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Salted caramel whiskey cake edward hayden edit
Brian Clarke and Harry Weir

Salted caramel and whiskey cake

A delicious concoction from Edward Hayden.

Serving: Serves 10-12
Time: 1 hour +
Difficulty: Easy



  • 175g plain flour
  • 1 level teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 175g brown sugar
  • 1 tablespoon Irish whiskey
  • 110g butter
  • 2 large eggs
  • 2 large dessertspoons black treacle
  • 200ml milk
  • 25g pecans, chopped

For the salted caramel icing:

  • 110g caster sugar
  • 4 tablespoons water
  • 50ml cream
  • 1 pinch sea salt, to taste
  • 110g butter, softened
  • 300g icing sugar



  1. Grease and line a 20cm cake tin. Sieve the flour, baking powder and spices together. Add brown sugar and whiskey. Melt the butter and add to the eggs and milk.
  2. Make a well in the dry ingredients and pour in the egg and treacle mixture. Mix until a smooth batter has been achieved.
  3. Bake for 45-55 minutes at 180ºC/gas mark 4 until a skewer inserted in the centre comes out clean. Allow to cool slightly and then invert onto a wire tray and allow to cool fully.
  4. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel, unstirred, for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and whisk in the cream. (Caution: the caramel may splutter and boil up a little when you add the cream.) Stir in the salt and then allow to cool in a clean bowl.
  5. Cream the butter and icing sugar together for at least 4-5 minutes, then beat in a little of the caramel to achieve a nice smooth consistency.
  6. Spread over the cake and then drizzle with some additional salted caramel and garnish with chopped pecans.

Recipe Credit: Edward Hayden

Photography: Brian Clarke at Harry Weir


TIP: Feel free to split the cake in two and sandwich together with some of the icing.