I love a good layer cake, especially one that doesn’t need the sides to be iced! This easy recipe is for a simple fluffy and moist vanilla cake layered with a homemade salted caramel that has been flavoured with delicious ClemenGolds. If you are looking for the next cake recipe to make let it be this recipe for the Simple Vanilla Two Layer Cake with Citrus Salted Caramel Frosting.
Ingredients for an Easy Vanilla Cake
As with all the recipes I share on my blog With Love Kitty, the ingredients for this recipe are easy to find. And it goes without saying, the ingredients need to be at room temperature before you start baking.
There are three separate recipes you need to make for this Vanilla Two Layer Cake with Citrus Salted Caramel Frosting. These are the vanilla cake, the citrus salted caramel and the cream cheese caramel frosting.
The ingredients you will need are,
- Sunflower oil
- Extra-large eggs
- Self-raising flour
- Granulated sugar
- Salt
- Full cream milk
- Vanilla extract
- 2 ClemenGolds
- Whipping cream
- Unsalted butter
- Sea salt
- Icing sugar
- Cream cheese
Equipment Needed to Make a Vanilla Two Layer Cake
For many years I iced simple layer cakes without any fancy equipment and this recipe doesn’t require any additional kitchen equipment. However, if you do have a small offset spatula and a cake turning table these would be most helpful!
If not, a simple knife, a cake plate and a twist of your arms will get the job done. Cakes that are not frosted on the sides are much easier to layer than cakes that require icing to be spread on the sides of the cake.
How to Make a Flat Layer Cake
The only way to ensure that you make a flat and even layer cake is by levelling the cake layers before assembly. Cake rise in the centre, even if it is ever so slight and choosing not to trim the cake layers will result in a cake that is not completely flat. Of course, this is up to you and most of the time if I am baking for the family I don’t level my cakes. But if you are looking to have a perfectly flat layer cake, get out the bread knife.
How do you Evenly Layer a Cake?
You can choose to level the cake layers with either a bread knife or a cake leveller. I prefer using a cake leveller as it is much easier to control and ensure even cakes layers. This recipe doesn’t require you to split the cake layers, just to ensure that they are level.
Another way I ensure that my cakes are flat is by choosing to use the bottom of the cake layer as the top of the cake. This is important for two reasons, less crumbs in your icing and a guaranteed flat top.
How do I Keep My Cake Layers from Sliding?
Sliding cake layers usually means one thing, you didn’t allow the cake to cool completely before icing and decorating it. The centre of a cake layer is the last thing to cool and when buttercream frosting (with lots of butter) is added onto the layer it begins to melt and this is what causes the cake layers to shift and slide.
Whenever layering cakes, the most important rule is to cool the cake layers, before cutting and before frosting. The cake layers need to ‘set’ and deflate before the decorating begins. I prefer to wrap my cake layers in plastic wrap and let them chill in the fridge overnight prior to frosting. Having said that though for a recipe such as this, 3 hours of cooling should be sufficient. As this is only a two-layer cake, if the cake you are making is more layers then be sure to rest the cake in the fridge overnight.
Two Layer Cake Recipe
This is the perfect recipe if you are looking to bake a two layer vanilla cake. The size cake pans used for this recipe are 20cm round cake tins. If you do not have the same size tins it doesn’t matter, just remember that the thickness of your cake will be different so adjust the bake time accordingly.
Tips for Making the Perfect Two Layer Cake Recipe
- Check the temperature of your oven before adding your pans, do this with an oven thermometer.
- Prepare your cake pans properly, using oil or butter and lining the bottom and sides of the tins with baking paper.
- Start baking when the ingredients are room temperature.
- When filling the cake pans with cake batter be sure to fill the pans evenly.
- To check if the cakes are done baking insert a cake tester or skewer into the centre of the cake, the skewer should come out clean.
- Allow your cakes to cool in their tins for about an hour, removing them too soon could result in broken cakes.
