Mary Berry Salted Caramel Cheesecake

I can still remember the first time I had a slice of salted caramel cake — not cheesecake, technically, but soft sponge laced with golden caramel and a hint of salt that hit the back of your throat just right. It was at my Aunt Joan’s birthday party in Surrey, and someone’s nan had brought it in a dented tin. No label. Just joy.

This Mary Berry Salted Caramel Cheesecake (though it’s more of a caramel sponge layered like a cheesecake) brings all of that feeling back. It’s creamy without being cloying, sweet with just enough salt to balance, and it always disappears faster than I think it will. It’s not fussy. It’s comforting. And it’s just the sort of bake you make when you need a win.

Let’s get into it — caramel, salt, soft cake, and a buttercream you could eat with a spoon. (Not that I have. Okay, I have.)

Ingredients List

For the sponge:

• 225g cold baking spread — keeps the sponge light and tender.
• 175g caster sugar
• 55g light muscovado sugar — gives warmth and depth.
• 4 medium eggs
• 1 tsp vanilla extract — optional, but adds a soft background note.
• 225g self-raising flour
• 1 tsp baking powder
• 1 tbsp whole milk
• 3 tbsp Carnation caramel (from a 379g tin)
• ½ tsp fine sea salt — taste and adjust if you’re nervous.

For the icing:

• 250g very soft butter
• 250g icing sugar
• Remaining Carnation caramel from the tin
• ½ tsp fine sea salt
• 115g salted caramel fudge, chopped into tiny bits (some always vanish while chopping)

How to Make It

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Grease and line two 20cm round cake tins. I use reusable baking liners because they make me feel smug.
2. In a big mixing bowl, add the baking spread, caster sugar, muscovado sugar, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of caramel, and the salt. Yes, all in at once. Mary doesn’t faff about and neither should we.
3. Whisk for 2 minutes using an electric hand mixer. The batter should be soft, creamy, and smooth. Don’t go mad — just enough to bring it together.
4. Divide the batter evenly between your two tins. Give them a gentle wiggle to level out the tops.
5. Bake for 25–30 minutes, or until they’ve risen, turned golden, and pull slightly from the sides. A skewer in the centre should come out clean, though I usually just give them a poke and judge by spring.
6. Cool the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Let them cool completely — warm cake + icing = heartbreak.
7. Make the icing: Beat the butter and icing sugar together until pale and fluffy. Add the rest of the caramel and the salt. Mix gently — not too long or it’ll go greasy.
8. Assemble: Place one cake layer on your stand or plate. Spread about a third of the icing on top. Add the second cake and cover the whole thing with the rest of the icing. Neat or messy — up to you.
9. Sprinkle with chopped fudge, pressing some into the sides if you’re feeling fancy.
10. Chill for 30 minutes if you want tidy slices. Or just go in with a knife and live your life.

Common Mistakes

Why is my cake too dense?
You might’ve overmixed the batter. Once the flour goes in, keep it brief — just enough to combine.

Why did my icing split?
Too much mixing after adding the caramel. Stir gently and stop when it’s smooth.

Why does it taste too salty?
A little salt goes a long way. Try ¼ tsp first and adjust next time if you’re unsure.

Can I use butter instead of baking spread?
You can — but butter makes it a bit heavier. I prefer spread for the lighter sponge.

Why did the cake sink in the middle?
Your oven might be too hot, or you opened the door too early. Be patient — let it rise in peace.

Storage and Reheating Tips

• Fridge: Cover the cake and keep it chilled for up to 4 days. The icing sets beautifully cold.
• Freezer: You can freeze the un-iced sponge layers for up to 3 months. Wrap tightly in cling film and foil.
• Reheating? Don’t. This one’s a cold cake. Room temp is lovely, fridge-cold is even better.

What to Serve With It

• A flat white or a strong cuppa — You need something with a bit of bitterness to balance the sweet.
• A handful of toasted pecans or walnuts — For crunch and that lovely nuttiness.
• A drizzle of hot caramel — If you’re really going for it.

FAQ Section

Is this a real cheesecake?
Nope — more of a caramel sponge cake dressed like a cheesecake. But trust me, you won’t miss the cream cheese.

Can I make it gluten-free?
Yes, use a good-quality gluten-free self-raising blend. Don’t overmix, and add a splash more milk if it’s dry.

Can I skip the fudge on top?
Of course! Add chopped nuts, extra caramel, or just leave it plain.

How far in advance can I make it?
Up to 2 days ahead is ideal. Store in the fridge and bring to room temp before serving.

Try More Recipes:

• Mary Berry Apple Cupcakes
• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie