Archie Johnson
Course: Dessert Cuisine: American Prep Time: 25 minutes Cook Time: 35 minutes Decorating Time: 25 minutes Total Time: 1 hour 25 minutes Calories: 774kcal
Let’s get started!
BUTTERCREAM – 2 tbsp Milk – 300 g Softened Butter – 150 g Salted caramel sauce – 600 g Icing sugar DECORATION – Fudge sprinkles (optional) – 200 g Salted caramel sauce
CAKE BASE – 3 tsp Vanilla extract – 500 g Butter or baking spread – 500 g Self-raising flour – 500 g Light brown soft sugar – 9 Eggs
1. Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. 2. Grease and line three 8" cake tins, at least 2" deep. 3. To make the sponge, cream together the butter and light brown sugar until fluffy, preferably with an electric mixer.
4. Add the eggs and vanilla extract, mixing until fully combined. Gradually add the self-raising flour and mix until just incorporated. 5. Divide the batter evenly between the tins, using scales for accuracy if desired.
6. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. 7. Let the cakes cool completely in the tins or on cooling racks. 8. If the cakes dome, level them with a cake leveller.
9. For the buttercream, beat together the butter and icing sugar, using an electric mixer for best results. 10. Add the salted caramel sauce and milk, mixing until smooth. 11. Add more milk if the buttercream is too stiff.
12. Assemble the cake by stacking the sponges on a plate or cake stand, spreading buttercream between each layer and drizzling salted caramel sauce over it. 13. For the top layer, pipe large rosettes around the edge, drizzle more salted caramel sauce, and add fudge sprinkles or any desired toppings.