For this recipe I started with my original Vanilla cake and had some fun from there..
VANILLA CAKE RECIPE
1 1/2 C SIFTED FLOUR
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
1/2 C BUTTER (SOFTENED)
1 C SUGAR
2 LARGE EGGS
1/2 TSP CLEAR VANILLA
1/2 C WHOLE MILK
PREHEAT OVEN TO 400 DEGREES F.
LIGHTLY COAT PANS WITH BAKING SPRAY.
SIFT FLOUR, POWDER, AND SALT INTO A LARGE MIXING BOWL.
BEAT BUTTER IN AN ELECTRIC MIXER. BEAT IN SUGAR. BEAT IN EGGS ONE AT A TIME.
ADD THE VANILLA & MILK. BEAT ON MED/HIGH.
POUR INTO THE PREPARED PAN & BAKE FOR 30-35 MINUTES.
COOL CAKE FOR 5-10 MINUTES.
To fill & decorate:
I used our vanilla frosting and smuckers caramel syrup in the squeeze bottle for easy drip. I usually would use our caramel Sauce but wanted to show you how good it looked and tasted no matter what caramel sauce you use.
V A N I L L A - F R O S T I N G
- 1 STICK OF BUTTER (SOFTENED)
-3 C POWDERED SUGAR
-1/2 C HEAVY CREAM
-1 TSP CLEAR VANILLA
-1 TSP ALMOND EXTRACT
Cream butter, slowly add poswdered sugar, heavy cream, and flavors.
Fill each layer with Vanilla Frosting + Caramel sauce and the top. Layer the cake. Frost it roughly (for the Naked effect)
drip caramel along the sides to make the drip effect.
Add caramel popcorn on top and drizzle caramel on that and you are done!
this is a MUST TRY cake!
you can email firstname.lastname@example.org to order
let me know how you like it!!
Owner & Head Baker of The Blonde who Bakes, Co. Wife & Mom. Athlete. Sweet Tooth Enthusiast. Resides in Utah.