I have always wanted to make a caramel cake so I thought I would start old school and try out this recipe from a “recipe book for housewives” that I had gathering dust in the back of the shelf. I thought the recipe looked a little brief and then realised it was missing the flour & baking powder so luckily I was able to find a few similar recipes online so I could make it work!
Only a minor detail I guess!? Hopefully no one has tried to make it without – would be a very flat cake indeed! And as with a lot of old recipes it always assumes you know a lot about baking and gives the briefest of instructions so I have fleshed it out a little here just in case!
There are so many more decadent versions out there – so I will get there eventually but thought going with my theme of simple this week then this is perfect for me! I was also really excited to make a proper caramel icing – it could not have been easier and was the perfect flavour to go with the cake and fun to make! I am going to have to find more recipes so I can make this icing again, I wonder what it would be like on a chocolate cake??
The original cake calls for half the cake batter to be plain and the other half to have a small amount of cocoa in it – and it made it look quite neat when cut and gave it a marbled effect. It’s not the worlds prettiest cake but if you or someone you love likes caramel then they will LOVE the flavours here. As with all good Just a Mum recipes it includes just basic ingredients so you will be whipping this up in no time!
Now onto the Easy Caramel Cake
Easy Caramel Cake
Ingredients
- 115 grams Butter
- 1 Cup Sugar, 220 grams
- 1 Egg
- 1 Cup Milk, 250 mls
- 1 tsp Baking Soda
- 1 Tbsp Golden Syrup, 20 grams
- 1 tsp Baking Powder
- 1 1/2 Cups Flour, 225 grams
- 1 tsp Cocoa
- 1 tsp cinnamon (I left this out as I didn't have any and it was still lovely - so use if you like cinnamon!)
Caramel Icing
- 2 Tablespoons Butter
- 3 Tablespoons Milk
- 1/2 Cup Brown Sugar (packed), 100 grams
- 1 Cup Icing Sugar, 140 grams
- 1/2 tsp vanilla
Instructions
- Preheat oven to 200C (400F)
- Prepare Ring Tin with cooking spray or grease with oil or butter
- Cream together butter & sugar for 4 minutes until light and creamy
- Add egg and mix well
- Warm milk and golden syrup together in the microwave for 30 seconds (or stove top) and add baking soda and mix well
- Pour half of milk and half of flour & bp into creamed mixture and mix well (add cinnamon here if using)
- Then pour remaining milk and flour and mix all together until well combined.
- Spoon half the mixture into a ring tin and flatten with back of spoon
- Add Cocoa to the remaining mixture and mix well
- Carefully spoon the cocoa batter onto the bottom layer and spread gently with back of spoon until flat
- Bake for 25 minutes (or until a skewer comes out clean or cake bounces back gently to the touch.)
- Remove from oven and cool for 5 minutes in the tin
- Carefully transfer to a wire rack to completely cool.
- --To Prepare Caramel Icing--
- In a medium saucepan melt butter on the stove top
- Then add the milk and brown sugar and stir well
- Boil vigorously for 1 minute
- Remove from the heat and add 1/2 cup of icing sugar whisking well
- Allow the mixture to cool slightly (2-3 minutes) and add the remaining icing sugar and vanilla and whisk well.
- You may find the mixture is too thick at this stage as I did in photo below - if so add little bits of milk until you get the desired consistency
- Pour over cooled cake
- Slice & Enjoy!
- Store in an Airtight Container
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 26mgSodium: 168mgCarbohydrates: 47gFiber: 1gSugar: 32gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
Prepare the cake batter by pouring half the mixture into the tin – then adding cocoa to the second half of the mixture and spooning over top for a marbled finish
Caramel Icing – So easy & delicious!
I am so delighted with this recipe – especially the icing – I think it will inspire future recipes so watch this space! Do you have a favourite caramel recipe you would love to share or Caramel Cake that you just love – then let me know in the comments below – it is lovely to share recipes!
I love to hear your comments and feedback on my recipes so do take the time to pop a comment below – so lovely to hear from you all.
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Happy Baking!
Anna
Wendy R says
Looks and tastes lovely. Light fluffy texture. My batter turned out runnier than your pic so the two colour layers pretty much blended together! I’ll add a bit more flour next time. Icing is delish!!
Julia says
I love your recipes but something has changed with whoever does the ads on your site. With this recipe an ad takes up 2/3rds of a phone screen, which means I can only read 4 lines of text at a time, and there doesn’t seem to be a way to minimise the ad.
justamumnz says
I am sorry to hear that, the ads are they same, perhaps chat with me via email or my social media with screenshots of what you are seeing.
Rosenne Thomson says
Ive made this Carmal cake years ago and loved it , Made today in my new mixer and the batter curdled What have I done wrong , No cold eggs or butter . I added xtra flour and it came ok better than it was , never has happened to me before ,
justamumnz says
That is so strange, hmm, as you say it is often cold ingredients such as eggs or milk which causes the fat to separate. I am glad it worked out ok though!
Sheryl says
I made this today and it is delicious! I’ll definitely be making it again!
stacy says
I made in normal round cake tin. Took 5mins longer 🙂
justamumnz says
Great! Hope you enjoyed it ?
sharon says
could you make in a normal cake tin I dont have a ring tin
justamumnz says
Yes definitely, will make a great normal cake, but perhaps a little smaller so adjust times down a little & test early. 🙂
Ihjaz Ahmad says
Oh my goodness, Caramel Cake looks delicious! I’m definitely making this! thanks for sharing!
Lucy @ Bake Play Smile says
How cool! I love that the original recipe was missing flour!!! Hehe just a minor ingredient right!! Yes you’re so right – older recipe books have such limited instructions! Love the sounds of your swirled caramel cake. Thanks for linking up with Fabulous Foodie Fridays – have a great weekend. xx
Christy says
Oh this looks so yummy, caramel is my favorite!
PAT HART says
Hi,
I love your recipes and blog The caramel cake is one I have made for years My mum gave me the recipe. I have just had a failure though with your lemon coconut slice. I cut down on the sugar but otherwise made it as directed. It tasted ok but was very flat and rubbery as if it needed baking powder. Do you think I should have added BP when I halved the sugar? It’s the first failure in a year of following your blog and trying your recipes.
Pat
justamumnz says
Hi Pat, I think that when halving the sugar it changed the chemical make up of the recipe a bit too much – I understand you can often reduce sugar by 1/3rd in many recipes, perhaps half was too big a reduction. When whisking in the sugar it “fluffs” up and the sugar and butter helps to add moisture and tenderness to the brownie. I think with this type of recipe you could try to add perhaps 1/2tsp of baking powder but I am not enough of an expert baker to know for sure,, some say an extra egg yolk but again I am a bit much of a stick to the recipe baker to be clever enough to play with ingredients!! ha ha The sugar adds so much moisture and texture in the Lemon Coconut Slice as it is brownie like. I have spent lots of time on Google this morning looking into it but no definite answer sorry! I know it does seem like a lot of sugar – 2 cups – so I will keep an eye out for a lemon slice with reduced sugar and have some sugar free recipes coming up as well. Thanks for letting me know 🙂 Anna