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Ingredients

For the Cake

For the Caramel Frosting

Swaps and Notes

Step-by-Step Instructions

1. Prep the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. In a separate medium bowl, whisk together the softened butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
3. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Caramel Frosting: In a heavy-bottomed saucepan, melt the 2 cups of granulated sugar over medium-low heat. Stir occasionally until the sugar has completely dissolved and turned a beautiful amber color. This is caramel! Be careful not to burn it.
5. Add the Butter and Cream: Remove the pan from the heat. Carefully whisk in the cubed butter until it is melted. The mixture will bubble and steam, so be careful! Gradually whisk in the heavy cream and a pinch of salt. The mixture will seize up and harden, but don’t worry.
6. Melt the Caramel: Return the pan to low heat and stir constantly until the hardened caramel has melted and you have a smooth, creamy frosting. This will take about 5-7 minutes. Remove from the heat and stir in the vanilla extract. Let the frosting cool for about 20-30 minutes, or until it has thickened to a spreadable consistency.
7. Assemble the Cake: Place one cake layer on a serving platter. Spread a generous amount of the cooled caramel frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
8. Serve: Let the cake sit at room temperature for at least 30 minutes before slicing and serving.

Recipe: Lemon Velvet Cake with Cream Cheese Frosting

Ingredients:

Directions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar: Using a stand or hand mixer, beat the butter and sugar until the mixture is pale and fluffy. This process takes about 3-4 minutes and ensures a light, airy cake. Add the eggs one at a time, mixing well. Stir in the lemon zest for an extra burst of citrus flavor.
4. Combine Wet Ingredients: In another bowl, mix the lemon juice, buttermilk, and vanilla extract.
5. Create the Batter: Alternate adding the dry ingredients and buttermilk mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Be careful not to overmix—just stir until combined.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 22-26 minutes, checking for doneness with a toothpick. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting: Beat the butter and cream cheese until creamy. Gradually add powdered sugar, beating well after each addition. Stir in the lemon juice, zest, and vanilla until the frosting is light and fluffy.
8. Assemble the Cake: Layer the cake, spreading frosting generously between each layer. Frost the top and sides, smoothing the surface with an offset spatula.
9. Garnish (Optional): Add a sprinkle of lemon zest or top with edible flowers for a bright, decorative touch.

The Ultimate 3-Layer Vanilla Velvet Cake Recipe

A rich and decadent dessert that melts in your mouth, the 3-Layer Vanilla Velvet Cake is a timeless classic. With its pillowy-soft texture and creamy frosting, this cake is perfect for birthdays, holidays, or any celebration. Each layer is infused with the warm, comforting aroma of vanilla, making it a hit at any table. Whether you’re an experienced baker or a kitchen novice, this recipe will guide you to create a masterpiece.

Recipe: 3-Layer Vanilla Velvet Cake

Ingredients:

Cake:

Frosting:

Directions:

1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This takes about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that delightful aroma.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions. Alternate with buttermilk and sour cream, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can make the cake dense.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting:

1. Beat the butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Beat until fluffy.
3. Stir in the vanilla extract for a final touch of flavor.

Assemble the Cake:

Spread an even layer of frosting between each cake layer. Use the remaining frosting to coat the top and sides of the cake. Decorate as desired with piping, sprinkles, or fresh fruit for a stunning presentation.

Each slice of this cake is pure joy, making it a perfect centerpiece for any gathering. The layers are moist and tender, the frosting creamy and luscious—a perfect harmony of flavor and texture. Try this recipe, and you’ll have friends and family asking for seconds