Salted Caramel Loaf Cake

Recipe from Baked In box. Equipment needed: Baking paper, testing skewer, large piping bag, small piping bag, 2lb loaf tin

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a loaf tin and line it with baking paper.

Step 2

To make the salted caramel sauce, in a small saucepan, add 45g of butter and 100g light brown sugar, 18g plain flour, and 1/2 tsp salt.

Step 3

Let the butter melt slightly then add 50ml of milk. Stir until combined.

Step 4

Bring to the boil. Once boiling, add 4tbsp of caramel sauce to a small heatproof bowl and leave to cool for drizzle at the end.

Step 5

Turn down the heat slightly and allow to simmer for 4-5 mins, stirring continuously. Once thickened, leave to cool until adding to batter.

Step 6

To make the batter, in a large bowl, beat 110g of butter until pale and soft. Add 185g flour, 70g caster sugar, 30g light brown sugar, 1 tsp baking powder and pinch of vanilla, both eggs and 3 tbsp (45ml) of milk. Beat everything together until smooth and combined. Fold through the fudge pieces until they are evenly dispersed.

Step 7

Pour half of the batter into the prepared loaf tin, and spread to the edges. Spoon over the caramel from the pan and spread to the edges.

Step 8

Spoon over remaining cake batter and smooth over to cover as much caramel as possible.

Step 9

Bake for 35-45 mins or until testing skewer comes out mostly clean with only a few crumbs.

Step 10

Beat 95g of butter until pale. Gradually add icing sugar and mix until smooth. If too firm add up to 15ml of milk and mix.

Step 11

Transfer buttercream to large piping bag and cut 2cm off the end. Cover loaf with buttercream.

Step 12

Drizzle remaining caramel sauce over cake.