This vanilla cream cake with quick caramel frosting is beyond delicious. A lovely white cream cake with an amazingly yummy old-fashioned vanilla flavor topped with a lightly caramel-flavored frosting that is divine. This cake is a tried and true keeper.
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This cake my friends.
Seriously. I had no idea that I’ve been missing this cake in my life for the past thirty-something years. But I have.
When I first met this cake
We had a family funeral a few weeks ago.
It was a long day with lots of tears. My husband’s uncle Ken was loved. And “loved people” are missed when they go. I never realized how exhausting tears can be.
We didn’t even really know we were hungry when we dropped by Granny B’s for a quick visit before heading back to our hotel.
Of course if you have a Granny like Granny B. you know that you can’t leave the house without eating first.
A sweet little neighbor lady named Laverta H. and her daughter had dropped off loads of food for Granny and Gramps including this cake.
Very simple to behold, it was made in a little throw-away tin foil pan. It was unassuming and plain. And to be honest I didn’t have any expectations.
I thought it was made from a cake mix when I first saw it. And cake mix cakes are meh. Not really worth the effort to eat, in my opinion.
But then I tasted it.
And I knew immediately that this was no store bought cake. This was something special.
After we left Granny B’s we dropped by sweet Laverta’s home a few doors down and thanked her for the delicious cake. She called her daughter and they were so sweet to share this recipe with me.
The recipe she gave me was really just an ingredient list. It included no mixing or baking instructions at all. Little-old-lady recipes like this one are the best kind, but sometimes hard to duplicate exactly.
Developing the Recipe
I tried the recipe a few days later. On the same afternoon that we got home from that trip (I couldn’t wait).
I’ve since made it five or six more times just to be certain that I had perfected the instructions.
It was no chore, believe me. This cake is so good.
My brother was in town during the perfecting process so there were lots of family get-togethers. We had the cake no less than four times in a single weekend and no one complained. In fact they were all lined up each time with their plates. I could tell by their faces that they were hoping for bigger pieces as I tried to stretch the cake that feeds fifteen to feed twenty-something people.
We got everyone’s input on which cake was better and why. And today I present you with the perfected version of this lovely little cake.
The interesting thing about it, is that it is a cream cake. The only fat and liquid in the recipe is the cream (no butter and no oil). It makes for a very thick batter (that is delicious by the way).
I love how quickly it comes together, with just about ten minutes of prep time. I love using my favorite hand mixer (aff. link) to whip up the batter.
It does take about an hour to bake, but the smell as it bakes is well worth the wait, believe me!
The quick caramel frosting is very similar to the frosting in my Mom’s Spice Cake, but made easier by the fact that it’s all done in the microwave.
Okay my friends. I’m so exciting to share this recipe with the world.
Someday I will make this vanilla cream cake with quick caramel frosting in a little tin foil pan and drop it off at another family’s home who has lost someone they love. Comfort food. Seriously you can’t measure the value of that.
Thank you sweet Laverta.
Vanilla Cream Cake with Quick Caramel Frosting
A lovely white cream cake with an amazingly yummy old-fashioned vanilla flavor topped with a lightly caramel-flavored frosting that is divine.
Ingredients
For Cake:
- 2 ½ cups (12.5 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cup (13.15 ounces) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
For Frosting:
- ½ cup (1 cube) butter
- ¾ cup brown sugar
- 3 tablespoons milk
- 2 cups (8 ounces) powdered sugar
Instructions
For Cake:
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Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan with cooking spray or butter and set aside.
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In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.
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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.
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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.
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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.
For Frosting:
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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.
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Add powdered sugar a cup at a time and whisk until smooth (see note).
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Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).
Recipe Notes
1. Sifting the flour mixture is optional, but it does add to the lightness of the cake.
2. If the cake jiggles after it has baked, it is not ready to be tested yet. Testing it too early, will make it fall.
3. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn’t get clumps.
4. This cake is very tasty when still warm, but it definitely looks prettier when it’s cooled because the frosting sets.
5. Alternately you can use two 9-inch cake pans with a baking time of about 35-40 minutes.
Recipe Source: Heather @ The Cook’s Treat, adapted from a “Quick Change Cake” recipe shared with me by Laverta H. and her daughter
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon
Recipe Updates
Update 7/7/2018:
Wow! I had no idea how popular this recipe was going to be. It’s only been posted a month and it has been pinned 9,000 times already. And this little nobody blogger who’s only had her blog up just 8 months is completely astounded. But I can’t say I blame you all. It’s probably one of my favorite cakes of all time.
