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.
Prep Time5 minutesmins
Cook Time28 minutesmins
Total Time33 minutesmins
Course: Afternoon Tea, Cake
Cuisine: British
Keyword: Caramel Cake Recipe, Mary Berry Salted Caramel Cake
250g(1 cup + 2 tbsp) softened unsalted butterdo not use margarine
260g(2 cups) golden icing sugarpowdered sugar
2tbsp double creamheavy cream
3tbspsalted caramel sauceor Carnation caramel
1tspvanilla bean paste
To fill & decorate
salted caramel sauceto drizzle
caramel fudge piecesoptional
Instructions
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!
Video
Notes
USEFUL TOOLS & EQUIPMENT*
This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
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.