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  • Γ—

    Salted Caramel Cake

    02/08/2019 by thebakingexplorer 55 Comments

    Jump to Recipe Jump to Video Print Recipe

    This Salted Caramel Cake has a brown sugar sponge, a salted caramel buttercream and it's got salted caramel sauce between each layer and on top! I don't think I could have got any more salted caramel into this cake! Salted caramel sauce is pretty easy to find nowadays because the flavour is so popular, but if you can't find it in your local supermarket you can make your own Homemade Caramel Sauce. This is such fabulous showstopper cake and great for birthdays or any other celebrations!

    Salted Caramel Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
    • For best results, use an electric mixer to make this recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around Β£12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Salted Caramel Cake

    To make the cake, mix the butter and sugar together, then whisk in eggs and vanilla extract. Add self raising flour and mix in, then divide the batter between the cake tins. Bake for 35 minutes, then leave to cool completely.

    Make the buttercream by mixing icing sugar, butter, milk and salted caramel sauce together. Pipe the buttercream between each layer and drizzle the salted caramel sauce on top. Decorate the cake with some fudge pieces and a generous drizzling of salted caramel sauce.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Salted Caramel Cake

    What caramel sauce is best to use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    How long does the Salted Caramel Cake last for and can you freeze it?

    The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

    Can you make the cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this recipe be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 5 teaspoons baking powder. You may also like to add ΒΎ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. You will also need to use a dairy free salted caramel sauce. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Salted Caramel Cake

    Can this cake be made in different size cake tins?

    If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.


    Can this cake be made into a two layer cake?

    Yes! This cake recipe can be easily divided into a two layer (or even one layer) cake. Please check the recipe notes for the ingredient amounts.

    Can this cake be made into cupcakes?

    Yes! I have a Salted Caramel Cupcakes recipe that you can follow to make this recipe into cupcakes.

    More tips for making the Salted Caramel Cupcakes:

    • The piping nozzle I used for this cake was Ateco 849, however you can use any nozzle you like to pipe the buttercream on.
    • I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.
    • You could also decorate the cake with some homemade Salted Caramel Fudge.
    Salted Caramel Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • 8" cake tins
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Caramel extract
    • Salted Caramel Sauce
    • Electric hand mixer
    • Round cake tin liners
    • Piping bags

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Salted Caramel Cake

    More Salted Caramel recipes...

    • Salted Caramel Cheesecake (No Bake)
    • Salted Caramel Egg Brownies
      Salted Caramel Egg Brownies
    • Salted Caramel Fudge
      Salted Caramel Fudge
    • Salted Caramel Cupcakes
      Salted Caramel Cupcakes
    • Salted Caramel Chocolate Tart
      Salted Caramel Chocolate Tart
    • Salted Caramel Rocky Road
      Salted Caramel Rocky Road
    Salted Caramel Cake

    Salted Caramel Cake

    Salted caramel heaven in a cake!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Decorating time: 25 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 500 g Butter or baking spread softened, unsalted
    • 500 g Light brown soft sugar
    • 9 Eggs large
    • 500 g Self raising flour
    • 3 tsp Vanilla extract

    For the buttercream

    • 300 g Butter softened, unsalted
    • 600 g Icing sugar
    • 150 g Salted caramel sauce good quality shop bought or homemade
    • 2-3 tbsp Milk

    For decoration

    • 200 g Salted caramel sauce good quality shop bought or homemade
    • Fudge sprinkles optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
    • Make the sponge by mixing the butter and light brown soft sugar together until fluffy, ideally using an electric mixer
    • Add the eggs and vanilla extract, and whisk until fully incorporated
    • Add the self raising flour and whisk in gently until you can't see any flour anymore
    • Divide the mixture between the tins, use scales for accuracy if you like
    • Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
    • If the cakes have domed on top, level them off with a cake leveller
    • To make the buttercream, mix together the butter and icing sugar, for best results use an electric mixer
    • When it starts to come together add the salted caramel sauce and milk, and whisk until smooth. If it is too stiff, you can add more milk
    • Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer and drizzling salted caramel sauce over the buttercream
    • When you get to the last layer, pipe large rosettes all around the edge
    • Drizzle over more salted carmel sauce, and add fudge sprinkles if using or any other sprinkles you like
    • Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
    • For best results, use an electric mixer to make this recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around Β£12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
    Β 
    For a two layer cake, use 335g of butter/sugar/self raising flour, 6 eggs, and 2 tsp vanilla caramel extract. For the buttercream, 230g butter and 460g icing sugar. Use 100g caramel sauce to flavour the buttercream
    Β 
    For a one layer cake use 175g of butter/sugar/self raising flour, 3 eggs, and 1 tsp vanilla extract. For the buttercream, 115g butter and 230g icing sugar. Use 50g caramel sauce to flavour the buttercream.

