Welcome to this delicious recipe for Vanilla Caramel Delight Cake with Whipped Cream & Raspberries! This elegant dessert combines the rich flavors of homemade caramel with light vanilla cake, topped with pillowy whipped cream and fresh raspberries. The result is a beautiful cake that’s perfect for special occasions yet approachable enough for weekend baking projects.
Whether you’re an experienced baker or trying your hand at a layer cake for the first time, this recipe breaks down each step to help you create a stunning dessert that will impress friends and family. The contrast between the sweet caramel, vanilla cake, and tart raspberries creates a perfect balance of flavors that’s hard to resist.
This cake may look like it came from a high-end bakery, but with some patience and attention to detail, you’ll be amazed at what you can create in your own kitchen. So gather your ingredients, preheat your oven, and get ready to make a truly memorable dessert that combines classic flavors in a modern presentation.
Why You’ll Love This Recipe
This Vanilla Caramel Delight Cake combines the rich sweetness of caramel with delicate vanilla cake layers, all complemented by light whipped cream and fresh raspberries. The balance of flavors creates a dessert that’s impressive enough for special occasions but simple enough to make when you’re craving something truly decadent.
Pure Comfort
There’s something deeply comforting about the aroma of vanilla cake baking in the oven. This cake brings together nostalgic flavors with an elegant presentation that makes it both a comfort food and a showstopper. The soft cake layers soaked with caramel and topped with pillowy whipped cream create a texture that’s pure indulgence in every bite.
What You Need
For the Vanilla Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons pure vanilla extract
For the Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon salt
For the Topping:
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- Caramel sauce for drizzling
Time to Cook
- Preparation: 30 minutes
- Baking: 35 minutes
- Cooling: 2 hours
- Assembly: 20 minutes
- Total Time: About 3 hours 25 minutes
Steps to Make It
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sugar, baking powder, and salt.
- Add Wet Ingredients: Add softened butter and beat until mixture resembles coarse crumbs. Add eggs one at a time, mixing well after each addition. Slowly pour in milk and vanilla, beating until the batter is smooth and well combined.
- Bake: Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Caramel: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber. Add butter and stir until melted. Remove from heat, slowly add cream (mixture will bubble vigorously), then stir in salt. Let cool to room temperature.
- Prepare Whipped Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Poke holes in the top with a fork, then pour about half the caramel over it, allowing it to soak in. Spread a layer of whipped cream and sprinkle with raspberries. Top with second cake layer and repeat with remaining caramel.
- Finish: Cover the top and sides with remaining whipped cream. Garnish with fresh raspberries and a drizzle of caramel sauce. Refrigerate for at least 30 minutes before serving.
Make It Perfect
For an even more professional-looking cake, pipe rosettes of whipped cream around the edge of the cake and place a single raspberry on each one. To ensure your whipped cream holds its shape, make sure to whip it to stiff peaks and keep all your tools and ingredients chilled before starting.
Mix It Up
Feel free to experiment with different fruit toppings—strawberries, blackberries, or sliced peaches all work beautifully with the vanilla and caramel flavors. For an extra indulgent twist, add a thin layer of ganache between the cake and whipped cream, or incorporate some crushed toffee bits into the caramel mixture.
Perfect Partners
Serve this cake with a cup of bold coffee or espresso to balance the sweetness. For a more decadent experience, pair it with a glass of dessert wine like Moscato d’Asti or a sweet sherry. It also goes wonderfully with a scoop of vanilla bean ice cream for the ultimate dessert experience.
Busy Day Hero
When time is tight, use a high-quality boxed vanilla cake mix as your base. You can still add your own vanilla extract to enhance the flavor. Store-bought caramel sauce can also be substituted in a pinch—just warm it slightly to make it easier to pour over the cake layers.
Work Ahead
The cake layers can be baked up to two days in advance and stored in an airtight container at room temperature. The caramel sauce can be made up to a week ahead and stored in the refrigerator—just warm it slightly before using. Assemble the cake with whipped cream and berries within 4-6 hours of serving for the best presentation.
Save Some For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake is actually even more delicious the day after baking, as the flavors have time to meld together. If you want to freeze portions, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to one month.
Everyone’s Happy
This cake is a crowd-pleaser that works for birthdays, anniversaries, or holiday gatherings. For children’s parties, you might add some colorful sprinkles on top. For adult gatherings, consider adding a splash of bourbon or rum to the caramel sauce for a sophisticated twist that everyone will appreciate.
Good For You Too
While this is definitely a treat, you can make a few adjustments for a slightly healthier version. Use whole wheat pastry flour for half of the all-purpose flour, reduce the sugar by ¼ cup, and load up on the fresh berries which provide antioxidants and vitamins. The whipped cream is also lighter than traditional buttercream frosting.
Easy Clean Up
Line your baking pans with parchment paper and place your cake on a piece of parchment before drizzling with caramel to catch any drips. When making the caramel, coat your measuring cups with a light spray of cooking oil first so the sticky ingredients slide right out. Use a rimmed plate for assembly to catch any caramel that might ooze out.
Switch It Up
For a chocolate variation, replace ¼ cup of flour with cocoa powder and add mini chocolate chips to the batter. For a citrus twist, add lemon or orange zest to the cake batter and a splash of juice to the whipped cream. You could also turn this into cupcakes—just reduce the baking time to about 20 minutes.
Simply Perfect
This Vanilla Caramel Delight Cake is at its best when served at room temperature, so remove it from the refrigerator about 20 minutes before serving. The contrast between the tender cake, sweet caramel, and fresh berries creates a dessert that’s balanced in both flavor and texture—simply perfect for any occasion.
FAQs
How can I prevent my caramel from crystallizing?
Make sure all your equipment is clean and avoid stirring the sugar once it begins to melt. Instead, gently swirl the pan to promote even melting.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.
What if my whipped cream isn’t holding its shape?
Make sure your cream, bowl, and beaters are very cold. You can also add 1-2 teaspoons of unflavored gelatin (bloomed in water) to stabilize the whipped cream.
How do I know when my cake is perfectly baked?
The edges should pull away slightly from the sides of the pan, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use frozen raspberries instead of fresh?
For the filling, yes, though they may release more juice. For the garnish, fresh berries will look more appealing.
Is there a dairy-free alternative?
You can use coconut cream for the whipped topping and coconut oil instead of butter, though the flavor profile will change.
How can I transport this cake to an event?
Chill the cake thoroughly before transporting. Use a cake carrier with a secure lid and keep it cool during transport.
Conclusion
This Vanilla Caramel Delight Cake with Whipped Cream & Raspberries is more than just a dessert—it’s an experience that combines classic flavors in a way that feels both familiar and special. Whether you’re celebrating a milestone or simply treating yourself to something delicious, this cake strikes the perfect balance between elegance and comfort. The combination of tender vanilla cake, rich caramel, and fresh berries creates a dessert that’s sure to become a favorite for years to come.