Mary Berry Salted Caramel Cake

Alright, I’ll admit it: salted caramel nearly broke me. First time I made this cake, I thought I could out-Mary Berry Mary Berry herself. You know — fancy swirls, glossy drizzle, smug grin. But instead, I ended up with an oozy, salty sponge avalanche that looked more like a collapsed trifle than a showstopper.

But here’s the good news — I learned. And this Mary Berry Salted Caramel Cake? Once you get it right, it’s dangerously good. We’re talking rich, moist sponge layers, a lick-the-spoon salted caramel frosting, and little nuggets of fudge that sneak up on you like happy sugar bombs. The sweet-salty balance is spot on — exactly what makes this cake unforgettable.

And trust me: if you’ve ever curdled your buttercream or slopped caramel all over the kitchen floor, you’re not alone. But you’re also about to nail this.

Ingredients List

For the cake:

• 225g baking spread — cold from the fridge. Helps keep the sponge light.
• 175g caster sugar
• 55g light muscovado sugar — adds a deeper, treacly caramel note.
• 4 free-range eggs
• 1 tsp vanilla extract — optional but lovely for warmth.
• 225g self-raising flour
• 1 tsp baking powder
• 1 tbsp milk
• 1 x 397g tin caramel — you’ll use part for the sponge, part for the icing.
• ½ tsp fine sea salt

For the icing:

• 250g unsalted butter, very soft — don’t skimp on this, it’s the silky base.
• 250g icing sugar
• ½ tsp fine sea salt
• 115g salted caramel fudge, chopped — for texture and indulgence.

How To Make It

1. Preheat your oven to 180°C/160°C fan/Gas 4. Grease and line two 20cm sandwich tins with baking paper.
2. In a large mixing bowl, beat together the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tbsp of the caramel, and the salt. Use an electric whisk and go for about 2 minutes until smooth.
3. Divide the batter evenly between the tins. Smooth the tops — I use the back of a spoon.
4. Bake for 25–30 minutes until the cakes are golden, risen, and starting to pull away from the edges. A skewer should come out clean.
5. Let the cakes cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
6. Now here’s where I always forget something — do NOT start the icing until the cakes are cold. Learned that the sticky way.
7. For the icing, beat the butter and icing sugar together until pale and fluffy. Add in the rest of the caramel and sea salt, and beat just until combined. If you overbeat it, the mixture can curdle — and I’ve cried over that bowl before.
8. Layer it up: Place one cake on your stand. Spread with a third of the icing. Add the second cake, then frost the top and sides.
9. Sprinkle over the fudge pieces. Try not to eat them all while decorating.
10. Chill for 20 minutes before slicing. It helps the icing set and makes it easier to cut clean wedges.

Common Mistakes

Why did my cake turn out dense?
You probably overmixed the batter. Once the flour goes in, mix just until combined.

Why is my icing runny or split?
Your butter may have been too warm, or you overbeat after adding caramel. Mix gently once the caramel goes in.

Why are the cakes uneven?
Uneven batter distribution or tins not on a level shelf. I once baked a slanted cake — it looked like the Leaning Tower of Pisa.

Why does the caramel taste burnt?
If you’re making your own, don’t rush it. Low and slow wins this race.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. Let slices come to room temp before serving so the icing softens.

Freezer: Freeze un-iced cake layers for up to 3 months. Wrap well in cling film and foil. Thaw overnight in the fridge.

To reheat a slice:

• Microwave: 15–20 seconds on medium.
• Oven: 10 minutes at 175°C, wrapped in foil.
• Steamer: Yes, it works! Steam for 5–7 minutes until soft and warm.

What To Serve With It

• Vanilla ice cream — classic combo. Cold vs warm, creamy vs rich.
• A black coffee — bitterness balances the sweetness beautifully.
• Salted nuts or praline shards — for crunch and contrast, especially if you’re going all-in on presentation.

FAQ Section

Can I make this gluten-free?
Yes, use a gluten-free self-raising flour blend. Add ¼ tsp xanthan gum if yours doesn’t include it.

Can I make it ahead of time?
Absolutely. The cake layers can be made 2 days ahead and stored in cling film. Assemble on the day for best texture.

What if I don’t have muscovado sugar?
Use soft brown sugar. It won’t be exactly the same, but still gives a hint of caramel.

Can I use store-bought salted caramel fudge?
Yes! That’s what I do most of the time — saves a faff, and it still looks posh.

Is it too salty?
Only if you’re heavy-handed. Taste as you go. A good salted caramel should tease the tongue, not pucker it.

Try More Recipes:

• Mary Berry Yorkshire Curd Tart
• Mary Berry Toffee Marshmallow Squares
• Mary Berry Blueberry Loaf Cake