Caramel Cake Recipe With Condensed Milk

Caramel Cake

Caramel Cake

Ingredients

For the filling

• 115g butter

For the icing

• 1 tsp pure vanilla essence
• 225g packed dark brown sugar
• 80ml double cream, more if needed
• 225g chopped nuts, optional
• 1 tsp pure vanilla essence
• 1 (500g) box icing sugar
• 225g packed light brown sugar
• 60ml milk
• 4 eggs
• 450g caster sugar
• 230g butter, room temperature
• 680g self-rising flour, sifted
• 240ml milk
• 115g butter

For the cake

• 1 tsp pure vanilla essence

Method

1. Preheat the oven to 180°C/Gas 4
2. Grease and flour three (23-cm) cake tins
3. Using an electric mixer, cream the butter until fluffy
4. Add the caster sugar and continue to beat well for 6 to 8 minutes
5. Add the eggs one at a time, beating well after each addition
6. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour
7. Add the vanilla and continue to beat until just mixed
8. Divide the batter equally among the prepared tins
9. Level the batter in each tin by holding the tin 10cm above the counter and dropping it flat onto the counter
10. Do this several times to release any air bubbles and ensure you get a more level cake
11. Bake for 25 minutes or until golden brown
12. While the cake is baking, make the filling
13. In a saucepan, combine the butter, brown sugar and milk
14. Cook and stir over medium heat for 3 to 5 minutes
15. Remove from the heat and stir in the vanilla
16. Remove the cake layers from the oven and allow the cake to remain in the tins as you prepare to stack and fill
17. Remove the first layer and invert onto a cake plate
18. Pierce the cake layer with a toothpick over the entire surface
19. Spread a third of the filling mixture on the cake layer
20. Top with the second layer and repeat the process for the second and third layers
21. Cook’s note: As you stack the layers together, use toothpicks to stick them together and prevent the cake from shifting
22. For the caramel icing:
23. Melt the butter in a saucepan over medium heat and stir in the brown sugar and cream
24. Bring to a boil and transfer to a mixing bowl
25. Add the icing sugar and vanilla
26. Beat with a handheld electric mixer until it reaches a spreading consistency
27. At this time it may be necessary to add a tablespoon of double cream, or more, if the icing gets too thick
28. Be sure to add the cream in small amounts because you can always add more, but you can’t take any away
29. Ice the cake and sprinkle the top with chopped nuts, if desired