Easy caramel cake
- Anna Glover
Save recipe
Serves 12-14
Easy
Prep: 30 mins
Cook: 30 mins
Plus cooling
A star rating of 4.5 out of 5.132 ratingsRate
loading...
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Freezable (Un-iced sponges only)
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Walnut, date & honey cake
A star rating of 4.3 out of 5.107 ratings
Fudgy chocolate cake
A star rating of 3.3 out of 5.16 ratings
Ultimate chocolate cake
A star rating of 4.7 out of 5.1555 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (14)
- kcal517
- fat28g
- saturates17g
- carbs62g
- sugars49g
- fibre1g
- protein5g
- salt0.8g
Ad
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.
-
step 3
Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg.
-
step 4
Add the remaining flour and milk.
-
step 5
Divide the batter between the cake tins and bake for 25-30 minutes until 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 6
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy.
-
step 7
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 8
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.
-
step 9
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.
RECIPE TIPS
TRY CHOCOLATE
For chocolate lovers, add 3 tbsp cocoa to the cake batter and drizzle over melted and cooled chocolate instead of more caramel. You could also top with chopped nuts, sprinkles or edible flowers depending on who you’re making it for.
Recipe from Good Food magazine, June 2019
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.132 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...