Bite into a moist, airy and tasty salted caramel cake that is super easy to prepare with a simple recipe.
Incredibly moreish, Mary Berry’s dessert has a caramel sponge and icing that will taste perfect paired with a hot mug of coffee or tea.
Whether you choose to indulge at lunchtime or during the evening, a slice of caramel cake is sure to be a mood booster.
As with all Mary Berry bakes, if you follow the method carefully then the bake will turn out perfectly.
Here’s how to make the iconic bakers’ salted caramel cake that is baked within the hour.
Salted caramel cake
Ingredients
- 225g baking spread, from the fridge, plus extra for greasing
- 175g caster sugar
- 55g light muscovado sugar
- Four eggs
- One tsp vanilla extract
- 225g self-raising flour
- One tsp baking powder
- One tbsp milk
- 397g tin caramel
- Half tsp fine sea salt
For the icing:
- 250g unsalted butter, very soft
- 250g icing sugar
- Half tsp fine sea salt
- 115g salted caramel fudge, chopped into small pieces
Equipment
- Two x 20cm sandwich tins
- Baking parchment paper
- Electric hand whisk
Method
Grease and line two 20cm sandwich tins with baking paper. Preheat the oven to 180C (160C fan/Gas four).
Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, three tablespoons of the caramel and the salt into a large bowl. Beat for two minutes using an electric hand whisk.
Spoon into the prepared tins and level the surfaces. Bake for 25 to 30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack.
Making the icing
While the sponge cools, make the icing by measuring the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed.
Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top.
Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Now it’s ready to serve.
