250g unsalted butter
250g golden caster sugar.
1tsp vanilla essence
300g self-raising flour
75ml natural yoghurt (full fat or low fat, whatever you prefer)
2-3 tbsp milk (depending on how thick your cake batter is)
For the caramel;
50g soft brown sugar
50g unsalted butter
1 tin of condensed milk.
For the Buttercream;
120g unsalted butter
300g golden icing sugar
Pumpkin Seeds to decorate.
1) Preheat the oven to 160C/140C fan/gas 3. Butter and line a 22inch cake tin with parchment paper.
2) Cream together the caster sugar and the butter. Add the eggs one by one, adding a spoonful of flour after each addition to ensure the mixture doesn’t curdle. Beat in the yoghurt, then fold in the remainder of the flour.
3) Pour the mixture into the cake tin and bake for 1 hour and 20 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Once cool enough to touch transfer to a wire rack.
4) For the caramel: Melt the butter and sugar in a saucepan, stirring to make sure they combine, once they have melted add the condensed milk, bring to a rapid boil. Boil for a few minutes until the mixture has thickened enough to cover a spoon. Remove from the heat and leave to cool.
5) For the Buttercream, cream together the butter and sieved icing sugar until smooth, add 3 tbsp of the caramel and mix thoroughly. If the buttercream seems too runny add more sugar.
6) Slice the now cool cake in half, spoon over half of the butter cream mixture. Pour 3-4 tbsp of the caramel on top of the buttercream. Place the second half on top, and decorate the top with the remainder of the buttercream, drizzle with caramel and sprinkle with pumpkin seeds.