Vanilla Caramel Cake w/ Vanilla Bean Frosting
by Gina Jantzen

URL Source:
Source: Southern Lady, Nov/Dec 2011
Course: Desserts
Cuisine: American
Food Group: Dairy
Serves: 6


1 cup(s) butter, softened
1 cup(s) sugar
1 12-oz jar caramel topping
1 teaspoon(s) vanilla extract
6 large eggs
2.5 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) sour cream
Vanilla Bean Frosting
1 cup(s) butter, softened
2 8-oz packages cream cheese, softened
1 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 teaspoon(s) vanilla extract
5 cup(s) confectioners' sugar, sifted

For Cake:

1 -  Preheat oven to 350 degrees.  Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.

2 - In a large bowl, combine butter, sugar, and caramel topping. Beat at medium speed with an electric mixer until creamy.  Add vanilla, beating to combine.  Add eggs, one at a time, beating well after each addition.

3 - In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Spoon batter into prepared pans.  Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove cake from pans, and let cool completely on wire racks.

4 - Spread vanilla bean frosting between layers and on top and sides of cake.  Garnish with white sparkles, if desired.

For Frosting:

In a large  bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth.  Add vanilla bean seeds and vanilla extract, beating until combined.  Gradually beat in confectioners' sugar until smooth.

Notes:This is a moist cake. To make the frosting process easier, prepare the cake layers ahead of time, and freeze them; then frost.