Easy Salted Caramel Layer Cake

Name: Easy Salted Caramel Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 14
Ingredients: 425 g softened salted butter; 225 g self-raising flour; 400 g icing sugar; 125 g golden caster sugar; 100 g light brown soft sugar; 115 g caramel sauce; 4 large eggs; 2 tbsp milk; 1 tsp vanilla extract; 1 handful toffee chocolate or caramel pieces, to decorate

Indulge in this moist and fluffy sponge cake layered with a rich, velvety caramel buttercream. Perfect for birthdays or afternoon tea, this simple yet impressive dessert is finished with a luscious caramel drizzle and crunchy toffee bits.

Servings14 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

softened salted butter
425 g
self-raising flour
225 g
icing sugar
400 g
golden caster sugar
125 g
light brown soft sugar
100 g
caramel sauce
115 g
large eggs
4
milk
2 tbsp
vanilla extract
1 tsp
toffee chocolate or caramel pieces, to decorate
1 handful

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Grease two 20cm springform cake tins with butter and line the bases with baking parchment.

In a large mixing bowl, combine the softened butter, golden caster sugar, and light brown soft sugar. Beat with an electric whisk for several minutes until the mixture is pale, light, and fluffy.

Add the vanilla extract and the eggs one at a time. To prevent the mixture from curdling, beat in a spoonful of the flour along with each egg.

Gently fold in the remaining self-raising flour and the milk until the batter is smooth and well combined.

Divide the batter evenly between the two prepared tins. Bake for 25–30 minutes until the sponges are golden, spring back when lightly pressed, and a skewer inserted into the center comes out clean.