Salted Caramel Tin Can Cake


Salted Caramel Tin Can Cake



  • 4 tablespoons unsalted butter softened
  • 2 pieces eggs
  • ½ cup water
  • 1 pack MAYA Oven Toaster Butter Cake Mix 200g

Salted Caramel Sauce:

  • ½ cup brown sugar
  • 1 cup all-purpose cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • rock salt for topping


  • Preheat oven to 350°F/177°Grease and line a 6-inch round pan. Set aside.
  • In a bowl, mix together butter, eggs, water, and cake mix.
  • Pour cake batter into prepared cake pan.
  • Bake in the preheated oven for 18-20 minutes or until cake is set and lightly golden brown. Let it cool. And set aside.
  • Prepare caramel sauce, in a small nonstick saucepan, melt brown sugar, once melted carefully pour in cream. Mix until sugar is dissolved, mix in butter and vanilla. Stir until smooth.
  • Transfer cooled cake in a 6 x 2.5- inch tin can.
  • Pour prepared caramel sauce onto cooled cake, top with salt. Serve


Yield: 1 (6x2.5-inch) tin can cake

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