Caramel Butter Cake

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for extra decadence drizzle this moist caramel butter cake with rich caramel topping

The ingredient of Caramel Butter Cake

• 250g butter softened chopped
• 1 cup 220g dark brown sugar
• 3 coles australian free range eggs at room temperature
• 2 cups 300g self raising flour
• 1 2 cup 125ml milk
• salted caramel topping to serve
• 125g butter softened
• 11 2 cups 240g icing sugar mixture
• 2 tablespoons salted caramel topping

The Instruction of caramel butter cake

• preheat oven to 180c grease a 20cm base measurement round cake pan and line the base and side with baking paper
• use an electric mixer to beat butter and sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition add flour and milk in alternating batches stirring until just combined spoon into the prepared pan smooth the surface
• bake for 50 mins 1 hour or until a skewer inserted into the centre comes out clean cool in the pan for 5 mins before turning onto a wire rack to cool completely
• to make the salted caramel icing use an electric mixer to beat the butter in a medium bowl until very pale add the icing sugar in batches beating well after each addition add the caramel topping and beat until the mixture is well combined
• place the cake on a serving plate spread the salted caramel icing evenly over the top of the cake drizzle with the caramel topping

Nutritions of Caramel Butter Cake

fatContent: 511 221 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent: 59 grams carbohydrates
fibreContent: 40 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a