Vanilla Cake with Buttercream and Caramel Sauce: Recipe by Hayley & Rosie

Watch Hayley & Rosie cook this dessert in episode 9 of MKR on 7plus.

Preparation time: 1 hour 45 minutes Cooking time: 1 hour 30 minutes serves: 10


Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

  • Crushed macadamias and edible flowers for garnish


  • 250 grams of regular flour
  • 50 grams of cornmeal
  • 2 teaspoons of baking soda
  • 180ml milk
  • 1 tbsp canola oil
  • 1 tsp vanilla extract
  • 210g powdered sugar
  • 150 g butter, room temperature, diced
  • 3 eggs


  • 220g powdered sugar
  • 60ml water


  • 85g unsalted butter, cut into chunks
  • 220g powdered sugar
  • 60ml water
  • pinch of salt
  • 125 ml thickened cream
  • 1 tsp vanilla extract


  • 150 g butter, soft
  • 300 grams of powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract


  1. Preheat oven to 180C. Grease a 20cm square cake tin. Line the bottom and sides with parchment paper.
  2. For the cake, sift the flour and baking powder into a bowl. Whisk together the milk, oil, and extract in a pitcher.
  3. Using an electric mixer, beat the sugar and butter until pale and creamy. With the engine running, beat in the eggs one at a time. Add half of the milk mixture and half of the flour mixture to the egg mixture and mix together. Add the remaining milk and flour mixture. Whisk until combined.
  4. Pour the cake batter into the prepared pan. Bake for about 35 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the pan, then remove and cut into pieces.
  5. Line a baking tray with parchment paper for the toffee sliver decoration.
  6. In a medium-heavy saucepan, stir together the sugar and water, without boiling, until the sugar has dissolved. Use a damp pastry brush to brush away any stray sugar crystals on the side of the pan. Bring mixture to a boil. Cook without stirring until dark golden brown. Carefully pour the toffee in a thin layer onto the prepared baking sheet. Refrigerate until firm. Break into shards.
  7. For the caramel sauce, whisk together the butter, sugar, water, and salt in a saucepan over medium-high heat until the sugar has dissolved. Beat in the cream and vanilla. Simmer until thickened to form a sauce.
  8. To make buttercream, beat butter with an electric mixer until pale and creamy. Add sugar and beat until fully incorporated. Add milk and extract. Beat until combined.
  9. To serve, spread some of the caramel sauce onto serving plates and top with a piece of buttercream cake. Decorate with toffee chips, shredded macadamias and edible flowers. Serve with remaining caramel sauce. Vanilla Cake with Buttercream and Caramel Sauce: Recipe by Hayley & Rosie

James Brien

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