Greg Rutherford's salted caramel and peanut brittle showstopper recipe

If you really like your cake, this recipe is worth the effort. Sweet salted caramel and crunchy peanut brittle are a wonderful combination.
A two layered cake is on top of a white cake stand. The cake is topped with a frosting and chopped peanuts. There is also cream between the cake layers. The cake stand is on top of a wooden table.

Key information

Preparation time: 30 minutes plus proving

Cooking time: 30 minutes plus cooling

Serves: 12

Recipe difficulty rating: Hard

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


For the cake

Some butter for greasing

225g plain flour

175g golden caster sugar

175g light muscovado sugar

85g cocoa powder

1tsp bicarbonate of soda

1tsp baking powder

2 large free range eggs

125g full-fat Greek yoghurt

125ml whole milk

125ml sunflower oil

2tsp vanilla bean paste

For the salted caramel butter-cream icing

300g dark muscovado sugar

200ml double cream

320g unsalted butter, softened

1tsp sea salt flakes

For the peanut brittle

Oil for greasing

100g caster sugar

100g salted peanuts

How to prepare this salted caramel and peanut brittle showstopper