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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

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

Description

This Vanilla Cream Cake with Quick Caramel Frosting is a light yet indulgently sweet dessert crafted with simple, plant-based ingredients for a fluffy texture and smooth creaminess. Perfect for any occasion, this cake delivers classic vanilla flavor balanced with a luscious quick caramel frosting, satisfying your sweet tooth with elegance and ease.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup plant-based butter, softened
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp natural vanilla extract
  • 1 cup plant-based milk
  • 1 tbsp apple cider vinegar

Quick Caramel Frosting Ingredients

  • 1 cup brown sugar (natural)
  • 1/2 cup plant-based cream
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1/2 tsp natural gelling agent

Instructions

  1. Prepare Your Ingredients: Start by measuring all your ingredients carefully. Preheat your oven to 350°F (175°C). Lightly grease your cake pans with plant-based butter to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even rising and a light crumb.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer, cream the plant-based butter with sugar until pale and fluffy to create a soft cake texture.
  4. Combine Wet Ingredients: Add natural vanilla extract, plant-based milk, and apple cider vinegar to the creamed mixture, mixing gently to keep it airy.
  5. Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to avoid overworking the batter.
  6. Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  7. Make the Quick Caramel Frosting: In a saucepan over medium heat, melt the brown sugar (natural) with plant-based cream and vegetarian Worcestershire sauce (natural). Add the natural gelling agent and stir continuously until thickened and smooth.
  8. Assemble and Frost: Once the cake layers are completely cool, spread the quick caramel frosting evenly over the top and sides. Chill slightly to set the frosting before slicing and serving.

Notes

  • Ensure plant-based butter and milk are at room temperature for better mixing and texture.
  • Fold dry ingredients gently to maintain fluffiness and avoid a dense cake.
  • Check oven temperature accuracy to prevent overbaking and keep the cake moist.
  • Sprinkle and whisk the natural gelling agent carefully to avoid clumps and achieve a silky frosting.
  • Allow the cake to cool completely before frosting to prevent melting or sliding of the quick caramel frosting.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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

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