A perfect bake for Mother’s Day?


I was reminded of this cake the other day and how many people liked it. It’s wonderfully simple to make but looks brilliantly decadent and tastes amazing!
I love to drizzle extra salted caramel across the top; you can find a locally-made (and Great Taste Award winning) Salted Caramel Sauce by A Jar Of – there is also a vegan version if you are dairy sensitive. Heather x

Salted Caramel Cake


  • For the cake:
  • 8oz/225g dark brown sugar
  • 8oz/225g butter
  • 4 eggs
  • 8 oz/225g self-raising flour
  • For the icing:
  • 6oz/170g icing sugar
  • 3oz/85g butter
  • 1/2 tsp salt
  • 1 jar salted caramel sauce


  1. Pre-heat the oven to Gas 5/160º fan. Grease and line two 8” diameter cake tins.
  2. 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, beating well between each addition.
  3. Gently add in the flour and stir to combine.
  4. 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 cakes 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 check the cakes after 20 minutes and rotate in the oven to ensure an even bake.
  5. Leave the cakes to cool completely. Once the cakes are cold, remove them from the tins.
  6. To make the icing, beat together the icing sugar, butter, salt and half of the 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 it is too runny.
  7. 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. Drizzle the remaining salted caramel sauce abundantly across the top of the cake, letting it dribble down the sides.
Heather Brown is a food writer,
photographer and stylist. A committee
Member of The Guild of Food Writers, Heather runs Dorset Foodie Feed,
championing Dorset’s food and drink businesses, as well as working one-to-one with clients.

Heathers notes:
I have sometimes added 200g chocolate chunks with the flour for an even more decadent bake
You can also make your own salted caramel sauce – see recipe here


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