This cake is the easiest way to celebrate. Loaded with creamy caramel inside and out, it creates an impact without any layering or drizzling.

15 min
2.5 hours



  1. 395g canned sweetened condensed milk (or ready to use caramel , such as top ‘n’ fill)
  2. 250g unsalted butter, chopped
  3. 1 cup (220g) firmly packed dark brown sugar
  4. 2 tsp Queen Natural Vanilla Extract
  5. 1/4 tsp salt
  6. 1/4 cup (60ml) full cream milk
  7. 1/4 cup (60ml) butterscotch schnapps
  8. 1 1/2 cups (225g) plain flour, sifted
  9. 1/2 cup (75g) self-raising flour, sifted
  10. 2 eggs


  1. 300 g white chocolate, finely chopped
  2. 100ml thickened cream
  3. 160g ready to use caramel, such as top ‘n’ fill
  4. 1 tsp Queen Vanilla Bean Paste

Method - Caramel

  1. Step 1

    If making your own caramel, preheat oven to 220°C (fan forced).

  2. Step 2

    Pour condensed milk into a 2-litre ovenproof dish. Cover dish with foil and crush excess foil upwards. Place dish in a larger baking dish and add enough boiling water to come halfway up side of the dish. Bake for 1 ½ hours stirring mixture several times during cooking, until a golden caramel colour, adding extra boiling water to baking dish as needed to maintain water level during baking. Whisk caramel until smooth. Cover and cool to room temperature.

Method - Cake

  1. Step 1

    Reduce oven to 130°C (fan forced). Grease a deep 20cm (8-inch) round cake pan and line base and side with baking paper.

  2. Step 2

    In a medium saucepan, stir butter, sugar, vanilla and salt over low heat, without boiling, until smooth. Add prepared caramel (or top ‘n’ fill), milk and schnapps; whisk until smooth. Transfer mixture to a large bowl and cool for 15 minutes. Whisk in sifted flours, then eggs. Pour into pan.

  3. Step 3

    Bake for 1 hour. Cover pan loosely with foil and bake another 45 minutes or until an inserted skewer comes out clean. Let cake cool in tin for 15 minutes before turning onto a wire rack to cool.

Method - Ganache

  1. Step 1

    Add chopped white chocolate to a medium bowl. Heat cream in a saucepan over low heat until it reaches a low simmer. Pour over white chocolate and leave for 3-4 minutes before mixing thoroughly. Let cool before mixing through caramel (top ‘n’ fill). Refrigerate for 20-30 minutes.

  2. Step 2

    Using a serrated knife, carefully level the cake by slicing off the domed top. Lightly ganache the sides and generously top the cake with remaining ganache.

Comments & Reviews

Hi, Could I use home made salted caramel sauce in this?




I am trying t buy Parisian Essence in MACKAY. Have tried two Woolworths and two Coles to no avail. Do you supply to IGA?


Hi Mary, unfortunately our Parisian Essence is no longer available at Coles and Woolies, but is still stocked in IGAs. We have a product locator tool that allows you to search by postcode for your nearest stockist: Hope that helps!

Queen Fine Foods

Hi, what can I use instead of the schnapps?


Hi Stephanie! The butterscotch schnapps in this recipe gives the cake a lovely rich flavour, so you could directly substitute it with a caramel or butterscotch coffee syrup. Alternatively, if you can get your hands on a caramel flavour or essence, add 1-2 tsp depending on its strength and make up the rest of the 60ml volume with milk. If you can’t find any of the above, simply substitute the schnapps with 60ml milk, the cake will still taste fabulous! Hope that helps – The Queen Team

Queen Fine Foods