Victoria sponge filled with vanilla buttercream and salted caramel

Welcome back to my baking blog…

I am back home and baking as much as usual, today’s treat was a Victoria sponge filled and drizzled with salted caramel. I came up with this idea myself and combines my favourite classic Victoria sponge with a very decadent salted caramel. This recipe is super simple and results in a delicious centre piece for any occasion.

Ingredients:

Cake

225g soft spread

225g caster sugar

225g SR flour

4 eggs

1tsp baking powder

Buttercream

50g soft spread

175g icing sugar

1tsp vanilla extract

1tbsp milk

Salted caramel 

250g carnation caramel

1-2tsp sea salt, to taste

 

Method:

1.Preheat the oven to  180°C/gas mark 4. Grease and line 2 8inch loose bottom round cake tins.

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2.Measure all cake ingredients into a large mixing bowl, ensuring to sieve the flour and baking powder.

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3.Use an electric hand mixer to combine, till soft and fluffy.

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4.Transfer into the prepared cake tins and bake for 25-30 minutes or until well risen and a skewer comes out clean.

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5.Leave on a wire rack to cool.

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6.To make the buttercream: combine all ingredient in a mixing bowl and use a metal spoon to smooth. Once no icing sugar is visible, use a electric hand mixer until soft and smooth.

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7.To make the salted caramel, combine the caramel and salt in a bowl and mix thoroughly.

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8.Once the cake is cool, transfer one cake onto a cake board/cake stand/ plate and smooth the buttercream on top.

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9.Drizzle about half the caramel over the top, ensuring some drizzles down the sides.

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10.Sandwich the cakes together and sprinkle some caster sugar on the top. Serve with the rest of the salted caramel drizzled over the top.

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Enjoy 🙂

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2 Comments Add yours

  1. Grace says:

    Ah that salted caramel looks SO GOOD! 😍

    Like

    1. hathompson28 says:

      And tastes as good 😋

      Like

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