Mary Berry Salted Caramel Cake is a delicious, salty caramel cake. The rich caramel sauce on the cake layers gives it its name. Its sweet and salty combination of flour, sugar, eggs, and butter makes it a delicious treat. Soft and silky, the taste is a wonderful balance of caramel sweetness and slight salinity. It’s a show-stopping dessert you’ll want more of.
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💗 Reasons To Add This Recipe To Your Repertoire
- Irresistible Flavor. The Mary Berry Salted Caramel Cake has a decadent flavor that will leave your taste buds wanting more.
- Easy To Make. This dish uses simple methods and common components. This delectable cake is easy to create, even for beginners.
- Impressive Presentation. The Mary Berry Salted Caramel Cake is delicious and beautiful, with its moist, supple texture and caramel drizzle. This dessert will wow your guests.
- Versatile Delight. This cake is excellent for every occasion, including self-indulgence. It can be a tasty midday snack, a party centerpiece, or a delicious dessert. It’s a versatile recipe.
🥛 Mary Berry Salted Caramel Cake Ingredients
- 225g/8oz baking spread, from the fridge, plus extra for greasing
- 175g/6oz caster sugar
- 55g/2oz light muscovado sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- 1 x 397g tin caramel
- ½ tsp fine sea salt
For The Icing
- 250g/9oz unsalted butter, very soft
- 250g/9oz icing sugar
- ½ tsp fine sea salt
- 115g/4oz salted caramel fudge, chopped into small pieces
🎂 Instructions For Mary Berry Salted Caramel Cake
- Grease and line two sandwich tins measuring 20 centimeters by 8 inches with baking paper. Preheat the oven to 180 degrees Celsius/160 degrees Fahrenheit (Fan)/Gas 4.
- In a large basin, combine the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel, and salt. Using a hand-held electric whisk, mix for two minutes.
- Spoon the mixture into the prepared containers and smooth the tops. Bake for 25 to 30 minutes, or until puffed and pulling away from the sides of the pans. Remove from the tins and place on a wire stand to cool.
- In the meantime, measure the butter and confectioners’ sugar into a basin for the icing. Whisk with an electric hand whisk until the mixture is pale and creamy. Whisk in the salt and remaining caramel from the tin until just combined. If you overbeat the dough, it may separate.
- Place one cake on a stand or serving plate and cover it with a third of the frosting. Put the second cake atop the first. Spread the remaining frosting on the cake’s top and sides. Sprinkle with crumbled chocolate fudge. Serve cut into wedges.
💭 Recipe Tips
- Use High-Quality Caramel. Choose a high-quality caramel sauce or prepare your own to guarantee a satisfying taste.
- Don’T Overmix The Batter. Avoid a dense cake by mixing the batter only until the ingredients are incorporated.
- Cut Back On The Salt. You can control the sweetness by adjusting the salt content of the caramel sauce.
- Ensure Proper Cooling. To avoid the frosting melting or sliding off the cake layers, wait until they are completely cold before icing.
- Put The Ingredients In At Room Temperature. For easier inclusion and a more uniform texture in the baked goods, make sure the eggs, butter, and other ingredients are at room temperature.
- The Caramel Sauce Should Not Be Rushed. To avoid scorching and ensure a uniform consistency, cook the caramel sauce on low heat, stirring frequently.
- The Cake Needs To Chill. The assembled cake will taste even better if given some time to rest in the refrigerator after assembly so that the flavors may blend.
🍨 Serving Ideas For This Delicious Salted Caramel Cake
Mary Berry Salted Caramel Cake goes well with whipped cream or vanilla ice cream the creamy and cool sides are a great contrast to the rich caramel sweetness of the cake, making for a perfect blend of flavors.
🎚 Storage Guidelines For Salted Caramel Cake
- In The Fridge. After cooling, wrap the Traditional Mary Berry Salted Caramel Cake snugly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days the cake can be refrigerated for 5 days.
- In The Freezer. First, cool the Traditional Mary Berry Salted Caramel Cake before freezing wrap the cake tightly in plastic wrap and aluminum foil, then store it in a freezer-safe container freeze it for 3 months.
