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

STEP 2
Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re 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.

STEP 3
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. 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.

STEP 4
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. 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.