Salted Caramel Wreath Cake Recipe

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serves: 12+
Skill: easy


  • 100g pear or apple purée, such as Clearspring
  • 50ml skimmed milk
  • 1tbsp instant espresso granules
  • 1tbsp vegetable oil
  • 1tbsp vanilla extract
  • 175g cocoa
  • 125g plain four
  • 1tsp baking powder
  • ½
  • tsp bicarbonate of soda
  • 340g caster sugar
  • 6 free-range egg whites
  • For the topping:
  • 225g soft brown sugar
  • 125g butter
  • 60ml milk
  • 300g icing sugar
  • 2tsp sea salt
  • chocolate curls - watch how to make your own
  • chocolate curls
  • glitter spray, to decorate
  • You will need:
  • a 1.3-litre ring mould cake tin, well buttered


  • Heat the oven to 180C, gas 4. Mix the purée with the milk, espresso, oil and vanilla. In a bowl, mix the cocoa, flour, baking powder and bicarbonate of soda. Put the sugar and egg whites into a bowl. Whisk at high speed for 3 minutes. Add the purée and whisk until blended.

  • Fold the flour mixture into the egg whites. Spoon into the tin and bake for 30 minutes. Cool before turning out on to a wire rack.

  • To make the topping, melt the butter, add the sugar, stir then bubble for 2-3 minutes. Add the milk; boil. Pour into a bowl and sift in the sugar, whisking all the time. Add the salt.

  • Spread over the topping. Spray with glitter and fill the centre with chocolate curls.

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(158 ratings)
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