There was a caramel cake or was it a toffee cake that was sold in Marks & Spencer in the 1980s/1990s? Whichever way it was really delicious and I have fond memories, so here’s my version, you could call it my M&S caramel/toffee cake dupe.
When I was growing up we didn’t cakes very often, my mum would sometimes make a homemade one or occasionally we’d have a cake from M&S. It was either a circular chocolate cornflake cake cut into slices (remember those?) or a caramel cake (or maybe it was called a toffee cake) – it was a caramel/toffee flavoured sponge with a light buttercream filling and the top dusted with icing sugar. There was something so delicious about this cake, it’s been on my mind ever since! So I had to recreate it, from a distant memory as this must have been in the 1980s or 1990s. Do you remember it too?
I’m delighted to say that this cake is an accurate recreation of my memories. The sponge is light and fluffy with plenty of caramel flavour and the buttercream is light, not at all cloying and just enough to moisten the cake but not overwhelm it with sweetness. I do feel that sometime a cake with less icing can provide more complex and delicate flavours. Honestly, it’s such a good cake, I really hope you give it a go. It really should be a classic up there with the good old Victoria sponge, M&S are missing a trick by not selling it anymore!
Whether you remember this cake or not, it’s just the right season for the warming and comforting vibes of caramel and toffee. This is definitely going to become one of our autumnal favourites!
- 2 20cm cake tins
- 370 g self-raising flour
- 2 tbsp custard powder
- 110 g light brown sugar
- 110 g dark brown sugar
- 1 1/2 tsp bicarbonate of soda
- pinch of salt
- 290 ml dairy-free milk
- 2 tbsp dairy-free yogurt
- 100 g dairy-free margarine melted
- 1 tsp caramel flavour optional
for the buttercream
- 50 g dairy-free butter
- 150-175 g icing sugar
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
- Sift together the flour, custard powder, bicarb and salt
- Stir in the sugars
- In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and caramel flavour.
- Mix the wet ingredients into the dry. Mix gently until well combined.
- Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
- Cool on a wire rack
- Meanwhile, whisk together the dairy-free butter and icing sugar, using more sugar if the buttercream is too wet. Whisk in the vanilla
- Sandwich the cakes together with the buttercream and generously dust the top of the cake with icing sugar