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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten Free Option

Description

This Vanilla Cream Cake with Quick Caramel Frosting is a smooth, flavorful dessert featuring a moist vanilla cake made with plant-based cream and a luscious, quick-to-make caramel frosting enhanced with vegetarian Worcestershire sauce and natural ingredients. Perfect for all skill levels, this cake balances creamy texture with rich sweetness and offers versatile options for customization.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup plant-based cream
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • ⅓ cup plant-based butter

Quick Caramel Frosting Ingredients

  • ½ cup plant-based butter
  • ¾ cup brown sugar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • pinch of salt
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and lightly grease your cake pans. Measure all ingredients accurately to ensure the best texture and flavor balance for your cake.
  2. Mix Dry and Wet Ingredients Separately: In one bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening evenly. In another bowl, combine plant-based cream, granulated sugar, vanilla extract (natural), and apple cider vinegar (natural) until smooth.
  3. Combine Batter: Gradually incorporate the dry ingredients into the wet mix, stirring gently to form a smooth, lump-free batter. Be careful not to overmix, as this can toughen the cake crumb.
  4. Bake the Cake: Pour the batter evenly into prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Check for doneness according to your oven.
  5. Prepare Quick Caramel Frosting: While the cake bakes, melt plant-based butter and brown sugar in a saucepan over medium heat. Stir constantly until smooth and glossy, then whisk in vegetarian Worcestershire sauce (natural) and a pinch of salt. Add the natural gelling agent swiftly to thicken the frosting.
  6. Assemble and Frost: Allow the cake layers to cool completely before stacking. Spread the quick caramel frosting generously over the top and sides, creating a luscious and inviting finish.

Notes

  • Ensure your plant-based cream and butter are at room temperature for better mixing.
  • Use a kitchen scale for flour to avoid dry or dense cakes.
  • Stir battery gently to keep the crumb light and tender.
  • Frost only when the cake is fully cooled to prevent melting.
  • Work quickly when adding the natural gelling agent to the caramel for perfect texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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

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