Just wanted to give you all a little update on the recipe. I made it for my daughter’s birthday last week in two 9″ cake pans. It baked in about 35-40 minutes and turned out amazingly beautiful and completely and utterly delicious. I added a little whipped cream cheese frosting and topped it with blueberries and raspberries for a little red, white, and blue. It was so good.
Also if you like this recipe, make sure you check out this other homemade tried and true cake recipe that I posted a little while ago: Mom’s Spice Cake with Light Caramel Frosting. These two recipes truly belong in the same class of amazing tried and true cake recipes that I hope my great-great-great grandchildren will still be making when I’m no longer around.
Update 2/25/2019:
We love this cake so much that I’ve created a Lemon Cream Cake version of it–give that one a try too. It’s also delicious.
Update 9/30/2019:
This cake continues to be a huge favorite around here. I created another version that just posted. Its a Coconut Cream Cake with Coconut Pecan Frosting {Dairy Free}. Yum.
Update 3/6/2023:
I started making this cake last week and realized I only had a cup of cream. I used 1 cup of cream, 1/2 cup of whole milk and 1/2 cup of melted butter in place of the cream and it was delicious. The cake cooked faster than the original recipe so check it after 35-40 minutes (I just turned on the oven light and noticed it was browning quicker). I ended up pulling it out about 10 or 15 minutes early.
Very delicious flavor. I thought the frosting needed a little something so I added about a tablespoon of pure maple syrup and it was perfect. My problem (and I’m pretty sure it’s mine!) is that the cake stuck to the bottom of the cake pans and was extremely crumbly. I hardly was able to have any nice cut pieces. I don’t know what went wrong. I have never had this happen before. Any tips?
So easy to make! The only addition I made was to add a splash of maple extract to the icing. It enhanced the mild caramel flavor. I thought about browning the butter first, but decided to keep it simple.
Love it!
I made this recipe this week for a work birthday and it was a big hit! Thanks for sharing!
I have made this delicious cake so many times and every time it’s a big hit! I made it again today for a potluck tomorrow. So absolutely delicious! Yummers
That’s great Becca. It’s definitely a favorite around here too. 😊
I can hardly wait until 12:30 to dig in! Thank you beautiful! God bless you and your family.
Oh this made my day! Thanks my friend. 😊 enjoy your day and same to you.
Awesome Tara! Thanks for your comment.
This is one of my husband’s favorites. I made the two 9” and then cut each of those in half. I did a flaky sea salt caramel between layers 1 and 3 and did the brown sugar buttercream or “quick caramel” frosting in all the layers and on top as well. Everyone loved it!
I’d love to get your recipe for the flaky sea salt caramel. That’s sounds amazing! Thanks for sharing Lauren
You do not know how many years I have searched for a recipe just like my mother talked about while she was alive. I sent her recipes and we scrapped every one of them as they did not meet her criteria!! I have a lot of notes on what she used to make her Cream Cake. She and my father had a farm so had fresh eggs, cream and milk. She used a china teacup to measure all of her ingredients. She also baked her cake in a wood fired oven (side of the wood stove or above it). Well she has been gone from this earth for many years now and I just ran across this recipe. Mom made this cake during the latter part of the Great Depression as well as during World War 2.
Thank you for this recipe. I will treasure it.
Comments like this make me so happy! Thank you Lea. I love that she made this cake by measuring with a china teacup and cooking in a wood fired oven. ❤️❤️❤️
I have made this so many times. It’s always a winner! I just made it again today for a potluck tomorrow. So yummers! Thank you!!
Turned out amazing!!
Yay! I’m so glad to hear that.
This cake was amazing light and fluffy. It’s not too sweet which is nice. The icing goes really well with it too. My family loved it I’m going to make it for a family reunion this weekend.
I have made this cake for the past 4 years for my sons birthday. It is in the oven now😊! The batter taste jut like the batter my mother use to make. She never measured anything but the cakes were to die for! Thank you for this recipe. I will be making the lemon for myself. This cake has turned out “perfect” every time. Bless you for this recipe! I don’t use any other! No need to when you have the best.
Hi Corina! Bless you for this comment. It totally made my day. 😊 I agree it is the best. Happy birthday to your son. Hope it is a wonderful day.
