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Caramel Egg Cake

Caramel Egg Cake

Vanilla sponge with chocolate buttercream and lots of chocolate eggs.

Ingredients

  • Buttercream

  • Decoration

Directions

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Easter is just around the corner which means family time and a long weekend eating all the things you’ve given up for lent. It’s the perfect time to get baking. You might remember my giant nest cake from last year. It went down a treat when my parents came to visit which meant only one thing. This year I had to go bigger and better! Here’s my caramel egg cake.

Caramel egg cake chocolate

This vanilla sponge is covered in chocolate buttercream and caramel. It’s topped with mini Galaxy caramel eggs, Cadbury Daim eggs, Galaxy golden eggs and solid chocolate eggs but you can use a mix of whatever you like. I will warn you that there’s like a national shortage of caramel eggs or something because we went to lots of shops to find them. The same goes for the Golden Eggs. It’s those two types of eggs that make this cake look great so do try and get them.

I used a tin of Carnation caramel for the top. It’s easier and quicker than making your own.

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Step 1
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Preheat the oven to 180/160ºc fan. Grease and line two 8 inch cake tins. Whisk the butter, sugar and vanilla extract together until smooth and creamy. Add the eggs one at a time, adding a small amount of the weighed flour after each egg to prevent it from splitting.

Step 2
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Fold in the remaining flour and the baking powder. Divide evenly between the two tins and bake for 35 minutes.

Step 3
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To make the butter icing first melt the chocolate in the microwave and leave aside to cool slightly.

Step 4
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Beat together the butter and vanilla extract for 2 minutes to soften. Add half the icing sugar and beat on a low setting until combined. Add the rest of the icing sugar and beat for a further 1-2 minutes. Mix in the cooled, melted chocolate.

Step 5
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Put the cake on a cake board/turntable/whatever you’re going to serve it on and spread the bottom layer of cake with caramel and then about a third of the buttercream.

Place the next layer on top and cover the whole cake with the remaining buttercream starting on top and working down the sides (leaving a couple of tablespoons for piping at the end).

Step 6
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Generously drizzle the cake with caramel and use a star nozzle in a piping bag to pipe swirls all around the edge of the top of cake and around the bottom. Now arrange your eggs on the cake.

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Orange Chocolate Chip Loaf Cake
lemon cake recipe
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Lemon Cake
  • 751 Views
  • 1 hr 25
  • Serves 12
  • Medium
  • 180/160°c fan

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Orange Chocolate Chip Loaf Cake
lemon cake recipe
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Lemon Cake

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