The versatility of vanilla cake makes it an excellent foundation for personalization. With its neutral and understated character, vanilla cake serves as an ideal canvas to enhance and harmonize with various flavors, fillings, and textures.
Here, I customized this beloved flavor to fit the theme of a young artist. The colors and fondant structures have been curated to embody and convey the essence of this very theme. Making paintbrushes out of fondant was indeed the task, especially when they had to defy the laws of gravity.
The final result is., I must say, visually stunning and delicious, nonetheless, always eliciting oohs and aahs as personalised cake should.
Essentially, every element really did contribute to creating a truly unforgettable experience.
Ingredients :
For the cake~
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the caramel sauce~
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the frosting_
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring constantly, until the sugar has dissolved. Let the mixture come to a boil and continue cooking, without stirring, until it turns a deep amber color.
- Remove the saucepan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble up. Stir in the butter, vanilla extract, and salt until smooth. Set aside to cool.
- Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla extract and salt.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of caramel sauce on top. Place the second cake layer on top and frost the entire cake with the caramel frosting.
- Drizzle some caramel sauce over the top of the cake for decoration, if desired.
