This gooey cake is super quick to bake and is perfect for a celebration or just because you fancy it. I found this recipe on the BBC Good Food app.
The salted caramel sauce on this cake automatically makes people’s mouth water. The recipe made a satisfyingly thick and soft sponge, giving a nice chunky layered cake. The topping transforms this very simple sponge cake into a crowd pleaser. It looks very indulgent but surprisingly it wasn’t as sweet as I anticipated it to be.
The salted caramel sauce is mixed into the topping as well as being drizzled which adds a really nice flavour. I sprinkled over pieces of fudge to decorate the top however you can use anything you prefer such as honeycomb, caramel or chocolate. The icing was quite runny so if it’s a warm day I would put the icing in the fridge and apply it just before you are ready to serve.
225g (8oz) softened salted butter, plus extra for greasing tins
225g (8oz) self raising flour
125g (5oz) golden caster sugar
100g (4oz) light brown soft sugar
4 large eggs
2 tbsp milk
1 tsp vanilla extract
Sprinkles of your choice, toffee, chocolate, caramel etc
For the icing
400g (14oz) icing sugar
200g (7oz) salted butter
70g caramel sauce, dulce de leche or caramel spread plus 3 tbsp for serving
- Pre-heat the oven to 180C/fan 160C/gas 4. Grease two 20cm springform tins and line the bottoms.
- Beat both sugars with the butter until they become light and fluffy.
- Add the vanilla extract and then the eggs, one at a time. Add a spoonful of flour and beat between adding each egg.
- Add the remaining flour and milk.
- Divide the mixture as you pour it into the tins. Bake for 25-30 mins until golden and springy. Insert a knife in the middle, if the knife comes out clean the cake is baked.
- Cool in the tin for a few minutes, then cool in a wire rack. Ensure they are completely cool before adding the icing.
- For the icing, whisk the butter and icing sugar in a bowl until light and airy. Add the caramel sauce and whisk in slightly.
- Once the cake is completely cooled, sandwich the two cake layers together using half the icing. Use the remainder of the icing to spread over the top of the cake. When you are ready to serve, drizzle over the 3 tbsp of caramel sauce and scatter over your chosen sprinkles.
If you give this Easy Caramel Cake a go, let me know how you get on. You can reach me via my social media pages or contact me.