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–+ servings

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
5 from 2 votes
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Category: Cake
Type: Cakes
Keyword: Caramel, Salted Caramel
Prep Time: 1 hour
Cook Time: 35 minutes
Cooling/setting: 2 hours
Total Time: 3 hours 35 minutes
Servings: 12 slices
Author: Jane's Patisserie

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)
Grams - Ounces

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 STIRING, 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. Do NOT stir it.
  • 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). You might need to cool it in the fridge/freezer to thicken quicker if the weather is hotter or it's taking too long.
  • 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