Golden Caramel White Chocolate Cake

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Introducing my Golden Caramel White Chocolate Cake. Inspired by Starbucks’ Golden Caramel White Hot Chocolate, this cake features three layers of the softest vanilla sponge, creamy white chocolate buttercream, and the most delicious golden caramel. It’s egg-free, dairy-free, and super simple to make.

The sponge is made in just one bowl and starts with buttermilk to create a soft and tender crumb. Using brown sugar, the sponge is moist with a beautiful golden color and caramel flavor. The buttercream is creamy and smooth, and each layer is filled with my three-ingredient gooey caramel. Finished with a golden caramel drip, this is the ultimate cake for all my white chocolate lovers.

This cake features three layers of the softest vanilla sponge, creamy white chocolate buttercream, and the most gorgeous golden caramel. It’s egg-free, dairy-free, and super simple to make.

Golden Caramel White Chocolate Cake (Egg-Free, Dairy-Free)

This Golden Caramel White Chocolate Cake is inspired by the Starbucks Golden Caramel White Hot Chocolate. It has three layers of soft vanilla sponge, creamy white chocolate buttercream, and gooey caramel. Perfect for white chocolate lovers!

Golden Caramel White Chocolate Cake

Course Dessert


Vanilla Sponge:

  • cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 1 cup dairy-free yogurt
  • 2 tsp vanilla extract

Gooey Caramel:

  • 1 cup granulated sugar
  • ½ cup canned coconut milk full-fat
  • ½ cup dairy-free butter

White Chocolate Buttercream:

  • 1 cup dairy-free butter softened
  • 4 cups powdered sugar
  • 1 cup dairy-free white chocolate chips melted and cooled
  • 2-4 tbsp plant-based milk
  • 2 tsp vanilla extract

Golden Caramel Drip:

  • ½ cup reserved gooey caramel from above
  • 2 tbsp coconut oil or dairy-free butter


Prepare the Vanilla Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, melted coconut oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Gooey Caramel:

  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Add the coconut milk and dairy-free butter, stirring continuously until smooth.
  • Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.

Prepare the White Chocolate Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the melted and cooled white chocolate, vanilla extract, and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of gooey caramel over the cake layer.
  • Spread a layer of white chocolate buttercream over the caramel.
  • Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.

Add the Golden Caramel Drip:

  • Melt the reserved gooey caramel with the coconut oil or dairy-free butter until smooth and slightly runny.
  • Pour the caramel drip over the top edge of the cake, allowing it to drip down the sides.


  • Allow the cake to set before slicing and serving.
  • Enjoy this rich, indulgent cake!


  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
  • White Chocolate Chips: Ensure to use dairy-free white chocolate chips for a vegan option.

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