Vanilla Bean Caramel Cake

There’s something undeniably elegant about the pairing of vanilla and caramel—especially when layered between tender cake and silky buttercream. This Vanilla Bean Caramel Cake is as luxurious as it sounds, with rich vanilla bean-speckled frosting, a ribbon of homemade caramel, and soft, buttery cake layers made extra moist with buttermilk. The whole cake is finished with a shiny caramel drip and a sprinkle of sea salt for balance. It’s perfect for birthdays, holidays, or any time you want to serve up a little extra magic.

Best Vanilla Bean Caramel Cake Recipe

This cake is all about the details. The vanilla cake is light and fluffy, with just the right amount of richness from butter and oil. Between the layers, a generous spoonful of caramel sauce adds a decadent surprise, while the vanilla bean buttercream ties everything together with creamy, floral notes. The finishing touch? A caramel drip and a few sea salt flakes for that irresistible sweet-and-salty finish.

Vanilla Cake

Start by preheating your oven to 350ºF and greasing two 9-inch cake pans. Line the bottoms with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl or in the bowl of an electric mixer fitted with the paddle attachment, beat the butter, oil, and sugar for about two minutes, until pale and fluffy. Add the eggs one at a time, mixing each one in fully before adding the next. Don’t forget to scrape the bowl as you go. Stir in the vanilla.

Now it’s time to alternate the wet and dry ingredients. Begin by adding a third of the buttermilk, mixing on low speed. Then add a third of the flour mixture. Repeat, alternating between the buttermilk and dry ingredients, ending with the flour. Once everything is incorporated, give the batter a final fold with a spatula to ensure it’s evenly mixed without overworking it.

Divide the batter evenly between your prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. If you’re not assembling the cake the same day, wrap the cooled layers in plastic wrap and refrigerate or freeze.

Caramel Sauce

Prepare the caramel sauce using your favorite recipe (or follow the one linked here). You can also add a bit of salt to make it a salted caramel sauce if that’s your thing! Allow the sauce to cool fully before using it to fill and top the cake. You can make it several days in advance—just store it in the fridge and gently reheat in short intervals until it’s pourable but not too thin.

Vanilla Bean Buttercream

To make the buttercream, beat the softened butter in a stand mixer with the paddle attachment for two minutes. Add the softened cream cheese and mix for another minute until smooth. Scrape in the seeds of a vanilla bean and mix until evenly distributed.

Lower the speed and slowly add sifted powdered sugar, one cup at a time, scraping down the bowl frequently. Once all the sugar is added, increase to medium-high speed and whip for 1–2 minutes, until the buttercream is fluffy and airy. Add the vanilla extract and a pinch of salt, and mix to combine. If the buttercream is too soft, add more powdered sugar; if it’s too thick, a splash of milk or cream will loosen it up.

Assembly

Place one cake layer on a cake stand or serving plate. If it domed during baking, level it with a serrated knife. Pipe a border of vanilla bean buttercream around the edge to create a dam, then spoon about ½ cup of caramel sauce into the center. Gently top with the second cake layer.

Apply a thin layer of frosting all over the cake—this is your crumb coat. Chill the cake for 20 minutes to set the crumb coat before adding a second, thicker layer of frosting. Use a bench scraper to smooth the sides and an offset spatula to smooth the top. Return the cake to the fridge for at least 30 minutes.

Once chilled, slowly spoon the cooled caramel sauce over the top, letting it drip naturally down the sides. Use a spatula to help guide the caramel if needed. Finish with crispearls or a sprinkle of sea salt flakes for extra flair.

Storage

Store the assembled cake in the fridge for up to 4 days. Let it sit at room temperature for 30–60 minutes before serving so the buttercream softens. Leftovers can also be sliced and frozen for longer storage.

Tips & Tricks for Vanilla Bean Caramel Cake

• Don’t overmix the batter after adding the dry ingredients—use a spatula to finish mixing gently.
• Make ahead: The caramel sauce and cake layers can be made a day or two in advance.
• Use room temperature ingredients for the buttercream to ensure smooth blending.

