Easy caramel cake served on a cake stand

Easy caramel cake

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(4 ratings)

Prep: 30 mins Cook: 30 mins Plus cooling


Serves 12-14

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

Nutrition and extra info

  • Un-iced sponges only
  • Vegetarian

Nutrition: Per serving (14)

  • kcal517
  • fat28g
  • saturates17g
  • carbs62g
  • sugars49g
  • fibre1g
  • protein5g
  • salt0.8g
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  • 225g softened salted butter, plus extra for the tins



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g golden caster sugar
  • 100g light brown soft sugar
  • 1 tsp vanilla extract
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self raising flour
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • toffee, chocolate or caramel pieces, to decorate



    There are few secrets to toffee. It is simply sugar that has been

For the icing

  • 200g softened salted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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


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

  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.

  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.

  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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Comments, questions and tips

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14th Jul, 2019
It won't surprise anyone that this is a very sweet - and very nice - cake, but I think 3/4 of the amount of icing would have been enough. I will use less next time and enjoy the toffee sauce a bit more instead. Definitely easy to make.
13th Jun, 2019
Made this for hubby’s birthday. Very easy, worked well. I used light muscovado in the sponge which made it a little richer. The plainness of the cake was offset by the richness of the icing. I used Carnation caramel, and then chopped up some pieces of fudge for the top. Perfect.
9th Jul, 2019
I need a cake that will last a couple of days. Would this be OK if I make it 2 days in advance? I can hold off icing until the day, but I am trying to avoid having to use an aga to bake the cake!
goodfoodteam's picture
11th Jul, 2019
Thanks for your question. The proportions of this cake are similar to a Victoria sponge which tends to best if eaten soon after baking. It's not essential but we'd suggest cooling the cake, wrapping well and freezing. Defrost on the day, ice and fill as above.
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