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Salted Caramel Vanilla Bean Layer Cake

August 26, 2013 by Audra 55 Comments

weddingcake3

Anytime I make the effort to actually bake a layer cake it usually means its a special occasion. Well- can you believe I planned to bake this cake exactly a year ago? I actually decided that every year  I’d make this cake and on August 25th I’d eat it with Andy to celebrate our wedding anniversary. How has it been a year?? I feel like just yesterday I was frantically DIY-ing the heck out of that thing in my living room, planning every detail and feeling like it was so far away. How here we are, married a year, and on the road to parenthood. Time sure does fly huh?

weddingcake2

We didn’t have a traditional wedding cake, but instead had a fabulous dessert bar with a small cutting cake in the middle. My flavor choice is likely not a surprise, and though I don’t think I ate more than the bite Andy & I fed each other- I remember thinking that cake was darn good. How can you go wrong with flavors like this? Since my memory of our wedding cake was iffy- I didn’t have much to draw from except I knew it was a fluffy vanilla cake with soft caramel sauce and salted caramel frosting as the filling. I went with that and actually think my recreation is spot on! This cake is sweet, salty and oh so good. I look forward to making it for the next 50 years!! ;)

weddingcake

We spent our anniversary in DC, wandering through museums and eating some fabulous meals along the way. Throughout the day I kept looking at the time and saying, “One year ago at this moment I was getting into the limo!!” or “I bet at this exact moment we had our first dance!” Then I made us watch our wedding video and I got weepy thinking about my favorite day ever. I look forward to this next chapter, making new favorite days and memories, but this first anniversary sure was a sentimental one!

Audra and Andy 0480

PS- More wedding pictures here or here.

Print
Salted Caramel Vanilla Bean Layer Cake
Yield: 1 8 inch cake
 
Ingredients
  • 1½ cup white sugar
  • 12 tablespoons butter, softened
  • 3 eggs, room temperature
  • 3 teaspoons vanilla extract (or a combo of extract, vanilla bean paste or vanilla bean)
  • 2¼ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cup whole milk
  • 1 cup salted caramel sauce*, cooled.
  • 2 sticks of unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons cream or milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Butter, flour and line with parchment 2 8x8 round baking pans. Set aside.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, and beat on high speed for about 3 minutes, until fluffy and pale. Stir in the vanilla.
  3. Combine flour, baking powder and salt, and add to the butter mixture in three batches, alternating with the milk, starting and ended with the flour mixture. Don't over-beat the batter.
  4. Pour batter into the prepared pans evenly, smoothing tops with the back of a spoon.
  5. Bake for 30 to 40 minutes in the preheated oven or until a toothpick inserted into the middle comes out clean. Let cool in the pans for 5-10 minutes and then transfer to a cooling rack.
For frosting:
  1. Cream butter until smooth and fluffy. Add powdered sugar a cup at a time and beat until well combined. Add ⅓ cup of the caramel sauce and beat until smooth and fluffy. Add 1-2 tablespoons of cream or milk if desired if your frosting seems a little dry.
To assemble.
  1. Place the bottom layer of cake on a cake stand. Use a fork to poke some holes along the surface of the cake. Carefully spread ⅓ cup of the caramel sauce over the cake layer, letting it soak into the cake. Top with a thick layer of frosting.
  2. Add the second cake layer with the flattest side facing up. Repeat the process of poking the cake with a fork, adding the remaining caramel sauce, and topping with frosting. Sprinkle with flaky sea salt if desired.
Notes
*If you don't want to make homemade caramel, store bought is fine- just add a teaspoon of sea salt.

Vanilla cake recipe loosely adapted from: All Recipes
3.5.3251

Filed Under: Cake, Recipes, Wedding Tagged With: Salted Caramel, Vanilla Bean

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Comments

  1. Vijay @ NoshOnIt says

    August 26, 2013 at 10:27 am

    Happy Anniversary to both you!

    Reply
    • Audra says

      August 26, 2013 at 10:35 am

      Thanks friend! :)

      Reply
  2. Jennifer | Bake or Break says

    August 26, 2013 at 10:32 am

    That cake! A perfect choice for a celebration. And, it looks like you have plenty to enjoy for a few more days, too. :-) I don’t think I ate more than the obligatory fed bite of wedding cake at our wedding, either. Happy anniversary!

