Salted Caramel Sponge

Salted Caramel Sponge

Tiptree Recipes
Tiptree Recipes

Created by Carole from IT, this showstopping salted caramel cake is quite remarkable!


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Ingredients and Method


  • 4 eggs (Weigh them in shells to calculate below quantities)
  • Soft margarine (equivalent to same weight as eggs)
  • Caster sugar (equivalent to 1/2 weight as eggs)
  • Soft brown sugar (equivalent to 1/2 weight as eggs)
  • Self-raising flour (equivalent to same weight as eggs)
  • 1 tsp Vanilla extract
  • For the icing:
  • 150g Salted butter (softened)
  • 300g Icing sugar
  • 2 heaped tbsp Tiptree Salted Caramel Spread
  • + 2 extra tsp for drizzling


  1. Weigh eggs in shells and use this weight as the amount you need for each of the sugar, margarine and flour.
  2. Beat both types of sugar with margarine until light and fluffy.
  3. Add 1 egg and 1 TBSP flour and mix, repeat with the remaining eggs.
  4. Stir in vanilla extract.
  5. Sift and fold in remaining flour gently with a metal spoon.
  6. Grease and flour 2 x 8” sandwich tins.
  7. Divide mixture evenly between both tins. Spread and level each one.
  8. Bake for 30 – 35 minutes 170C until golden and shrinking away from side of tin.
  9. Whilst cake is baking make buttercream by mixing together the icing sugar and butter, mix until light and smooth.
  10. Stir in 2 generous TBSP’s of Salted Caramel Spread.
  11. When cake has cooled spread half the icing on one sponge top with the second and either spread or pipe the remaining buttercream on top.
  12. Put 2 TSP salted caramel spread in a microwaveable pot and warm gently for 5 seconds at a time until runny.
  13. Place in a small greaseproof icing back, snip a small hole in the end and drizzle the yummy spread all over the top of your cake.
  14. Pop the kettle on, have a cuppa and enjoy.
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