Vanilla Caramel Delight Cake
Indulge in the rich flavors of Vanilla Caramel Delight Cake! 🍰 A perfect treat for any occasion, topped with fresh raspberries! 😍
Equipment
- 2 9-inch round cake pans Greased and floured
- 1 Mixing bowl For creaming butter and sugar
- 1 Whisk For mixing dry ingredients
- 1 spatula For smoothing batter and frosting
- 1 wire rack For cooling cakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Wet Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup caramel sauce store-bought or homemade
- 1 cup heavy cream
Garnish
- 1 handful fresh raspberries for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
Mixing
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream until soft peaks form.
- Assemble the cake by layering whipped cream and caramel sauce between the cake layers.
- Frost the top and sides with remaining whipped cream, drizzle with caramel, and garnish with raspberries.
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 450 | 25g | 5g | 55g |