Easy caramel cake

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.