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