For the buttercream

For the filling and decoration

  • 4 tbsp salted caramel sauce
  • 3 malted milk biscuits crushed


  • STEP 1

    Heat the oven to 180C/160C fan/gas mark 4. Butter and line the base of 3 x 20cm sandwich tins. Whisk the butter, both sugars and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition.

  • STEP 2

    Sift the flour, malted milk powder, bicarbonate of soda, baking powder and ¼ tsp salt into a second bowl. Pour half of this into the butter mixture, stir until just combined, then mix in the buttermilk followed by the rest of the flour mixture.

  • STEP 3

    Divide the batter evenly between the tins and bake for 25-30 mins, until the cakes are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

  • STEP 4

    To make the buttercream, warm the milk for 30 seconds in the microwave or a small pan over a low-medium heat, then stir in the malted milk powder until dissolved. Set aside to cool. Whisk the butter and icing sugar together for 5 mins until pale and fluffy, then whisk in the malted milk.

  • STEP 5

    To assemble, put one of the sponges on a plate or cake stand and spread with ¼ of the buttercream. Spread with 1 tbsp of the salted caramel sauce, then repeat with the second cake. Sandwich the third cake on top, then spread the remaining buttercream over the top and sides.

  • STEP 6

    Drizzle over the remaining 2 tbsp salted caramel sauce, then sprinkle over the biscuit crumbs. Will keep chilled for up to three days.


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