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Easy Caramel Cake

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About the bake

This easy caramel cake is a real crowd pleaser. Whether you serve it as a birthday cake or just fancy a weekend baking session, this caramel cake recipe is one you will want to bake time and time again. 

Simple soft sponge, sandwiched around a fluffy buttercream and topped with popcorn, honeycomb and Treat toffee sauce, can cake get any better than that?

129Total Time
40Prep Time
49Bake Time
10Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 5). Line two 20 cm cake tins with baking paper.

  2. Step 2:

    Using a hand mixer, beat the eggs until frothy, add 5 tbsp of milk and continue mixing for about 30 seconds.

  3. Step 3:

    Add sugar slowly while mixing, then continue mixing until the whole amount of sugar is added.

  4. Step 4:

    In a separate bowl, sift together flour and baking powder.

  5. Step 5:

    Gently, using a silicone spatula or wooden spoon, fold the flour into the egg mixture until combined.

  6. Step 6:

    Divide the batter between 2 tins and bake for 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack. Alternatively, if you only have one tin, bake half of the mixture first, let it cool down, then take out of the tin and bake the second half of the batter.

  7. Step 7:

    Whilst the cakes are cooling, make the frosting by mixing the salted butter and golden icing sugar with electric hand mixer until light and fluffy. Add vanilla and mix until combined.

  8. Step 8:

    When the cakes are completely cooled, spread half of the buttercream over the bottom cake layer, cover with the second cake layer then spread the remainder over the top.

  9. Step 9:

    To decorate the cake, drizzle with toffee sauce and top with toffee popcorn and a few pieces of honeycomb.

Ingredients

  • For the sponge

    • 5 Eggs
    • 190g Billington's Unrefined Golden Caster Sugar
    • 200g Allinson's plain flour
    • 1 tsp Baking Powder
    • 2 tbsp Milk
  • For the buttercream

    • 200g Salted butter (softened)
    • 360g Billington's Unrefined Golden Icing Sugar
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
  • For decoration

    • 85g Toffee popcorn
    • 60g Toffee sauce
    •  honeycomb pieces (optional)

Utensils

  • 2x 20cm cake tin
  • Whisk or electric whisk

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