Nigella Salted Caramel Cake

I remember the first time I made a salted caramel cake. It was a rainy Saturday, and my youngest had just learned how to pronounce “decadent.” I asked what he fancied for dessert, and he grinned, all dimples and mischief: “Something dee-ca-dent, Mum.” I pulled out Nigella’s book without hesitation. Her Salted Caramel Cake is one of those recipes that sticks to your soul — rich chocolate, buttery caramel, and a hint of salt that brings it all together like the final chord in a love song.

This isn’t just a cake. It’s the comfort of soft sponge and the indulgence of sweet, glossy icing — a treat you’ll make once, and then again and again. If you’re searching for Nigella’s Salted Caramel Cake, here’s the version that stole my heart (and my son’s vocabulary).

Ingredients List

For the Cake:

• 2 tsp instant coffee — deepens the chocolate flavour beautifully.
• 2 tbsp cocoa powder — dark and dreamy.
• 2 tbsp boiling water — to make a smooth paste with the cocoa.
• 175g unsalted butter, softened
• 175g golden caster sugar — lends a rich, treacly sweetness.
• 2 medium eggs
• 200g golden syrup — sticky, golden goodness. Maple syrup if you must, but it won’t quite be the same.
• 200g self-raising flour
• 4 tbsp milk
• 100g chocolate caramel bars — I usually use Cadbury’s Dairy Milk Caramel, chopped into generous chunks.

For the Icing:

• 100g chocolate caramel bars
• 50g butter
• 2 tbsp milk
• 100g icing sugar

How to Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line a 20cm round cake tin with baking paper.
2. In a small mug, mix the instant coffee and cocoa with boiling water until smooth. It should smell rich and almost earthy.
3. In a large bowl, beat the butter and sugar until pale and fluffy. I use a wooden spoon when I’m feeling nostalgic, though a mixer’s quicker.
4. Add the eggs, one at a time, mixing well after each. Then stir in the golden syrup — it’ll be thick and glorious.
5. Pour in the cocoa-coffee paste, then fold in the flour and milk until just combined.
6. Stir through the chopped caramel bars — try not to nibble too many.
7. Spoon the batter into your prepared tin, level the top, and bake for 35–40 minutes. The top should spring back gently when touched.
8. Let it cool in the tin for 5 minutes, then turn out onto a wire rack. This is when I always make a cuppa and feel a bit smug.
9. For the icing: melt the butter, caramel bars, and milk in a small saucepan over low heat, whisking until smooth.
10. Take it off the heat and sift in the icing sugar. It’ll look lumpy at first — keep stirring until it smooths out.
11. Leave to cool slightly — you want it thick enough that a spoon leaves a trail. Spread generously over the cooled cake.
12. Let it set just a little, then slice and serve. Preferably with someone who says “dee-ca-dent” like they mean it.

Common Mistakes

Why is my cake dry?
You might’ve overbaked it. Check at 35 minutes — the top should bounce back lightly. Also, don’t skimp on syrup or milk.

Why did my cake sink in the middle?
It’s often because the oven door was opened too early (guilty!) or the batter was overmixed.

Why is my icing grainy?
The icing sugar needs time to dissolve — keep stirring once it’s off the heat, and let it cool just a touch.

Why are there holes or gaps in the sponge?
This can happen from uneven mixing. Mix until just combined — don’t whip it like you’re punishing it.

Storage Tips

Room Temperature:
Keep in a cake tin or airtight container for 2 days — wrap well to prevent the icing drying out.

Fridge:
Store up to 7 days. Bring to room temperature before eating — fridge-cold sponge is never as soft.

Freezer:
Wrap slices tightly in cling film and foil. Freeze up to 3 months. Thaw overnight in the fridge, then let sit at room temp.

What to Serve With It

• Banana ice cream — the creaminess offsets the salt and caramel like magic.
• Espresso or strong coffee — cuts through the richness and wakes up the flavours.
• Whipped cream with a pinch of sea salt — yes, really. It echoes the salted caramel and adds extra indulgence.

FAQ Section

Can I make this gluten-free?
Yes — swap the self-raising flour for a gluten-free blend with added xanthan gum. Still fluffy, still delicious.

Can I make this cake ahead of time?
Absolutely. Bake it the day before, and ice it fresh in the morning. The flavour deepens overnight.

What chocolate caramel bars work best?
Cadbury’s Dairy Milk Caramel is lovely. Galaxy Caramel or even Rolos can work — just mind the sugar levels.

Can I double the recipe for a layered cake?
Yes, double everything and split between two tins. Sandwich with caramel icing and drizzle extra on top. You’ll need a fork and a moment of silence.

Try More Recipes:

• Nigella Gluten Free Chocolate Cake
• Nigella Tiffin Recipe
• Nigella Semolina Pudding
• Nigella Carrot And Coriander Soup