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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: Eric
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based

Description

This Vanilla Cream Cake with Quick Caramel Frosting is a luscious, plant-based dessert featuring moist vanilla cake layers paired with a smooth vanilla cream filling and a glossy, rich caramel frosting. Easy to prepare and versatile, it suits any occasion from casual dinners to celebrations, offering a delightful balance of flavors and textures.

Ingredients

Scale

Cake Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup plant-based butter
  • 1 cup granulated sugar
  • 1 cup plant-based milk
  • 1 teaspoon pure vanilla extract (natural)

Vanilla Cream Filling

  • 1 cup creamy plant-based dairy
  • 2 tablespoons powdered sugar (optional)
  • 1/2 teaspoon pure vanilla extract (natural)

Quick Caramel Frosting

  • 3/4 cup brown sugar
  • 1/2 cup plant-based cream
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare the cake batter: Whisk together all-purpose flour, baking powder, and a pinch of salt in a bowl. In a separate large mixing bowl, cream the plant-based butter with granulated sugar until light and fluffy. Gradually add the flour mixture alternating with plant-based milk, starting and ending with the flour. Stir in the pure vanilla extract (natural) gently until combined and smooth.
  2. Bake the cake layers: Divide the batter evenly between two greased cake pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let the layers cool completely on a wire rack.
  3. Prepare the vanilla cream filling: Whip the creamy plant-based dairy until smooth and airy. Lightly sweeten with powdered sugar if desired, and add a touch more vanilla extract (natural) to amplify flavor. This filling will be spread between the cooled cake layers for a luscious texture.
  4. Make the quick caramel frosting: In a saucepan over medium heat, combine brown sugar, plant-based cream, and vegetarian Worcestershire sauce (natural). Stir constantly until the mixture thickens to a rich caramel consistency. Add natural gelling agent to ensure smoothness and allow the frosting to cool slightly before spreading.
  5. Assemble the cake: Place one cake layer on your serving plate and spread a generous amount of vanilla cream filling evenly. Top with the second cake layer and cover the entire cake with the quick caramel frosting. Smooth the surface with a spatula and refrigerate for at least 30 minutes to set.

Notes

  • Ensure butter and plant-based milk are at room temperature for effortless mixing.
  • Spoon the flour into your measuring cup and level it off to avoid a dense cake.
  • Chill your bowl and beaters beforehand to achieve maximum fluffiness when whipping the cream filling.
  • Stir the caramel constantly to prevent burning and achieve a smooth finish.
  • Refrigerate assembled cake before serving to maintain shape and enhance flavor melding.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 160mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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

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