Caramel cake with sour-cream icing

This tasty treat will make friends and family come back for more.
recipe, cake, caramel, bake,dessert
Image by:
Recipe from: 14 March 2016
Preparation time: 45 min
Cooking time: 40 min


  • CAKE:
  • 500
    cake flour
  • 15
    baking powder
  • 190
    butter, softened
  • 375
  • 10
    vanilla essence
  • 5
    large egg whites, at room temperature
  • 250
  • ICING:
  • 175
  • 480
    icing sugar
  • 5
    vanilla essence
  • 150
    sour cream
  • 1
Servings: Change Serving


Preheat oven to 180°C.


Grease two 20cm round cake tins and dust with flour. Sift the flour, baking powder and 2ml salt together.

Beat the butter until light. Add the sugar gradually, beating until well blended. Beat in the vanilla essence. Reduce the beating speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk until just combined.

In a separate bowl, beat the egg whites until stiff peaks form. Fold a little of the cake batter into the egg whites carefully, then fold this into the remaining batter. Spoon into the prepared tins. Bake inapreheatedovenfor30to35 minutes, or until a skewer inserted comes out clean. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.


In a small saucepan, melt the butter over a medium-high heat until light brown in colour. Remove the pan from the heat and pour the butter into a bowl, leaving any burned sediment behind. Leave to cool.

Beat the icing sugar, vanilla essence and cooled butter together. Add the sour cream and beat until smooth.

To assemble:

Cut each cake in half horizontally. Beat the caramel until smooth. Spread one third of the caramel onto one piece of cake. Top with another piece of cake and repeat with the remaining layers. Don’t put caramel on the top layer of the cake.

Cover the top and sides of the cake with the prepared icing. Refrigerate until ready to serve.

Text and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  caramel  |  dessert  |  bake  |  cake


Beer braaied beef short ribs

2016-09-21 14:37 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.