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Classic Vanilla Layer Cake with Caramel Icing

Classic Vanilla Layer Cake with Caramel Icing prepared dish

This classic 1-2-3-4 vanilla layer cake bakes up tender and buttery with a fine, even crumb. A cooked brown sugar caramel icing is beaten until glossy and spreadable, then poured over the layers for an old-fashioned finish.

This recipe is american style, dessert, scaled for 8 servings, with 35 min prep and 35 min cook.

Prep: 35 min · Cook: 35 min · Total: 70 min · Serves: 8

Quick cooking notes

  • Core ingredients include vanilla extract, all-purpose flour, vanilla extract, unsalted butter.
  • Follow all 16 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tsp vanilla extract (for icing)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 tsp vanilla extract (for cake)
  • 0.5 cup unsalted butter (for icing)
  • 1.5 cups light brown sugar (packed)
  • 4 large eggs (room temperature)
  • 1 cup whole milk (room temperature, for cake)
  • 0.5 tsp fine salt (for cake)
  • 1 tbsp baking powder
  • 0.5 cup whole milk (for icing)
  • 2 cups granulated sugar
  • 0.125 tsp fine salt (for icing)
  • 1 cup unsalted butter (softened, for cake)
  • 2 cups powdered sugar (sifted)

Instructions

  1. Position a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is steady before baking.
  2. Grease two 9-inch round cake pans with butter or baking spray, line the bottoms with parchment paper rounds, and lightly flour the sides; the pans should be evenly coated with no bare spots.
  3. Whisk 3 cups all-purpose flour, 1 tbsp baking powder, and 0.5 tsp fine salt in a medium bowl for 30 seconds until the leavening is evenly distributed.
  4. Place 1 cup softened unsalted butter and 2 cups granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium speed for 4-5 minutes until the mixture is pale, fluffy, and visibly increased in volume.
  5. Add 4 large eggs one at a time to the mixer bowl on medium-low speed, beating for about 30 seconds after each addition and scraping the bowl with a rubber spatula as needed until the batter looks smooth and emulsified.
  6. Stir 1 cup room-temperature whole milk and 2 tsp vanilla extract together in a liquid measuring cup, then add the flour mixture to the butter mixture in three additions alternating with the milk mixture in two additions on low speed; mix each addition just until no dry streaks remain, about 15-20 seconds each.
  7. Divide the batter evenly between the prepared 9-inch pans and smooth the tops with an offset spatula, then tap each pan gently on the counter 2-3 times to release large air bubbles.
  8. Bake the cake layers on the center rack at 350°F (175°C) for 28-32 minutes, rotating the pans after 20 minutes, until the tops spring back lightly, the edges pull slightly from the pans, and a toothpick inserted in the center comes out clean or the center registers 200-205°F (93-96°C).
  9. Cool the cake layers in the pans on a wire rack for 10 minutes, then run a thin knife around the edges, invert the layers onto the rack, remove the parchment, and let them cool completely for 45-60 minutes before icing.
  10. For the icing, combine 0.5 cup unsalted butter, 1.5 cups packed light brown sugar, and 0.5 cup whole milk in a 3-quart heavy saucepan over medium heat, stirring with a heatproof spatula for 4-5 minutes until the butter melts and the sugar dissolves.
  11. Increase the heat to medium-high and bring the caramel mixture to a full bubbling boil, then cook for 2 minutes while stirring constantly; the mixture should look glossy, slightly thickened, and smell caramelized but not scorched.
  12. Remove the saucepan from the heat and carefully pour the hot caramel mixture into a clean mixing bowl, then let it cool for 8-10 minutes until warm but no longer steaming.
  13. Add 2 cups sifted powdered sugar, 1 tsp vanilla extract, and 0.125 tsp fine salt to the warm caramel mixture, then beat with a hand mixer on medium speed for 2-3 minutes until the icing is smooth, thick, and spreadable; if it becomes too stiff, beat in warm milk 1 tsp at a time.
  14. Place one cooled cake layer on a serving plate and spread about one-third of the warm caramel icing over the top with an offset spatula, letting it reach the edge in an even layer.
  15. Set the second cake layer on top and spread the remaining caramel icing over the top and sides while it is still warm and fluid, working for 3-4 minutes before it sets to a soft fudge-like finish.
  16. Let the finished cake stand at room temperature for at least 20 minutes so the icing firms, then slice with a sharp knife wiped clean between cuts for neat servings.

Nutrition (per serving)

  • Calories: 865
  • Protein: 9 g
  • Fat: 36 g
  • Carbohydrates: 130 g
  • Fiber: 1 g
  • Sugar: 95 g
  • Sodium: 355 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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