Description
Delicious Vanilla Cream Cake topped with quick caramel frosting.
Ingredients
Scale
- 2 ½ cups (12.5 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cup (13.15 ounces) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- ½ cup (1 cube) butter
- ¾ cup brown sugar
- 3 tablespoons milk
- 2 cups (8 ounces) powdered sugar
Instructions
- Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan with cooking spray or butter and set aside.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In another bowl, beat eggs with an electric mixer until frothy. Add granulated sugar and mix well. Then mix in vanilla extract.
- Add ⅓ of dry ingredients to batter and mix. Add ½ of heavy whipping cream and mix. Repeat process with remaining dry and wet ingredients.
- Pour batter into prepared baking pan and spread evenly. Bake for 55 to 60 minutes or until toothpick comes out clean. Frost cake while warm.
- For frosting, combine butter, brown sugar, and milk in a microwave-safe bowl. Microwave until boiling.
- Add powdered sugar gradually and whisk until smooth.
- Pour frosting on warm cake and spread evenly. Frosting will set as it cools.
Notes
- Sifting flour is optional but recommended for a lighter cake.
- If cake jiggles, it needs more baking time.
- Sift powdered sugar if clumpy before adding to frosting.
- Cake is best when warm but looks nicer when cooled.
- Two 9-inch cake pans can be used with a baking time of 35-40 minutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Vanilla Cream Cake, Caramel Frosting, Dessert