I made this cake for my daughter’s birthday yesterday.Everyone loved it!!The cake is dense but very moist ; very tasty and the icing was delicious!Followed directions and turned our perfect 👌Thanks again !I’ll be making this cake again!
Thanks Lynn!!
This is birthday cake quality white cake. Perfectly dense and moist. And the frosting is SO good! (I only had one cup of heavy cream so I used that plus one cup of whole buttermilk – it was good! Next time I will definitely use all heavy cream!) This is now my new go to!
Thank you Valerie! So glad to hear you loved it.
Does it matter what type of pan? I used a dark metal cake pan. I happened to check it at 45 minutes and it was over done already. Brown edges. Other then that it looks delicious and can’t wait to try it. Hopefully it won’t be too dry.
It definitely could Jaime. Also it could be your oven cooks hotter than mine. Have you noticed that with other recipes? Hope it turns out! 🤞
I think I have recently. But…….OMG. It is soooo good. The sides are a little dark so I’m just going to cut it off. This was a practice run so I don’t have to serve it to anyone. Lol.
The frosting turned out perfect.
I am going to buy an oven thermometer to test my oven.
Thanks so much for this recipe!!
Hey Jaime–Glad it tasted delicious even with the darker edges. Next time you make it, maybe just turn your oven down 25 degrees and see if that works out better for you in your oven.
It definitely matters what kind of pan you use. Dark pans attract more heat and make the edges over-baked. A bright shiny pan is best. An Air Bake pan is the best as it creates a layer of insulation around the cake and helps it to bake more evenly without the sides and bottom getting too brown. Putting 1-2 cookie sheets (not dark metal) under the pan also help. You may need to bake it a couple minutes longer.
Super helpful info Melanie! Thanks. 😊
Wow….I made your cream cake with caramel frosting. I was on best not to cut it before dinner. The whole smelled fabulously cakey and buttery and caramely mmmmm !
It was so light and melted in the mouth. I split the batch into 2 tins so I will be bringing one into work in the morning as a treat for my colleagues. Look forward to making it again or trying one of the other options you suggested.
Thank you
Thank you for your comment Elaine! So glad you enjoyed the cake. 🙂
Not enough bang for the bucks on this cake. Doesn’t rise very much. I’ve been baking cakes for years & sold my cakes at craft fairs. I’m still making cake for others when requested. I was disappointed as heavy cream is not cheap. I don’t think I will ice it.
Hi Rebecca! Sorry it was a disappointment. I guess not every recipe is for everyone. We make it all the time and it has a great rise and tastes delicious. I wish you better luck next time. 😊
I apologize for the comment! After sitting overnight, oh my, cake is so amazing! I gave away to many friends. I took to Sunday school today & got raving reviews! Yes it’s delish! Will definitely make again. Forgive me.
Hi Rebecca, no worries! So glad it ended up tasting delicious after all. Glad your friends liked it too. 😊😊
Can I use buttermilk instead of heavy cream? It is a delicious cake! Thank you!
I apologize for the comment! After sitting overnight, oh my, cake is so amazing! I gave away to many friends. I took to Sunday school today & got raving reviews! Yes it’s delish! Will definitely make again. Forgive me for the bad review!!
This cake baked beautifully, but I had an issue with the icing. I made the icing and it looked and smelled delicious. I frosted the cake right away, and after it set for a few minutes it hardened. It was really hard and cracked when I cut it. What did I do wrong? I followed the directions exactly. I’ve made homemade icing before and never had this happen.
Crystal, I’m sorry the frosting did not turn out for you. I’m racking my brain for what it could be but coming up with a blank. I’ve not had anyone else complain of the frosting being too hard. It almost sounds to me like it got over-cooked but I’m not sure how that could happen if you followed the directions exactly. The butter/brown sugar mixture could have gotten too hot in your microwave. Did you notice if it was boiling before the time was up? If so, then maybe try less time next time. Your microwave may cook hotter than mine.
Crystal this has happened to me too. Try cooking on the stovetop instead. Then be sure to take it off the heat before adding the powdered sugar. It should work fine.
Mine hardened because I cooked longer than the 2 minutes. A timer is very important! I put it in a covered container & the next day it had softened. Perfect! Delish
Thanks for letting me know Rebecca!
Any substitution ideas for the heavy whipping cream? I always have all of the ingredients mentioned for this cake, except whipping cream. Sad face!
