Mary Berry’s Salted Caramel Cake is a total dream cake for caramel lovers! A moist and unbelievably delicious cake with caramel in the batter AND frosting that’s also super easy to make.
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I call Mary Berry the Queen of Baking – her recipes are very simple, foolproof and always taste delicious! This Salted Caramel Cake may well be one of her best and I am sure you will love it.
This recipe is actually quite similar to the Mary Berry Victoria Sponge one. By simply swapping the caster sugar for soft brown sugar and adding caramel in the batter you can make a dream Caramel cake!
Now I couldn’t help but adding a few little tweaks to Mary’s recipe – instead of Carnation Caramel I used a supermarket brand Salted Caramel Sauce. I also made some (minor) changes to the caramel buttercream.
MARY BERRY SALTED CARAMEL CAKE GROCERY LIST
This recipe uses few ingredients and only requires a mixing bowl and an electric hand mixer. It is so easy to make your oven will not even have time to preheat!
- FLOUR: We are using self raising flour and added baking powder (check these are fresh otherwise your cake will flop).
- SUGAR: Soft light brown sugar (Muscovado) or Golden Caster sugar. Make sure you stir or sift the sugar as it tends to have lumps.
- STORK (BAKING SPREAD): this can be used straight from the fridge. If you want to use unsalted butter, make sure it is soft.
- EGGS: medium eggs, at room temperature.
- MILK: any type
- Vanilla bean paste or extract
- SALTED CARAMEL SAUCE: I used Morisson’s Salted Caramel sauce but most supermarkets have a brand and you can also use Bonne Maman. Mary Berry uses canned Carnation caramel but I find the taste a little bland.
- FOR THE BUTTERCREAM: icing sugar, softened unsalted butter, double cream, vanilla and salted caramel sauce.
HOW TO MAKE MARY BERRY SALTED CARAMEL CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE CAKE
Place the sugar, flour and baking powder in a large mixing bowl. Stir well to combine and dissolve any sugar lumps (you may need to sift it). Add the Stork, eggs, vanilla, milk and caramel.
Beat well with an electric hand mixer until the batter is smooth. Use a spatula to scrape against the sides of the bowl to make sure everything is mixed well.
Divide the batter between two greased and lined 8 inch cake pans and level. Bake for 25-28 minutes or until the cakes pass the toothpick test. Cool for 5 minutes in the cake pans before gently inverting onto a wire rack to cool.
MAKE THE CARAMEL BUTTERCREAM
Place the icing sugar in a mixing bowl. Add softened butter, vanilla and drizzle in the cream. Beat on low speed initially to combine the ingredients then beat on maximum speed until frosting is smooth. Add the caramel and beat again to mix it in.
ASSEMBLE THE CAKE
Spread a generous amount of frosting over the bottom cake layer, sandwich with the second and spread frosting over the entire cake.
Drizzle warm caramel sauce over the cake, letting it drip down the sides (* note this doesn’t work with Carnation caramel). Decorate with caramel fudge pieces and serve!
YOU WILL ALSO LIKE…
- Salted Caramel Brownies
- Banana Layer Cake with Caramel Frosting
- Easy Biscoff Cheesecake (No Bake)
- Brown Sugar Pavlova with Caramelised Peaches
HAVE YOU MADE MARY BERRY’S SALTED CARAMEL CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!Biscoff Cake Traybake
Mary Berry Salted Caramel Cake
Equipment & Tools
For the cake
- 226 g (1 ¼ cup + 2 tbsp) self raising flour
- 226 g (1 cup + 2 tbsp) soft light brown sugar
- 1 tsp baking powder
- 226 g (1 cup) Stork baking spread or softened unsalted butter
- 4 medium eggs room temperature
- 1 tbsp milk
- 3 tbsp salted caramel sauce or Carnation caramel
- 1 tsp vanilla bean paste or extract
- 250 g (1 cup + 2 tbsp) softened unsalted butter do not use margarine
- 260 g (2 cups) golden icing sugar powdered sugar
- 2 tbsp double cream heavy cream
- 3 tbsp salted caramel sauce or Carnation caramel
- 1 tsp vanilla bean paste
To fill & decorate
- salted caramel sauce to drizzle
- caramel fudge pieces optional
Make the cake layers
- Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan forced). Grease and line two 8 inch baking tins.
- Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine. Make sure the sugar doesn't have any lumps.
- Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
- Divide the batter between the prepared cake pans and bake until golden. This can take approximately 28-30 minutes or until a toothpick inserted in the centre comes out clean, cakes are springy to the touch and just coming away from the edges of the cake tin. Cool the cakes completely on a wire rack before adding any frosting.
Make the buttercream
- Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
Assemble the cake
- Sandwich the cake layers with the buttercream and then smooth frosting over the entire cake.
- Warm a little of the salted caramel and drizzle over the cake, allowing to drip down the sides.
- Decorate with the caramel fudge pieces and any other sprinkles you like. Slice and enjoy!
- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
- Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.
- Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that will cause your cake to taste greasy.
- An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.
- If you can’t find self raising flour then use plain flour and add 2 1/2 tsp of baking powder.
- The cake layers can be made up to a day in advance. Wrap them well once they have cooled down and store in an airtight container.
- I have provided the measurements in both grams and cups. Using a digital scale and measuring spoons is my preferred method as it is more accurate.
- The cake can be stored at room temperature in a suitable container, away from direct sunlight, for 2-3 days.
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