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 dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Mary Berry Salted Caramel Cake Ingredients
- vanilla extract
- 225g (8oz) 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) butter, very soft
- 250g (9oz) icing sugar
- ½ tsp fine sea salt
- 115g (4oz) salted caramel fudge, chopped into small pieces
How To Make Mary Berry Salted Caramel Cake
- Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base-line 2 × 20cm (8in) sandwich tins with non-stick baking paper.
- Prepare the Cake Batter: Measure the baking spread, caster and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of caramel, and salt into a large bowl. Whisk together for 2 minutes using an electric hand whisk.
- Bake the Cakes: Spoon the batter into the prepared tins and level the surfaces. Bake in the preheated oven for 25–30 minutes, until well risen and coming away from the sides of the tins. Leave to cool on a wire rack.
- Make the Icing: Meanwhile, to make the icing, measure the butter and icing sugar into a large bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Avoid overbeating to prevent splitting.
- Assemble the Cake: Place one cake on a cake stand and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the sides and top of the cake. Sprinkle with the chopped fudge.
- Serve: Cut into wedges to serve.
Recipe Tips
- Use Room Temperature Ingredients: Let the baking spread, eggs, and milk warm up to room temperature before you start. This helps the cake batter mix better.
- Measure Carefully: Weigh your ingredients with a kitchen scale to make sure your cake turns out right.
- Mix Gently: Stir the cake batter until just combined. Don’t overmix, or the cake might turn out tough.
- Cool Cakes Completely: Let the cakes cool completely on a wire rack before you put on the frosting to stop it from melting.
- Don’t Overbeat the Icing: Whisk the icing until it’s creamy, but don’t overdo it, or the icing might split or get too runny.
What To Serve With Salted Caramel Cake?
This delicious Salted Caramel Cake pairs well with vanilla ice cream, whipped cream, fresh berries, or a cup of coffee. It also can be enjoyed alongside a fruit compote, chocolate sauce, caramel sauce, or a light custard for a tasty dessert.
How To Store Leftovers Salted Caramel Cake?
- Refrigerate: Let the leftover Salted Caramel Cake cool to room temperature. Once cooled, cover it with cling film or place it in an airtight container. Store in the fridge for up to 5 days.
- Freeze: If you want to freeze the cake, wrap it tightly in cling film or foil, and place it in an airtight container. Freeze for up to 3 months. To thaw, transfer the cake to the fridge and let it defrost overnight before serving.
Mary Berry Salted Caramel Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: Approximately 400
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry 10-Minute Tomato Soup
- Mary Berry Mexican Tortilla Bake
- Mary Berry Sticky Pork
- Mary Berry Ratatouille Recipe
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 dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
For the Icing:
Instructions
- Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base-line 2 × 20cm (8in) sandwich tins with non-stick baking paper.
- Prepare the Cake Batter: Measure the baking spread, caster and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of caramel, and salt into a large bowl. Whisk together for 2 minutes using an electric hand whisk.
- Bake the Cakes: Spoon the batter into the prepared tins and level the surfaces. Bake in the preheated oven for 25–30 minutes, until well risen and coming away from the sides of the tins. Leave to cool on a wire rack.
- Make the Icing: Meanwhile, to make the icing, measure the butter and icing sugar into a large bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Avoid overbeating to prevent splitting.
- Assemble the Cake: Place one cake on a cake stand and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the sides and top of the cake. Sprinkle with the chopped fudge.
- Serve: Cut into wedges to serve.
Notes
- Use Room Temperature Ingredients: Let the baking spread, eggs, and milk warm up to room temperature before you start. This helps the cake batter mix better.
- Measure Carefully: Weigh your ingredients with a kitchen scale to make sure your cake turns out right.
- Mix Gently: Stir the cake batter until just combined. Don’t overmix, or the cake might turn out tough.
- Cool Cakes Completely: Let the cakes cool completely on a wire rack before you put on the frosting to stop it from melting.
- Don’t Overbeat the Icing: Whisk the icing until it’s creamy, but don’t overdo it, or the icing might split or get too runny.
Mary Berry Salted Caramel Cake