Easy Caramel Cake

• soft salted butter↗225g g

  plus extra for pans

• golden caster sugar↗125g g
• soft light brown sugar↗100g g
• vanilla extract↗1 tsp tsp
• large eggs↗4
• self-raising flour↗225g g
• milk↗2 tbsp tbsp
• toffee↗

  chocolate or caramel pieces, for decoration

• soft salted butter↗200g g
• icing sugar↗400g g

  (golden icing sugar, if you find it — adds golden colour and caramel flavour)

• caramel sauce↗70g g

  dulce de leche or caramel paste, plus 3 tbsp for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Grease two 20 cm springform pans with butter and line the bottoms with parchment paper.

2. 2

   Beat the butter and both sugars in a bowl with an electric mixer for a few minutes until the mixture becomes lighter in colour and fluffy.

3. 3

   Add the vanilla extract and eggs, one at a time, adding a spoonful of flour and beating after each egg.

4. 4

   Add the remaining flour and milk.

5. 5

   Divide the batter between the pans and bake for 25‑30 minutes, until golden, springy when pressed, and a skewer inserted in the centre comes out clean. Cool in the pans for a few minutes, then invert and let fully cool on a rack.

6. 6

   Meanwhile, for the cream, place the butter and icing sugar in a bowl and beat for a few minutes until the mixture becomes light and airy.

7. 7

   Briefly whisk the caramel, adding 1 tbsp hot water to thin if needed. Set aside until the layers are completely cooled, otherwise the cream will melt.

8. 8

   Use half of the cream to glue the layers together, then spread the remaining on top, smoothing with a knife or the back of a spoon. Keep in a cool place until serving.

9. 9

   Drizzle an additional 3 tbsp of sauce (quickly warm in the microwave if it’s a bit thick), allowing some to run down the sides if desired, and sprinkle toffee, chocolate or caramel pieces for serving. Edible glitter, birthday candles or sparklers — optional.