Hi Penny, unfortunately heavy since whipping cream is the only fat content in the recipe it’s pretty hard to substitute. I have used shelf stable whipping cream from trader joes with good success. So that’s an option if you are looking to keep all the ingredients on hand on a regular basis :). I also have a coconut cream version on my site that uses shelf stable coconut cream and it’s really yummy: https://thecookstreat.com/coconut-cream-cake-with-coconut-pecan-frosting-dairy-free/ Hope that helps!
Have you ever tried making this cake in a 15″ sheet pan, like a Texas sheet cake?
I haven’t Terri. I’d love to hear what you thought if you do. Good luck.
I haven’t made this but it sounds delicious! My only concern is the cake recipe has no shortening
Does the heavy cream substitute for it? Thank you!
Hi Rebecca that’s right there’s no other fat in the recipe other than the heavy whipping cream. That’s kind of the novelty of the recipe and yes it works! Make sure you don’t sub it for milk or anything because the fat content won’t be enough. Enjoy!
This cake is delicious! I followed exact ingredients. I did not sift the flour. And “Dear caramel frosting, Where have you been all my life?!?” I made a caramel cake another time, and the frosting was such a pain to cook over the stovetop. This was so easy in the microwave and tasted every bit as good or better than the other. Thank you for this cake! The combo of the cake and caramel is amazing!
Thank you Meg! I agree the caramel frosting method is a game changer and the combo of the cake with the frosting is an amazing match. Thanks so much for leaving a comment. ❤️
Can I use a Bundt cake pan? If so, what adjustments, if any, do I need to make?
Hi Jaina someone else tried the cake with a bundt pan in the comments. I’ve never tried it but I’m assuming you would have to adjust the baking time a bit longer. Keep an eye on it. Let me know how it goes.
Well I tried the Bundt pan and nothing changed. It cooked as long as you recommended and turned out great!
Good to know! Thanks for reporting back. Glad you liked the recipe. 😊
That was exactly my question, thanks so much for doing the legwork!!
I used the recipe exactly for the cake. Perfectly moist and 9×13 thick metal baking pan took 45 minutes. No jiggle, no sinking. I used an electric mixing bowl. Now for the frosting….I didn’t have milk so I substituted equal measure of sour cream. Best caramel ever BUT and the only BUT is that I messed up and made my icing too soon and it set sooner than I could get it on the cake. Didn’t stop me from spreading it only. Ugly doesn’t bother me. The taste of both is AMAZING! Thank you. Easy breezy
Thanks for your comment Kat. The sour cream frosting sounds amazing. And yes even the milk version does set up fairly quickly. Sometimes if it sets up before I’m ready to use it, I’ll just put it back on the burner to reheat and give it a good whisk to smooth it out before frosting the cake. But I agree, I’ll eat this cake ugly or not!!! Haha. Glad you liked it.
I found your recipe last week and decided to make it for my husband this past weekend, because his late aunt used to make a family favorite caramel cake. I did only make half of it because I thought it would be too much for us. Well, he loved it and is already talking about buying more heavy cream so I can make it again! But he says this time make the whole cake! LOL. Thank you for a wonderful recipe!
Thanks Pam! So glad you and your husband liked the recipe. And I agree, half would never be enough. 🙂
I made this for a ladies luncheon and boy was it a BIG hit!! Caramel has always been my favorite frosting but it can be tricky because it sets up so fast. I was nervous about the microwave method but it worked like a charm! The cake consistency looked like yours also. The only thing I added was one teaspoon vanilla to the frosting.
Glad you liked the recipe Marsha! The vanilla in the frosting sounds like a great idea.
Hi Heather—finally got around to making this cake and it tastes amazing!
But it definitely wasn’t the prettiest cake I’ve ever made! 😁 It looked beautiful when I took it out, no jiggle, and I didn’t toothpick it—it was nicely browned & just slightly pulling away from sides. As it cooled it really pulled away from sides the whole way around & did sink slightly in center. I had to keep coaxing the frosting up to the sides. Both icing & cake taste delicious, but just wondered if you had any advice for next time. Do you usually use a metal 9 x 13 pan when you make it or glass?
I love your recipes and beautiful photos—thank you!!
Hi Elizabeth! My guess is it needed just a couple of more minutes in the oven. It’s a little finicky abt sinking if you test it or pull it out too early. I make it often in both a Pyrex and a metal pan and haven’t had issues with either. Thanks for your kind words and I’d love to hear how it goes for you next time. 😊
This is one of my family’s favorite cakes & it’s so easy & quick to make! I’ve made the lemon version & it’s equally great. Today I made a maple version by swapping out a cup of sugar for a cup of maple syrup, lessening the cream by about 3 or 4 Tb, & adding a little maple extract. I also swapped out 1/4 cup of brown sugar with maple syrup in the frosting (& added a tiny bit of maple extract). So good & perfect for fall!
