Sumptuous Salted Caramel Cake Recipe

3 Eggs
100ml Vegetable Oil or 100g Butter
100ml Water
x2 Round Tins 7”/20cm

Pre-heat oven to 190°c (170°c Fan) Gas Mark 5. Grease & line the cake tins.
Empty the Carr’s Sumptuous Salted Cake Mix into a bowl.
Using a spatula gently fold in the oil (or softened butter) and water until well mixed.
Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
Pour into the cake tins and level with a spoon.
Bake in the oven for 35 minutes or until a skewer inserted into the sponge comes out clean.
Cool slightly and then turn out onto a wire rack.
Fully cool before decorating.

To Decorate with Caramel Buttercream

Ingredients:

Instructions:

Make caramel buttercream by beating the butter and icing sugar in a large bowl until soft and creamy.
Fold in the caramel, add 1 tbsp of boiling water to loosen, if needed.
Use half the caramel buttercream to sandwich together.
Spread remaining buttercream over the top, smoothing it out with a knife.
When ready to serve drizzle over the top with a little extra caramel spread (warm briefly, if it’s a little stiff).
Scatter over the toffee, chocolate or caramel pieces.
Keep in a cool place until it’s time for salted caramel heaven!