Variations

1. Swap the caramel sauce for dulce de leche for a deeper, milkier flavor.
2. Add a layer of banana slices over the caramel for a Banoffee-inspired twist.
3. Mix in a touch of bourbon or maple extract to the buttercream for added depth.

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If you make this Vanilla Bean Caramel Cake, I’d love to see it! Tag me on Instagram so I can share your gorgeous creation. Happy baking!

Vanilla Bean Caramel Cake

Camila Hurst

This Vanilla Bean Caramel Cake features tender buttermilk vanilla cake layers, creamy vanilla bean buttercream, and a rich homemade caramel filling—perfect for birthdays or special occasions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Chill Time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 680 kcal

Ingredients

  

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• 2½ cups all-purpose flour (324g)
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter room temperature (169g)
• ¼ cup vegetable oil (60ml)
• 1½ cup granulated sugar (300g)
• 4 large eggs room temperature
• 1 tbsp pure vanilla extract
• 1¼ cup buttermilk (300ml)

Caramel Sauce

• Make this recipe for the caramel sauce

Vanilla Bean Buttercream

• 2 cups unsalted butter softened (452g)
• ¾ cup cream cheese softened (170g)
• 4½ to 6 cups powdered sugar sifted (562g to 750g)
• 2 tsp vanilla extract
• 1 vanilla bean split and seeded
• Pinch of salt

Instructions

 

Vanilla Cake

• Pre-heat the oven to 350ºF. Grease and line 2, 9” cake pans with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, or in the bowl of a stand mixer, add the butter, oil, and sugar. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color. If using a stand mixer, use the paddle attachment, or you can just use a hand mixer.
• Add the eggs, one at a time, mixing one egg completely until incorporated before adding the next one.
• Remember to scrape the bowl in between mixing.
• Add the vanilla and mix to combine.
• Add one third of the buttermilk to the bowl with the batter, mix on low to combine.
• Next, add one third of the dry ingredient mixture. Mix on low speed.
• Add another third of the buttermilk and mix.
• Follow by another third of the flour mixture, mix to combine.
• Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.
• You can finish by folding with a spatula, to avoid over mixing the batter.
• Divide the batter between the prepared cake pans.
• Bake in the pre-heated oven for about 30 minutes, until a toothpick inserted into the cake comes off clean.
• Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely. If you aren’t assembling the cake on the same day, wrap the completely cooled down cake in plastic wrap, and place in the fridge, or freezer.

Caramel Sauce

• Make the caramel sauce according to the instructions on this recipe. Let it cool down completely before using to fill the cake and spoon on top. You can make it a few days ahead. Heat it up gently in the microwave for five second intervals, stirring in between until the sauce is pourable but not too thin.

Vanilla Bean Buttercream

• In a large mixing bowl (stand mixer with paddle attachment preferred), beat the butter for 2 minutes on medium speed. Add the cream cheese and beat for another minute.
• Add the vanilla bean seeds and mix until fully incorporated.
• Reduce speed to low and add the powdered sugar, about 1 cup at a time, scraping the bowl frequently. Once all is added, increase speed to medium-high and whip for 1–2 minutes until light and airy.
• Add the vanilla extract, salt, and mix.
• If the buttercream is too soft, add more powdered sugar. And if it’s too thick, add 1-2 tsp heavy cream or milk.

Assembly

• Place one cake layer on a cake plate. If the cake has a dome on top, use a knife to level it and cut the excess off.
• Pipe some Vanilla Bean Buttercream around the edges of the bottom layer.
• Fill the center with about 1/2 cup of caramel sauce.
• Top with the other layer.
• Spread a thin layer of frosting around the sides of the cake and on top. Use a spatula to smooth it out.
• Place the cake in the fridge for 20 minutes.
• Spread a thicker layer of frosting on the cake, using a bench scraper to smooth the sides and an offset spatula to smooth the top.
• Let the cake chill for at least 30 minutes in the fridge before dripping the caramel on top.
• Slowly pour the cooled caramel over the cake. You can use a spatula to gently help it spread out. Top with crisp pearls and sea salt flakes.

Notes

Caramel Sauce: Use this recipe for the Caramel Sauce.

Nutrition

Serving: 1sliceCalories: 680kcal

Keyword Vanilla Bean Caramel Cake

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