Salted caramel cake

Salted caramel cake

If you're looking for a gorgeously moreish, rich, and indulgent cake that's suitably autumnal, then look no further. The sweetness of the caramel contrasted with a touch of salt in this cake is simply perfect.

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  • Serves12
  • CourseCake
  • Prepare15 mins
  • Cook45 mins
  • Total time55 mins

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  • 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, and sprinkle over the top.


Typical values per serving when made using specific products in recipe


1,683kJ/ 402kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating