A rich and moist Vanilla Caramel Delight Cake topped with fluffy whipped cream and fresh raspberries—a perfect dessert for any celebration!
Why You’ll Love This Recipe
- Soft, moist vanilla cake with a rich caramel drizzle
- Light and fluffy whipped cream for a balanced texture
- Fresh raspberries add a tart contrast to the sweetness
- Perfect for celebrations, holidays, or an elegant dessert treat
- Easy to prepare with simple ingredients
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- ½ tsp sea salt (optional, for salted caramel)
For the Topping:
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Directions
For the Cake:
- Preheat the Oven: Set to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, followed by vanilla extract.
- Incorporate Dry Ingredients & Milk: Gradually mix in the dry ingredients, alternating with milk, until smooth.
- Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
For the Caramel Sauce:
- Heat sugar in a saucepan over medium heat, stirring continuously until melted and amber-colored.
- Add butter and stir until fully melted.
- Slowly pour in heavy cream, whisking constantly. Simmer for 1-2 minutes until smooth. Remove from heat and let cool slightly.
For the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Assembling the Cake:
- Drizzle cooled caramel sauce over the cooled cake.
- Spread whipped cream evenly on top.
- Garnish with fresh raspberries before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 3 hours (including chilling time)
- Servings: 12 slices
- Calories per serving: 350 kcal
Variations
- Chocolate Twist: Add chocolate drizzle over the whipped cream for extra richness.
- Nutty Crunch: Sprinkle chopped toasted almonds or pecans on top.
- Berry Medley: Use a mix of raspberries, blueberries, and strawberries.
- Salted Caramel: Increase the sea salt in the caramel for a bolder flavor.
- Cupcake Version: Bake the batter in cupcake liners and drizzle each with caramel before topping with whipped cream.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the cake (without whipped cream) for up to 2 months. Thaw overnight before serving.
- Serving Tip: Let the cake sit at room temperature for 10 minutes before serving for the best texture.
FAQs
1. Can I use store-bought caramel sauce?
Yes! If short on time, store-bought caramel works well.
2. How do I make the cake extra moist?
Ensure not to overbake, and use room-temperature ingredients for the best texture.
3. Can I make this cake ahead of time?
Yes! Bake the cake a day in advance and store it covered until ready to assemble.
4. What if I don’t have fresh raspberries?
You can use frozen raspberries, but thaw and drain them first to avoid excess moisture.
5. Can I use a different frosting instead of whipped cream?
Absolutely! Cream cheese frosting or vanilla buttercream would pair beautifully.
6. How do I prevent caramel from hardening too much?
Let it cool slightly before drizzling, and add a touch of warm cream if it thickens too much.
7. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
8. What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts for neat slices.
9. How can I make this cake dairy-free?
Use dairy-free butter, coconut cream for the whipped topping, and a dairy-free milk alternative.
10. Can I use a bundt pan instead of a sheet pan?
Yes! Adjust baking time to 40-45 minutes for a bundt cake version.
Conclusion
Vanilla Caramel Delight Cake with Whipped Cream & Raspberries is a sophisticated yet easy-to-make dessert that combines soft vanilla cake, rich caramel, and fresh berries for the perfect treat. Whether for a special occasion or a weekend indulgence, this cake is guaranteed to impress!
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Vanilla Caramel Delight Cake with Whipped Cream & Raspberries
- Total Time: 3 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist Vanilla Caramel Delight Cake topped with fluffy whipped cream and fresh raspberries—a perfect dessert for any celebration!
Ingredients
- Cake: All-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, whole milk.
- Caramel Sauce: Granulated sugar, unsalted butter, heavy cream, sea salt (optional).
- Whipped Topping: Heavy whipping cream, powdered sugar, vanilla extract, fresh raspberries.
Instructions
- Preheat oven to 350°F (175°C); grease a 9×13-inch pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar, then add eggs and vanilla.
- Alternate mixing dry ingredients with milk; bake for 30-35 minutes.
- Cook sugar in a pan until melted, add butter, then heavy cream to make caramel. Let cool.
- Beat heavy cream, powdered sugar, and vanilla for whipped topping.
- Drizzle caramel over cooled cake, spread whipped cream, and top with raspberries.
Notes
- Store covered in the fridge for up to 4 days.
- For a salted caramel version, add extra sea salt to the caramel sauce.
- Try adding chopped nuts or a chocolate drizzle for variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American