Description

Indulge in the decadent delight of a Vanilla Cream Cake with Quick Caramel Frosting. This moist and rich vanilla cake is topped with a luscious caramel frosting, creating a perfect combination of flavors.

Ingredients

For the cake:

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup heavy cream

For the caramel frosting:

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup heavy cream
1 1/2–2 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla. Alternate adding the flour mixture and heavy cream, ending with flour. Divide the batter between the pans and bake for 28–32 minutes.
Make the caramel frosting: Melt butter in a saucepan, add brown sugar, and cook for 2 minutes. Stir in heavy cream, vanilla, and salt. Let cool slightly, then whisk in powdered sugar.
Assemble the cake: Spread the frosting over the cooled cake layers.

Notes

This cake is best enjoyed with a sprinkle of flaky sea salt for added contrast.
Store any leftovers tightly covered at room temperature or in the fridge.