Caramel Cake

Caramel Cake


For the filling

  • 115g butter
  • For the icing
  • 1 tsp pure vanilla essence
  • 225g packed dark 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


1) Preheat the oven to 180°C/Gas 4. Grease and flour three (23-cm)
cake tins.
2) 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.
3) 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.
4) 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.
5) 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:
1) 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.
2) 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 small amounts because
you can always add more, but you can’t take any away.
3) Ice the cake and sprinkle the top with chopped nuts, if desired.


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