    Reply
    • Audra says

      August 26, 2013 at 10:36 am

      Thanks darlin- yeah that cake could be frozen for our next 10 anniversaries if I wanted ;) But I at least got a chance to taste it this time around!!

      Reply
  3. Urska says

    August 26, 2013 at 11:23 am

    Congrats on your first anniversary, it is a great tradition to eat the same cake for 50 years. :) I am looking forward to it too, and I might use your recipe for it, too.
    We got married on the exact same day as you did and I was thinking what I did at the same day last year too. :)

    I wish you all the best and that the cake of your marriage will be swetter every year!

    Reply
  4. Meagan @ A Zesty Bite says

    August 26, 2013 at 11:42 am

    Happy Anniversary! What a special memory and of course so many more to come.

    Reply
  5. Mimi @ Culinary Couture says

    August 26, 2013 at 12:04 pm

    Awwww congratulations! Time sure does fly!

    Reply
  6. Emily @ Life on Food says

    August 26, 2013 at 12:35 pm

    Happy Anniversary! Mine is on Thursday. This cake does seem perfect to celebrate.

    Reply
  7. Katrina @ Warm Vanilla Sugark says

    August 26, 2013 at 3:08 pm

    Aww time goes by so fast! I remember when you posted about your wedding and can’t believe how fast a year has gone. Love this cake!! The frosting looks amazing. Cheers to a lifetime of celebratory cakes with your hubby :)

    Reply
  8. Erin @ The Spiffy Cookie says

    August 26, 2013 at 4:09 pm

    A year to wait for a cake? I looks like it was worth it, congrats!

    Reply
  9. Laura Dembowski says

    August 26, 2013 at 4:15 pm

    So sweet that you planned so long to make this cake! It sounds wonderful with all of that caramel.

    Reply
  10. Annie @ Annie's City Kitchen says

    August 26, 2013 at 5:39 pm

    Aww! Congrats! I’m planning my wedding now and it seems like I barely just got engaged but it’s already been 5 months!

    Reply
  11. Jackie says

    August 26, 2013 at 6:03 pm

    Hi Audra

    HAPPY ANNIVERSARY!!!!!!!!!!!. Good luck to you and your growing family.

    Reply
  12. [email protected] 'n' Cookies says

    August 26, 2013 at 6:33 pm

    Happy Anniversary! I love that you’ve decided to recreate your wedding cake for years into the future. And what a tasty cake to share year after year!

    Reply
  13. Becca from Cookie Jar Treats says

    August 26, 2013 at 10:15 pm

    I am so happy for you and your husband! So many big milestones in just one year :) It’s weird to think that even just a year ago I was reading your posts about getting ready for the wedding. It doesn’t feel like a year as I’m sure you feel the same way. HAPPY ANNIVERSARY!

    This cake looks beautiful and amazing and I can’t wait to try it.

    Reply
  14. Zainab @ Blahnik Baker says

    August 26, 2013 at 10:26 pm

    Happy Anniversary!! This cake will definitely be one that I would like to have every year.

    Reply
  15. Mary-Clay @ Cooking with the King says

    August 26, 2013 at 10:42 pm

    First of all, happy anniversary! Secondly, salted caramel vanilla bean? You kidding me? Love. So much love.

    Reply
  16. Baker Momma says

    August 26, 2013 at 10:55 pm

    Sweet memories! I do believe your cake was the most delicious thing I’ve ever tasted, so great choice to recreate. Did you both love it?

    Reply
    • Audra says

      August 28, 2013 at 8:56 am

      Yes we both loved it- it was really so delicious :)

      Reply
  17. Elisa @ Insalata di Sillabe says

    August 27, 2013 at 1:54 am

    Happy anniversary! You two make such a cute couple! Plus, that cake looks heavenly and I bet it tastes delicious…perfect cake to celebrate such an important occasion :)

    xo, Elisa

    Reply
  18. Renee @ Awesome on $20 says

    August 27, 2013 at 2:27 am

    What a great idea to recreate your wedding cake on your anniversary. Of course, I made my own wedding cake, so it shouldn’t be too hard for me to steal that idea. Or maybe I’ll make this cake for our anniversary. If I can wait that long.

