Fathers Day is just around the corner and whose Dad doesn’t enjoy a good cake? The lovely folk at Dr. Oetker recently got in touch to ask if we’d like to try out one of their recipes for Fathers Day and this Chai Caramel Cake was just too tempting to resist – perfect for making Dad’s day!
But it’s not just for Dads. I’m a massive caramel fan – I could literally sit with a pot of caramel and just eat it with a spoon! But what is so lovely about this cake is not the caramel but just how soft and moist the sponge cake is, complimented by the light spice mix through it. And like any good cake, it’s also got a smothering of cream too!
Granny’s Top Tips
♥ This recipe calls for Chai Tea Masala. Masala is the South Asian term for a spice mix. Chai (tea) spice mix is a combination of warming, fragrant Indian spices such as ground cinnamon, cardamom, nutmeg, ginger, cloves and black pepper. You can buy ready blended mixes for tea, or you can make you own. Alternatively (and what I use for this recipe) you can substitute with Ground Mixed Spice.
Chai Caramel Cake
For the Decorating
- 350 ml Double Cream
- 1 tsp Vanilla Extract
- 25 g Icing Sugar
- Dr. Oetker Salted Caramel Easy Fill Cake Centres or 140g Dulce de Leche
For the Cake
- Preheat oven to 190°c (or 170°c for fan assisted ovens). Grease and line three 7 inch (18cm) round cake tins with butter and grease-proof paper.
- Cream the butter/margarine and sugar in a large bowl until light and creamy.
- Whisk the eggs, one at a time before adding the vanilla.
- Sift in the flour, baking powder and chai masala/ground mixed spice and gently fold the mixture together to create a batter.
- Divide the mixture evenly between your prepared tins and smooth the tops with a spatula. Bake in your preheated oven for around 30 minutes, until golden, risen and a skewer inserted comes out clean.
- Allow to cool slightly in tins before transferring to a wire rack to cool completely.
For the Decorating
- Once your cake is completely cool, whip the cream in a large bowl until just peaking.
- Add the vanilla extract and sift in the icing sugar. Gently fold into the cream.
- Place one cake on a serving plate/board and spread on a quarter of the cream. Drizzle a quarter of the Caramel on top of the cream and place another cake on top.
- Top with another cake, spread with cream and drizzle with caramel. Place the last cake on top.
- Transfer the remaining cream to a piping bag and pipe small mounds all over the top. Alternatively you can spread the cream on top for a more rustic look.
- When ready to serve, drizzle the remaining caramel on top and enjoy!