Caramel butter cake

It has caramel icing too!
caramel butter cake
1H 15M

Test Kitchen tips

If a recipes uses a method where the butter, sugar and eggs are beaten together (most butter-based cakes) the butter and eggs should be at room temperature. Soften the butter slightly if you must, but don’t melt it or the results could be disappointing.

This caramel butter cake recipe is from our cookbook Cakes, published in 2010.



1.Preheat oven to 180°C (160°C fan forced). Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.
2.Beat butter, sugar and vanilla extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the pan.
3.Bake cake 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
4.Meanwhile, make **caramel icing**. Stir brown sugar, butter and milk constantly in a small saucepan, over heat without boiling until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, 3 minutes without stirring. Remove from heat, stir in sifted icing sugar. Stir in extra milk until icing is of a spreadable consistency.
5.Spread icing on top of cold cake before serving.

This cake will keep in an airtight container for up to three days. Without the icing, it can be frozen for up to three months.


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