Old-Fashioned Moist Caramel Mud Cake

Preheat the oven to 160°C or 320°F. Grease a round 9-inch cake tin and line it with parchment paper, ensuring that it rises over the edge of the tin. This will help in the smooth removal of the cake after baking.

In a saucepan, combine together butter, brown sugar, golden syrup, and milk over medium heat. Stir the mixture smoothly until the butter fully melts and the sugar dissolves, bringing about a creamy blend. Remove this blend from heat and let it cool.

Whilst the mixture cools, take a bowl and combine flour, baking powder, and baking soda. Stir them well until mixed completely; this step helps the cake rise evenly and gives it a soft texture.

Gradually add the beaten eggs and vanilla extract into the cooled butter and sugar blend, stirring continuously. This prevents the eggs from cooking prematurely in the warm mixture.

Slowly add the flour mixture to these wet ingredients, folding it in gently to keep the mixture light and airy.

Pour this cake batter into your prepared tin. Bake the cake for about 60-70 minutes. The baking time might differ based on your oven, so start checking from 50 minutes. To check, insert a toothpick in the center of the cake, if it comes out clean, your cake is done.

Meanwhile, prepare the frosting by beating together butter and powdered sugar until smooth. Then add caramel sauce and heavy cream, continuing to mix until fluffy. Keep it refrigerated until the cake cools completely.

Once the cake is cool, generously spread the caramel frosting on top and on the sides. For an appealing look, you can decorate it with caramel drizzle or sprinkles.

Let the cake set in the fridge for a couple of hours before serving, this helps to lock in the taste and enhances the flavor.