Caramel Cake

 

We made this cake to celebrate the Royal Wedding of Meghan Markle to Prince Harry recently. It was simple to make and absolutely delicious, moist, rich and very caramely!

 Caramel Cake

 ½ c softened butter

1 cup white sugar

½ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ teaspoon baking soda

½ tsp salt

1 ½ tsp baking powder

2 ½ cups cake flour, plus 1 tablespoon (290 grams)

1 cup milk

  •  Pre-heat oven to 350 degrees.
  • In a mixing bowl using a hand mixer (or stand mixer), cream together the butter and sugars until fluffy.
  • Add eggs one at a time and vanilla and beat thoroughly
  • In another bowl whisk the baking soda, salt, baking powder and flour.
  • Add dry ingredients alternately with the milk, beating thoroughly after each addition.
  • Pour into two greased and floured 9 inch round cake pans, or one deeper 9-inch pan and cake can be split through the middle.
  • Bake at 350 degrees for 25 minutes, or longer if using one tin. Test by inserting a skewer into the middle of the cake, if it comes out clean, then it is cooked.
  • Allow cake to cool for 10 minutes, then loosen the edges and turn out on to a wire rack to cool completely. If one larger cake has been made you can now split this by slicing evenly through the middle.
  • Spread the cakes with caramel buttercream frosting, join together and then ice the top and sides.
  • Warm the remaining caramel slightly, just enough to thin it out a bit. Pipe the caramel on top as per our photo. It’s important not to actually warm the caramel or it will melt the icing.

 Caramel buttercream frosting

150g butter (softened)

2 cups icing sugar, or more as required

1 tin caramel condensed milk

Beat the butter until smooth, pale and fluffy with electric beaters. Gradually add the icing sugar half a cup at a time alternating with the caramel, beating between each addition until fluffy. You should use about ¾ of the tin of caramel, saving the rest to drizzle on top of the cake


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