Salted Caramel Cake


Salted Caramel Cake

This dense flavor-packed cake featured on Junior Bake Off (the childrens version of The Great Brish Bake Off).  The kids were given 1hr 20minutes on the show but in reality you need double that if you want to allow for preparation and cooling. I didn’t use the recipe on the website so this is my own variation but I did get my daughter (the ‘junior’ part) to help out with the decoration.

This cake is all about preparation. You can prepare certain items before hand to make it easier to assemble especially if kids are helping out. You can also buy some of the fillings and decorative components to the cake e.g. caramel sauce, packet chopped nuts, dream whip/ squirty cream etc. Below is the recipe of the cake I made from scratch.

Ingredients Serves 16

8 oz Butter (Softened)

7 oz Caster Sugar

4 Eggs

9oz Self Raising Flour

Vanilla ( 1/2 a bean or 1 tsp extract)

3 to 4 tbsp. milk

1 cup caramel sauce –  I used this  salted caramel sauce recipe found on Sally’s Baking Addiction.

125g salted peanuts

400 ml double cream (600 ml if you include for the caramel sauce recipe above)

Butter Cream ( 3/4 cups butter and 2 cups icing sugar – see recipe details in the method)


Prepare the caramel sauce as directed on Sally’s website.

To prepare the chopped nuts:

Preheat the oven at 180C.  Place the peanuts on a baking tray lined with baking/greaseproof paper. Using a damp cloth, wipe the excess salt off the peanuts.  Bake the nuts until golden brown (about 20 minutes). Cool the nuts then crush using the end of a rolling pin.  Set aside.

To make the Madeira cake, cream the butter with the sugar until pale.  Add the vanilla. Beat in the eggs, one at a time. Finally, fold in the flour, alternating with the milk until well combined.  Split the mixture between two round 9 inch greased and lined pans and bake in a pre-heated (160 C) oven for 20 minutes or until an inserted toothpick comes out clean.  Cool cakes to room temperature. Trim the top of the cakes to remove the brown tops and uneveness (optional but the cake will have a cleaner finish when you cut into it)

Whip 200ml of the double cream to soft peaks.

Place one of the cakes on a serving plate or cake board with the base side of the cake facing the cake board. Spread 1/3 of the caramel sauce over the top. Cover this with the whipped cream and place the second cake on top with the base side facing upwards. Set aside while you make the butter cream.

To make the buttercream, beat 2/3 cup of butter until pale. Beat in 2 cups of icing sugar gradually adding a very small splash of milk to aid mixing.  Add the second third of the caramel sauce into the buttercream and beat until smooth and spreadable.

Using a hot palette knife, spread the butter cream over the top of the cake and down the sides.  Try and get the top of the cake as smooth as you can.

Press the chopped nuts into the sides of the cake. Use the palette knife to press the nuts neatly around the bottom edge of the cake tucking any stray nuts in.


Fill a piping bag (no nozzle) with the remaining caramel sauce.  Cut the tip to make a 5mm hole.  Pipe lines across the top of the cake about 1cm apart.  Next, run a toothpick perpendicular to the caramel lines to drag the caramel down to form a V. Continue along the top of the cake, each time going in the opposite direction to create the pattern.  This is the part my daughter enjoyed most!


To finish the cake, Whip the remaining cream (about 200 ml) and pipe a neat border around the top edge of the cake.


Salted Caramel Cake

Remember this cake contains fresh dairy ingredients so store in the refrigerator and take out 30 minutes before serving.