Treats are good and this caramel cake recipe makes a scrummy, yummy slice of loveliness on a plate. It’s made using a basic sponge method with a caramel and butter icing filling, topped with caramel flavoured butter icing and butterscotch pieces.
All you need to do, is pop on the kettle, make a pot of Assam and you are ready for a tasty afternoon tea!
Caramel Cake Recipe
- 170g Butter
- 170g Dark brown soft sugar or molasses sugar
- 170g Self-raising flour
- 3 eggs
- 85g Butter
- 170g Icing sugar
- 1 tablespoon Milk
- Jar of Bonne Maman caramel spread
- Cream the butter and sugar until fluffy using an electric hand whisk.
- Beat in the eggs, one at a time adding some flour after each addition. Add the remaining flour and whisk until combined.
- Spoon mix into a lined loaf tin and bake for 25-30 minutes at 180°C. When fully cooked, the top of the cake should spring back when touch with a finger. Remove from oven. After a few minutes, remove cake from tin and leave to cool on a baking rack.
- Make the butter icing by whisking the butter, milk and icing sugar together.
- Once the cake is cold, slice in half and spoon about 3 tablespoons of butter icing on to the cut side of the top piece.
- Spoon 3-4 tablespoons of caramel spread on to the cut side of the bottom piece. Place the top on, sandwiching the caramel and butter icing in the middle.
- Add 2 tablespoons of caramel spread to the remaining butter icing and whisk together. Spread on the top of the cake and decorate with butterscotch pieces. Fudge pieces or chocolate sprinkles also work well.
I like using ready made caramel spread as it saves time but you can also make your own heating condensed milk and sugar together in a pan.
Warning: The Bonne Maman caramel spread is gorgeous. Don’t stand for too long with a spoon in your hand near the jar or you could well find yourself eating the lot directly from the jar!