CAKE SPARKLERS CANDLES RECIPES

Name: Easy caramel cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 12-14
Ingredients: 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; 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

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EASY CARAMEL CAKE RECIPE - BBC GOOD FOOD

Easy caramel cake recipe - BBC Good Food image

Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

Provided by Good Food team

Categories Afternoon tea, Dessert

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 12-14

Number Of Ingredients 11

Ingredients

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
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

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re 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.
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. 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.
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. 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.

Nutrition Facts : Calories 517 calories, FatContent 28 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.8 milligram of sodium

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