Caramel Cake

Caramel Cake is a delicious and indulgent dessert that features layers of moist and tender cake filled and frosted with a rich caramel icing. The combination of buttery cake, sweet caramel filling, and creamy icing creates a truly decadent treat that is sure to impress. Whether you’re celebrating a special occasion or simply craving something sweet, Caramel Cake is a delightful choice that will satisfy any sweet tooth.

This classic cake starts with a moist and flavorful cake base made with butter, sugar, eggs, self-rising flour, milk, and a touch of vanilla essence. The cake layers are baked until golden brown and then stacked together with a luscious caramel filling. The filling is made by combining butter, dark brown sugar, milk, and vanilla essence, creating a smooth and caramel-flavored mixture that adds an irresistible sweetness to each bite.

To complete the caramel cake, a creamy caramel icing is generously spread over the cake layers. The icing is made by melting butter, light brown sugar, and double cream together, then adding icing sugar and vanilla essence to achieve a smooth and spreadable consistency. The caramel icing adds a velvety texture and a rich caramel flavor to the cake, making it even more indulgent.

Caramel Cake is perfect for birthdays, celebrations, or any special occasion where you want to treat yourself and your loved ones to a truly delightful dessert. Its beautiful appearance, combined with the heavenly taste of caramel, makes it a show-stopper on any dessert table. So, gather your ingredients, preheat the oven, and get ready to savor the irresistible sweetness of Caramel Cake.

INGREDIENTS:

FOR THE FILLING

• 115g butter
• 1 tsp pure vanilla essence
• 225g packed dark brown sugar
• 60ml milk

FOR THE CARAMEL ICING

• 225g packed light brown sugar
• 80ml double cream, more if needed
• 225g chopped nuts, optional
• 1 tsp pure vanilla essence
• 1 (500g) box icing sugar
• 115g butter

FOR THE CAKE

• 1 tsp pure vanilla essence
• 4 eggs
• 450g caster sugar
• 230g butter, room temperature
• 680g self-rising flour, sifted
• 240ml milk

INSTRUCTIONS:

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. Use toothpicks to stick the layers 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. Add a tablespoon of double cream, or more if needed, to adjust the thickness of the icing.
3. Ice the cake and sprinkle the top with chopped nuts, if desired.