I was reminded of this salted caramel cake recipe the other day and how much it was liked by many - its wonderfully simple to make but looks brilliantly decedent and tastes amazing. I love to drizzle extra salted caramel across the top too.
For the cake...
8oz dark, soft brown sugar
8 oz self raising flour.
For the icing...
6oz icing sugar
1/2 tsp salt
1 jar salted caramel sauce.
Pre heat the oven to Gas 5/160 fan. Grease and line two 8” diameter pans.
In a stand mixer (or large bowl), beat together the dark, soft brown sugar and butter until the mixture becomes slightly pale and fluffy. Add the eggs into the mixture one at a time and beat well between each addition. Then gently add in the flour. NB - you can add 200g chocolate chunks carefully at this point if wanted.
Tip the mixture evenly between the two cake pans and smooth out the tops so they are flat. Bake in the oven for 25-30 minutes or until the cake are springy to the touch in the centre and are just beginning to pull away from the edges of the pan. Most ovens cook slightly unevenly so you may need to carefully check the cakes after 20 minutes and rotate in the oven to ensure an even bake. Leave the cakes to cool completely.
Once the cakes are cold, remove them from their cake pans. To make the icing, beat together the icing sugar, butter, salt and half of the jar of caramel sauce, gently at first until combined, and then beat well for 2-3 minutes until the mixture is soft and fluffy. If the mixture is too stiff, add a little milk to loosen and beat well, add a little more icing sugar if too runny.
To put the cake together, place one sponge on a cake plate and spoon half of the buttercream over the sponge and smooth out. Then place the second cake on top and repeat with the remaining icing. With the remaining salted caramel sauce, drizzle abundantly across the top of the cake.