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Caramel Cake

This Caramel Cake is the perfect treat for any occasion. Its layers of fluffy sponge, creamy caramel icing and delicious toffee pieces will satisfy even the sweetest tooth. Plus, it's easy to make and looks simply divine. What more could you want?

Oh wow, this Caramel Cake looks and sounds divine! Creamy, dreamy, and wonderfully indulgent - it's hard to find a tastier way to include caramel in a dessert.

It's rich and decadent, with the delightful combination of two types of sugar, butter, vanilla, and a luxurious layer of icing that you can enrich with extra caramel sauce.

You don't have to be a professional to make this sweet treat. This recipe is surprisingly easy and rewarding - it's perfect for novice bakers looking to add a touch of luxury and caramel decadence. The perfect treat for birthdays, special occasions, or just because it's delicious.

I can't wait to try this one out! If you make it ahead of me, send me pictures - I'm sure it will look unbelievably stunning!

Why You’ll Love This Caramel Cake Recipe

These are all the reasons I'm loving this Caramel Cake recipe:

It's indulgent and creamy: Caramel Cake is made with a generous infusion of creamy, sticky caramel sauce, butter, and icing sugar that will tantalize your taste buds and leave you feeling like you've just had a luxurious treat.

It's delicious and versatile: This vegan-friendly recipe for Caramel Cake is suitable for any special occasion and can be customized with extra toffee, chocolate, or caramel pieces for a final touch of indulgence. Plus, it's easy to make and can be enjoyed with a cup of coffee or a glass of cold milk.

It's a crowd pleaser: Everyone loves a good caramel cake, so it's a great choice if you're looking for something that's sure to please a big group or family. It's also the perfect way to end a dinner party with something sweet and delicious.

Caramel Cake

This Caramel Cake is the perfect treat for any occasion. Its layers of fluffy sponge, creamy caramel icing and delicious toffee pieces will satisfy even the sweetest tooth. Plus, it's easy to make and looks simply divine. What more could you want?

Difficulty:
Easy
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
Serves 12-14

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

Instructions

  • Step 1: Preheat the oven to 180C/160C fan/gas 4. Grease two 20cm springform tins and line the bottoms with parchment paper.
  • Step 2: Using an electric hand mixer, cream together the butter and both types of sugar in a bowl until the mixture is of a lighter hue and is light and airy. Incorporate the vanilla extract and the eggs, one by one, incorporating a spoon of flour each time. When the eggs are fully incorporated, fold in the remaining flour and the milk. Divide the batter between two cake tins and bake for 25-30 minutes or until the cakes are golden, spring back when lightly pressed, and a cake tester inserted in the centre of one of the cakes comes out clean. Allow the cakes to cool for a brief period in the tins, before removing and placing them on a wire rack to cool completely.
  • Step 3: With the icing, combine butter and icing sugar in a bowl and whisk for a few minutes until creamy and fluffy. Incorporate the caramel as well and if necessary, add 1 tablespoon of boiling water to lighten the consistency. Leave the icing aside until the sponge cakes have cooled completely. If you don't wait, the icing will melt when you assemble the cake.
  • Step 4: Begin by filling the cakes with half of the icing. Use a knife or the back of a spoon to evenly spread the remaining icing over the top and sides of the cake. Let the cake sit in a cool area until ready to serve. Decorate the cake with an extra 3 tablespoons of sauce, which can be microwaved for a few seconds if it is too thick. Drizzle the sauce over the cake, letting it drip down the sides, and then decorate with toffee, chocolate, or caramel pieces. For added flair, feel free to add edible glitter, birthday candles, or sparklers.
Fiber: 1g; Fat: 28g; Protein: 5g; Calories: 517kcal; Carbohydrate: 62g; Sugar: 49g; Saturated Fat: 17g; Sodium: 0.8mg;

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