Salted caramel cake
An incredibly moreish salted caramel cake using a little tinned caramel and light muscovado sugar to give the sponge a lovely caramel flavour. The rest of the caramel goes into the icing which is topped with salted caramel fudge for an indulgent cake with a beautifully moist texture.
For this recipe you will need 2 x 20cm/8in sandwich tins.
Ingredients
- 225g/8oz baking spread, from the fridge, plus extra for greasing
- 175g/6oz caster sugar
- 55g/2oz light muscovado sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- 1 x 397g tin caramel
- ½ tsp fine sea salt
For the icing
- 250g/9oz unsalted butter, very soft
- 250g/9oz icing sugar
- ½ tsp fine sea salt
- 115g/4oz salted caramel fudge, chopped into small pieces
Method
Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.
Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk.
Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack.
Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split.
Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve.
Recipe Tips
This cake freezes well un-iced. The cake can be made a day ahead.