Nigella’s Salted Caramel Cake is a decadent treat because of its decadent caramel and chocolate undertones. Incredibly, it only takes 35 minutes to prepare and is then a treat to eat thanks to its moist texture and sweet caramel icing.
Try More Nigella Recipes:
💗 Why You’ll Love This Salted Caramel Cake Recipe:
- Irresistible Flavor: The cake combines the indulgent flavors of salted caramel and chocolate for a truly mouthwatering experience.
- Easy Preparation: This recipe is simple to follow, making it perfect for both novice and experienced bakers.
- Moist and Tasty: The cake turns out incredibly moist and delicious, making it a crowd-pleaser.
- Decadent Caramel Icing: The caramel icing adds a sweet and creamy finish with a hint of salt, elevating the cake to the next level.
- Perfect for Special Occasions: This cake is ideal for celebrations, birthdays, or whenever you want to treat yourself to a luxurious dessert.
âť“ What Is Nigella’s Salted Caramel Cake Recipe?
Nigella’s Salted Caramel Cake is a delightful delicacy that combines a rich chocolate cake with golden syrup and chocolate caramel bars. It’s topped with a luscious salted caramel icing for a sweet and indulgent treat.
đź“ś Nigella Salted Caramel Cake Ingredients
For the Cake:
- 2 teaspoons instant coffee
- 2 tablespoons cocoa
- 2 tablespoons boiling water
- 175 grams butter (softened)
- 175 grams of golden caster sugar
- 2 medium eggs
- 200 grams of golden syrup
- 200 grams self-raising flour
- 4 tablespoons milk
- 100 grams chocolate caramel bars
For the Icing:
- 100 grams chocolate caramel bars
- 50 grams butter
- 2 tablespoons milk
- 100 grams of icing sugar
👩‍🍳 How To Make Nigella Salted Caramel Cake
- Put the oven at 180 degrees Celsius (160 degrees fan-forced, gas 4) to heat up.
- Prepare a buttered and parchment-lined 20cm round cake tin. Blend the coffee and cocoa together in a cup, then add the hot water and the paste.
- Mix the cocoa paste, sugar, flour, milk, and butter in a bowl. Add the eggs, syrup, flour, and butter. Cut up the caramel bars into chunks and add those as well.
- Transfer the mixture to the prepared tin and level the top. Bake for 35-40 minutes, or until the top springs back when lightly touched.
- Allow to cool in the tin for 5 minutes before turning out and cooling completely. To create the icing, chop up some caramel bars and throw them in a pan with butter and milk.
- Heat on low until smooth, whisking constantly; remove from heat; stir in icing sugar (it will not dissolve immediately; keep stirring).
- Allow to cool until a spoonful leaves a trail when lifted.
- Spread the icing over the cake and put it aside to harden before serving.
đź’ Recipe Tips
- Use Fresh Ingredients: Ensure your ingredients, especially the eggs and butter, are fresh for the best results.
- Precise Measurements: Be accurate when measuring ingredients to maintain the cake’s texture and flavor.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Test for Doneness: Insert a toothpick; if it comes out clean, the cake is ready.
- Patience with Icing: Let the icing cool and thicken before spreading it on the cake for a smooth finish.
🍨 What Pairs Nicely With Salted Caramel Cake?
Salted Caramel Cake combines beautifully with a scoop of banana ice cream, a dollop of whipped cream, or a hot cup of coffee, enhancing its rich, sweet flavors.
🎚 How To Store Leftover Salted Caramel Cake?
- At Room Temperature: You may preserve leftover salted caramel cake for up to 2 days if you put it in a cake keeper at room temperature.
- In The Fridge: Keep leftover salted caramel cake in the fridge for up to 7 days in a sealed container.
- The Freezer: Leftover salted caramel cake can be frozen for up to 3 months if sealed in a freezer bag or wrapped in plastic wrap. Put it in the fridge to thaw before you eat it.
🥵 How To Reheat Salted Caramel Cake?
- Oven: Turn on the oven to 350 degrees Fahrenheit then prepare a baking dish for salted caramel cake and heat for about 10 minutes until warmed.
- Microwave: Arrange salted caramel cake on a microwave-safe plate and heat it for 15 to 20 seconds at a time.
FAQs
How do I prevent my salted caramel cake from too dry?
To prevent dryness in your salted caramel cake, add sour cream to the batter for extra moisture and a softer texture.
Why did my salted caramel cake turn out crumbly?
Your salted caramel cake might be crumbly due to overmixed batter, excess flour, or insufficient sugar, affecting the cake’s texture and structure.
Why did my salted caramel cake sink in the Middle?
Your salted caramel cake may sink in the middle because the pan used was too small, restricting proper rise and causing a sunken center.
Why is the top of my salted caramel cake cracking?
The top of your salted caramel cake may crack due to a high oven temperature, causing rapid expansion and cracking of the cake’s surface.
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Nigella Salted Caramel Cake Nutrition Facts
Amount Per Serving
- Calories 256
- Total Fat 12g
- Saturated Fat 3.2g
- Trans Fat 0g
- Cholesterol 0mg
- Total Carbs 34g
- Dietary Fiber 1g
- Total Sugars 22g
- Protein 2g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Salted Caramel Cake
Description
Nigella’s Salted Caramel Cake is a decadent treat because of its decadent caramel and chocolate undertones. Incredibly, it only takes 35 minutes to prepare and is then a treat to eat thanks to its moist texture and sweet caramel icing.
Ingredients
For the Cake:
For the Icing:
Instructions
- Put the oven at 180 degrees Celsius (160 degrees fan-forced, gas 4) to heat up.
- Prepare a buttered and parchment-lined 20cm round cake tin. Blend the coffee and cocoa together in a cup, then add the hot water and the paste.
- Mix the cocoa paste, sugar, flour, milk, and butter in a bowl. Add the eggs, syrup, flour, and butter. Cut up the caramel bars into chunks and add those as well.
- Transfer the mixture to the prepared tin and level the top. Bake for 35-40 minutes, or until the top springs back when lightly touched.
- Allow to cool in the tin for 5 minutes before turning out and cooling completely. To create the icing, chop up some caramel bars and throw them in a pan with butter and milk.
- Heat on low until smooth, whisking constantly; remove from heat; stir in icing sugar (it will not dissolve immediately; keep stirring).
- Allow to cool until a spoonful leaves a trail when lifted.
- Spread the icing over the cake and put it aside to harden before serving.
Notes
- Use Fresh Ingredients:Â Ensure your ingredients, especially the eggs and butter, are fresh for the best results.
- Precise Measurements: Be accurate when measuring ingredients to maintain the cake’s texture and flavor.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Test for Doneness:Â Insert a toothpick; if it comes out clean, the cake is ready.
- Patience with Icing: Let the icing cool and thicken before spreading it on the cake for a smooth finish.