Description

This Vanilla Cream Cake with Quick Caramel Frosting is a simple yet elegant dessert featuring fluffy vanilla layers made with plant-based cream and a rich quick caramel frosting that melts in your mouth, perfect for any occasion and customizable to suit various dietary preferences.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon natural gelling agent
1 cup granulated sugar
1 cup plant-based cream
1 tablespoon apple cider vinegar
1/4 cup plant-based butter, melted
1 teaspoon pure vanilla extract (natural)

Quick Caramel Frosting Ingredients

1/2 cup plant-based butter
3/4 cup brown sugar
1 tablespoon vegetarian Worcestershire sauce (natural)
1/2 cup heavy cream (plant-based)

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and natural gelling agent. In another bowl, combine granulated sugar, plant-based cream, apple cider vinegar, melted plant-based butter, and pure vanilla extract (natural). Gradually mix the dry ingredients into the wet ingredients until the batter is smooth and silky.
Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
Make the Quick Caramel Frosting: In a saucepan, melt the plant-based butter over medium heat. Stir in the brown sugar and vegetarian Worcestershire sauce (natural). Once the sugar dissolves, slowly pour in the plant-based heavy cream, stirring continuously until the mixture is smooth. Remove from heat and whisk until the frosting is glossy and thick enough to spread.
Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of the quick caramel frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the surface with an offset spatula for a polished finish.

Notes

Use all ingredients at room temperature for better mixing and rise.
Mix the batter until just combined to keep it airy and tender.
Level cake layers evenly for uniform stacking using cake strips or a serrated knife.
Stir the caramel gently and maintain medium heat to avoid burning the sugar.
Let cake layers cool fully and chill if possible to prevent frosting from melting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

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