Easy caramel cake recipe | Good Food

225g softened salted butter
plus extra for the tins
125g golden caster sugar
100g light brown soft sugar
1 tsp vanilla extract
4 large eggs
225g self raising flour
2 tbsp milk
toffee
chocolate or caramel pieces, to decorate

For the icing

200g softened salted butter
400g icing sugar
(golden icing sugar if you can find it – it adds a golden colour and caramel flavour)
70g caramel sauce
dulce de leche or caramel spread, plus 3 tbsp to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
step 2
Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy.
step 3
Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg.
step 4
Add the remaining flour and milk.
step 5
Divide the batter between the cake tins and bake for 25-30 minutes until golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
step 6
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy.
step 7
Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
step 8
Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve.
step 9
Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.