Citrus Salted Caramel Frosting with Cream Cheese
This frosting is delicious, creamy and super easy to spread on the cake layers. It is made from butter, icing sugar, cream cheese, and homemade salted caramel. Follow the tips below to ensure you make this frosting perfectly.
Tips for Making the Perfect Citrus Salted Caramel Frosting
- Make sure your butter and cream cheese is at room temperature before starting to make the frosting.
- Ensure that the homemade caramel is completely chilled before adding it to the buttercream.
- Beat the frosting at high speed for about 5 minutes before using it to spread over the cakes, the icing must be light and fluffy and extremely spreadable.
- If you have made the icing prior to being ready to decorate, whip the frosting again for a few minutes to get the desired consistency before using it to frost the cakes.
- Before icing the cakes, touch the centre of the cakes and be sure that they have cooled completely. Otherwise, the buttercream will melt when spread onto the cake.
This cake is truly delicious and a great celebration of ClemenGolds! I hope you give this recipe for a vanilla two layer cake a try and let me know your thoughts in the comments below!
Do you love caramel as much as me? Give these recipes a try too
Caramel and Peppermint Crisp Cupcakes
Happy Baking
With Love,
Kitty
📖 Recipe
Simple Vanilla Layer Cake with Citrus Caramel Frosting
Ingredients
Vanilla Layer Cake
- 500 grams granulated sugar
- 6 extra large eggs
- 230 grams sunflower oil
- 580 grams self-raising flour
- pinch of salt
- 540 grams full cream milk
- 2 teaspoon vanilla extract
- zest from 2 ClemenGolds
Citrus Salted Caramel Frosting
- 200 grams granulated sugar
- ¼ cup whipping cream
- ¼ cup Clemengold juice
- 160 grams unsalted butter
- 1 tbsp sea salt
- 450 grams icing sugar
- 200 grams cream cheese
Instructions
Vanilla Layer Cake
- Preheat the oven to 180°C and line two 20cm dia cake tins with oil and baking paper.
- In a bowl of an electric mixer fitted with a whisk attachment, add the eggs, oil, and sugar. Beat at high speed until light and creamy, about 4 minutes.
- Sift the flour and the salt together.
- Add the flour and salt mixture to the egg mixture, and mix until just combined.
- Add the milk, vanilla, and zest to a jug. Stir to combine.
- Slowly, with the motor of the mixer running pour the milk mixture into the batter. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure there are no lumps.
- Pour the batter into the prepared tins and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
- Allow the cakes to cool in their tins for 30 minutes and then transfer the cakes to a wire rack to cool completely.
Citrus Salted Caramel Frosting
- Start by making homemade caramel. Add the sugar to a medium-sized saucepan set over medium heat.
- Whisk continuously until the sugar has melted. Allow the sugar to turn a light amber color. Be careful not to burn the sugar.
- When amber in color, remove the sugar from the heat and add the cream and the ClemenGold juice. Whisk until incorporated.
- Chop 85 grams of butter into cubes, and slowly add this to the caramel mixture. Whisk until the butter is melted and the caramel is smooth.
- Add the sea salt to the caramel and whisk to combine. Pour the caramel into a glass jar and allow the caramel to cool to room temperature.
- To make the frosting, add the icing sugar and the remaining butter to a bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture resembles fine breadcrumbs.
- Add the cream cheese and beat at medium-high speed until the frosting is smooth.
- Add ½ cup of the cooled citrus caramel and beat again. Scrape down the sides of the bowl and beat again, this is to ensure the frosting has mixed evenly.
- Beat at medium-high speed for a further 3 minutes or until the frosting is light and fluffy.
- To assemble the cake, place one layer of the cooled vanilla cake on a cake plate. Spread a generous amount of caramel frosting over the surface of the cake. Place the second layer of cake on top and spread the caramel buttercream over the surface of the top layer.
- Decorate with edible flowers and fresh fruit. Enjoy!
Leave a Reply