Raspberry Caramel Cake Recipe

Name: Raspberry Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 cups plain flour; 2 teaspoons baking powder; 1/2 teaspoon bicarbonate of soda; 1 pinch salt; 1/2 cup unsalted butter; 3/4 cup caster sugar; 1/2 cup light brown sugar; 2 eggs; 2 teaspoons vanilla extract; 1/2 cup milk, I used skim; 1 1/2 cups fresh raspberries; For the frosting; 1 (14 ounce) can of carnation caramels (or any other thick caramel); 1/2 cup unsalted butter, at room temp; 2 cups icing sugar, sifted; 1 pinch salt; 1/2 cup fresh raspberry, plus extra to garnish if desired

Servings: persons

For the cake
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
1/2 cup unsalted butter
3/4 cup caster sugar
1/2 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk, I used skim
1 1/2 cups fresh raspberries
For the frosting
1 (14 ounce) can of carnation caramels (or any other thick caramel)
1/2 cup unsalted butter, at room temp
2 cups icing sugar, sifted
1 pinch salt
1/2 cup fresh raspberry, plus extra to garnish if desired

1
Preheat the oven to 350F and grease and line two 8 inch round cake tins.
2
Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
3
Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
4
Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
5
Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
6
Add in the milk and flour mix and mix on low-med until light and smooth.
7
Add in the raspberries and fold in gently by hand.
8
Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
9
Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
10
Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
11
Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
12
Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
13
Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
14
Cake will keep in the fridge, covered for 2 days.

1207

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the cake, 2 cups plain flour, 2 teaspoons baking powder, 1/2 teaspoon bicarbonate of soda, and more.

Yes, Raspberry Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Caramel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions