Loaf cakes have quickly become one of my favourite bakes. This chocolate & Caramel loaf cake is exactly what is says on the tin. A Chocolate loaf cake, caramel buttercream, caramel drizzle and decorated with some caramel Easter eggs.
Loaf cakes are so simple to make just pop all the cake batter into your loaf tin and tad a you have a soft and moist cake. If you are feeling extravagant why not add a hidden love heart to he centre of your loaf cake like this Love Heart Loaf Cake.
Before you start baking
Before you start baking, if you are using unsalted butter I would recommend taking it out of the fridge a few hours before you start baking or overnight so that it can soften and come to room temperature.
You also need to preheat your oven. This is such an important step and ensures that the cake bakes equally and evenly. Line your loaf tin, I used a 2lb loaf tin and coated it in butter before adding my parchment paper.
Chocolate & Caramel Loaf Cake
In a large bowl cream together the butter and sugar until it is pale and fluffy. I used light brown sugar in this recipe because I find it makes the cake more caramelly and fudgy but if you don’t want to use light brown sugar or you can’t find it don’t worry just replace it with caster sugar.
Next, add in the remaining ingredients and mix until they are all combined and the mixture is smooth.
For the cake you can use either unsalted butter or a baking spread like Stork. They both work really well and make a delicious moist cake.
Pour the mixture into your cake tin and bake in the oven. Loaf cakes take longer to bake in the oven because the cake mixture is a lot more compact and thicker than a normal round cake.
How will I know my cake is baked?
You will know your load cake is baked when you lightly press on the top of the cake and it springs back. You can also test the thickest part of the cake using a cake tester. If it comes out clean then your cake is ready. If there is still a little bit of batter on the cake pop it back into the oven for 3-4 minutes and repeat until the skewer comes out clean.
I would recommend leaving the cake to cool fully in the tin.
Once your cake has cooled fully make the buttercream. Add all the ingredients to a large bowl and mix. If the buttercream is thick add 1tsp of milk and mix again. Repeat until the mixture reaches the desired consistency.
For the buttercream I used Carnations Caramel. You want to use a good quality thick caramel, if you use like a caramel sauce then it will just make the buttercream soft and runny.
You want your buttercream to be thick enough that it holds its shape when it is piped but not too thick that you won’t be able to get it through a piping bag.
Add your buttercream to a piping bag. I use these ones and a Wilton 1M Piping Tip. You can pipe any design you want on the top of the cake. I decided to pipe simple lines. I actually piped one row of lines on the top of the cake and then piped another line on top.
Add your caramel to a separate bowl and pop it in the microwave for 10 seconds just to soften it slightly and add it to a piping bag. Snip the tip of the piping bag off and drizzle the caramel over the top of the cake.
Finally, cut up your caramel eggs. I just followed the join line on the eggs and added them on top.
If you want to make this cake vanilla instead of chocolate just replace the cocoa powder with self-raising flour and use caster sugar instead of light brown sugar.
You could make this using any eggs you want. Why not make a chocolate buttercream just use 350g of icing sugar 50g cocoa powder and 200g of unsalted butter and then decorate with crème eggs or mini eggs or any other chocolate you fancy.
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Chocolate & Caramel Loaf Cake
For the Loaf Cake
- 200 g Unsalted Butter or Stork
- 200 g Caster Sugar
- 175 g Self-Raising Flour
- 25 g Cocoa Powder
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 30 ml Whole Milk
For the Buttercream
- 150 g Carnations Caramel
- 300 g Icing Sugar
- 150 g Unsalted Butter
- 1-3 tsp Whole Milk
For the Decoration
- 100 g Carnations Caramel
- 3 Caramel Eggs
To Make the Loaf Cake
- Preheat the oven to 180C (160CFan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, cocoa powder, eggs, vanilla extract, baking powder and milk and mix again until combined.
- Fill the tin with the chocolate cake mixture.
- Bake in the oven for 45-50minutes or until a skewer inserted into the centre comes out clean.
- Leave to cool fully in the tin.
To Make the Buttercream
- While the cake is cooling make the buttercream.
- In a bowl mix together the caramel, icing sugar and butter until it is combined.
- If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.
- Put your buttercream into a piping bag.
- Remove your loaf cake from the tin and place it on your serving plate. Pipe the buttercream on the top of the cake.
- In a heatproof bowl add the caramel and pop in the microwave for 10 seconds to soften. Add to a piping bag and cut of the tip.
- Drizzle the caramel over the top of the cake.
- Cut your eggs in half and pop them on top.
If you do have any questions about this Chocolate & Caramel Loaf Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.