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Caramel Celebration Cake
Dairy Diary
12
30 minutes
25 minutes
659
British
Cake
This indulgent cake has a caramel sponge, caramel buttercream filling and caramelised biscuit topping and will be a great addition to any celebration!
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Ingredients
- Unsalted butter 450g (1lb), softened, plus extra for greasing
- Caster sugar 225g (8oz)
- Eggs 4, beaten
- Self-raising flour 225g (8oz), sifted
- Baking powder 1 tsp
- Salted caramel sauce 4 tbsp
- Icing sugar 110g (4oz)
- Caramelised biscuits, such as Lotus 5, crushed
- Chocolate fingers 275g (10oz)
Directions
Preheat oven to 180C/160Cfan/Gas 4. Grease two 20cm (8in) round sandwich tins and base-line them with baking paper.
2 Beat together 225g (8oz) butter and caster sugar until pale and fluffy. Beat in eggs one at a time, adding 1 tbsp flour with each addition. Fold in remaining flour and baking powder, then 2 tbsp caramel sauce. Spoon into prepared tins and level the surfaces.
Bake for 20–25 minutes until just firm and transfer to wire racks to cool completely.
Beat together remaining butter with icing sugar and 1 tbsp caramel sauce. Use to sandwich cakes together, then spread on top and sides.
Scatter crushed caramelised biscuits on top of cake. Warm remaining caramel sauce and drizzle over biscuit crumbs. Cover sides of cake with chocolate fingers.
2 comments
Disappointed to find caramel icing did not work, had to find an alternative recipe.It was for a 60th birthday.
I found the icing to be more like sweet butter than icing. I always use twice as much icing sugar than butter. Had to double the amount of icing sugar to get something that tasted like icinig.