Vanilla Cream Cake with Quick Caramel Frosting

Step 1

Preheat oven to 325 degrees F. Grease a 9x13-inch baking pan with cooking spray or butter and set aside.

Step 2

In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.

Step 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.

Step 4

Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Then add ½ of the heavy whipping cream and mix. Add another ⅓ of the dry ingredients and mix. Then add the last ½ of the cream and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.

Step 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.

Step 6

After the cake is made, prepare the frosting. In microwave safe bowl add the butter, brown sugar and milk. Microwave on high for 1 ½ to 2 minutes or until mixture is boiling.

Step 7

Add powdered sugar a cup at a time and whisk until smooth (see note).

Step 8

Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).