    Nutrition

    Calories: 774kcal | Carbohydrates: 92g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 200mg | Sodium: 394mg | Potassium: 77mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1383IU | Calcium: 31mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    « Lemon & Blueberry Blondies
    Vanilla Oreo Cupcakes »

    Reader Interactions

    Comments

    1. Jhuls | The Not So Creative Cook

      August 03, 2019 at 8:47 am

      I love anything salted caramel!! This cake looks gorgeous! I hope you brought more than one cake because this alone would be devoured by me. πŸ˜€ Thank you for sharing at Fiesta Friday, Kat!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:43 pm

        Haha, thank you Jhuls!

        Reply
    2. Hannah

      August 03, 2019 at 2:54 pm

      This cake is absolutely stunning - I love salted caramel and it certainly looks like just the right amount of it! I've never seen the salted caramel extract in stores but I'll have to keep looking out for it too - it sounds so versatile!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:46 pm

        Thanks Hannah! I got it in Tesco, but you can get it online too πŸ™‚

        Reply
        • Trudie

          April 10, 2022 at 4:34 pm

          I have looked at the recipe twice now and cannot see where you put in the salted caramel extract ? Which bit of the recipe do you use it in and when ? Thanks

          Reply
          • thebakingexplorer

            April 10, 2022 at 5:19 pm

            Hi Trudie, this recipe no longer requires salted caramel extract and therefore reference to it has been removed from the recipe. You can use it though if you like in place of the vanilla extract in the cake.

            Reply
        • Leo

          February 19, 2023 at 1:08 pm

          5 stars
          Made this today!
          For me 600g of icing sugar felt like way too much and even 400 that I used seems very a lot so I would recommend going down as the caramel gives a loooot of sweetness too.
          Overall a great recipe, looks beautiful! thank you for sharing <3

          Reply
          • thebakingexplorer

            February 20, 2023 at 4:15 pm

            Hi Leo, I'm so pleased you liked the recipe! I would always recommend that people stick to the recipe as I have tested this multiple times for the best results. The icing sugar in the buttercream is there to make sure the buttercream is nice and firm for piping, it's not just for sweetness πŸ™‚

            Reply
    3. Midge @ Peachicks' Bakery

      August 04, 2019 at 4:00 pm

      5 stars
      Amazing Cake! And what a great flavour too! Salted Caramel is always a winner in my book!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:45 pm

        Thank you!

        Reply
    4. Helen at the Lazy Gastronome

      August 04, 2019 at 6:45 pm

      I love salted caramel - and this cake is beautiful!! Pinning this to try - I'd be honored if you'd share your recipes at our blog party - What's for Dinner.

      http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-212/

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:46 pm

        Thank you! Let me know when you try it!

        Reply
    5. Cat | Curly's Cooking

      August 04, 2019 at 8:08 pm

      5 stars
      Oh wow. What a show stopper! My husband would probably eat the whole cake!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:46 pm

        Haha, thanks Cat!

        Reply
    6. Tamy

      August 04, 2019 at 9:10 pm

      WOW - JUST WOW - this is a beautiful and delicious sounding cake!!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:47 pm

        Thanks so much Tamy!

        Reply
    7. Irene

      August 09, 2019 at 2:35 pm

      So beautiful, and sounds delightful, as well! I have pinned it, I will try soon for sure!

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:47 pm

        Do let me know if you do Irene!

        Reply
    8. Helen at the Lazy Gastronome

      August 10, 2019 at 2:43 pm

      Beautiful cake!! Thanks for sharing at the What's for Dinner party - I look forward to see what you'll bring to tomorrow's party! Have a great weekend.

      Reply
      • thebakingexplorer

        August 12, 2019 at 1:48 pm

        Thanks Helen!

        Reply
    9. Val

      December 25, 2019 at 2:24 am

      Can I substitute caramel extract with homemade caramel sauce for the cake?

      Reply
      • thebakingexplorer

        December 25, 2019 at 9:14 pm

        Hi Val, I would leave it out of the sponge, but if you mix some with the buttercream that'll be delicious!

