Ingredients:
250g Butter softened
200g soft brown sugar
50g dark brown sugar
4 medium free range eggs
250g self raising flour
2 tbsp milk
Icing:
125g butter softened
250g icing sugar
4 tbsp miso caramel
Method:
Mix both the sugars and butter together until light and fluffy.
Add the eggs one at a time, making sure each egg is fully mixed in before adding the next.
Sieve in the flour and fold together slowly and carefully as you don’t want to over mix the flour as it can make the cake tough.
Pour in the milk to loosen the cake batter before pouring into two 8” cake tins.
Bake in a pre heated oven at 170c for 25 minutes.
While the cakes are cooling beat together the butter, icing sugar and caramel to make a light and fluffy buttercream.
Spread the icing onto one half of the cake, then sandwich together.
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