I always have grand ideas of one day making a fancy cake for a special occasion. When it comes down to it I never have…enough time. And the idea of trying to create that super smooth icing so often associated with exquisite celebration baked goods sends me into a slightly terrified tail spin, how do folks do that?

Then there’s all of the unbelievably detailed and expert decoration, I just don’t think I’ve got the skills or if I’m honest, the motivation. This salted caramel cake is a lovely alternative for someone like me, relatively simple to make, delicious and with a doesn’t-matter-if-it’s-a-bit-slap-dash buttercream icing. I particularly like the strawberries dipped in chocolate to finish (even I can manage those).

Do let me know in the comments section the most spectacular cake you have ever made (or attempted to!)

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{Ingredients}

Cake:

  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • 2tbsp Dulce du leche (or good old golden syrup)
  • 1tsp salt

Icing:

  • 150g unsalted butter
  • 150g icing sugar
  • 1tbsp dule du leche plus extra for spreading
  • 1tsp salt
  • Dash of milk

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    Method

    1. Preheat oven to 180°C/fan160°C/gas 4. Grease and line two 4 inch cake tins.
    2. Cream together the butter, sugar, dulce du leche and salt until light and fluffy.
    3. Gradually add the eggs until well combined.
    4. Sift in the flour and fold in gently to the mixture.
    5. Divide the mixture between the two tins and level with a knife
    6. Cook in the preheated oven for 20-25 minutes until the sponge is lightly golden and springy to the touch.
    7. Remove the sponges and leave to cool for a few minutes before turning out of the tins.
    8. To make the buttercream combine the butter, icing sugar, dulche du leche and salt and mix until light and fluffy. If you use an electric whisk or freestanding mixer you will get this nice and fluffy. You can always add a drop of milk if you find the mixture too stiff.
    9. Once the cake is cool slice each layer in half to give 4 layers. Spread the buttercream on the first layer, then add the next layer on top, spread this layer with dulche du leche (and buttercream if you want!), then the next layer and top this with buttercream. Place the final layer on top.
    10. Coat the top and sides with buttercream (you can add a bit more milk to make it easier to spread). Apply one thin coat first and leave to set for about 30 minutes then apply a second thicker coat and add texture with your palette knife or a spoon.
    11. Decorate with anything from crystalised flowers to bunting.

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