Mary Berry Salted Caramel Cake
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.
Servings: 10
Calories: 669kcal
Ingredients
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
Buttercream
- 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
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.226 g (1 ¼ cup + 2 tbsp) self raising flour, 226 g (1 cup + 2 tbsp) soft light brown sugar, 1 tsp baking powder
- 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.226 g (1 cup) Stork baking spread, 4 medium eggs, 1 tbsp milk, 3 tbsp salted caramel sauce, 1 tsp vanilla bean paste
- 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.250 g (1 cup + 2 tbsp) softened unsalted butter, 260 g (2 cups) golden icing sugar, 2 tbsp double cream, 3 tbsp salted caramel sauce, 1 tsp vanilla bean paste
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.salted caramel sauce
- Decorate with the caramel fudge pieces and any other sprinkles you like. Slice and enjoy!caramel fudge pieces
Video
Notes
USEFUL TOOLS & EQUIPMENT*
- 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.
Nutrition
Calories: 669kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 383mg | Potassium: 149mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1300IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg
