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!
- 115 grams Butter
- 1 Cup Sugar
- 1 Egg
- 1 Cup Milk
- 1 tsp Baking Soda
- 1 Tbsp Golden Syrup
- 1 tsp Baking Powder
- 1½ Cups Flour
- 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
- ½ Cup Brown Sugar (packed)
- 1 Cup Icing Sugar
- ½ tsp vanilla
- 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 ½ 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
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!
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Thanks so much for stopping by – Happy Baking!