Salted Caramel Popcorn Cake

Instructions

Preheat the oven to 180C, line the bottom of two round cake baking tins with baking paper and grease the sides with butter or coconut oil.

Combine the baking powder, baking soda, flour and 1 teaspoon of salt in a large mixing bowl.

In a separate bowl, beat the butter and sugar together, add the vanilla, mix and beat in one egg at a time.

Stir in the buttermilk, and a quarter of the flour, mix and repeat until all of the flour is combined.

Add the cake batter to the cake tins, making sure they're divided equally and remove air bubbles by carefully tapping the cake tin on the work surface.

Place in the oven for 40 to 45 minutes or until cooked through, leave to cool for 10 minutes then transfer to a cooling rack and leave to cool completely.

Once cooled, cut the cakes in half width-ways with a sharp knife. You should have four thin cake layers.

Icing

Beat the butter until a smooth consistency forms, stir in the milk, caramel sauce, salt and half of the icing sugar.

Tip in the remaining icing sugar and beat until combined and smooth.

Place the bottom layer of the cake on to a plate, frost the top of the cake layer using a spatula and continue until all layers are added. Frost the top of the cake and the edges with an even layer of icing. The key to the naked cake look is to use a thin layer of frosting on the outside.

Topping

Add the sugar to a frying pan, tip in 4 tablespoons of water and heat over a medium temperature until the sugar dissolves.

Increase the heat and allow to bubble for 5 minutes or until caramel forms.

Remove from the heat and stir in the butter and cream. Once cooled, carefully pour on top of the cake and allow to drip down the sides. Place in the fridge to set.

Add caramel popcorn to the top of the cake and serve.