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    Salted caramel cake

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    Salted caramel cake

    • Preparation time: 15 minutes
    • Cooking time: 40-45 minutes
    • Total time: 1 hour and 15 minutes

    Serves: 12


    175g Anchor Butter, softened, plus extra
    for greasing
    125g light brown muscovado sugar
    200g Nestlé Carnation Caramel
    200g Leckford Estate Self-Raising Flour
    1 tsp Cooks’ Ingredients Salted Caramel Flavour
    3 British Blacktail Large Free Range eggs
    1 tbsp Cooks’ Ingredients Feuilletine
    2 tsp Cooks’ Ingredients Bronze Crunch
    1 tbsp Cooks’ Ingredients Honeycomb


    For the icing
    75g Anchor Butter
    75g light brown muscovado sugar
    2 tbsp Nestlé Carnation Caramel
    1 tsp Cooks’ Ingredients Salted Caramel Flavour
    40g icing sugar



    1. Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a deep, 20cm round, loose-bottomed cake tin and line the base with baking parchment. With an electric whisk, beat together the butter, sugar, caramel, flour, salted caramel flavour and eggs in a bowl until combined.

    2. Tip the mixture into the cake tin. Smooth the top
    and bake for 40-45 minutes or until risen and set in the middle (cover with foil after 30 minutes to prevent it over-browning if required). Cool in the tin.

    3. To make the icing, melt together the butter, sugar, caramel and salted caramel flavour in a pan until smooth, stirring. Remove from the heat, sift in the icing sugar and stir together. Cool
    until barely warm.

    4. Remove the cake from the tin and peel off the base paper. Spoon over the icing and spread it out, letting it drizzle down the sides of the cake. Mix together the feuilletine, bronze crunch and honeycomb, a


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