Introduction
Indulge in the classic, timeless taste of an Old-Fashioned Vanilla Butter Cake with a rich and flavorful twist — a Salted Caramel Drizzle. This cake recipe is a throwback to simpler times, evoking memories of family gatherings, homemade desserts, and the comforting aroma of vanilla wafting through the kitchen. Made with basic ingredients and baked to golden perfection, this cake is moist, tender, and incredibly buttery. The crowning glory of this dessert is the Salted Caramel Drizzle, which adds a decadent and slightly salty contrast to the sweet vanilla flavor. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. Let’s dive into this deliciously nostalgic treat!
Ingredients
For the Vanilla Butter Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) sour cream, at room temperature
For the Salted Caramel Drizzle:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, at room temperature
- 1 tsp sea salt
Preparation
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal. Lightly dust the pan with flour, then set it aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter, giving the cake a uniform rise.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium-high speed until light and fluffy (about 3-5 minutes). The mixture should become pale in color. This process incorporates air, which is essential for the cake’s texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Alternate Adding Dry Ingredients and Milk
Reduce the mixer speed to low. Gradually add the dry ingredient mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing as this can result in a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Salted Caramel Sauce
In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid. Carefully add the butter, stirring until fully incorporated. Slowly drizzle in the heavy cream, continuing to stir (the mixture will bubble up vigorously). Let the caramel boil for 1-2 minutes, then remove from heat and stir in the sea salt. Allow the sauce to cool slightly before using.
Step 8: Drizzle the Caramel
Once the cake has cooled, use a spoon or a piping bag to drizzle the salted caramel sauce over the top of the cake. Let the caramel set for about 15 minutes before slicing.
Cooking Notes
- Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for the best mixing results.
- Be cautious when making the caramel, as the mixture can bubble and splatter.
- The caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
Serving Suggestions
- Serve the cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh berries or a sprinkle of sea salt for a lovely presentation.
- Pair with a hot cup of coffee or a chilled glass of milk for a comforting dessert experience.
Tips
- To prevent the cake from sticking: Use both butter and parchment paper in the pan for easy removal.
- For extra moisture: Add an additional 2 tablespoons of sour cream if you prefer a denser, more moist cake.
- Make ahead: You can bake the cake a day in advance and store it tightly wrapped at room temperature. Add the caramel drizzle just before serving.
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Nutritional Information (per serving, based on 12 servings):
- Calories: 450 kcal
- Protein: 5g
- Fat: 24g
- Carbohydrates: 58g
- Sugar: 36g
- Sodium: 280mg
Conclusion
This Old-Fashioned Vanilla Butter Cake with Salted Caramel Drizzle is a delightful blend of classic flavors and textures. The tender, buttery cake paired with the sweet and salty caramel sauce creates a dessert that’s perfect for any occasion. Whether it’s for a birthday, a potluck, or simply because you’re craving something sweet, this cake is a guaranteed crowd-pleaser. Give it a try, and enjoy a slice of nostalgia with every bite!
Print
Old-Fashioned Vanilla Butter Cake with Salted Caramel Drizzle
- Total Time: 1 hour
Ingredients
For the Vanilla Butter Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) sour cream, at room temperature
For the Salted Caramel Drizzle:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, at room temperature
- 1 tsp sea salt
Instructions
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal. Lightly dust the pan with flour, then set it aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter, giving the cake a uniform rise.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium-high speed until light and fluffy (about 3-5 minutes). The mixture should become pale in color. This process incorporates air, which is essential for the cake’s texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Alternate Adding Dry Ingredients and Milk
Reduce the mixer speed to low. Gradually add the dry ingredient mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing as this can result in a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Salted Caramel Sauce
In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid. Carefully add the butter, stirring until fully incorporated. Slowly drizzle in the heavy cream, continuing to stir (the mixture will bubble up vigorously). Let the caramel boil for 1-2 minutes, then remove from heat and stir in the sea salt. Allow the sauce to cool slightly before using.
Step 8: Drizzle the Caramel
Once the cake has cooled, use a spoon or a piping bag to drizzle the salted caramel sauce over the top of the cake. Let the caramel set for about 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450
- Sodium: 280mg
- Protein: 5g