My latest obsession is definitely this Vegan Caramel Cake!
Since caramel is my second favorite thing next to chocolate, I am in heaven with this one!
Admittedly I’m in love with single layer sheet style cakes
No fussy layers to stack and no forks or plates either!
Just perfectly moist, fluffy caramel cake with more caramel buttercream and caramel drizzle to top it all off
I’ve modified the instructions from the original method shown in the video
Originally I took some of the ingredients from the actual cake batter and turned it into a caramel base for the cake
However in order to get caramel buttercream and drizzle you still have to make a separate caramel sauce!
Hopefully I have made it easier and faster this way!
For those wanting the original recipe as shown in the video email me @ gretchensbakery3@gmail.com
Notes for Success:
All the batter will fit into a 9″ x 13″ pan for the snack cake style and it baked up in just about 25 minutes
But of course you can transform this cake into a layer cake like I did with my Billionaire Banana Pudding Cake recipe!
Cupcakes are equally possible with this cake recipe just fill the cupcake liners 3/4 of the way full
Baking at 350F checking to see if they are done at around 18 minutes
You will get about 24 standard cupcakes with this recipe
Cake flour is added in combination with all purpose flour in my cake recipe
For those who do not know what Cake Flour is CLICK HERE
Alternatively you can use all All Purpose Flour in the total amount of 2¾ cups (345g)
WATCH THE VIDEO TO SEE HOW EASY IT IS TO PUT THIS ALL TOGETHER!
Learn all about Caramel with my Caramel 3 Ways Article!
Caramel Cake
I've modified the instructions from the original method shown in the video! Originally I took some of the ingredients from the actual cake batter & turned it into a caramel base for the cake. However in order to get caramel buttercream & drizzle you still have to make a separate caramel sauce! Hopefully this way is easier & faster! For those wanting the original recipe as shown in the video email me @ gretchensbakery3@gmail.com
Ingredients
For the Caramel Sauce
- 2 cups Granulated Sugar (400g)
- 6 Tbs Water
- 1 teaspoon Vinegar
- 1 cup High Fat Plant Milk
- 2 Tbs Vegan Butter
- 1 teaspoon Salt
For the Cake
- 1½ cups Plant Milk 420ml
- 1 Tbs White Vinegar 15ml
- ½ cup Vegan Butter 140g
- ½ cup Vegetable oil 117ml
- ¾ cup Granulated Sugar 150g
- 1 cup Caramel Sauce *from above recipe
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract 10ml
- 2 cups All Purpose Flour 250g
- 1 cup Cake Flour 120g
- 2 teaspoons Baking Soda
for the Caramel Icing
- 1 Recipe Buttercream
- ½ cup Caramel Sauce
Instructions
- First prepare the caramel sauce by combining the sugar, vinegar & water in a medium heavy bottom sauce pot stirring only until has dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir it after it starts boiling
- Watch it carefully as it turns from a light to medium amber, take it off the heat when it is medium amber as it will continue to cook & get darker after you remove it from the heat
- Slowly & carefully pour in the room temperature plant milk & then add the vegan butter & salt stirring slowly & carefully. Once the bubbling subsides stir it to a smooth sauce
- Divide this caramel sauce into 1 cup for the cake batter / ½ cup for the buttercream & ½ cup for the top drizzle
- Next preheat the oven to 350F & grease & parchment line your cake pan(s)
- Prepare the cake batter by combining the vegetable oil with the melted vegan butter, add the vanilla extract & set aside
- In a separate measuring cup combine the plant milk with the vinegar
- Sift all the dry ingredients together into a large mixing bowl, including the sugar.
- Pour in the wet ingredients (plant milk mixture & the butter/oil mixture including the cooled caramel sauce) into the dry ingredients & whisk smooth about 20 strokes to develop the batter
- Pour the batter into your prepared pan(s) & bake for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 20 minutes more or when you gently press the centers they are springy to the touch.
- Now prepare the buttercream recipe according to the instructions & add the COOLED ½ cup of reserved caramel sauce at the last stage of mixing
- Once the cake is cooled turn it out onto your serving platter & ice with a thick layer of caramel buttercream & then drizzle the top or serve each slice with additional caramel sauce
Video
Notes
Hi, the video link says Private, can you make public? I am making this Friday, thank you!!
Hi Yes the video just went live on YouTube if you refresh you should be able to see it
In your YouTube video you mention not using a layer of buttercream between the cake and the caramel layer, which sounds like the way I’d go.
Then on your site here you write that this recipe will make 24 cupcakes, which is also what I was interested in knowing. Thinking Halloween, or Fall, cupcakes.
Awesome! I’m glad I was able to include all the useful information on the first try! LOL (*sometimes it takes me longer to cover everything LOL)
One more question: in the video the milk you pour into the caramel seems so thick… is it mixed with anything? Thank you
This is coconut milk from a can where I am using mainly the top portion ~ the thick fat part of the can, not shaken up so the liquid stays at the bottom~ I find this helps for a thicker caramel ~ the more fat the better!
Omgosh!!!! I just made it, how am I going to NOT eat it all? Delish!!!
Yeah, I had to give mine away PRONTO!
I made these as squares and they came out AMAZING!!!! Thank you, Gretchen.
YAY!! thanks for the feedback!
Hi Gretchen : ) I’m going to surprise my non vegan bf and make him this cake for his birthday but I was a little confused on the steps, so I wanted to clear it up now so I’ll be clear of confusion and can just get into making it in a couple days! In step 2 where it says to add in the plant milk inside the caramel sauce, will I be adding in 1 and 3/4 cups of the milk? Because again for step 5 it also says to combine plant milk with the vinegar, but for neither steps and maybe I’m missing something but it didn’t specify the specific amount of plant milk for each step even tho for the ingredient’s list, it simply says 1 3/4 milk. So for step 2, use 1 3/4 milk, and for step 5 also use 1 3/4 of milk? I’m sorry if I worded that confusingly but I appreciate the response in advance!
Hi Thank you for pointing this out! I thought I updated this recipe last month with more clear instructions, but it seems to not have worked!!
I have re written the directions to make it more clear!
Refresh your page to make sure it updates for you on your end!
Thank you for letting me know!
Thank you so much for the prompt reply! It’s clearer now so thank you for that! I’m really looking forward to making it and excited for the outcome!