    Reply
  19. Kayle (The Cooking Actress) says

    August 27, 2013 at 7:27 am

    Ohhhhhhhh so sweet!!! And now you’re gonna have a lil baby! I’m so happy for you Audra, Happy Anniversary!!

    And omg these cake is an amazing tradition. It looks so beautiful and SO delicious!

    Reply
    • Audra says

      August 28, 2013 at 8:55 am

      Thanks so much Kayle :) Lets just see if I have the energy to keep the tradition up in coming year…wishful thinking I guess! :)

      Reply
  20. Joanne says

    August 27, 2013 at 8:06 am

    Aww such a super sweet way to celebrate your first anniversary!! Both the cake and the DC outing. :P This looks seriously amazing. Salted caramel and I are for real BFFs.

    Reply
  21. [email protected] n Dishes says

    August 27, 2013 at 8:35 am

    Happy anniversary! What a lovely way to celebrate, and what a yummy cake!

    Reply
  22. Carrie says

    August 27, 2013 at 9:22 am

    Absolutely gorgeous photo of you and your hubby :) the cake doesn’t look too bad either! :D Congratulations!

    Reply
  23. Jennie @themessybakerblog says

    August 27, 2013 at 10:09 am

    That looks like the perfect cake to celebrate an anniversary. You were a beautiful bride. Happy belated anniversary.

    Reply
  24. Lisa Webb says

    August 27, 2013 at 11:07 am

    I am loving your blog! My husband and I will be in DC next month and would love to have some recommendations for restaurants that we should try–if you have time to post a couple.
    Thanks!

    Reply
    • Audra says

      August 28, 2013 at 8:54 am

      Hey Lisa! We ate at: Good Stuff Eatery (casual burger joint) Founding Farmers for brunch, and had a fabulous anniversary dinner at Blue Duck Tavern. Also we stopped at Pitango for gelato… all our choices were absolutely fabulous and oh so delicious!

      Reply
  25. Jamie | Jamie's Recipes says

    August 27, 2013 at 12:55 pm

    Happy Anniversary! Such gorgeous wedding photos.

    I love everything about this cake. All my favorites!

    Reply
  26. Orla says

    August 27, 2013 at 3:36 pm

    So cute!! And such a fab cake! Can’t wait to recreate! :) x

    Reply
  27. Jessica @ A Kitchen Addiction says

    August 27, 2013 at 4:23 pm

    Happy Anniversary!! Love these flavors! What a great anniversary tradition!

    Reply
  28. Coco says

    August 27, 2013 at 6:30 pm

    You’re such a lovely bride! Thanks for sharing these memories. You have such a cute personality, A.
    And, yes, wait til your baby is born. That will be your next fav day! xo

    Reply
  29. Lauren at Keep It Sweet says

    August 27, 2013 at 7:33 pm

    I hope you and Andy had a great anniversary weekend! Love, love this cake, perfect for celebrating!

    Reply
  30. Vicki @ WITK says

    August 27, 2013 at 8:44 pm

    Happy anniversary! This cake looks like a delicious way to celebrate one year!

    Reply
  31. Lily @ Life, Love, and Cupcakes says

    August 28, 2013 at 9:31 am

    Happy Anniversary! This cake looks perfect!

    Reply
  32. ashley - baker by nature says

    August 29, 2013 at 10:34 am

    Happy (belated) Anniversary! This cake is just beyond wonderful, and I’m totally dying for a slice (ok, 2 slices) right now!

    Reply
  33. Kate | Food Babbles says

    August 31, 2013 at 10:09 pm

    Happy anniversary!!! What a lovely cake. I adore salted caramel and that wedding picture is so beautiful.

    Reply
  34. Rachel @ Bakerita says

    September 3, 2013 at 8:06 pm

    Happy Anniversary! What a gorgeous cake, sounds delicious, and that picture of the two of you is beautiful. Here’s to many more years of marriage and eating this cake! :D Pinned!

