Vanilla Charlotte
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This elegant Vanilla Charlotte is one of my favorite desserts to make when I want something that looks fancy but doesn't require complicated techniques. With just an hour total from start to finish, it's surprisingly quick for such an impressive presentation. The star ingredient is real vanilla extract, which not only gives this cake its wonderfully warm flavor but also contains antioxidants that support overall wellness. What I love most is how affordable it is to make at home compared to buying one from a bakery, and how the simple sponge cake base combined with luscious caramel and cream creates an absolutely show stopping dessert that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 4eggs
- 400 gsugar
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter
- 2 mLvanilla extract
- 200 mLheavy cream
- 100 gcaramel sauce
- 100 gsugar (for caramelization)
- 150 mLunsalted milk
- 50 gconfectioners' sugar
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease six 20cm round cake pans and line the bases with parchment paper.
Tip: Use a non-stick spray for easy cake release.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy.
Tip: Use a stand mixer for a smooth batter.
- 4
Add the flour mixture to the egg mixture in three parts, alternating with the unsalted butter, beginning and ending with the flour mixture. Beat just until combined.
Tip: Be careful not to overmix the batter.
- 5
Divide the batter evenly among the prepared pans and smooth the tops.
Tip: Use a spatula to create a smooth surface.
- 6
Bake for 15-20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cakes during the baking time as they can quickly go from done to overcooked.
- 7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Use a knife to loosen the cakes from the pans if needed.
- 8
Once the cakes are completely cool, place one cake layer in a serving dish and brush with caramel sauce.
Tip: Use a spatula to spread the caramel evenly.
- 9
Repeat the cake layering process until all six cakes are used, finishing with a layer of caramel sauce on top.
Tip: Create a decorative pattern with the caramel sauce if desired.
- 10
Drizzle the confectioners' sugar over the top of the cake and serve immediately.
Tip: Use a spatula to create a smooth, even layer of confectioners' sugar.
- 11
Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.
Tip: Use a wire rack to support the cake while it chills.
Recipe Variations
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