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Caramel Cake with White Chocolate Buttercream

Jessica Holmes
  • 100 minutes
  • Serves 12

INGREDIENTS

2

Eggs, large

2 tsp

Baking powder

180 g

Brown sugar

50 g

Caster or granulated sugar

315 g

Plain flour

435 g

Powdered or icing sugar

1 tsp

Vanilla essence

2 tsp

Vanilla extract

450 g

White chocolate

460 g

Butter, unsalted

2 tbsp

Milk

240 milliliters

Thickened or heavy cream

240 milliliters

Water

Rolos, to decorate, optional