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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based

Description

This Vanilla Cream Cake with Quick Caramel Frosting is a delightfully simple and decadent dessert featuring moist vanilla-scented cake layers paired with a smooth, luscious caramel frosting made from plant-based ingredients. Perfect for any occasion, it offers a perfectly balanced flavor profile and a beautiful elegant presentation.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plant-based butter
  • 1 1/4 cups sugar
  • 1 cup almond milk
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar

Quick Caramel Frosting

  • 1/2 cup plant-based butter
  • 1 cup brown sugar
  • 2 tablespoons almond milk
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line them with parchment paper to ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and prevents clumps.
  3. Cream Butter and Sugar: Using a mixer, beat the plant-based butter and sugar until light and fluffy, about 3 to 5 minutes. This incorporates air for a tender, soft crumb.
  4. Add Wet Ingredients: Beat in almond milk, vanilla extract (natural), and apple cider vinegar slowly into the creamed butter and sugar, mixing until combined.
  5. Combine and Pour Batter: Gradually add the dry ingredients to the wet mixture. Mix gently to incorporate without overworking the batter. Divide the batter evenly between the prepared pans.
  6. Bake the Cake Layers: Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the Quick Caramel Frosting: In a saucepan over medium heat, melt plant-based butter with brown sugar and almond milk, stirring constantly. Cook until thickened, about 5 minutes, then remove from heat and stir in natural gelling agent until smooth and glossy. Cool slightly before use.
  8. Assemble and Frost: Place one cake layer on your serving plate. Spread a generous layer of caramel frosting on top, then set the second layer and cover the entire cake. Smooth out the frosting or use a spatula to create beautiful texture.

Notes

  • Ensure butter and almond milk are at room temperature for smooth mixing and better batter consistency.
  • Combine wet and dry ingredients just until incorporated to keep the cake light.
  • Frost the cake only after layers have cooled fully to prevent melting or sliding.
  • Use quality vanilla extract (natural) and fresh plant-based butter to elevate the cake’s flavor profoundly.
  • If frosting is too runny, add a touch more natural gelling agent and cool longer until spreadable.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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

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