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Sumptuous Salted Caramel Cake Recipe


3 Eggs
100ml Vegetable Oil or 100g Butter
100ml Water
x2 Round Tins 7”/20cm
  1. Pre-heat oven to 190°c (170°c Fan) Gas Mark 5. Grease & line the cake tins.
  2. Empty the Carr’s Sumptuous Salted Cake Mix into a bowl.
  3. Using a spatula gently fold in the oil (or softened butter) and water until well mixed.
  4. Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
  5. Pour into the cake tins and level with a spoon.
  6. Bake in the oven for 35 minutes or until a skewer inserted into the sponge comes out clean.
  7. Cool slightly and then turn out onto a wire rack.
  8. Fully cool before decorating.
To Decorate Your Sumptuous Salted Caramel Cake Recipe

To Decorate with Caramel Buttercream


  1. 110g Salted Butter, softened
  2. 370g Icing Sugar
  3. 65g Caramel Spread (and extra for drizzle)
  4. Fudge Pieces, Chocolate or Caramel Pieces


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

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