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Caramel butter cake
Caramel butter cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in moist butter cake with decadent caramel drizzle.
Ingredients:
  • 250g butter, softened, chopped
  • 220g brown sugar
  • 3 Free Range Eggs, at room temperature
  • 300g self-raising flour
  • 125ml milk
  • Salted caramel topping, to serve
  • 125g butter, softened
  • 240g icing sugar mixture
  • 40.00 ml salted caramel topping
Instructions:
  • Preheat your oven to 180C. Grease a 20cm round cake pan, then line the base and sides with baking paper.
  • In a mixing bowl, cream butter and sugar together until light and fluffy using an electric mixer. Add eggs one at a time, making sure to beat well after each addition. Alternate adding flour and milk in batches, stirring until just mixed. Transfer the batter into the prepared pan and level the top.
  • Bake for 50 minutes to 1 hour until a skewer inserted in the center comes out clean, then cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a medium bowl, whip the butter with an electric mixer until very pale. Gradually add the icing sugar, beating well after each addition. Mix in the caramel topping until well combined.
  • Transfer the cake to a beautiful serving plate. Evenly coat the top with the luscious salted caramel icing and finish with a delightful drizzle of caramel topping.

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