Salted Caramel Blondie Cheesecake Cake
Salted Caramel Blondie Cheesecake Cake
Ingredients
For the Blondie Cake Layers
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup plant-based milk
- 2 teaspoons vanilla extract
For the Blondie Batter Bites
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon plant-based milk
- 1/4 cup white chocolate chips
For the Salted Brown Sugar Caramel
- 1 cup brown sugar, packed
- 1/2 cup vegan butter
- 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Cheesecake Frosting
- 8 ounces vegan cream cheese, softened
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Prepare the blondie batter bites: In a small bowl, cream together the softened vegan butter and brown sugar until light and fluffy. Stir in the vanilla extract and plant-based milk. Gradually add the flour until just combined. Fold in the white chocolate chips. Set aside.
⏱️ 10 min
- 3
Prepare the blondie cake batter: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, plant-based milk, and vanilla extract until well combined.
⏱️ 5 min
- 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a smooth, light-colored batter is formed. Be careful not to overmix.
⏱️ 3 min
- 6
Divide the cake batter evenly among the three prepared cake pans. Drop small pieces of the blondie batter bites (from Step 2) into the cake batter in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
⏱️ 30 min•🌡️ 350
- 7
While the cakes are baking, prepare the salted brown sugar caramel: In a medium saucepan, combine the brown sugar, vegan butter, and plant-based milk. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and sea salt. Let cool completely.
⏱️ 15 min
- 8
Once the cake layers are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack, carefully peel off the parchment paper, and allow them to cool completely. This will take at least 30-45 minutes.
⏱️ 45 min
- 9
Prepare the cheesecake frosting: In a large mixing bowl, beat the softened vegan cream cheese and softened vegan butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add plant-based milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 10
Assemble the cake: Place the first cooled cake layer on a cake stand or serving plate. Scoop about 1 cup of cheesecake frosting onto the center of the layer and spread it evenly with an offset spatula. Drizzle 2-3 tablespoons of the cooled salted brown sugar caramel over the frosting.
⏱️ 5 min
- 11
Carefully place the second cake layer on top and repeat the frosting and caramel drizzling process.
⏱️ 2 min
- 12
Place the third cake layer on top. Scoop the remaining cheesecake frosting onto the top of the cake and spread it evenly over the top and around the sides of the entire cake, creating a smooth layer.
⏱️ 5 min
- 13
Drizzle a generous amount of the remaining salted brown sugar caramel over the top of the frosted cake. Using the back of a spoon, gently swirl the caramel into the top layer of frosting to create an attractive marbled pattern. Smooth the frosting on the sides of the cake as needed.
⏱️ 3 min
- 14
Chill the cake for at least 15 minutes before slicing and serving. Store any leftover cake in an airtight container in the refrigerator.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Blondie Cheesecake Cake
For the Blondie Cake Layers
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup plant-based milk
- 2 teaspoons vanilla extract
For the Blondie Batter Bites
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon plant-based milk
- 1/4 cup white chocolate chips
For the Salted Brown Sugar Caramel
- 1 cup brown sugar, packed
- 1/2 cup vegan butter
- 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Cheesecake Frosting
- 8 ounces vegan cream cheese, softened
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Prepare the blondie batter bites: In a small bowl, cream together the softened vegan butter and brown sugar until light and fluffy. Stir in the vanilla extract and plant-based milk. Gradually add the flour until just combined. Fold in the white chocolate chips. Set aside.
⏱️ 10 min - 3
Prepare the blondie cake batter: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, plant-based milk, and vanilla extract until well combined.
⏱️ 5 min - 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a smooth, light-colored batter is formed. Be careful not to overmix.
⏱️ 3 min - 6
Divide the cake batter evenly among the three prepared cake pans. Drop small pieces of the blondie batter bites (from Step 2) into the cake batter in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
⏱️ 30 min•🌡️ 350 - 7
While the cakes are baking, prepare the salted brown sugar caramel: In a medium saucepan, combine the brown sugar, vegan butter, and plant-based milk. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and sea salt. Let cool completely.
⏱️ 15 min - 8
Once the cake layers are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack, carefully peel off the parchment paper, and allow them to cool completely. This will take at least 30-45 minutes.
⏱️ 45 min - 9
Prepare the cheesecake frosting: In a large mixing bowl, beat the softened vegan cream cheese and softened vegan butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add plant-based milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 10
Assemble the cake: Place the first cooled cake layer on a cake stand or serving plate. Scoop about 1 cup of cheesecake frosting onto the center of the layer and spread it evenly with an offset spatula. Drizzle 2-3 tablespoons of the cooled salted brown sugar caramel over the frosting.
⏱️ 5 min - 11
Carefully place the second cake layer on top and repeat the frosting and caramel drizzling process.
⏱️ 2 min - 12
Place the third cake layer on top. Scoop the remaining cheesecake frosting onto the top of the cake and spread it evenly over the top and around the sides of the entire cake, creating a smooth layer.
⏱️ 5 min - 13
Drizzle a generous amount of the remaining salted brown sugar caramel over the top of the frosted cake. Using the back of a spoon, gently swirl the caramel into the top layer of frosting to create an attractive marbled pattern. Smooth the frosting on the sides of the cake as needed.
⏱️ 3 min - 14
Chill the cake for at least 15 minutes before slicing and serving. Store any leftover cake in an airtight container in the refrigerator.
⏱️ 15 min