        Reply
    10. Mel

      May 01, 2020 at 11:50 am

      Hi
      If I wanted to make just 2 layers could you tell me how much I would reduce the recipe by please.

      Reply
      • thebakingexplorer

        May 01, 2020 at 12:10 pm

        Hi Mel, you would reduce it by one third.

        Reply
        • Kalvinder

          December 06, 2020 at 9:06 pm

          How much of each ingredient will I need for 4 layers?

          Reply
          • thebakingexplorer

            December 06, 2020 at 11:01 pm

            Divide each ingredient amount by 3, then multiple by 4. This will give you the amount for 4 layers.

            Reply
    11. Baker B

      May 08, 2020 at 9:10 pm

      This looks amazing! Do you know what size pastry tip you used for the buttercream?

      Reply
      • thebakingexplorer

        May 08, 2020 at 11:38 pm

        Yes it was a Wilton 8B πŸ™‚

        Reply
    12. Claire

      June 14, 2020 at 2:50 pm

      5 stars
      Hi Kat! I made this cake for my partner's birthday! It was absolutely delicious ❀ So many positive comments 😁 I'm having trouble with my buttercream though πŸ™ˆ I had the same issue with the triple lemon cake! The weight of the cakes stacked, seem to just push all of the buttercream out of the sides! It almost isn't firm enough to withstand the weight of the tier above. It was sliding off the top of this salted caramel one too πŸ™ˆ Do you have any tips please? Regardless, both cakes were to die for! Thankyou for posting so many yummy recipes!!

      Reply
      • thebakingexplorer

        June 14, 2020 at 4:54 pm

        Hi Claire, I'm so glad you've been enjoying making my cake recipes! I'm sorry that's happened, did you use any different ingredients to the recipe, or perhaps could the buttercream have gotten too warm? Did you also level off the cakes to remove any 'doming'? Doing this keeps the layers nice and flat so they stack much better. I hope that helps!

        Reply
        • Claire

          June 15, 2020 at 11:19 am

          Thankyou for your prompt reply Kat!Yes I followed the recipe to the letter! When making your buttercream, do you use butter straight from the fridge, or should it be room temperature? I've done both recipes with the butter at room temperature, the same as for the sponges, so perhaps that's where I'm going wrong? Yes I levelled the cakes off the best I could.

          Reply
          • thebakingexplorer

            June 15, 2020 at 6:24 pm

            Hi Claire, if I'm using Stork I would take it straight from the fridge, but with butter I would wait till it's softer. It's hard to say exactly what the issue is, it could be the brand of butter for example. Or maybe the butter is too soft, you want it to be slightly soft, but still cool when you touch it. It needs to be pliable, but not greasy or melted. I hope that helps!

            Reply
    13. Isha

      June 21, 2020 at 12:53 am

      Hi I'm wanting to try this but I'm a little concerned about the amount of eggs used would the cake not taste very eggy and why are there so many? Thanks,isha

      Reply
      • thebakingexplorer

        June 21, 2020 at 10:40 am

        Hi, the sponge layers are big and chunky so this is how many eggs it takes to get that volume, I have made many cakes with this base recipe and they never taste "eggy".

        Reply
    14. Selena Day

      July 23, 2020 at 5:59 pm

      This looks amazing but how do you know measurements ?

      Reply
      • thebakingexplorer

        July 24, 2020 at 9:31 am

        Thank you! I know them because I made it and created the recipe πŸ™‚

        Reply
    15. Kathija

      July 24, 2020 at 12:23 am

      Just made the cake. Recipe is awesome and so simple. Wish I could upload a pic. Thank you for the wonderful recipe

      Reply
      • thebakingexplorer

        July 24, 2020 at 9:28 am

        Thank you Kathija! Please tag me on social media - I'd love to see it!

        Reply
    16. Jan Armstrong

      October 12, 2020 at 7:33 pm

      I really want to make your beautiful cake, but I need the measurements in US measures. Cups, teaspoons, etc. If you could help me convert the measurements I would be very blessed. I'm sure there are other cooks that would like these measurements too. Thank you for your help. I can hardly wait to make this lovely cake. Stay safe during this trying time and God bless. ❀

      Reply
      • thebakingexplorer

        October 12, 2020 at 8:52 pm

        Hi Jan,
        Firstly, thank you so much for your curteous and polite request, I appreciate that so much!!
        Here are the cup measurements, however please be aware that I have never tested the recipe using cups. My personal opinion is that scales are the most accurate way to measure ingredients and ensure the best results. I hope you enjoy the cake!
        For the sponge:
        2 cups Butter or baking spread
        2 and a half cups superfine sugar
        9 Eggs extra large
        4 cups + 2 tbsp Self raising flour
        3 tsp Salted caramel extract
        For the buttercream
        1 cup + 1/3 cup Butter or baking spread
        4 and a half cups Confectioners sugar
        2-3 tsp Salted caramel extract, depending on strength/preference
        For decoration
        2/3 cup Salted caramel sauce, good quality shop bought or homemade
        Fudge sprinkles
        If you would like to convert any of my other recipes, you can find my conversion guide here: https://thebakingexplorer.com/ingredients-conversions/

        Reply
      • Julie

        August 23, 2022 at 8:51 pm

        Hi Jan, I can't wait to make this cake it sounds delicious πŸ˜‹, do you think I could dye the buttercream white, would that work, thank you. X

        Reply
        • thebakingexplorer

          August 23, 2022 at 10:48 pm

          Hi Julie, this is Kat πŸ™‚ yes you can absolutely dye it white, I hope you enjoy the cake!

          Reply
    17. Shannon

      January 31, 2021 at 5:58 pm

      I’ve tried this recipe so many times, it’s fantastic!
      I’m wanting to make this flavour but I’d love to make my buttercream black (for a birthday cake). I’ve tried using black gel but it doesn’t really work. So I thought about using cocoa powder. Do you have a good recipe for black buttercream? Also would the salted caramel sponge taste nice with chocolate flavoured buttercream? Thank you.

      Reply
      • thebakingexplorer

        January 31, 2021 at 9:38 pm

        Hi Shannon, I think I already answered your questions on Instagram. So pleased you've been enjoying this recipe!

        Reply
    18. Sophia

      April 16, 2021 at 11:34 pm

      5 stars
      Made this for my husbands birthday today. Was an absolute show stopper! Looked beautiful even for an amateur baker like me! Really gorgeous. Lovely flavour. So light and moist. Really looking forward to making it again
      Thank you so much for sharing this recipe xxx

      Reply
    19. Sophia

      April 29, 2021 at 6:07 pm

      Hi, can I colour the buttercream with gel food colouring? Thank you

      Reply
      • thebakingexplorer

        April 30, 2021 at 7:42 am

        Hi Sophie, yes you can πŸ™‚

        Reply
    20. Aisha Ilyas

      July 19, 2021 at 12:08 pm

      5 stars
      Super moist and delicious recipe!! Thay you so much Kat for creating it πŸ˜‹πŸ˜‹β€

      Reply
    21. Suzy

      June 09, 2022 at 8:41 pm

      5 stars
      Such an easy recipe to follow but looks so impressive! Tasted delicious too.

      Reply
    22. Collette Magennis

      October 28, 2022 at 6:42 pm

      5 stars
      Absolutely fantastic. I made this cake for my daughters birthday. She was so happy. I got so many compliments. I will definitely be making this again. It's simply delicious πŸ˜‹

      Reply
    23. Kristen

      December 30, 2022 at 10:44 pm

      Hi Kat! Have you made this cake with the plain flour and baking powder substitute that you recommend for the self-raising flour? Many thanks for your help.

      Reply
      • thebakingexplorer

        December 31, 2022 at 9:31 pm

        Hi Kristen, no I have not made this cake using plain flour and baking powder. If you're unsure about it, perhaps test one layer to start with.

        Reply
    24. Claire Davies

      April 20, 2023 at 8:15 pm

      5 stars
      My daughter wanted this cake for her birthday and it didn't disappoint. I followed the instructions and the cake was one of the best I've made. I did try to make my own caramel sauce (twice) but both times it crystalised so I ended up buying it from Tesco and it was still good. My daughter was very happy with it and we all enjoyed it. I even made the cupcakes and they were delicious too. I can highly recommend this recipe. It's one I will definitely be using again.

      Reply
    25. Esthea Du Preez

      September 29, 2023 at 10:10 am

      5 stars
      Dear Baking Explorer,
      I was recommended this cake by Curley's Cooking and am every so grateful that she did. The recipe is easy to follow and execute and the cake is absolute delicious! I made it for some of my colleagues and they could not get enough of it.
      PS Are you a South African by any chance as you've used Amarula in one of your recipes.

      Reply
      • thebakingexplorer

        September 29, 2023 at 6:07 pm

        Thank you so much for the lovely feedback! No, I am from the UK, I'm just an Amarula fan!

        Reply

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