Yum! I love your fall version Robyn. Definitely need to try. Thank you for sharing!! 😊😊😊
Hello Heather, by any chance I can make this as cupcakes? If so, how long should I bake it? Thank you so much!
Hey Monique—Someone posted on my Facebook and said she used a 3 tablespoon scoop for cupcakes and it made exactly 34. She baked them for 25 minutes and said they turned out perfect. Let me know how they work for you.
Anyone try witha chocolate frosting ?
Hi Becky I haven’t tried it but I’m sure it would be delicious! 😊
My batter is not thick? What could have I done wrong
It could be the type of cream you used. Some are less thick than others. How did the cake turn out?
This was an amazing cake and received great reviews in my house!!!! The pandemic allowed me time to bake again and this was one of my first projects.
Yay! So glad you like it Latonia. And yes, the pandemic has gotten me baking more too 🙂
I don’t know where this recipe has been all my life, but it’s DELICIOUS!!! I sifted the flour before mixing it with the other dry ingredients. It did make for a lighter, fine crumbed cake. It raised beautifully. And the flavor is wonderful. Definitely a Keeper!!! This may become my go-to recipe for church functions and funerals. But sooooo good for anytime! Thank you for sharing this recipe!!!
Thanks Brenda! ❤️
Hi Heather, amazing recipe I’ve made it twice already. Didn’t last long! Was wondering if anyone has made a chocolate version of the cake itself? My husband is a chocoholic!!
Hi Jean, I am also a chocoholic! Haha. Yes I have tried a chocolate version of this cake and it was good but not as good as the original yet. I have been working on tweaking it some and am hoping to have a perfect version sometime. One thing to be aware if you try it is that the cocoa powder tends to make cakes a bit dry so you have to account for that somehow, especially with this cake as the cream is the only liquid. Let me know if you try it! I’d love to hear what you tried and what you thought.
Hello!
Thank you for this recipe, I want to make this today! Can I use a glass 9×13 pan or does the store bought throwaway pan work better?
Hi Angelica I’ve made this many times in a glass pan and it works great! Enjoy!
Can you double the recipe and bake in a 12×19 pan? Do you think the baking time would need to be adjusted?
I’ve never tried it Lori but I think you should be just fine to double it in that size of pan. I’m guessing the bake time would be very similar but I don’t know for sure. I would probably check it a little early (5-10 mins) and when it looks done do a finger tap test to see if the cake springs back. If it does then you could do a toothpick test to see if it’s done. You don’t want to do the toothpick test too early with cakes or they will sink. Good luck!
Can this cake be made in a jelly roll pan? If so, what is the cooking time?
Hi Dawn, I haven’t tried it in a Jelly roll pan. My guess is it would be too much and overflow because it fills the 9×13” pan quite full.
Could I bake this cake in a Bundt pan? The caramel frosting will look so pretty dripping down the sides!
Hi Shifra, someone did post below about using a bundt pan and she said she preferred it when it was made in the 9×13. I still have not tried it yet. It would look pretty though so I think it’s worth a try. Keep an eye on the baking time and adjust as needed! Good luck.
Hi can I use 1/2&1/2 instead of heavy cream?
Hi Kathy I’ve never tried it with half and half. I think the texture would be quite a bit different with less fat with the half and half. Let me know if you try it what you think.
Happy New Year Heather, I have a question for you, I have a lot of Bulgarian butter milk left. Can I use it in this recipe instead of the heavy cream?
Thanks Linda! Happy New Year to you. I really have no idea how Bulgarian buttermilk will work in this cake. I’ve never used it. But I looked it up and it looks like it has more cream than regular buttermilk? So it might work. I think it’s probably worth a try! I’d love to hear how it goes. Good luck!
Thanks for your feedback Heather, and I will definitely let you know how it works. I don’t want my buttermilk to be wasted. Thanks again
Hi Linda I wanted to pop back on here and let you know I found some Bulgarian buttermilk and even though it’s higher fat content then regular buttermilk it is still much much less than cream. Since the cream is the only fat content in this recipe I think I would stick with heavy cream rather than Bulgarian buttermilk. Hope that makes sense.
