Vanilla Bean Caramel Cake
This Vanilla Bean Caramel Cake features tender buttermilk vanilla cake layers, creamy vanilla bean buttercream, and a rich homemade caramel filling—perfect for birthdays or special occasions.
Servings 12 slices
Calories 680kcal
Ingredients
- 2½ cups all-purpose flour (324g)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter room temperature (169g)
- ¼ cup vegetable oil (60ml)
- 1½ cup granulated sugar (300g)
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1¼ cup buttermilk (300ml)
Vanilla Bean Buttercream
- 2 cups unsalted butter softened (452g)
- ¾ cup cream cheese softened (170g)
- 4½ to 6 cups powdered sugar sifted (562g to 750g)
- 2 tsp vanilla extract
- 1 vanilla bean split and seeded
- Pinch of salt
Instructions
Vanilla Cake
- Pre-heat the oven to 350ºF. Grease and line 2, 9” cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, or in the bowl of a stand mixer, add the butter, oil, and sugar. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color. If using a stand mixer, use the paddle attachment, or you can just use a hand mixer.
- Add the eggs, one at a time, mixing one egg completely until incorporated before adding the next one.
- Remember to scrape the bowl in between mixing.
- Add the vanilla and mix to combine.
- Add one third of the buttermilk to the bowl with the batter, mix on low to combine.
- Next, add one third of the dry ingredient mixture. Mix on low speed.
- Add another third of the buttermilk and mix.
- Follow by another third of the flour mixture, mix to combine.
- Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.
- You can finish by folding with a spatula, to avoid over mixing the batter.
- Divide the batter between the prepared cake pans.
- Bake in the pre-heated oven for about 30 minutes, until a toothpick inserted into the cake comes off clean.
- Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely. If you aren’t assembling the cake on the same day, wrap the completely cooled down cake in plastic wrap, and place in the fridge, or freezer.
Caramel Sauce
- Make the caramel sauce according to the instructions on this recipe. Let it cool down completely before using to fill the cake and spoon on top. You can make it a few days ahead. Heat it up gently in the microwave for five second intervals, stirring in between until the sauce is pourable but not too thin.
Vanilla Bean Buttercream
- In a large mixing bowl (stand mixer with paddle attachment preferred), beat the butter for 2 minutes on medium speed. Add the cream cheese and beat for another minute.
- Add the vanilla bean seeds and mix until fully incorporated.
- Reduce speed to low and add the powdered sugar, about 1 cup at a time, scraping the bowl frequently. Once all is added, increase speed to medium-high and whip for 1–2 minutes until light and airy.
- Add the vanilla extract, salt, and mix.
- If the buttercream is too soft, add more powdered sugar. And if it’s too thick, add 1-2 tsp heavy cream or milk.
Assembly
- Place one cake layer on a cake plate. If the cake has a dome on top, use a knife to level it and cut the excess off.
- Pipe some Vanilla Bean Buttercream around the edges of the bottom layer.
- Fill the center with about 1/2 cup of caramel sauce.
- Top with the other layer.
- Spread a thin layer of frosting around the sides of the cake and on top. Use a spatula to smooth it out.
- Place the cake in the fridge for 20 minutes.
- Spread a thicker layer of frosting on the cake, using a bench scraper to smooth the sides and an offset spatula to smooth the top.
- Let the cake chill for at least 30 minutes in the fridge before dripping the caramel on top.
- Slowly pour the cooled caramel over the cake. You can use a spatula to gently help it spread out. Top with crisp pearls and sea salt flakes.
Notes
Caramel Sauce: Use this recipe for the Caramel Sauce.
Nutrition
Serving: 1slice | Calories: 680kcal