Fluffy Vanilla Cake with Brown Sugar Hibiscus Frosting
Find Near YouThis Vanilla Cake is moist, fluffy and decadent on every level! This cake is prepared using C&H Light Brown Sugar, giving the layers a rich caramel flavor. The addition of the creamy Brown Sugar Hibiscus Frosting creates the perfect balance between sweet and tangy for a refreshing afternoon snack or late night dessert.
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Prep Time
20 minutes
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Bake Time
30-35 minutes
Ingredients
For the Vanilla Cake
3 Cups All Purpose Flour
3 Cups C&H® Light Brown Sugar
2 Tsp Baking Powder
¾ Tsp Salt
1 Cup Unsalted Butter (room temperature)
3 Large Eggs (room temperature)
2 Large Egg Whites (room temperature)
1 ½ Cups Buttermilk (room temperature)
2 Tbsp Sour Cream (room temperature)
1 Tbsp Pure Vanilla Extract
For the Brown Sugar Hibiscus Frosting
1 Cup Unsalted Butter (room temperature)
½ Cup C&H® Light Brown Sugar
3 ½ Cup C&H® Powdered Sugar
1 Cup Cream Cheese
1 Tbsp Pure Vanilla Extract
1-2 Tbsp Dried Hibiscus Flower Powder
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Instructions
Step 1 Preheat your oven to 350°F (176°C). Grease and line the cake pans with parchment paper.
Step 2 Sift the flour, sugar, baking powder, and salt into the bowl of your stand mixer fitted with the paddle attachment (or large mixing bowl if using a hand mixer). Set the mixer to the lowest speed and blend until well combined.
Step 3 With the mixer running on low speed, slowly add the butter to the bowl. Mix until fine crumbs have formed and no large clumps of butter remain.
Step 4 In a medium mixing bowl, combine the eggs, egg whites, buttermilk, sour cream, and vanilla extract. Whisk to combine.
Step 5 With the mixer on low, pour the wet ingredients into the bowl of your stand mixer (or large mixing bowl) in a slow and steady stream. Mix until barely incorporated, scraping down the sides of the bowl when necessary. Increase the mixer speed to medium and beat until creamy, no longer than 1 to 2 minutes.
Step 6 Divide the cake batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7 Allow the cakes to cool in their pans for 15 minutes before inverting them onto wire racks to cool completely before decorating.
Brown Sugar Hibiscus Frosting
Step 1 Place the cream cheese into a microwave safe bowl and heat for 15 second bursts until completely softened, stirring in between. Set aside.
Step 2 Add the butter to a saucepan and place onto the stove over medium heat. Once melted, add the brown sugar and stir until smooth.
Step 3 Reduce the heat to low and stir in the softened cream cheese and vanilla.
Step 4 Transfer the mixture to the bowl of your stand mixer (or large mixing bowl), cover, and allow it to reach room temperature.
Step 5 Once cool, place the bowl onto your stand mixer (or use a hand mixer) and whip until fluffy. Fold in the powdered sugar and dried hibiscus flower powder and mix until well incorporated.
Additional Tips:
Using a large offset spatula, fill and frost the cooled cake in the hibiscus frosting. Slice and enjoy! Cake is best if eaten within 3-4 days. Store in the fridge for up to 1 week.
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