Caramel Cake

Rated 5.0 stars by 1 users

Author:

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

Cake

300g softened butter
2 cups sugar
3 eggs
3 cups self-raising flour
1 cup milk
½ cup custard powder
1 cup boiling water

Caramel

Use our Sugar Daddy sauce, or sub in your favourite thick store-bought option

Topping

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.