Caramel Cake with Whipped Caramel Recipe
A deliciously simple five ingredient caramel sponge cake with a homemade caramel sauce turned into a whipped caramel filling and topping
Print
Pin
Servings: 12 slices
Ingredients
Cake
- 275 g unsalted butter/baking spread
- 275 g light/dark brown soft sugar
- 5 medium eggs
- 275 g self raising flour
- 75 ml buttermilk (see blog post to make your own)
Caramel sauce/whipped caramel
- 250 g granulated sugar
- 75 ml water
- 200 ml double cream
- 50 g unsalted butter (not baking spread)
- 1 tsp vanilla extract (optional)
- 0.5-1 tsp sea salt (optional)
Instructions
- Preheat the oven to 180ºc/160ºc fan and line two round 8” tins with parchment
- Beat together the butter and sugar until fluffy
- Add the eggs, and flour, and buttermilk and mix
- Split between the two tins
- Bake for 30-35 minutes, and cool fully
- Whilst the cake cools, add the sugar and water to a pan
- Heat on a low heat, stirring gently, until the mixture isn’t cloudy anymore and the sugar has dissolved
- Stop stirring, and turn up the heat to boil
- Boil until the mixture becomes a deep amber colour - keep an eye on it as it takes a while, and will suddenly start turning
- Remove from the heat and mix in the butter - it'll bubble quite a lot but keep whisking
- Add in the cream and whisk again
- Add the vanilla/salt and stir through
- Leave to cool fully for a few hours so it starts to thicken (reserve a little for decoration if you want)
- Once fully cooled, whip the caramel for a few minutes until it holds itself and lightens in colour
- Spread over the bottom cake, and the top cake, and add any extra caramel if you want
Notes
- This cake is safe to store at room temperature on a cool day for 2-3 days
- On a super hot day it may need to be stored in the fridge so that the caramel doesn't melt
- Over time the whipped caramel may relax slightly
- The cake can freeze for 3+ months