting

For the star of the show, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cream and let it come to a gentle boil, whisking occasionally for about 2 minutes, until totally smooth. Whisk in the vanilla and a pinch of salt, then let the mixture cool just until it thickens and becomes spreadable (about 5 to 10 minutes). This frosting is quick to make, but tastes like it took all afternoon!

Step 8: Assemble and Frost the Cake

It’s time to bring your Vanilla Cream Cake with Quick Caramel Frosting together. Spread a thin layer of frosting between the cooled cake layers, then use the rest to cover the top and sides. Go ahead and swirl the frosting with an offset spatula or the back of a spoon for that rustic, bakery-style finish. Slice and marvel at your homemade masterpiece!

How to Serve Vanilla Cream Cake with Quick Caramel Frosting

Garnishes

For an extra flourish, sprinkle the finished cake with a pinch of flaky sea salt, a dusting of powdered sugar, or a handful of toasted pecans or sliced almonds. Even a few edible flowers or gold sprinkles can make your Vanilla Cream Cake with Quick Caramel Frosting look absolutely party-perfect.

Side Dishes

Pairing this cake with a scoop of vanilla bean ice cream is a classic (and irresistible) move. For a lighter touch, serve with a bowl of fresh berries or a dollop of softly whipped cream. A hot cup of coffee or a sturdy black tea balances the cake’s sweetness nicely.

Creative Ways to Present

If you’re feeling playful, try turning this Vanilla Cream Cake with Quick Caramel Frosting into a trifle—cut the cake into cubes and layer with the caramel frosting and whipped cream in glasses. Or, serve petite slices on a platter of mini desserts for a tea party vibe. The cake can even be baked in a sheet pan for picnic-style finger food.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices covered tightly at room temperature for up to 24 hours, or in the refrigerator for up to four days. The frosting stays fresh and the crumb remains moist—just be sure to use an airtight container to preserve that just-baked texture.

Freezing

If you want to keep your Vanilla Cream Cake with Quick Caramel Frosting for a special day, you can freeze the unfrosted cake layers individually, wrapped well in plastic and foil, for up to two months. Defrost at room temperature, then frost and assemble when ready to serve. The frosting can also be made ahead and refrigerated—simply rewhisk and bring to room temperature before using.

Reheating

While this cake is delicious at room temperature, a brief zap in the microwave (about 10 seconds per slice) can soften the cake and gently melt the caramel frosting, making it taste oven-fresh. If reheating a large portion, warm it in a low oven (around 300°F) for a few minutes—keep a close eye on it to avoid drying out.

FAQs

Can I substitute Greek yogurt for the sour cream?

Yes! Full-fat Greek yogurt is a great swap for sour cream. It brings similar moisture and tang to the cake, so you’ll still get that rich, tender crumb in your Vanilla Cream Cake with Quick Caramel Frosting.

What if I don’t have buttermilk?

If you’re out of buttermilk, mix 1/4 cup milk with 1 teaspoon vinegar or lemon juice, let it sit for five minutes, then use as directed. This quick fix mimics the acidity and works beautifully in the recipe.

Can I make the cake or frosting in advance?

Absolutely! The cake layers can be baked and wrapped a day ahead, and the frosting can be made and refrigerated up to a day in advance. Let everything come to room temperature before assembling your Vanilla Cream Cake with Quick Caramel Frosting.

Is it possible to turn this recipe into cupcakes?

Yes, you can turn the batter into 24–28 standard cupcakes. Bake at the same temperature for about 16–20 minutes, and frost as desired. Perfect for parties or easy serving!

How can I make the caramel flavor even richer?

For a bolder caramel note, try swapping half of the heavy cream in the frosting for salted caramel sauce or gently swirl some melted dulce de leche into the finished frosting. Your Vanilla Cream Cake with Quick Caramel Frosting will have a gorgeous, complex flavor that’s truly irresistible.

Final Thoughts

If you’re ready to wow your friends, family, or just yourself, there’s no better place to start than with this Vanilla Cream Cake with Quick Caramel Frosting. One bite is all it takes to fall in love, so fetch your whisk and give it a try—you’ll be creating sweet memories (and smiles) in no time!

Vanilla Cream Cake with Quick Caramel Frosting Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 50 minutes (plus cooling)
Yield: 12–15 servings 1x
Diet: Vegetarian

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Description

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.

Ingredients

Scale

Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (room temperature)
1¾ cups granulated sugar
¾ cup brown sugar
3 large eggs
1 large egg white
2 teaspoons vanilla extract
½ cup sour cream
¼ cup buttermilk

Frosting:

½ cup unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons vanilla extract
pinch of salt

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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.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Dessert
Method: Baking
Cuisine: American