Salted Caramel Cake

Salted caramel cake

Name: Salted caramel cake
Total time: 1 h
Yield: Serves 8-10
Ingredients: 200g salted butter softened, plus extra for the tins; 75g golden caster sugar; 75g soft light brown sugar; 50g salted caramel sauce; 4 eggs at room temperature; 200g self-raising flour; ¾ tsp vanilla bean paste or vanilla extract; 1 tsp baking powder; 1 tbsp (if needed) whole milk; 200g unsalted butter cut into cubes and softened; 300g icing sugar; 100g salted caramel sauce plus extra to decorate; 75g fudge pieces chopped; sea salt flakes for sprinkling

Adam Bush

Published: April 20, 2021 at 1:17 PM

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Serves 8-10

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Both the sponge and buttercream are flavoured with salted caramel in this epic cake recipe, topped with nuggets of fudge and lashings of salted caramel sauce

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Alternatives

Complete the dish

Bake this impressive salted caramel cake, then check out our salted caramel cheesecake, salted caramel chocolate fondants, salted caramel fudge, salted caramel pancakes and more salted caramel recipes.

Looking for more impressive bakes? Check out our marble cake, biscoff cake, tottenham cake and more cake recipes.

Ingredients

Nutrition

200g salted butter

softened, plus extra for the tins
75g golden caster sugar
75g soft light brown sugar
50g salted caramel sauce
4 eggs

at room temperature
200g self-raising flour
¾ tsp vanilla bean paste or vanilla extract
1 tsp baking powder
1 tbsp (if needed) whole milk

SALTED CARAMEL BUTTERCREAM

200g unsalted butter

cut into cubes and softened
300g icing sugar
100g salted caramel sauce

plus extra to decorate
75g fudge pieces

chopped
sea salt flakes

for sprinkling

Nutrition: per serving

kcal702
fat41.8g
saturates25.5g
carbs74.9g
sugars59.4g
fibre0.8g
protein5.9g
salt1.3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter two 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Put the butter, sugars and caramel sauce into a large bowl and beat with an electric whisk for 2-3 minutes until fluffy. Add the eggs, one at a time, adding 1 tbsp of flour with each and beating well between each addition, until the batter is light and airy. Scrape down the bowl as needed, and beat in the vanilla bean paste or extract.
step 2

Gently fold in the remaining flour, the baking powder and a pinch of salt using a large metal spoon, being careful not to knock out any air. The mixture should drop off the spoon easily – if not, add 1 tbsp of milk and gently fold again. Divide the batter equally between the prepared tins and bake for 20-25 minutes or until the sponges are risen, golden and a skewer inserted into the middles come out clean. Cool for 10 minutes in the tins, then turn out onto wire racks to cool completely.
step 3

To make the buttercream, tip the butter into a large bowl and beat with an electric whisk until very soft. Add a third of the icing sugar, whisk well, and repeat until all the sugar has been used and the mixture is very light and fluffy. Add the caramel sauce and a big pinch of sea salt, then beat until evenly combined.
step 4

Put one of the sponges on a cake stand and spread half the buttercream over the top. Sandwich with the second sponge, spread over the remaining buttercream and sprinkle over the fudge pieces. Drizzle with a little extra caramel sauce before serving.

Discover more indulgent salted caramel recipes

Salted Caramel Slice Recipe with Walnuts

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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