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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: Anthony
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Vegan

Description

Vanilla Cream Cake with Quick Caramel Frosting is a delightfully creamy, plant-based dessert that combines the smooth richness of a moist vanilla cake with a luscious quick caramel frosting. This easy-to-make treat is perfect for any occasion, offering a comforting and flavorful experience that is sure to please any sweet tooth.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Plant-Based Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 1 cup Plant-Based Milk, room temperature
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Vanilla Extract (natural)
  • 1 tablespoon Apple Cider Vinegar

Quick Caramel Frosting Ingredients

  • 1 cup Light Brown Sugar
  • 1/2 cup Plant-Based Cream
  • 1 teaspoon Vegetarian Worcestershire Sauce (natural)
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon Natural Gelling Agent

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. In a large bowl, cream the plant-based butter and granulated sugar together until light and fluffy. Add the plant-based milk and vanilla extract (natural) and mix well. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually fold the dry ingredients into the wet mixture. Stir in the apple cider vinegar to activate the baking powder and help the cake rise and become tender.
  2. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on a wire rack to preserve their moist texture.
  3. Make the Quick Caramel Frosting: In a saucepan over medium heat, melt the light brown sugar with the plant-based cream, stirring constantly. Add the vegetarian Worcestershire sauce (natural) and sea salt, mixing to balance the sweetness. Stir in the natural gelling agent to thicken the frosting while whisking continuously until smooth and spreadable. Remove from heat and let cool slightly before frosting.
  4. Assemble the Cake: Place the first cake layer on your serving plate and spread a generous amount of the caramel frosting over it. Top with the second cake layer, then cover the entire cake with the remaining frosting, creating a silky golden finish that impresses everyone.

Notes

  • Measure ingredients precisely to maintain flavor and texture balance.
  • Use room temperature plant-based butter and milk for smooth blending.
  • Mix the batter just until combined to keep the cake light and tender.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • Use fresh vanilla extract (natural) for best flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vanilla cake, quick caramel frosting, plant-based dessert, vegan cake, moist vanilla cake, caramel frosting

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