Salted Caramel Victoria Sponge
Prep
30 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant Victoria sponge has become my go to dessert for impressing guests without spending hours in the kitchen. The magic happens when you layer fluffy sponge with homemade salted caramel and dark chocolate, creating a stunning contrast of sweet and salty flavors. Dark chocolate is packed with antioxidants, making this indulgence feel a little bit better for you. What I love most is how quick and straightforward it all comes together, ready to serve in under an hour with ingredients you probably already have at home. Trust me, one slice and everyone will be asking for the recipe.
Ella x
Ingredients
- 175 g175g plain flour(for the cake)
- 100 g100g granulated sugar(for the cake)
- 50 g50g unsalted butter, softened(for the cake)
- 2 egg2 large eggs(for the cake)
- 120 ml120ml milk(for the cake)
- 120 g120g unsalted butter(for the caramel)
- 200 g200g granulated sugar(for the caramel)
- 120 ml120g heavy cream(for the caramel)
- 4 g4g flaky sea salt(for the caramel)
- 120 g120g dark chocolate chips(for the caramel)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line two 20cm round cake tins with parchment paper.
Tip: Make sure to grease the tins lightly before lining with paper.
- 2
In a medium bowl, whisk together the flour, sugar, and softened butter until just combined.
Tip: Don't overmix the cake batter.
- 3
In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the dry ingredients and mix until just combined.
Tip: Don't overmix the cake batter.
- 4
Divide the cake batter evenly between the prepared tins and smooth the tops.
Tip: Make sure to get the batter to the edges of the tins.
- 5
Bake for 15-20 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during baking.
- 6
Remove the cakes from the oven and let them cool in the tins for 5 minutes.
Tip: Don't remove the cakes from the tins yet.
- 7
Transfer the cakes to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling the cake.
- 8
For the caramel, combine the butter, granulated sugar, and heavy cream in a medium saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Don't stir the caramel too much.
- 9
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.
Tip: Be careful when handling the hot caramel.
- 10
Remove the caramel from the heat and stir in the flaky sea salt and dark chocolate chips until melted.
Tip: Let the caramel cool slightly before assembling the cake.
- 11
To assemble the cake, place one of the cooled cakes on a serving plate. Spread a layer of the caramel over the top of the cake, then place the second cake on top.
Tip: Make sure to spread the caramel evenly.
- 12
Sprinkle the top of the cake with additional flaky sea salt, if desired.
Tip: The salt adds a nice textural element to the cake.
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