Recipe: Vanilla Sponge Cake with Salted Caramel Buttercream

Vanilla Sponge with Salted Caramel Buttercream

Vanilla Sponge with Salted Caramel Buttercream

I had some salted caramel left over from a previous recipe, so I decided to make a simple but delicious and light cake. It’s so quick and easy to whip up – all you need in a good dollop of your favourite jam (I used apricot) and some homemade caramel to jazz up a plain vanilla sponge.



6oz caster sugar

6oz soft margarine or butter

3 eggs

6oz self-raising flour

1tsp vanilla essence


2oz butter

4oz icing sugar

2 heaped tsp homemade salted caramel (see my ‘bakes>tray bakes>Millionaire’s flapjacks for recipe)

1tsp whole milk

apricot jam


(preheat oven to 180*c and grease and line 2 round  9″ baking tins)

for the sponge:

– cream together the sugar and margarine until pale

– beat in the eggs one at a time

– add the vanilla essence

– sift in the flour and with a metal spoon, gently fold in

– divide the mixture between the 2 tins and spread out a little – use a spoon to make a small dip in the centre of the mixture so that the cake rises evenly

– bake in the oven for 15-20 minutes until risen and golden – to check if the cake is cooked through, insert a clean knife into the centre. If if comes out clean, the cake is ready

– remove from tins and leave to cool on a cooling rack

for the buttercream:

– cream together the icing sugar, butter, caramel and milk

– dollop a generous amount of jam onto the bottom half of the cake and spread out

– place the other half of sponge on top and gently press down

– spread buttercream literally over top of cake with a spatula

– slice and enjoy!

Vanilla Sponge with Salted Caramel Buttercream

Vanilla Sponge with Salted Caramel Buttercream


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One comment

  1. Pingback: The Art of Sponge | Dine&Discover

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