Miso Caramel Celebration Cake Recipe

Fourteen years ago, miso was a little-known ingredient in the UK. Today, it’s a kitchen essential.

From our debut in Selfridges in 2011 to becoming the first miso brand on UK supermarket shelves, we’ve been on a mission to make miso mainstream. And we’re just getting started.

This year, we’re incredibly proud to achieve B Corp certification, joining a global movement that uses business as a force for good—for people and the planet.

And what better way to celebrate than with a giant miso caramel cake?!

This miso caramel cake is an indulgent fusion of sweet and umami, with rich caramel flavours balanced by the deep, savoury notes of miso. Perfect for a celebration, it’s a delicious way to mark a milestone.

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Miso Caramel Celebration Cake Recipe

Servings 20

Author Miso Tasty

Prep time

15 Min

Cook time

50 Min

Inactive time

30 Min

Total time

1 H & 35 M

Ingredients

Miso Carmel Sauce

• 325g caster sugar
• 6 tbsp cold water
• 3 tbsp golden syrup
• 225ml double cream
• 105g unsalted butter, diced
• 1.5 tsp lemon juice
• 6 tbsp Miso Tasty White Miso Paste

Sponge

• 2 tsp cold-pressed sunflower oil, for greasing tins
• 333g unsalted butter, softened
• 333g caster sugar
• 1 tsp vanilla extract
• 6 medium eggs
• 333g self-raising flour, sifted

Miso Caramel Buttercream Icing

• 350g miso caramel sauce (from above)
• 420g unsalted butter
• 220g icing sugar, sifted

Instructions

1. Make the miso caramel sauce first. In a medium heavy-based saucepan, set over a low heat add the sugar, golden syrup and water. Give it a little swirl but do not stir it.
2. Once the sugar is melted, increase the heat of the pan slightly and warm up the mixture until the syrup bubbles and turns golden. This will take about 15 minutes.
3. Take off the heat and whisk in the cream, followed by the butter and lemon juice.
4. Pour immediately into a bowl and leave until warm and then beat in the miso paste. Then bring it back onto the stove and simmer for another 10 minutes to thicken and reduce.
5. To make the cake, start by preheating the oven to 160 degree fan oven (or 350F).
6. Lightly oil 3 x sandwich pans and line the base of each with baking paper.
7. To make the sponge, use a large bowl and beat the softened butter with the sugar using a wooden spoon or electric whisk until pale and fluffy.
8. Add the vanilla then one egg at a time, mixing well in between. If there are any signs of curdling in the mix, beat in 1-2 tbsp of the flour.
9. Next fold in the sifted flour in 3 batches with a flat metal spoon. Divide the mixture into the 3 cake pans and smooth level before placing in the oven.
10. Bake for 25 minutes or until the cakes are well risen and spring back slightly when pressed with a fingertip.
11. As the cake cools, make the miso buttercream. Pour out 1/3rd of the miso sauce and set aside for decoration later. With the rest of the miso sauce, mix together with the unsalted butter and icing sugar for miso buttercream.
12. Place the cake on a wire rack and cool for 10 minutes before loosening each cake from the pans and turning out the cake, peeling off the baking paper. Leave to cool completely.
13. Once the cakes are cold, we are ready to ice the cake. Spread on one of the cakes then sandwich on top of the second cake, before icing another layer and adding the final sponge on top.
14. Spread more butter icing on the sides and top of the cake to completely cover it. Chill for 1 hour to set the butter cream.
15. When ready to serve, drizzle the remaining miso sauce on top and scatter the walnuts.

https://misotasty.com/recipes/miso-caramel-celebration-cake-recipe

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