Whether for an afternoon tea treat or dinner party, it'll be a hit
Serves 10
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Sweet, sticky and buttery with a tinge of bitterness, caramel has a unique appeal that most instantly fall in love with. If you have a place in your heart for its luxurious flavour, try this caramel butter cake that combines caramel’s nutty warmth with light and airy sponge.


  • 125 g butter, softened
  • 1 cup (220 g) firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbsp golden syrup or treacle
  • 1 cup (150 g) plain (all-purpose) flour
  • ½ cup (75 g) self-raising flour
  • 1 tsp ground cinnamon
  • ½ cup (125 ml) milk
  • 1 cup (220 g) firmly packed brown sugar
  • 60 g butter
  • 2 tbsps milk
  • ¾ cup (120 g) icing (confectioners') sugar
  • 2 tsps milk, extra

Preheat oven to 180 C (160 C fan forced). Grease a deep 20 cm round cake pan; line base with baking paper.


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.


Bake cake 50 mins, or until a skewer inserted into the centre comes out clean. Stand in pan 5 mins; turn, top-side up, onto a wire rack to cool.


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 mins without stirring. Remove from heat, stir in sifted icing sugar. Stir in extra milk until icing is of a spreadable consistency.


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.

Photo: bauersyndication.com.au

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