Salted Caramel Mini Loaf Cakes

Recently I have been looking at older recipes that I have done and how I can improve the recipes and the blog posts.

This recipe came around because I wanted to up date a salted caramel cake I did back in 2018 but didn’t have the time so decided mini loaf cakes were the way to go.


These mini loaf cakes are fully loaded with salted caramel flavour. I used Juddes Salted Caramel Sauce and Sugar and Crumbs Salted Caramel Flavour Icing Sugar to give these cakes such an intense flavour.

I used about a tbsp of the icing sugar in to the actual cake mixture which is added when I add the flour to the wet ingredients.


Now I will admit a mistake when I made these and that was adding the sauce to the top of the mixture once it is in the tin because the sauce just sunk to the bottom of the cake and make the cakes sticky.

Even with my mistake these tasted incredible and even tasted a little sticky toffee which wasn’t to bad.


Salted Caramel Mini Loaf Cakes

Course Dessert
Cuisine British
Keyword Baking, Cakes, mini loaf cakes, salted caramel
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 cakes


  • 1 Mini Loaf Cake Tin



  • 200 g Self-Raising Flour
  • 200 g Caster Sugar
  • 150 g Unsalted Butter Room Temperature
  • 2 Eggs
  • 1 tbsp Salted Caramel Flavoured Icing Sugar
  • Toffee Pieces


  • 150 g Unsalted Butter Room Temperature
  • 300 g Salted Caramel Flavoured Icing Sugar
  • Salted Caramel Sauce



  • Pre-heat the oven on gas mark 4/160degrees fan. Line an eight hole mini loaf tin with baking paper or mini loaf cases.
  • Cream the butter and caster sugar together until pale and fully combined. Then add the eggs until combined.
  • Sieve in the flour and icing sugar into the wet ingredients then fold in gently until combined. Add in the toffee pieces to the mixture and stir in until combined.
  • Spoon a spoonful of the mixture into the loaf tin until filled about 3¼. Then place in the oven to bake for 20 minutes.
  • Leave in the tin for 5 minutes to cool then remove to a cooling rack to finish cooling.


  • Beat the butter until it is fluffy and pale. Then add a quarter of the icing sugar and mix until combined.
  • Add the icing sugar a little bit at a time to the mixture until fully incorporated.
  • Take a piping bag with a 4b piping nozzle and add some salted caramel sauce into the bag before spooning in the salted caramel buttercream.
  • Then pipe the icing on to the top of each of the cakes.

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