I don’t know which one I love more. The caramel cake or the condensed milk buttercream. Maybe I like the second one a tad bit more. If you’ve never tried condensed milk buttercream before, this is one frosting that is smooth, silky, not too sweet and very easy to make.

There is no requirement for sugar, so a mess free frosting. The cake is dense, moist and rich as a mud cake should be. The flavour is absoloutely beautiful, tasting richly of caramel. The condensed milk buttercream reminds me of swiss meringue buttercream minus the hassle.

If you can’t find golden syrup which is quite an important ingredient in this cake, you could substitute with honey, however the cake will not taste the same. Golden syrup adds to the caramel flavour but the texture will be the same.
If you like caramel flavoured desserts, don’t forget to check out this Ginger cake with Salted Caramel poached pears.

Caramel Cake with Caramel Condensed Milk Buttercream
Makes an 8 inch round cake

3/4 cup + 2 tbsp (198 g) unsalted butter, roughly chopped
7 oz (200 g) white chocolate, roughly chopped
1 cup (220 g) brown sugar
3/4 cup (180 ml) hot water
1 tbsp (15 ml) golden syrup
1 tsp vanilla essence
2 eggs
1 cup (125 g) plain flour
1 cup (125 g) self-raising flour

Caramel Condensed Milk Buttercream
1 cup + 2 tbsp (255 g) unsalted butter, room temperature
7 oz (200 g/half tin) sweetened condensed milk
1/4 cup caramel sauce (home made or store bou...