Salted Caramel Loaf Cake

I can’t believe I only have one (Easter themed!) loaf cake on my blog. I love loaf cakes as they are simple and easy to serve. This salted caramel loaf cake is pretty much the same recipe as my Salted caramel cupcakes, but I’ve adjusted the quantities and cooking times.

The cake itself is just like an ordinary vanilla cake, except I’ve used light brown sugar instead of caster sugar to give it a natural caramel flavour with a golden colour. The sponge is so light, fluffy and moist and the buttercream is dreamy.

I used salted caramel sauce for the buttercream, but if you can’t find salted caramel, you can use a tin of Carnation caramel and add 1/4 tsp of salt and mix well before adding to the buttercream.

Loaf cakes can vary when it comes to cooking times as all ovens are different. As a guide, this will take at least 50 minutes to bake, or as much as 1 hour 15 minutes, maybe a bit more. Keep checking every few minutes as you don’t want to over-bake otherwise the cake will become dry.

I used a Wilton 2D piping tip for the buttercream and drizzled over some extra salted caramel. I then sprinkled over some fudge chunks which can be found in the baking aisle of most supermarkets. If you can’t find any, you could just use some fudge and chop into chunks.

Happy baking!

Salted Caramel Loaf Cake

Salted Caramel Loaf Cake

Light and fluffy brown sugar sponge, salted caramel buttercream, caramel drizzle and fudge chunks.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10


For the cake

  • 4 Free-range eggs  Medium
  • 230 g Butter/Baking spread
  • 230 g Light brown sugar
  • 230 g Self-raising flour

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 50 g Salted Caramel I use Jude's or Bonne Maman

For the decoration

  • 50 g Salted Caramel
  • Fudge chunks or chopped fudge


  • Preheat the oven to 180C/160 Fan. Grease and line a 2lb loaf tin, set aside.
  • Using a mixer, cream together the brown sugar and Stork/Butter until light and fluffy- around 3 minutes.
  • Gradually add the eggs and flour until well combined- around 20 seconds. Be careful not to overmix.
  • Put the cake batter into the prepared tin and bake for around 50 minutes – 1 hour 10 minutes until a skewer inserted in the centre comes out clean.
  • Remove the cake from the oven and leave to cool for 10 minutes. Turn it out onto a wire rack and leave to cool completely, around 1 hour.
  • To make the buttercream, mix together the soft butter and icing sugar until smooth, around 3-5 minutes. Add the 50g of caramel and mix until just combined.
  • Pipe the buttercream onto the cake using a Wilton 2D piping tip. Alternatively, spread the buttercream onto the cake using a palette knife or spoon.
  • To decorate, drizzle extra caramel over the top of the cake using a piping bag or spoon. Sprinkle with fudge chunks or chopped fudge.


If you can’t find salted caramel, use ordinary caramel such as carnation caramel and add 1/4 tsp salt to the 50g of caramel and mix well.
For the decoration, you can use plain fudge chopped up, salted caramel fudge or the fudge chunks that you can buy in the baking aisle
I used a Wilton 2D piping tip for the buttercream.
Cooking times vary, this cake can take anywhere from 50 minutes to 1 hour 15 minutes to bake, possibly longer. Keep checking every few minutes and don’t overbake.
This cake will last 3-4 days if stored in an airtight container.

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