Caramel biscuit cake is a showstopping sweet treat. Take your Victoria sponge cake to the next level by decorating it with an irresistible topping and shards of caramel biscuit, caramel waffles, and Daim bars. You can make your own Victoria sponge, or if you’re in a hurry you can buy a ready made cake but decorate it yourself. Decorating your own cake is a great way to make something that is different, impressive, and personal, even if you’re not the most confident baker. The results of this caramel biscuit cake recipe are so impressive. It is a great fun cake that is perfect for birthday parties of special occasions where you want to celebrate. This is an unforgettable treat that will get everyone talking.
Watch how to make Caramel biscuit cake
- , (sponges only)
- 700g golden icing sugar
- 100 unsalted butter, softened
- 200g Philadelphia cream cheese
- 200g caramel
- 1tsp vanilla extract
- 4 Balhsen Leibniz caramel biscuits, cut into shards with a sharp knife
- 3 caramel waffles, cut into shards with a sharp knife
- 2 Dime bars, cut into shards with a sharp knife
Make your basic Victoria sponge cake – sponges only, don’t make the filling.
Sieve icing sugar into a large bowl and beat with the butter, cream cheese and caramel until smooth. Add the vanilla extract and beat again until soft and smooth.
Spread almost a third of the buttercream on top of the base sponge, top with the other sponge and press down slightly. Cover the whole cake with a thin layer of the buttercream to catch the crumbs then cover again with the remaining buttercream until smooth and even. Now top with the pieces of biscuit, waffle and dime bar to create a crazy paving look.
Top tip for making Caramel biscuit cake
Make this cake extra naughty by drizzling over some melted dark chocolate.