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Vanilla Cream Cake with Quick Caramel Frosting

This Vanilla Cream cake with Quick Caramel Frosting is delicious. Adapted from a little-old-lady recipe, it has the lovely old-fashioned-cake flavor.

This Vanilla Cream cake with Quick Caramel Frosting is delicious. Adapted from a little-old-lady recipe, it has the lovely old-fashioned-cake flavor.

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

For Cake:
  1. Preheat oven to 325 degrees F. Grease a 9x13-inch baking pan with cooking spray or butter and set aside.
  2. In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.
  3. In another 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.
  4. 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.
  5. 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:
  1. 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.
  2. Add powdered sugar a cup at a time and whisk until smooth (see note).
  3. 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
1. Sifting the flour mixture is optional, but it does add to the lightness of the cake. 
2. If the cake jiggles after it has baked, it is not ready to be tested yet. Testing it too early, will make it fall. 
3. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn't get clumps.
4. This cake is very tasty when still warm, but it definitely looks prettier when it's cooled because the frosting sets.
5. Alternately you can use two 9-inch cake pans with a baking time of about 35-40 minutes.

Recipe Source: Heather @ The Cook’s Treat, adapted from a “Quick Change Cake” recipe
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