Caramel Cake
Steph Bennet
Sweet, sticky and seriously indulgent, this caramel cake is all about rich golden layers and a glossy caramel drizzle. Soft, buttery sponge meets sweet toffee notes in a dessert that’s guaranteed to disappear fast.
Ingredients
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- 300g softened butter
- 2 cups sugar
- 3 eggs
- 3 cups self-raising flour
- 1 cup milk
- ½ cup custard powder
- 1 cup boiling water
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Use our Sugar Daddy sauce, or sub in your favourite thick store-bought option
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1 cup That’s How The Cookie Crumbles
Directions
- Add all the cake ingredients to a stand mixer in the order listed.
- Preheat the oven to 160°C fan bake.
- Important: Don’t pour the boiling water directly over the eggs – they’ll cook!
- Mix on low speed until just combined, then increase to high and beat until the batter is light and creamy.
- Pour into a greased cake tin.
- Stir your caramel until smooth, gently warming if needed, then spoon it over the cake batter.
- Sprinkle the That’s How The Cookie Crumbles topping evenly over the entire surface.
- Bake at 160°C for 1 hour, or until golden and cooked through.
