I remember the first time I tried making a salted caramel cake. The idea was born out of sheer curiosity – I was craving something sweet but not overwhelmingly sugary, and the balance of salt with caramel felt like the perfect combination. After browsing a few recipes, I stumbled across Mary Berry’s Salted Caramel Cake. Mary Berry’s reputation for creating timeless recipes made me excited, so I gave it a try. The result was incredible! Rich, smooth caramel with that delicate salty kick, all nestled in between soft, moist sponge layers.
The beauty of this cake is in its simplicity. It’s an indulgent dessert that’s perfect for any occasion, from casual family gatherings to celebratory feasts. It’s got that nostalgic vibe, but with a contemporary twist. I found that once you master this recipe, you can easily impress your guests or enjoy it just for yourself.
Mary Berry Salted Caramel Cake Recipe
Mary Berry’s Salted Caramel Cake is a beautifully balanced dessert. The sponge is light, the caramel is rich yet not too overpowering, and the hint of salt elevates the sweetness in a way that makes each bite more satisfying. Here’s a deep dive into the recipe and how to make it.
Ingredients Needed
To make Mary Berry’s Salted Caramel Cake, here’s what you’ll need:
-
For The Cake
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 2 tbsp whole milk
-
For The Salted Caramel Sauce
- 100g (3.5oz) unsalted butter
- 100g (3.5oz) soft brown sugar
- 100ml double cream
- 1 tsp sea salt flakes
-
For The Frosting
- 150g (5oz) unsalted butter, softened
- 300g (10oz) icing sugar, sifted
- 3 tbsp salted caramel sauce (from the above recipe)
Equipment Needed
The equipment required is fairly straightforward. It’s nothing too complicated, but having the right tools will ensure your cake turns out perfectly.
- 2 x 20cm (8in) round cake tins – Grease these with butter or line them with parchment paper.
- Electric mixer or hand whisk – You’ll need this for both mixing the batter and whipping the frosting.
- Spatula – Useful for spreading the frosting and caramel.
- Saucepan – For making the salted caramel sauce.
- Cooling rack – To cool the cakes down after baking.
How To Make Mary Berry Salted Caramel Cake?
This is where the magic happens. It’s all about layering those rich flavors and textures to create the perfect cake.
-
Make The Cake
- Preheat your oven to 180°C (350°F) and grease or line your cake tins.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Make sure to mix well after each addition.
- Sift together the self-raising flour, baking powder, and salt. Gradually fold this into the butter mixture, followed by the vanilla extract and milk. The batter should be smooth.
- Divide the mixture evenly between the two cake tins.
- Bake for 25-30 minutes or until a skewer comes out clean.
- Allow the cakes to cool completely on a wire rack.
-
Prepare The Salted Caramel Sauce
- In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and cook for about 2 minutes until it starts to bubble.
- Add the double cream and let the mixture come to a boil, stirring constantly. Reduce the heat and simmer for 3-4 minutes, allowing it to thicken slightly.
- Stir in the sea salt and set aside to cool.
-
Make The Frosting
- Beat the softened butter with the sifted icing sugar until smooth and fluffy.
- Gradually add the salted caramel sauce to the frosting mixture, ensuring it’s well combined.
-
Assemble The Cake
- Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
- Drizzle some of the salted caramel sauce over the frosting, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Drizzle more caramel sauce over the top and, for extra flair, sprinkle some sea salt flakes.
Recipe Variations
If you’re feeling creative, here are some variations to put your spin on Mary Berry’s Salted Caramel Cake:
- Chocolate twist: Add cocoa powder to the cake batter to create a chocolatey base. The salted caramel pairs wonderfully with chocolate, adding a deep richness.
- Caramelized nuts: Toast some walnuts, pecans, or almonds and sprinkle them on top for a crunchy contrast.
- Caramel sponge: Instead of using traditional vanilla sponge, try adding some caramel essence or a touch of brown sugar to the cake mix for a more intense caramel flavor.
- Salted caramel frosting: If you like your frosting extra creamy, you can make a buttercream base and fold in more salted caramel sauce for an added gooeyness.
What Goes Well With Mary Berry Salted Caramel Cake?
This cake is rich and indulgent, so it pairs well with lighter accompaniments to balance the flavors. Here are some great options:
- Fresh fruit: A side of berries, like raspberries or strawberries, offers a tart contrast to the sweet cake.
- Whipped cream or ice cream: Light, vanilla-flavored whipped cream or a scoop of ice cream complements the cake’s richness.
- Coffee or tea: A warm beverage like coffee or Earl Grey tea balances the sweetness of the cake and enhances the flavors of the caramel.
What I Have Learnt
Making Mary Berry’s Salted Caramel Cake was an eye-opening experience. Here are the key takeaways I’ve learned along the way:
- Patience pays off: The caramel sauce is where most people can go wrong, but taking the time to make it slowly, without rushing, ensures it turns out smooth and perfect.
- Room temperature ingredients are key: Don’t skip the step of letting your butter and eggs come to room temperature. It makes for a smoother batter and better texture.
- Balance is everything: The salted caramel is a showstopper, but finding the perfect balance of salt and sweetness is essential. Too much salt can overpower the cake, but just enough gives it that signature ’wow’ factor.
FAQs
What Are The Main Ingredients For Mary Berry’s Salted Caramel Cake?
The main ingredients for Mary Berry’s Salted Caramel Cake include self-raising flour, butter, caster sugar, eggs, milk, and salted caramel sauce. The cake is typically topped with more salted caramel sauce and a generous sprinkle of sea salt to enhance the flavor.
How Do I Make The Salted Caramel Sauce For Mary Berry’s Salted Caramel Cake?
To make the salted caramel sauce, combine caster sugar and water in a saucepan over medium heat. Stir until the sugar dissolves and the mixture turns a golden amber color. Then, carefully add cream and a pinch of sea salt, stirring until smooth. Allow the sauce to cool before using it in the cake batter and as a topping.
Can I Substitute The Salted Caramel Sauce With Regular Caramel Sauce In Mary Berry’s Recipe?
While it is possible to use regular caramel sauce as a substitute, it will not provide the same balance of sweetness and saltiness that is characteristic of salted caramel. The salt in the salted caramel sauce is a key component in achieving the signature flavor of the cake, so it’s recommended to use salted caramel for the best result.