Crunchy Caramel Cake


Crunchy Caramel Cake

Prep Time ~ 20 mins Cooking Time ~ 30 mins
Approx Cost ~ £3.00 Difficulty ~ Easy
Freeze ~ No Serves ~ 8

Tip ~ If you don't like very sweet cakes, omit the icing, this cake is fabulous without it.


175g / 6oz unsalted butter, softened

175g / 6oz caster sugar

3 medium eggs

175g / 6oz self raising flour

2 large Crunchie bars

For the caramel icing:

50g / 2oz unsalted butter

50g / 2oz light brown sugar

2 tbsp double cream

150g / 4oz icing sugar, sifted

1 teaspoon vanilla extract

½ Crunchie bar

You will need a 23cm / 9inch round cake tin, greaseproof paper and extra butter for greasing tin. Container to take cake home in.


  • Beat together the butter and caster sugar until pale and fluffy. Gradually add the eggs, beating them in.
  • Once the eggs are incorporated, sift in the flour and fold in with a metal spoon.
  • Crush the Crunchie bars in a plastic bag, until roughly broken up. Gently fold into the cake mixture.
  • Spoon into a buttered and base lined 23cm / 9inch round cake tin. Bake in a preheated oven 180C, Gas Mark 4 for 25 - 30 minutes, or until a skewer inserted into the centre comes out clean. Invert on to a wire rack to cool.
  • For the icing: melt the butter and brown sugar very slowly in a saucepan, then add the cream. Bring to the boil and stirring constantly, boil for about 3 minutes. Remove from the heat and beat in the icing sugar and vanilla. Beat vigorously with a wooden spoon or electric beater until smooth and spreadable.
  • Spread over the cooled cake. Crush the Crunchie bar and sprinkle over the top.