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Salted caramel cake with Christmas chocolates

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Preparation time: hrs 20 mins Cooking time: 0 hrs 25 mins Servings: 8 – 12 Difficulty: Anyone can do this! By: Leah Speight


For the Cake

  • 325g caster sugar
  • 325g butter or margarine softened
  • 325g self-raising flour
  • 6 eggs
  • 40g cocoa powder

For the decoration

  • 1 jar of salted caramel (homemade or ready made)
  • Lots of your favourite Christmas chocolates such as terry's chocolate orange or roses.

For the buttercream

  • 200g butter softened
  • 1tsp vanilla
  • 450g icing sugar sieved

This recipe was created for week three of the 2016 Advent Bake along.

This cake is the perfect alternative to a Christmas cake, for people that don’t like anything too fruity! It’s simple and easy to make with a little bit of a Christmas special addition and a gorgeous naughty bit of salted caramel too. (Check out any of your own known recipes if you want to try DIY, or buy a jar to save time over the Christmas holiday at


  • Make the cake

    1. Pre heat your oven to 180 degrees and grease and line 2 x 8” cake tins

    2. Cream together the butter and sugar until very fluffy.

    3. Add the 6 eggs a little at a time.
      Once the eggs are combined, add the self-raising flour.

    4. Once the flour is combined with the wet mixture, the cake should be perfectly mixed and be a great thickness

    5. Once the batter is made, split the mixture into two bowls, and add the cocoa powder to half the mixture. This means you should now have a bowl of white cake mix and a bowl of chocolatey brown cake mix!

    6. Add the white and brown mixture at random to both cake tins, swirling them together to give a marble effect in each tin. Try not to mix too much as it will all go brown, it looks great swirled together as two separate colours!

    7. Bake the cakes for approx. 25 minutes until the cakes are firm and golden.

  • Make the buttercream

    1. Make the buttercream by mixing the vanilla, butter and icing sugar together in a bowl.

    2. Once the cakes are baked and cooled, fill and top with your delicious vanilla buttercream.

    3. Now for the good part, pour caramel all over the top of your cake. I say the more the better! It looks great dripping down the sides.

    4. When you have enough caramel, pile your cake high with Christmas sweets and goodies!

    5. Eat!

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