Vanilla Cream Cake with Quick Caramel Frosting
I thought it was made from a cake mix when I first saw it. And cake mix cakes are meh. Not really worth the effort to eat, in my opinion.
But then I tasted it.
And I knew immediately that this was no store bought cake. This was something special.
After we left Granny B’s we dropped by sweet Laverta’s home a few doors down and thanked her for the delicious cake. She called her daughter and they were so sweet to share this recipe with me.
Vanilla Cream Cake with Quick Caramel Frosting
from thecookstreat.com
Course Dessert
Cuisine American
Keyword Vanilla Cream Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 15 Servings
Ingredients
For Cake:
2 1/2 cups (12.5 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cup (13.15 ounces) granulated sugar
2 teaspoons pure vanilla extract
2 cups heavy whipping cream
For Frosting:
1/2 cup (1 cube) butter
3/4 cup brown sugar
3 tablespoons milk
2 cups (8 ounces) powdered sugar
Instructions
For Cake:
Preheat oven to 325 degrees F. Grease a 9x13-inch baking pan with cooking spray or butter and set aside.
In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.
In nother medium mixing bowl beat the eggs with an electric mixer for about a minute until nice and frothy. Add the granulated sugar and beat until well mixed in. Mix in the vanilla extract.
Add 1/3 of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Then add 1/2 of the cream and mix. Add another 1/3 of the dry ingredients and mix. Then add the last 1/2 of the cream and mix until combined. Add the final 1/3 of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.
Pour cake batter (batter will be very thick) into prepared baking pan and spread evenly. Bake in preheated 325 degree F oven for 55 to 60 minutes or until lightly browned and inserted toothpick comes out clean (see note). Frost cake while warm.
For Frosting:
After the cake is made, prepare the frosting. In microwave safe bowl add the butter, brown sugar and milk. Microwave on high for 1 1/2 to 2 minutes or until mixture is boiling.
Add powdered sugar a cup at a time and whisk until smooth (see note).
Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).
Recipe Notes
Sifting the flour mixture is optional, but it does add to the lightness of the cake.
If the cake jiggles after it has baked, it is not ready to be tested yet. Testing it too early, will make it fall.
If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn't get clumps.
This cake is very tasty when still warm, but it definitely looks prettier when it's cooled because the frosting sets.