EPIC Salted Caramel Rectangular Layered Loaf Cake! | Recipe & How To | Cupcake Jemma

Finally, all the secrets on how to decorate a rectangle cake! And not just any rectangle cake....a SALTED CARAMEL rectangle cake. This moist Syrup sponge is layered with deliciously smooth Salted Caramel Buttercream and OODLES of Salted Caramel. Let Sally talk you through the recipe as well as giving you all the tips for getting those straight edges and sharp corners.

Enjoy! And let us know how you get on over on Instagram by using the hashtag #cupcakejemma as well as tagging us @sallydells @cupcakejemma because we LOVE seeing your photos.

Head over to CupcakeJemma.com to order your RAINBOW CAKE Bake at Home kit too. It's our best yet! https://cupcakejemma.com/collections/...

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For the cake in the video: 2 x 12x10" Tins
This will also work for a 4 layer 8" round

For the Sponge
330g Unsalted Butter
330g Dark Brown Sugar
660g Golden Syrup (or Corn Syrup)
-3 Large Eggs
-450ml Whole Milk
-660g Self Raising Flour (OR 660g Plain Flour WITH 5tsp Baking Powder)

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For a Smaller Sponge
225g Unsalted Butter
225g Dark Brown Sugar
450g Golden Syrup (or Corn Syrup)
-2 Large Eggs
-300ml Whole Milk
-450g Self Raising Flour (OR 450g Plain Flour WITH 4tsp Baking Powder)
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For the Salted Caramel
125ml / 1/2 Cup Water
225g / 1 Cup Sugar
250ml / 1 Cup Double Cream
1 tsp Vanilla (Get yours at CupcakeJemma.com)
1 tsp Salt

For the Buttercream
400g Soft Butter
640g Icing Sugar
1/2 Batch of Salted Caramel

For less icing Just Halve the ingredients above!
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