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Caramel cake

Caramel drip cake

Author: Steina


Vanilla sponge

  • 3 cup plain flour
  • 2 cup caster sugar
  • 2 tsp baking powder
  • 1 2/3 cup water
  • 1 tbsp apple cider vinegar
  • 2/3 cup sunflower oil
  • 1 tbsp vanilla bean paste

Vanilla buttercream

  • 500 g vegan butter or margarine
  • 500 g icing sugar
  • 1 tsp vanilla bean paste

Caramel sauce

  • 330 g caster sugar
  • 1/2 cup water
  • 2 tbsp golden syrup
  • 50 g vegan butter or margarine
  • 200 ml vegan double cream


Vanilla sponges

  • Preheat the oven to 170°C and line three 6" baking tins.
  • In a stand mixer combine sifted flour, sugar, baking powder, and salt.
  • In a separate bowl combine the water, vanilla bean paste and oil.
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • Divide the batter evenly between the baking tins.
  • Bake for about 20-25 minutes or until golden and a toothpick inserted into the cake comes out clean.
  • Allow the sponges to cool completely before assembling.

Vanilla buttercream

  • In a stand mixer add the vegan butter and beat until light and airy. Add the vanilla bean paste.
  • Add the icing sugar gradually and continue to beat until fluffy.

Caramel sauce

  • In a medium saucepan, combine the sugar, water, and syrup. Cook over medium-low heat until the sugar is completely dissolved.
  • Allow simmering on low heat until the mixture has started to thicken and it has reached an amber color.
  • Remove from the heat and add the butter and double cream and stir well. The caramel will bubble up and look like it's about to split but keep stirring and the caramel will come together and form a creamy caramel sauce.
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