Indulgent American cake with thick frosting and caramel sauce, decorated with biscuits.

  • Serves: 6 people
  • Prep time: 45 minutes
  • Cooking time: 60 minutes
    • American
    • Vegetarian

    Caramelised Biscuit Cake with Caramel Drizzle

    Recipe Information

    Ingredients
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    For the cake:

    227g self-raising flour

    227g brown sugar

    227g unsalted butter

    4 eggs

    Dash of maple syrup

    For the frosting:

    460g unsalted butter

    1kg icing sugar

    2tsp milk

    3tbsp caramel sauce (from the recipe below)

    For the caramel sauce:

    100g  plain sugar

    45g unsalted butter

    35ml double cream

    Pinch of salt

     

    1 packet of Caramalised biscuits, to decorate

    Method

    Preheat the oven to 160C/140C (fan)/gas mark three. Line a 15cm round cake tin with baking paper.

    Make the cake by creaming together the brown sugar and butter until smooth.

    Mix in the self-raising flour, eggs, and maple syrup to form a smooth batter.

    Transfer the mixture to the prepared cake tin and bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

    Leave the cake to cool completely.

    Make the sauce by gently heating the sugar in a saucepan until it starts to melt into a syrup and starts to turn amber in colour.

    Remove the pan from the heat and whisk in the butter, double cream, and salt. Leave to cool and thicken for 20-30 minutes.

    Slice the cake in half.

    Whisk together the unsalted butter, icing sugar, and milk to create a thick frosting.

    Set 5 tablespoons of frosting to one side before adding 3 tablespoons of the caramel sauce to the remainder.

    Use a quarter of the caramel frosting to fill the cake and the remainder to coat the top and sides.

    Transfer the plain buttercream to a piping bag and pipe rosettes of frosting on top of the cake.

    Crush 8 Caramelised biscuits and press around the base of the cake.

    Decorate the top of the cake with some snapped caramelised biscuits and any remaining crumbs.

    Pour the caramel sauce into a piping bag and pipe a caramel drop around the top edge, allowing the sauce to naturally run down the sides.

    Store in an airtight container.