Caramel Butter Cream Layer Cake

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I had another birthday to make for today. I came across this recipe and it was different to anything that I had made before. I thought I would give it a go. I was a little hesitant when I read the method as it was different to other recipes that I have made in the past. However it turned out really well and it was easy to assemble.

Firstly preheat your oven to 160 degrees Celcuis. Line 2 lightly greased 20 cm tins with non-stick baking paper and set aside.

Place the butter, maple syrup, both sugars and vanilla in the bowl of stand mixer and beat for 8-10 minutes or until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, beating well between additions.

Remove from the stand and fold through the flour, baking powder and milk until combined. Divide the mixure evenly into the prepared tins. Bake for 1 hour and 20 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.

Now to make the icing. Place the sugar and the water into a medium saucepan over a high heat, stir until just combined. Bring to the boil and cook for 13-15 minutes, without stiring, or until golden and reaches 172 degrees Celius on a sugar thermometer. Gently swirl the pan once the sides start to caramelise.

Remove the saucepan from the heat and add the cream in a thin steady stream, stiring to combine. Return to the heat for 30 seconds to 1 minute or until well combined. Pour into a bowl and allow to cool completly. Place the butter into the bowl of an electric mixer and beat for 6-8 minutes. Scrape down the sides of the bowl and add cooled caramel and beat for a further 6-8 minutes or until well combined.

To assemble cut the cakes in half. Place the first cake layer on the serving board. Using a palette knife to spread 1/2 a cup of icing onto the top of the cake. Place the second cake on top. Repeat with the remaining layers. Spread the remaining icing over the sides and the top of the cake. Ensure that the icing is as smooth as possible. Refrigerate for 3-4 hours or until the icing is firm and cold.

Finally for the chocolate glaze, place the chocolate and oil into a microwave proof bowl. Heat in the microwave for 30 second interval, stiring in between. Allow to cool to room temperature, but still runny. Pour over the top of the cake and spread evenly over the cake. Refrigerate for 1 hour or until the chocolate is set.


Before serving allow the cake to return to room temperature. This will take between 30-45 minutes. This cake it rich so your slice won't need to be big. This cake was easy and looked great once assembled.

Until next time, Happy Cooking, Kate.

 *** Ingredients

  • 525 grams unsalted butter, softened
  • 3/4 cup maple syrup
  • 3/4 cup caster sugar
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 7 eggs
  • 3 3/4 cups plain flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1/3 cup milk
  • 150 g dark chocolate, finely chopped
  • 2 teaspoons vegetable oil
Caramel Butter Icing
  • 2 cups caster sugar
  • 1 cup water
  • 1 cup single pouring cream, at room temperature
  • 500 grams unsalted butter, softened

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