- Dish type
- Cake decorating
A simple, yet delicious sponge cake that is packed full of flavour. Vanilla and chocolate cake batters are marbled together, baked and then decorated with caramel icing.
13 people made this
- For the Sponge Cake
- 1 tablespoon golden syrup
- 250ml milk
- 1 teaspoon bicarbonate of soda
- 115g butter
- 200g caster sugar
- 1 egg
- 190g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1 tablespoon unsweetened cocoa powder
- For the Caramel Icing
- 30g butter
- 4 tablespoons dark brown soft sugar
- 1 tablespoon milk
- icing sugar as needed
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Line 20cm round tin with baking parchment.
- In a small saucepan melt the golden syrup, milk and bicarbonate of soda. Set aside to cool.
- Cream together butter and sugar until light and fluffy. Beat in the egg, then add the cooled golden syrup mix. Stir.
- Sift the flour, baking powder and salt into the creamed mixture. Stir and add vanilla extract.
- Pour 1/2 the batter into the cake tin. Add cocoa powder to the reamining batter and mix well.
- Pour chocolate batter over the plain batter and swirl through with a knife or wooden skewer.
- Bake in preheated oven for 40 minutes. The cake is done when a skewer is inserted to the cake comes out clean. Let cool.
- To make the caramel icing: Melt the butter in a small saucepan. Add the dark brown soft sugar and milk. Bring to the boil. Remove from the heat and add enough icing sugar to make a nice consistency for icing.
- Spread the cake with icing once cooled.
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Reviews & ratingsAverage global rating:(6)
Reviews in English (8)
The picture of this cake doesn't do it justice. It is absolutely delicious, really moist and the icing on top is to die for. Simply gorgeous.-03 Oct 2011
There's no way this recipe is going to work with the amount of milk used. As soon as you put cocoa into half of it, it makes the chocolate mixture heavier, so it just sinks into the vanilla mixture. There is not enough for a 9" tin either, if you want to cut it in half and put filling in it.-11 Feb 2012
Great recipe!Worked absolutely fine for me, no sinking chocolate mixture, filled an 8" tin and sandwiched perfectly.When the recipe calls for stirring I did use an electric whisk which is something I wouldn't normally do but seemed appropriate at the time! Also instead of halving the mixture I did more vanilla and less chocolate after reading a review!Will be saving :-)-29 Aug 2013