Mary Berry Salted Caramel Cake

I wasn’t sure about this one the first time. Caramel in cake? Sounds great. But my icing split, the cake layers domed weirdly, and I ended up with a wonky tower barely held together by a river of buttercream. Still tasted divine, mind you—but it was a mess.

Since then, I’ve tested this properly—watched the butter temp, beat the icing slowly, and added just the right pinch of salt to pull the whole thing together. It’s now my go-to when I want a cake that feels special but doesn’t scream “stress.”

WHY THIS ONE WORKS SO WELL

What I love about Mary’s version is how it balances deep sweetness with that edge of salt—without going overboard. Here’s what makes it sing:

• Caramel in the sponge and icing – Double the flavour, but not cloying.
• Two sugars – Caster for lightness, muscovado for warmth.
• No fancy kit – Just two sandwich tins and a whisk.

The sponge is soft, buttery, and golden. The icing? Sweet, salted, and dangerously lickable.

INGREDIENTS + WHY THEY MATTER

• Baking spread (225g) – Straight from the fridge. It makes for a soft, moist crumb.
• Caster sugar + muscovado (175g + 55g) – The combo gives it lightness and depth.
• Carnation caramel (1 tin) – Thick, silky, and reliable. Just don’t confuse it with condensed milk.
• Fine sea salt (½ tsp in both cake + icing) – A little goes a long way. I used Maldon flakes once and it was too much.
• Self-raising flour (225g) – Gives the cake its rise. Make sure it’s fresh.
• Salted caramel fudge (115g) – Optional, but adds texture and a café-style finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Don’t want to use baking spread? You can swap for softened unsalted butter—but make sure to beat it well so it’s fluffy.
• No fudge? Drizzle extra caramel over the top instead or use chopped pecans.
• Less sweet? Halve the icing sugar and add 2 tbsp cream for a lighter finish.
• Fancy it gluten-free? Use GF self-raising flour + an extra splash of milk.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Icing split or curdled	Caramel too cold or overbeaten	Add slowly and stop mixing once combined
Cake domed too much	Oven too hot	Bake in the centre of the oven, 160°C fan
Sponge came out dry	Overbaked or overmixed	Check at 25 minutes, mix only until combined

HOW TO MAKE MARY BERRY’S SALTED CARAMEL CAKE

1. Preheat oven
   180°C / 160°C fan / Gas 4. Grease and line 2 x 20cm sandwich tins.
2. Make the cake batter
   Beat baking spread, caster sugar, muscovado, eggs, vanilla, flour, baking powder, milk, 3 tbsp caramel, and salt for 2 minutes with a hand mixer until smooth.
3. Bake the cakes
   Divide evenly between tins. Bake 25–30 mins until golden and pulling from the sides. Cool completely on a wire rack.
4. Make the icing
   Beat butter and icing sugar until pale. Add remaining caramel and salt. Mix just until smooth—don’t overdo it.
5. Assemble
   Layer cake with one-third of icing in the middle. Use the rest for top and sides. Scatter chopped salted caramel fudge on top.
6. Serve
   Slice and serve with coffee, ice cream, or a drizzle of caramel if you’re feeling fancy.

TIPS FROM MY KITCHEN

• I warm the caramel slightly so it folds into the icing easier—just 5 seconds in the microwave.
• I chill the iced cake for 15 minutes before slicing—firms it up and gives cleaner cuts.
• I weigh the batter into tins for even layers. Saves trimming (and snacking the offcuts).

STORAGE + SERVING

• Room temp: Keeps in an airtight tin for 2 days.
• Fridge: Store in the fridge for up to 3 days if you like firmer icing.
• Freezer: Wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temp—no need to reheat.

FREQUENTLY ASKED QUESTIONS

Q: Can I use homemade caramel instead of Carnation?
A: You can, but it needs to be thick and set—more like a spread than a sauce. Otherwise, the icing can split.

Q: Can I make this ahead?
A: Absolutely. Bake the cakes the day before and ice the next day. Keeps well.

Q: Can I use unsalted butter instead of baking spread?
A: Yes, but let it soften fully and beat it well to get that lightness.

Q: The icing is too sweet—can I tone it down?
A: Add a spoonful of cream cheese or a splash of double cream to mellow the sweetness.

Try More Recipes:

• Mary Berry Pound Cake
• Mary Berry Boozy Fruit Cake Recipe
• Mary Berry Carrot And Walnut Cake