Name: Easy caramel cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 12-14
Ingredients: 225g softened salted butter plus extra for the tins; 125g golden caster sugar; 100g light brown soft sugar; 1 tsp vanilla extract; 4 large eggs; 225g self raising flour; 2 tbsp milk; toffee chocolate or caramel pieces, to decorate; 200g softened salted butter; 400g icing sugar (golden icing sugar if you can find it – it adds a golden colour and caramel flavour); 70g caramel sauce dulce de leche or caramel spread, plus 3 tbsp to serve

1 Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.

2 Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy.

3 Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg.

4 Add the remaining flour and milk.

5 Divide the batter between the cake tins and bake for 25-30 minutes until golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.

6 Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy.

7 Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.

8 Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve.

9 Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.