Caramel and clotted cream fudge cake

    1 hour 10 min

    This cake is a gorgeous change from chocolate fudge cake but tastes just as good. It goes down a storm at my work. I came up with the recipe from starting to make clotted cream fudge and caramel toppers for my vanilla cupcakes and once I discovered that using brown sugar or golden caster you added a caramel flavour to your cake and hey presto the caramel and clotted cream fudge cake was born!


    Yorkshire, England, UK
    14 people made this

    Serves: 12 

    • For the cake
    • 330g (12 oz) Stork® spread, at room temperature
    • 300g (12 oz) golden caster sugar
    • 340g (12 oz) self raising flour, sifted
    • 6 medium eggs, at room temperature
    • 1 teapsoon vanilla extract
    • For the buttercream
    • 300g (12 oz) golden icing sugar
    • 75g (3 oz) Stork® spread, at room temperature
    • 3 large tablespoons Carnation® caramel
    • 2 teaspoons cold milk
    • clotted cream fudge pieces, to decorate

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

      For the cake:

    1. Preheat the oven to 200 C / 180 C fan / Gas 6. Grease two (23cm / 9 in) cake tins and line with baking parchment.
    2. In a bowl, beat together the Stork® and sugar until light and fluffy. Sift in half of the flour then beat in the eggs, one at a time, until pale and creamy. Add the remainder of the flour and mix until well integrated. Beat in the vanilla extract. Divide the mixture between the two prepared cake tins.
    3. Bake in the preheated oven for 30 minutes, until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before transferring to a cooling rack and placing upside down to cool completely.
    4. For the buttercream:

    5. In the meantime, combine the icing sugar, Stork®, and milk and beat until thick, creamy and spreadable.
    6. Once the cakes are completely cool, lay the first cake upside down onto a serving plate and fill the cake with half of the buttercream. Place the second cake on top and pipe the top with roses using a Wilton® 1m open star nozzle, start in the middle and pipe outwards until your cream resembles a flat rose/flower. Keep going all around the cake top then add the pieces of fudge.
    7. Put 3 tablespoons of the caramel into a small clean piping bag and cut a very small hole in the tip of the bag and pipe the caramel over the top of the cake from side to side between the fudge pieces, it creates a star effect in caramel and looks great too! Slice and serve.


    If you are an expert at piping roses put them on the sides too, if not add a ribbon around the cake (I used a gold one to match in with the colour of the cake, but you could make it pink for a lady or blue for a boy). I get my ribbon from Boyes stores, they always have a basket of "end of rolls" ribbons for sale at between 25p or 40p each and they are perfect for cakes, I've got every colour covered, they also look great tied around cupcake boxes.


    You can use golden caster sugar (Whitworths® is the best) or any soft light brown sugar.

    Fudge pieces

    For the clotted cream fudge pieces, Thorntons® is the best and you can buy a bag for a £1 in Poundland shops or use Marks and Spencer's clotted cream fudge. Don't buy the small fudge bags for baking from supermarkets, they don't taste good.

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