This moist vanilla cake has layers of very moist vanilla cake that are covered in homemade caramel and topped with caramel frosting.
– 1 ½ sticks (170g) unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk – ¼ cup (54g) vegetable oil – 1 Tablespoon (12g) vanilla extract – 1 stick (114g) unsalted butter – 2 cups (234g) light – 1 cup (242g) milk – ½ teaspoon (4g) salt – 1 ½ teaspoon (5g) vanilla extract – 2 Tablespoons (36g) light corn syrup – 1 stick (114g) unsalted butter, softened – 5 cups (585g) powdered suga – 1 ½ cups Homemade Caramel Sauce – ½ teaspoon (3g) salt
Ingredients
Grease and flour three 8x2 inch round pans and preheat oven at 350 degrees.Stir flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Set asideTo another basin, add buttermilk, oil, and vanilla. Set aside.
Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy. After adding each egg, mix until the yolk is no longer yellow.
Add the flour mixture and the buttermilk mixture one after the other, starting with the dry ingredients and ending with them. Do this three times, adding the dry ingredients first and then the liquids.
Avoid overmixing cake batter over medium speed.Bake at 350 degrees for 25–30 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Turn out after 10 minutes.
For caramel sauce.In a medium saucepan (deep enough to prevent boilover), melt butter over medium heat.After melting the butter, add brown sugar, milk, salt, vanilla, and light corn syrup.Turn the mixture slowly to avoid sticking to the pan.
Turn the heat down and cover the saucepan when the mixture boils. Simmer 5–6 minutes. Check the pot occasionally to avoid boiling. A pot lid steams sugar crystals off the sides.
Pour into a heatproof basin after the timer goes off. The caramel will seem thin, but it thickens as it cools. Use in frosting after cooling. Refrigeration speeds up the process. About 2 cups sauce.Keep ½ cup caramel for layering the cake.
Mix one stick of softened butter in a bowl. Mix roughly half the powdered sugar on low speed until blended.Mix in 1 ½ cups caramel sauce and remaining powdered sugar gradually.
Increase to medium speed and mix for 3–4 minutes until frosting is well blended and creamy. Finish by mixing for 1-2 minutes on the lowest setting to minimize air bubbles.
Put the first vanilla cake layer on the cake plate or pedestal.I used a disposable piping bag with the tip clipped to pipe caramel buttercream around the cake layer.Add ¼ cup of caramel to the dam on top of the cake layer (adjust to taste).
Cover caramel glaze with caramel frosting. You can spread the next cake layer with frosting and adhere it frosting-side-down on the first cake layer instead of piping the buttercream onto the filling. Repeat with other cake layers.
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