Vanilla Butter Cake with Vegan Vanilla/Cream Cheese Frosting and Salted Caramel Filling

Were you worried we still lacked an oven? It ended up only being about a week, which is nothing in the long run. I was so relieved to get it fixed. The guy left, I picked up the Fudgelet from school, then came home and made this cake spur of the moment.

In case you’re wondering about the butter/vegan contradiction in the title, well, welcome to my life as a mom of a kid who has some random allergies. Based on the amounts of dairy in the cake, he is able to eat the cake just fine. If you need to swap out the ingredients, you can try…but I can’t say if it will turn out since I haven’t tried. But, the frosting is vegan because it isn’t cooked and he needs it to be dairy-free. For the caramel filling, I don’t feel comfortable giving it to him because of how it is made/etc., so I only did it for one layer of the cake. This way, I can just give him a slice with the middle removed and he still gets the rest of the cake and frosting.

How did the Chiplet feel about this cake? He loooooved it! I was excited to be able to make a frosting that tasted like storebought frosting but was homemade. It wasn’t a “well, it tastes okay for being vegan” cake. It actually tastes good for all of us.

Directions for Vanilla Butter Cake with Vegan Vanilla/Cream Cheese Frosting and Salted Caramel Filling

Adapted from Icing on the Cake

Vanilla Butter Cake

  • 305 g (2 1/3 cups) cake flour
  • 1 Tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1.5 sticks (12 Tablespoons) butter, room temperature
  • 300 g (1.5 cups) granulated sugar
  • 1 Tablespoon vanilla extract
  • 3 egg yolks, room temperature
  • 1 egg, room temperature
  • 1 cup milk, room temperature

Preheat the oven to 350 degrees F. Grease, flour, and line 2 8 inch cake pans with parchment.

In a large bowl, whisk together the flour, baking powder, and salt for about 1 minute until well-combined.

With a stand mixer and the paddle attachment, beat the butter on medium speed for 2 minutes until fluffy. Add the sugar and mix on medium then medium-high speed for about 4 minutes until light and fluffy. Stop the mixer and scrape down the bowl as needed.

On low speed add the vanilla, then the egg yolks and egg one at a time. Then mix on medium-low speed until combined. Once combined, stop the mixer and scrape down the bowl.

On low speed, add the flour mixture and milk, alternating 1/3 flour, 1/2 milk, 1/2 remaining flour, rest of the milk, rest of the flour. Mix on medium speed for 30 seconds, then scrape down the bowl to make sure everything is combined. Divide the batter into the two cake pans then bake for about 25-35 minutes until a tester inserted comes out clean, or until the cake bounces back when you press it with a finger.

Let the cakes cool for 10-15 minutes in the pans then remove them to cool completely.

I split my layers in half, but this was challenging. It might have been easier if I had chilled the layers first, or you could skip it and just put the caramel with extra frosting in the middle.

Salted Caramel Layer

Use whatever salted caramel sauce you wish, but I used what was left from making it for this cake.

Vegan Vanilla/Cream Cheese Frosting

  • 2 sticks vegan butter, room temperature (I used this one)
  • 1/2 cup (115 g) vegan cream cheese, room temperature (I used this one)
  • 560 to 690 g confectioners’ sugar
  • 2 Tablespoons almond milk
  • 1 Tablespoon vanilla extract

In a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until creamy and fluffy. On low speed, add the vanilla, the 560 g of sugar, and the almond milk. Then mix for 3-5 minutes until it is fluffy and smooth. If you need to thicken the frosting, you can add more sugar, a bit at a time.

Assemble the cake by layering a thin layer of the frosting between the layers (I did cake, frosting, cake, caramel sauce, cake, frosting, cake). Then do a crumb coat of frosting on the cake before chilling it for about 20-30 minutes. When the cake is not sticky to the touch, finish frosting the cake.

Directions for Vanilla Butter Cake with Vegan Vanilla/Cream Cheese Frosting and Salted Caramel Filling

Adapted from Icing on the Cake

Vanilla Butter Cake

  • 305 g (2 1/3 cups) cake flour
  • 1 Tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1.5 sticks (12 Tablespoons) butter, room temperature
  • 300 g (1.5 cups) granulated sugar
  • 1 Tablespoon vanilla extract
  • 3 egg yolks, room temperature
  • 1 egg, room temperature
  • 1 cup milk, room temperature

Preheat the oven to 350 degrees F. Grease, flour, and line 2 8 inch cake pans with parchment.

In a large bowl, whisk together the flour, baking powder, and salt for about 1 minute until well-combined.

With a stand mixer and the paddle attachment, beat the butter on medium speed for 2 minutes until fluffy. Add the sugar and mix on medium then medium-high speed for about 4 minutes until light and fluffy. Stop the mixer and scrape down the bowl as needed.

On low speed add the vanilla, then the egg yolks and egg one at a time. Then mix on medium-low speed until combined. Once combined, stop the mixer and scrape down the bowl. On low speed, add the flour mixture and milk, alternating 1/3 flour, 1/2 milk, 1/2 remaining flour, rest of the milk, rest of the flour. Mix on medium speed for 30 seconds, then scrape down the bowl to make sure everything is combined. Divide the batter into the two cake pans then bake for about 25-35 minutes until a tester inserted comes out clean, or until the cake bounces back when you press it with a finger.

Let the cakes cool for 10-15 minutes in the pans then remove them to cool completely.

I split my layers in half, but this was challenging. It might have been easier if I had chilled the layers first, or you could skip it and just put the caramel with extra frosting in the middle.

Salted Caramel Layer

Use whatever salted caramel sauce you wish, but I used what was left from making it for this cake.

Vegan Vanilla/Cream Cheese Frosting

  • 2 sticks vegan butter, room temperature (I used this one)
  • 1/2 cup (115 g) vegan cream cheese, room temperature (I used this one)
  • 560 to 690 g confectioners’ sugar
  • 2 Tablespoons almond milk
  • 1 Tablespoon vanilla extract

In a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until creamy and fluffy. On low speed, add the vanilla, the 560 g of sugar, and the almond milk. Then mix for 3-5 minutes until it is fluffy and smooth. If you need to thicken the frosting, you can add more sugar, a bit at a time.

Assemble the cake by layering a thin layer of the frosting between the layers (I did cake, frosting, cake, caramel sauce, cake, frosting, cake). Then do a crumb coat of frosting on the cake before chilling it for about 20-30 minutes. When the cake is not sticky to the touch, finish frosting the cake.

 

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