Caramel swirl cake

Caramel swirl cake


Serves 8-12


  • 180g unsalted butter
  • 1 1/4 cups (280g) caster sugar
  • 1 vanilla bean, seeds scraped
  • 3 eggs
  • 1/3 cup (80ml) milk
  • 2 cups (300g) self-raising flour

For caramel:

  • 400g tin condensed milk
  • 30g butter
  • 2 tbsp golden syrup


Preheat oven to 200°C (180°C fan-forced). Grease and line a 24cm springform cake tin.

Beat butter, sugar and vanilla seeds until pale and creamy. Add eggs one at a time, beating well between each addition. Fold through milk and flour.

In a small saucepan, gently heat caramel ingredients, stirring often, until butter has melted and caramel is smooth.

Spoon three-quarters of cake batter into prepared tin. Pour over caramel. Top with remaining cake batter. Use a fork to gently swirl mixture so as to distribute caramel through cake batter without fully combining it.

Bake for 40 minutes until a skewer inserted into the centre comes out clean. Cool in tin.

Serving Suggestions


  • You could replace vanilla bean with 2 teaspoons of vanilla extract.
  • Serve with fresh double or whipped cream.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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