Michael and Rachel's

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Rolo Layer Cake

Updated: 29 May 2015

Ingredients

  • 225g butter
  • 112g caster sugar
  • 112g golden caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 175g self-raising flour
  • 50g cocoa powder
  • 2 packets frozen rolos

Icing * 337g butter * 510g icing sugar * 2/3 jar Sainsbury's TTD salted caramel sauce * Pinch extra salt if desired

  • Extra rolos to decorate; extra sauce

Method

  1. Preheat the oven to 180C. Grease and line two 20cm sandwich tins. Whisk together the eggs in a mug then set aside; sieve the flour and cocoa powder by hand then set aside.
  2. Cream together the butter and sugars until light and fluffy. Add the vanilla extract.
  3. Gradually add the eggs to the butter mixture, making sure to incorporate well – the mixture should be nice and fluffy. After two-thirds of the eggs have been added, add a generous tablespoon of the weighed out flour to prevent the mixture curdling. Finish adding the eggs and mix well.
  4. Fold in the remaining flour and cocoa powder by hand, being careful not to knock the air out.
  5. Divide between two tins. Poke rolos into the batter - 1 packet per cake, evenly spaced. Bake for 25 mins until golden brown and firm to the touch. Remove from the oven and leave to cool before turning out.
  6. Beat the butter until smooth; add the icing sugar and caramel sauce and beat until you have a light fluffy buttercream. Ice the cake and decorate with swirls of icing and rolos. If piping a caramel swirl do this at room temp; if drizzling the caramel sauce, it drizzles better after 10-20 seconds in the microwave.