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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: David
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

A luscious Vanilla Cream Cake with Quick Caramel Frosting made entirely from plant-based ingredients. This easy-to-make dessert features a silky smooth vanilla cake base paired with a rich, buttery caramel frosting that sets with a perfect smooth consistency. Ideal for birthdays, gatherings, or any special occasion, it combines effortless elegance and comforting flavors in every bite.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 cup plant-based butter, softened
  • 1 1/4 cups granulated sugar
  • 1 cup almond milk
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract (natural)

Quick Caramel Frosting Ingredients

  • 1 cup brown sugar
  • 1/2 cup plant-based butter
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 4 ounces plant-based cream cheese
  • 1/4 teaspoon natural gelling agent

Instructions

  1. Prepare Your Dry Ingredients: In a large bowl, sift together the all-purpose flour and baking powder to ensure a light, fluffy texture. Set aside.
  2. Cream Butter and Sugar: Using a mixer, beat the plant-based butter and granulated sugar until light and airy to incorporate air for a soft cake crumb.
  3. Combine Wet Ingredients: Add almond milk and natural vanilla extract to the butter-sugar mixture, mixing thoroughly for even flavor distribution.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients on low speed, mixing just until smooth to avoid toughening the cake.
  5. Bake to Perfection: Divide the batter evenly into two greased round cake pans. Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
  6. Make the Quick Caramel Frosting: In a saucepan over low heat, combine brown sugar, plant-based butter, vegetarian Worcestershire sauce, apple cider vinegar, and plant-based cream cheese. Stir constantly until smooth and slightly thickened. Add a pinch of natural gelling agent, stirring to help the frosting set with a smooth consistency.
  7. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of caramel frosting. Top with the second cake layer and use the remaining frosting to evenly cover the top and sides of the cake.

Notes

  • Use room temperature ingredients for best blending and finer crumb.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Use fresh natural vanilla extract to intensify the vanilla flavor.
  • Let cakes cool completely before frosting to prevent melting and slipping.
  • Adjust the amount of brown sugar in the frosting to customize sweetness levels.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 130mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vanilla cream cake, quick caramel frosting, plant-based dessert, vegan cake, easy cake recipe, caramel frosting, birthday cake

Find it online: https://yummyrecipeszone.com/vanilla-cream-cake-with-quick-caramel-frosting/