🔥 How To Reheat Salted Caramel Cake?
- In The Microwave. Place a slice of the cake on a microwave-safe plate and heat it on medium power for about 15-20 seconds check the cake’s temperature and continue heating in short intervals if needed.
- In The Oven. Preheat the oven to 350°F (175°C). Wrap the cake slices in aluminum foil and place them on a baking sheet heat for about 10 minutes or until warmed through.
- Steamer. If you have a steamer, you can place the cake slices in a steamer basket and steam them for 5-7 minutes until heated.
FAQs
How Can I Achieve A Moist And Fluffy Texture In The Cake?
To achieve a moist and fluffy texture in the cake, use ingredients like buttermilk or sour cream, which add moisture. Also, avoid overmixing the batter to prevent a dense texture.
How Can I Prevent The Caramel From Crystallizing While Making The Sauce?
To prevent caramel from crystallizing, make sure to dissolve the sugar completely in water before heating. Avoid stirring once it starts boiling and use a pastry brush dipped in water to brush down any sugar crystals on the sides of the pan.
How Long Should I Let The Cake Cool Before Applying The Frosting?
Let the cake cool completely before applying the frosting, usually for about 1-2 hours. This ensures that the frosting doesn’t melt or slide off due to the residual heat of the cake.
How Do I Ensure That The Cake Layers Are Evenly Baked?
To ensure even baking of cake layers, make sure to preheat the oven properly and distribute the batter evenly in the pans. Rotate the pans halfway through baking for uniform heat distribution. Use a toothpick to check for doneness.
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Mary Berry Salted Caramel Cake Nutrition Facts
Amount Per Serving
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium:300mg
- Carbohydrates:60g
- Fiber:2g
- Sugars:40g
- Protein:6g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Salted Caramel Cake
Description
Mary Berry’s Salted Caramel Cake is a delicious treat that only needs a few simple ingredients, like rich caramel, smooth frosting, and a pinch of salt. This wonderful cake takes 90 minutes to bake, and it can feed 8 people.
Ingredients
For The Icing
Instructions
- Grease and line two sandwich tins measuring 20 centimeters by 8 inches with baking paper. Preheat the oven to 180 degrees Celsius/160 degrees Fahrenheit (Fan)/Gas 4.
- In a large basin, combine the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel, and salt. Using a hand-held electric whisk, mix for two minutes.
- Spoon the mixture into the prepared containers and smooth the tops. Bake for 25 to 30 minutes, or until puffed and pulling away from the sides of the pans. Remove from the tins and place on a wire stand to cool.
- In the meantime, measure the butter and confectioners’ sugar into a basin for the icing.
- Whisk with an electric hand whisk until the mixture is pale and creamy. Whisk in the salt and remaining caramel from the tin until just combined. If you overbeat the dough, it may separate.
- Place one cake on a stand or serving plate and cover it with a third of the frosting. Put the second cake atop the first. Spread the remaining frosting on the cake’s top and sides.
- Sprinkle with crumbled chocolate fudge. Serve cut into wedges.
Notes
- Use High-Quality Caramel. Choose a high-quality caramel sauce or prepare your own to guarantee a satisfying taste.
- Don’T Overmix The Batter. Avoid a dense cake by mixing the batter only until the ingredients are incorporated.
- Cut Back On The Salt. You can control the sweetness by adjusting the salt content of the caramel sauce.
- Ensure Proper Cooling. To avoid the frosting melting or sliding off the cake layers, wait until they are completely cold before icing.
- Put The Ingredients In At Room Temperature. For easier inclusion and a more uniform texture in the baked good, make sure the eggs, butter, and other ingredients are at room temperature.
- The Caramel Sauce Should Not Be Rushed. To avoid scorching and ensure a uniform consistency, cook the caramel sauce on low heat, stirring frequently.
- The Cake Needs To Chill. The assembled cake will taste even better if given some time to rest in the refrigerator after assembly so that the flavors may blend.