• AMEENa

Caramel Cake 

This moist and fluffy caramel cake served with caramel sauce on top is a perfect snack or enjoyed as a warm dessert with ice-cream. I absolutely love caramel desserts and this particular one is to die for!

Serves: 9 | Cooking time: 1h 15mins


1. 200g self-raising flour

2. 200g light brown sugar

3. 200ml rapeseed oil

4. 3 large eggs

5. 1/2 Tsp. nutmeg

6. 1/8 Tsp. salt

7. 50ml whole milk

Ingredients - caramel sauce

1. 100g light brown sugar

2. 50g butter

3. 75ml whole milk


1. Preheat the oven to 290

2. In a medium-large bowl whisk together the oil and the sugar until fully combined

3. In a measuring jug, whisk together the egg and the milk, with a fork, until nice and frothy

4. Gradually pour in the egg-milk mixture to the oil-sugar mixture little by little until well combined. This is to retain the consistency of the cake

5. Sieve in the flour, nutmeg and salt into the bowl. Now fold in the ingredients until fully combined

6. Grab a desired dish and pour all the batter into it

7. Place it in the oven and bake for 30-40 mins or until it's fully golden brown. To tell if it's ready put a slight pressure on the cake with your index finger. If it springs back up that means it's done. If not leave it in for a few more minutes and do the same procedure

8. Take it out of the oven, leave the cake to the side. Poke holes with a knife in the cake. Start prepping for the caramel sauce

Method -caramel sauce

1. Heat a small sauce pan on a medium-low heat. Once it's hot add the sugar and butter to the pot. Stir with a wooden spoon

2. Once the sugar and butter have melted add the milk and then turn to a rapid boil for 5-7mins or until the sauce is nice and syrupy

3. Pour the sauce over the cake and serve