Vanilla Bean Butter Cake with Caramel Frosting Recipe
Indulge in this rich and moist Vanilla Bean Butter Cake topped with a luscious caramel frosting. Perfect for celebrations or a sweet treat!
Ingredients
For the Cake:
– 2 ½ cups all-purpose flour
– 2 ½ teaspoons baking powder
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
– 1 cup buttermilk
For the Caramel Frosting:
– 1 cup unsalted butter
– 2 cups brown sugar, packed
– ½ cup heavy cream
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
– In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
– In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and light in color.
– Add the eggs one at a time, mixing well after each addition.
– Mix in the seeds from the split vanilla bean (or vanilla extract).
– Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until smooth and well combined.
2. Bake the Cake:
– Divide the batter evenly between the prepared cake pans.
– Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Caramel Frosting:
– In a saucepan, melt the unsalted butter over medium heat.
– Stir in the packed brown sugar and heavy cream. Bring the mixture to a simmer and let it cook for about 2 minutes, stirring constantly.
– Remove from heat and let it cool slightly.
– Whisk in the powdered sugar and vanilla extract until the frosting is smooth and creamy.
4. Frost the Cake:
– Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of caramel frosting on top.
– Place the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.
Notes:
– For an extra touch, you can drizzle additional caramel sauce over the top of the frosted cake.
– Store any leftovers in an airtight container at room temperature for up to 3 days.
Enjoy your delicious Vanilla Bean Butter Cake with Caramel Frosting!
