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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

Equipment

  • 1 Mini Loaf Cake Tin

Ingredients

Cakes

  • 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

Buttercream

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

Instructions

Cake

  • 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 3ΒΌ. 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.

Buttercream

  • 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.