Mary Berry’s Salted Caramel Cake is made with baking spread, caster sugar, light muscovado sugar, eggs, vanilla extract, self-raising flour, baking powder, milk, Carnation caramel, and fine sea salt. This delicious Salted Caramel Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Mary Berry Salted Caramel Cake Ingredients:
- 225g (8oz) / 1 cup baking spread (cold from the fridge)
- 175g (6oz) / ¾ cup caster sugar
- 55g (2oz) / ¼ cup light muscovado sugar
- 4 eggs
- 1 tsp vanilla extract
- 225g (8oz) / 1¾ cups self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- 1 × 397g / 14oz tin Carnation caramel
- ½ tsp fine sea salt
For the Icing
- 250g (9oz) / 1 cup + 2 tbsp butter (very soft)
- 250g (9oz) / 2 cups icing sugar
- ½ tsp fine sea salt
- 115g (4oz) / ¾ cup salted caramel fudge (chopped into small pieces)
How To Make Mary Berry Salted Caramel Cake?
- Preheat the oven: to 180°C/160°C Fan/350°F. Grease and line 2 × 20cm (8in) sandwich tins with non-stick baking paper.
- Prepare the cake mixture: In a large bowl, whisk together the baking spread, caster sugar, muscovado sugar, eggs, vanilla extract, self-raising flour, baking powder, milk, 3 tablespoons of caramel, and sea salt for 2 minutes using an electric hand whisk.
- Bake the cakes: Divide the mixture evenly between the prepared tins, level the surfaces, and bake for 25–30 minutes until well-risen and the cakes begin to pull away from the tin sides. Cool on a wire rack.
- Make the icing: In another bowl, whisk together the butter and icing sugar until pale and creamy. Add the remaining caramel and salt, whisking just until combined. Be careful not to overbeat the icing.
- Assemble the cake: Place one cake layer on a cake stand and spread a third of the icing on top. Place the second cake layer on top and use the remaining icing to cover the top and sides. Sprinkle with chopped salted caramel fudge.
- Serve: Cut the cake into wedges and enjoy!
Recipe Tips
- Use Room Temperature Butter and Eggs: This helps everything mix smoothly and makes your batter better.
- Mix the Batter Just Right : Don’t overmix! Stop when everything is combined to keep your cake soft and fluffy.
- Test the Cake with a Toothpick: Stick a toothpick in the middle of the cake. If it comes out clean, the cake is ready.
- Cool the Cake Before Icing: Wait until the cake is completely cool before icing, or the icing will melt.
- Store the Cake Safely: Keep the cake in a sealed container at room temperature for up to 2 days, or in the fridge if you like it firmer.
What To Serve With Salted Caramel Cake?
This rich and indulgent Salted Caramel Cake pairs well with a scoop of vanilla ice cream, fresh berries, whipped cream, or a drizzle of extra caramel sauce. It can also be served alongside a cup of coffee, hot chocolate, a glass of milk, or a warm spiced tea for a delicious dessert.
How To Store Leftovers Salted Caramel Cake?
- Refrigerate: First, let the leftover Salted Caramel Cake cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days. This helps keep the cake fresh and the icing firm.
- Freeze: After the Salted Caramel Cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight. There’s no need to reheat; simply serve once thawed.
Mary Berry Salted Caramel Cake Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 669 kcal
- Total Fat: 41 g
- Saturated Fat: 18.7 g
- Cholesterol: 115 mg
- Sodium: 102 mg
- Potassium: Not provided
- Total Carbohydrate: 73 g
- Dietary Fiber: 2.1 g
- Sugars: 46 g
- Protein: 6 g
Try More Mary Berry Recipes:
- Mary Berry Queen Cakes
- Mary Berry Coconut Meringue Slices
- Mary Berry American Chocolate Cake
- Mary Berry Mini Apple And Almond Cakes
- Mary Berry Lemon and Passion Fruit Cake
Mary Berry Salted Caramel Cake
Description
Mary Berry’s Salted Caramel Cake is made with baking spread, caster sugar, light muscovado sugar, eggs, vanilla extract, self-raising flour, baking powder, milk, Carnation caramel, and fine sea salt. This delicious Salted Caramel Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
For the Icing
Instructions
- Preheat the oven: to 180°C/160°C Fan/350°F. Grease and line 2 × 20cm (8in) sandwich tins with non-stick baking paper.
- Prepare the cake mixture: In a large bowl, whisk together the baking spread, caster sugar, muscovado sugar, eggs, vanilla extract, self-raising flour, baking powder, milk, 3 tablespoons of caramel, and sea salt for 2 minutes using an electric hand whisk.
- Bake the cakes : Divide the mixture evenly between the prepared tins, level the surfaces, and bake for 25–30 minutes until well-risen and the cakes begin to pull away from the tin sides. Cool on a wire rack.
- Make the icing: In another bowl, whisk together the butter and icing sugar until pale and creamy. Add the remaining caramel and salt, whisking just until combined. Be careful not to overbeat the icing.
- Assemble the cake : Place one cake layer on a cake stand and spread a third of the icing on top. Place the second cake layer on top and use the remaining icing to cover the top and sides. Sprinkle with chopped salted caramel fudge.
- Serve: Cut the cake into wedges and enjoy!
Notes
- Use Room Temperature Butter and Eggs : This helps everything mix smoothly and makes your batter better.
- Mix the Batter Just Right: Don’t overmix! Stop when everything is combined to keep your cake soft and fluffy.
- Test the Cake with a Toothpick : Stick a toothpick in the middle of the cake. If it comes out clean, the cake is ready.
- Cool the Cake Before Icing: Wait until the cake is completely cool before icing, or the icing will melt.
- Store the Cake Safely: Keep the cake in a sealed container at room temperature for up to 2 days, or in the fridge if you like it firmer.
Mary Berry Salted Caramel Cake