Hold it right there – this has to be the ultimate Easter cake! Buttercream-filled layers of salted caramel sponge, decorated with your favourite Easter choc – yum!

  • Serves: 16 people
  • Prep time: 60 minutes
  • Cooking time: 55 minutes
    • Irish
    • Vegetarian

    Easter Showstopper Salted Caramel Cake

    Recipe Information

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    For the sauce

    300g Caster Sugar

    90ml Water

    180g Double Cream, room temp.

    120g Unsalted Butter, room temp.

    ½ tsp Salt

    For the cake

    6 Medium Eggs

    550g Self Raising Flour

    400g Caster Sugar

    350g Salted Butter, room temp.

    300ml Milk

    300g Caramel Sauce (see ingredients above)

    1 tbsp Baking Powder

    2 tsp Vanilla Extract

    For the buttercream

    700g Icing Sugar

    350g Unsalted Butter, softened

    1-2 tbsp Milk

    1 tbsp Vanilla Extract

    To decorate

    Selection of Aldi Easter Chocolates such as Bunnies, Filled Eggs, Chocolate Lollies, Treasures, Filled Mini Eggs


    3 x 18cm Cake Tins, greased and lined


    Caramel sauce

    Place the sugar and water into a deep saucepan on a medium heat until the sugar has dissolved.

    Increase the heat and allow to bubble for approx. 5 minutes until the mixture is a rich amber colour.

    Remove from the heat and carefully whisk in the cream as it will be extremely hot, then add the butter and salt.

    When fully incorporated leave to cool.


    Pre-heat the oven to 170°C Fan/Gas Mark 5.

    Using an electric mixer, cream the butter and sugar together until light and fluffy.

    Gradually add the eggs, ensuring each fully combined before adding the next.

    Stir in the vanilla extract and 300g of the caramel sauce.

    Fold in the flour and baking powder, along with the milk, until completely combined.

    Divide the mixture between the cake tins. Bake for 40-45 minutes until they are cooked through – well risen, golden and a cocktail stick comes out clean when inserted.

    Allow to cool.

    When cool enough to handle remove from the tins and leave to cool completely.


    Beat the butter for approx. 5 minutes until light, fluffy and much paler.

    Gradually add the icing sugar, then the milk and vanilla extract.

    Mix until the buttercream is light, fluffy and smooth.


    Stack the cake by placing a layer of buttercream on the first sponge layer, followed by a drizzle of caramel sauce (if too thick, stir in a teaspoon of honey or maple syrup, until you have the desired consistency.

    Not too thin or it will run off the cake when decorating later).

    Top with the second sponge and repeat, then place the final sponge on top.

    Spread the remaining buttercream over the cake and use a pallet knife to smooth the surface.


    Spoon caramel sauce over the top, let it drip down the sides and top with chocolates.