Caramel Butter Cake

Caramel Butter Cake


38 people made this

This is a very simple butter cake that goes perfectly with its caramel icing. An ideal cake to make when you want a snack without a whole lot of effort.

S. Helms

Serves: 12 

  • 2 cups (440g) white sugar
  • 250g unsalted butter
  • 3 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon bicarb soda
  • 2 teaspoons vanilla essence
  • 2 3/4 cups (320g) plain flour
  • 1 cup (250ml) buttermilk
  • 2 cups (375g) packed brown sugar
  • 125g butter
  • 1/2 cup (125ml) evaporated milk
  • 1 teaspoon vanilla essence

Preparation:25min  ›  Cook:1hour  ›  Extra time:2hours cooling  ›  Ready in:3hours25min 

  1. Preheat oven to 170 degrees C. Grease and flour one 25cm ring tin.
  2. Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the bicarb soda with the buttermilk. Add to butter mixture and beat.
  3. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
  4. Bake for one hour. Let cake cool and top with caramel icing.
  5. To make caramel icing: In a saucepan over medium heat cook the brown sugar, remaining 125g butter and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.

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