There’s something about the deep caramel notes swirled into this cake from baking legend Mary Berry that just makes you weak in the knees. One forkful and you’re hooked – the moist crumb, the lush buttercream frosting, the delicate crunch of flaky sea salt. This dessert definitely channels indulgence, but in the best possible way.
I’ll admit, when I first read through the ingredients I thought, “There’s no way this is easy.” But true to form, Mary’s trusted technique ensures the process is an absolute breeze. Before you know it, you’ve whipped up a showstopper that could easily be mistaken for a professional bakery creation.
Quick Facts
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Difficulty: Easy
- Servings: 10 slices
What is Mary Berry’s Salted Caramel Cake?
This stunning cake strikes the perfect balance between rich and sweet. The sponge gets its incredible moistness and depth of flavor from muscovado sugar and dulce de leche caramel sauce. A pillowy caramel buttercream envelops the layers, with a sprinkling of crunchy flaked salt as the finisher. It’s a study in contrasting tastes and textures that all harmonize in pure bliss.
Mary Berry Salted Caramel Cake Ingredients
For the Cake:
- 225g softened butter
- 225g muscovado sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 100g dulce de leche
For the Caramel Buttercream:
- 175g butter, softened
- 175g muscovado sugar
- 4 tbsp double cream
- Flaked sea salt for garnish
Steps to Make Mary Berry’s Salted Caramel Cake
- Preheat oven to 180°C/350°F. Grease and line two 20cm sandwich tins.
- Using a hand or stand mixer, beat the butter and muscovado sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides as needed.
- Gently fold in the flour and baking powder until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared tins. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely on a wire rack, about 1 hour.
- For the buttercream, beat the softened butter until creamy and smooth, 1-2 minutes.
- Gradually beat in the muscovado sugar until light and fluffy, 2-3 minutes.
- Beat in the double cream until fully incorporated and frosting is silky.
- To assemble, place one cake layer on a plate or cake stand. Spread with 1/3 of the buttercream and drizzle over some of the dulce de leche.
- Top with the second cake layer, then use the remaining buttercream to frost the top and sides of the cake.
- Drizzle any remaining dulce de leche over the frosted cake, then sprinkle with flaked sea salt.
Tip: For neat sides, use a bench scraper or offset spatula to smooth out the buttercream. Run under hot water and wipe dry for best results.
Also Read: Mary Berry Almond Cake Recipe
Nutritional Information
- Calories: 610 kcal
- Fat: 34g
- Saturated: 21g
- Carbs: 68g
- Sugars: 46g
- Protein: 6g
- Salt: 1g
Why This Salted Caramel Cake is Worth Every Bite
The Flavors are Next-Level
Hitting those perfect notes of rich caramelized sweetness with a touch of saltiness, this cake delivers incredible depth of flavor. Each component plays its part – the tender crumb, the buttery icing, the pleasant crunch from the sea salt.
It’s a Breeze to Make
Don’t let the bakery-level looks fool you – this all-in-one batter comes together effortlessly. And the buttercream is as simple as whipping a few ingredients together.
Impressive Yet Versatile
Elegant enough for special occasions but equally welcome as an anytime indulgence. This crowd-pleaser works for birthdays, holidays, dinner parties and everything in between.
The Secret to Mastering Caramel Flavors
While you could use plain white sugar, muscovado takes this recipe to another level of caramel bliss. This minimally refined cane sugar has an incredible molasses-y sweetness and depth.
Combining it with dulce de leche, a thick caramel sauce made from sweetened condensed milk, imbues both the cake and buttercream with incredible richness. The two caramel heavyweights complement each other beautifully.
If you can’t find muscovado sugar, try substituting dark brown sugar. But the flavor won’t be quite as nuanced.
Creative Garnishing Ideas
While the flaked sea salt garnish is a must for that sweet-salty contrast, you can have fun accessorizing the cake further.
- Drizzle some extra dulce de leche back and forth in a zigzag pattern over the top.
- Sprinkle with crushed toffee bits or candy pieces.
- Top each slice with a dollop of freshly whipped cream.
- Garnish with edible flowers like pansies or candied rose petals.
Storing Leftover Salted Caramel Cake
This decadent cake is at its best when freshly assembled. But you can certainly make components ahead if needed:
- The unfrosted sponge layers can be baked up to 2 days in advance and stored airtight at room temperature.
- The buttercream can also be made 2-3 days ahead and refrigerated until ready to use. Let it come to room temp and re-whip briefly before frosting.
Once fully assembled, salted caramel cake will keep at room temperature for 2-3 days. After that, refrigerate any leftovers for up to 5 days more. Let chilled portions sit at room temp for 30 minutes before serving for optimal flavor and texture.
Conclusion
Time and again, Britain’s reigning queen of baking proves that delicious recipes don’t have to be difficult. This salted caramel cake is just one more masterpiece from Mary that lets us achieve brilliant results with easy techniques.
Her warm guidance and trusted recipes have been sources of culinary joy for decades. Whipping up one of her creations always feels like catching up with a dear friend – comforting, indulgent, and leaving you with a smile. This luscious cake is no exception.