Caramel Cake


For the filling

  • 115g butter

For the icing

  • 1 tsp pure vanilla essence
  • 225g packed deep brown sugar
  • 80ml double cream, more if needed
  • 225g chopped nuts, optional
  • 1 tsp pure vanilla essence
  • 1 (500g) box icing sugar
  • 225g packed light brown sugar
  • 60ml milk
  • 4 eggs
  • 450g caster sugar
  • 230g butter, room temperature
  • 680g self-rising flour, sifted
  • 240ml milk
  • 115g butter

For the cake

  • 1 tsp pure vanilla essence

Preparation Method:

  • Preheat the oven to 180°C/Gas 4. Grease and flour three (23-cm) cake tins.
  • Using an electric mixer, cream the butter until fluffy.
  • Add the caster sugar and continue to beat well for 6 to 8 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour.
  • Add the vanilla and continue to beat until just mixed.
  • Divide the batter equally among the prepared tins.
  • Level the batter in each tin by holding the tin 10cm above the counter and dropping it flat onto the counter.
  • Do this several times to release any air bubbles and ensure you get a more level cake.
  • Bake for 25 minutes or until golden brown.
  • While the cake is baking, make the filling. In a saucepan, combine the butter, brown sugar, and milk.
  • Cook and stir over medium heat for 3 to 5 minutes. Remove from the heat and stir in the vanilla.
  • Remove the cake layers from the oven and allow the cake to remain in the tins as you prepare to stack and fill.
  • Remove the first layer and invert onto a cake plate.
  • Pierce the cake layer with a toothpick over the entire surface.
  • Spread a third of the filling mixture on the cake layer.
  • Top with the second layer and repeat the process for the second and third layers.
  • Cook’s note: As you stack the layers together, use toothpicks to stick them together and prevent the cake from shifting.

For the caramel icing:

  • Melt the butter in a saucepan over medium heat and stir in the brown sugar and cream.
  • Bring to a boil and transfer to a mixing bowl.
  • Add the icing sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency.
  • At this time, it may be necessary to add a tablespoon of double cream, or more, if the icing gets too thick.
  • Be sure to add the cream in tiny amounts because you can always add more, but you can’t take any away.
  • Ice the cake and sprinkle the top with chopped nuts, if desired.

Warm regards,

Best Nice Deals Team

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