When using two 9 inch pans, do you frost it the same?
Peggy, you definitely can. I also use a whipped creamy style frosting when I stack them which is also good. Like a buttercream or something.
I just made this cake for my dads 82nd Birthday for tomorrow. It came out amazing and the icing I’m kind of confused about, it says 2 cups and then it says 8oz. I just put 1 cup which is 8oz and I think it’s enough but, I just want to understand the recipe. Can you please let me know which one is right. Thanks so much for this recipe, I know we will enjoy it tomorrow.
Thanks for the comment Linda and Happy Birthday to your dad! It is 2 cups of powdered sugar in the frosting which weighs 8 ounces. Sometimes people confuse fluid ounces with weighted ounces and it is true that 1 cup equals 8 fluid ounces, but in baking recipes I always list the amount of weighted ingredients in the recipe. Hope that helps and makes sense.
Thanks Heather, the cake is soo good. Actually the one cup of powdered sugar worked fine for me and I did add 1/2 tsp. Of vanilla extract to the icing. We all loved it last night. Thanks again for the quick response. This one is definitely a keeper and it’s even better today. Thanks so much.
Linda thanks for letting me know, I’m so glad it worked and everyone enjoyed it. And vanilla in the icing is a great idea. Thanks so much for coming back to share your thoughts and variations.
No oil or butter in this cake? Unusual. I must try! Looks delish!
Rebecca- Yes that is one of the things that makes this cake unique. It Just uses heavy cream. Do try it! It’s delicious.
Can you make this in 9 inch cake pans. I have to make this for tomorrow thank you
Yes Marilyn I have made it in two 9” pans. It baked in 35-40 minutes and turned out delicious.
What adjustments to make this in to cupcakes?
Hey Stephanie, Someone posted on my Facebook what they did for cupcakes for this recipe. I haven’t tried it yet but I’ll share in case you want to give it a try:
She used a 3 tablespoon scoop and it made exactly 34. She baked them for 25 minutes and said they turned out perfect. Let me know what you think!
This is the best!!! Just like my grandma used to make!!!
Thanks Paige! Love this. Your grandma and I definitely would have been bffs. 🙂
this cake is amazing. definitely a receipe to keep forever!
Thanks Ashley! So glad you liked it. I agree. It’s a winner.
Is this cake refrigerated? Thank you! The frosting tastes amazing and I will find out tomorrow how the cake, itself, tastes! 🙂
I normally don’t refrigerate mine Meg. Hope you loved it.
Can you make this cake in a bunt pan?
Hi Kita, another commenter say she’s made it in a bundt so I think you should be able to. You may have to adjust the cooking time slightly and cover it if it’s getting too brown. Good luck!
this cake was such a hit. I am definitely going to be making this for my daughters birthday! thank you for a wonderful recipe!!!
Hi Kristin thanks for your feedback and so glad you liked the recipe. 😊
Has anyone tried this recipe in a cupcake?
Hi Karen thanks for your comment. I haven’t tried cupcakes yet but I’m guessing it would make between 27-30 cupcakes and the bake time would be around 15-25 minutes. Let me know if you give it try. 😊
Do you use salted or unsalted butter for the frosting?
Great question Kate. I use salted butter for all my recipes so if you’re using unsalted just add a pinch of salt.
Stunningly perfection and simplicity. I tried bundt pan but felt better in pan recommended.
Thanks Julie and good to know about the pan too. I have been wanting to try the bundt.
For those who might wonder – I made this today with Better Batter gluten free flour. Turned out fabulous!! Thanks for the recipe!
Thanks Stacy for your comment. Glad to know the gluten free flour works. Glad you liked the recipe.
Can u cook the frosting on the stove instead of the microwave?
Yes Kimberly it would work!
Could this be baked in a bundt pan?
Hi Angela, I was actually going to try it that way next time I make it. I think it will work good. But the cook time will probably change a bit. I’d love to hear how it works out if you try it.
Should you use light or dark brown sugar or does it matter?
Hi Susan,
That’s a great question. I usually used light brown sugar but I don’t think it would matter too much.
I made this for my daughter’s birthday. Absolutely delicious. The only change I made was to brown the butter before adding it to the frosting. Definitely a keeper!
Oooh browning the butter sounds like a delicious variation! I will have to try it. Thanks Brenda!
I can’t wait to make this cake!!!
Alicia, it’s one of our favorites!
What do they mean when it says add the cream?
Frances by cream I mean the heavy whipping cream