    Reply
  35. Nutmeg Nanny says

    September 4, 2013 at 8:23 pm

    Aw happy anniversary to you two :) this cake is gorgeous, just the perfect flavors!

    Reply
  36. Carrie says

    November 17, 2013 at 9:01 pm

    …I’m back to report the frosting recipe is killer :) used homemade caramel sauce and used this on vanilla cupcakes. Delish!

    Reply
    • Audra says

      November 17, 2013 at 9:21 pm

      Thanks so much for letting me know Carrie- I’m happy to hear you enjoyed it! :)

      Reply
  37. Jacklyn says

    April 7, 2014 at 3:12 pm

    Made this cake this weekend and it was SO delicious! I had to have two attempts at the caramel because I burnt the first batch but the second time it worked out and was definitely worth it!!

    Reply
  38. Alli Joy says

    May 2, 2014 at 12:05 pm

    This cake looks perfect! I was just wondering if you think the frosting recipe makes enough to frost the sides of the cake too?

    Thanks!

    Reply
    • Audra says

      May 3, 2014 at 5:23 pm

      Hi Alli! The frosting was just enough to fill and top it. I would double it for the sides- I feel like it’s always better to have extra!

      Reply
  39. Ben Mckay says

    June 6, 2014 at 4:04 am

    So, I am new to cooking for the most part, at least this level of baking. I am assuming you use the 12 tbsp is used in the batter, while the 2 sticks is used for the frosting. Talking about the butter that is. I am going with that, but if that is wrong I guess I will know. If you have any seemingly obvious tips for 24year old bachelor male who randomly dexided to take cooking up as a hobby, I would appreciate that.

    Reply
    • Audra says

      June 9, 2014 at 9:45 pm

      Yep that’s right! 12 tbsp in the batter and 2 sticks in the frosting!

      Reply
  40. Jackie says

    August 12, 2014 at 11:03 pm

    Hi Audra,

    I’m a new follower and I love your site!

    I am planning to bake this cake for my baby’s 12 month birthday party and I was wondering whether it will be ok to use 3 tsp of vanilla bean paste? or should I change the quantities? I have actually never used vanilla paste before but I thought it would be nice and extra especial to try and use it for this particular cake.

    Looking forward to your answer:)

    Jackie

    Reply
    • Audra says

      August 17, 2014 at 9:21 pm

      I think 3 tsp of vanilla bean paste will be no problem :) Happy Birthday to your babe!

      Reply
      • Jackie says

        September 17, 2014 at 1:09 am

        Hello Audra, Thank you for your reply. Just to let you know that the cake was a hit! thank you so much for your recipes!!

        Reply
  41. Winona says

    September 25, 2014 at 1:59 pm

    This cake was amazing! I love cream cheese frosting, so I used that instead of the buttercream and everyone loved it. Thanks for a great recipe! Pink Himalayan sea salt was the perfect finishing touch. My cakes always slide, though. Am I using too much frosting? The layers were fairly even. It wasn’t the prettiest cake, but no one cared!

    Reply
    • Audra says

      October 1, 2014 at 8:37 am

      IS the cake totally cooled when you frost it? I’ve had sliding issues when I frosted the cake a bit warm…

      Reply
  42. Jen says

    January 18, 2016 at 10:56 am

    Just made this cake for my daughter’s birthday – it was seriously one of the best cakes I’ve ever had! I made with einkorn flour, because I can’t tolerate wheat, and drizzled some of the salted caramel sauce over the top of the cake. The cake was so light – I think it is my go-to recipe for any vanilla cake. Thanks!

    Reply
  43. Ann McDonald says

    March 4, 2016 at 12:23 pm

    great site. thanks,.

    Reply
  44. Katelyn says

    January 24, 2018 at 10:06 am

    Hello! I’m making this cake for my sister bridal shower this weekend (will be my 3rd time makin it-we LOVE this cake!)… there is going to be 40 people there so I was going to make it in cake and cupcake form. Any tips for using the cake recipe as a cupcake? Or just bake the same temp as the cake would?

    Reply

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