Salted Caramel Cake

Time

HH:MM

Equipment

8″ tins

Ingredients

Cake

  • 225g butter
  • 225g light brown sugar
  • 4 eggs
  • 1tsp vanilla essence
  • 225g sr. flour
  • 1 tsp baking powder

Salted caramel

  • 200g caster sugar
  • 85g butter
  • 120ml double cream
  • 1 tsp salt flakes

Buttercream icing

  • 100g butter
  • 215g icing sugar
  • 1 x salted caramel as above
Verdict

5/5

Instructions

Cake

  1. Preheat oven to 160c and line your tins
  2. Make the cake – throw all the cake ingredients in and mix
  3. Bake for 22(ish) mins until done

Salted caramel

  1. Heat the 200g caster sugar in a pan over medium heat and stir constantly. Sugar will clump but keep stirring and it will then melt into an amber liquid
  2. As soon as the sugar is an amber liquid throughout, stir in the 85g butter and stir viciously until it is combined (it may separate, but keep stirring). Warning – it may really buble up so get ready to reduce the heat / take it off the heat if needed
  3. Add in the 120ml double cream, it will bubble up! Keep on the heat and stir for 1 minute
  4. Take off the heat and add the salt
  5. Allow it to cool before using

Icing (This can be really sweet, so amend drizzle and quantities for your own taste)

  1. Beat together the 215g icing sugar and 100g butter – if you use an electric whisk, it makes a lighter icing
  2. Stir through 1/2 of the caramel into the icing
  3. Put half the icing on the bottom tier, drizzle over 1/2 of the remaining caramel. Put the next layer on and repeat
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