Easy caramel cake

Easy caramel cake
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

  • Preparation and cooking time
    • Prep:30 mins
    • Cook:30 mins
    • Plus cooling
  • Easy
  • Serves 12-14

  • Freezable (Un-iced sponges only)
  • Vegetarian

Nutrition: Per serving (14)
NutrientUnit
kcal517
fat28g
saturates17g
carbs62g
sugars49g
fibre1g
protein5g
salt0.8g

Ingredients

  • 225g softened salted butter, plus extra for the tins
  • 125g golden caster sugar
  • 100g light brown soft sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 225g self raising flour
  • 2 tbsp milk
  • toffee, chocolate or caramel pieces, to decorate

For the icing

  • 200g softened salted butter
  • 400g icing sugar (golden icing sugar if you can find it – it adds a golden colour and caramel flavour)
  • 70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.

  • STEP 2

    Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.

  • STEP 3

    Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.

  • STEP 4

    Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

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