Mary Berry Salted Caramel Cake Recipe

The Mary Berry Salted Caramel Cake Recipe is a wonderfully indulgent bake with layers of soft sponge infused with rich caramel flavour and finished with a luscious salted caramel icing. It’s the sort of showstopping cake that feels perfect for birthdays, celebrations or whenever you want a truly special homemade treat.

A good salted caramel cake should be moist and tender with a light crumb that balances the richness of the caramel. The sweetness should be offset by a subtle hint of salt, creating a beautifully balanced flavour that runs through every layer. The silky caramel icing adds a luxurious finish, making each bite rich, smooth and utterly irresistible.

Ingredients

For the Cake

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 150g salted caramel sauce
• 1/4 tsp salt

For the Icing

• 150g salted caramel sauce
• 200g unsalted butter, softened
• 400g icing sugar
• 2 tbsp whole milk
• 1/4 tsp salt

How to Make Mary Berry Salted Caramel Cake Recipe

Prepare the Tins and Oven

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.

Make the Batter

Beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, then mix in the vanilla extract and salted caramel sauce.

Add the Dry Ingredients

Sift the self-raising flour, baking powder and salt into the mixture and gently fold until just combined.

Bake the Cakes

Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25–30 minutes until golden and a skewer inserted into the centre comes out clean.

Cool the Cakes

Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Icing

Beat the butter until creamy, then gradually mix in the icing sugar, milk and salted caramel sauce until smooth and fluffy.

Assemble the Cake

Spread a layer of icing over one sponge, place the second sponge on top, then cover the top and sides with the remaining icing.

Add the Finishing Touches

Pipe decorative swirls of salted caramel buttercream around the edge of the cake. Spoon salted caramel sauce into the centre and scatter over chopped caramel pieces or toffee for extra texture and decoration.

Serve and Enjoy

Slice and serve once the icing has settled slightly.

Final Touch

The finished cake should be soft and moist with a rich caramel flavour, silky icing and the perfect balance of sweetness and saltiness.

Recipe Tips

• Ensure your butter is softened to room temperature for easy mixing — cold butter won’t incorporate well and will leave lumps.
• Use high-quality salted caramel sauce for the best flavour — it should be thick and rich, not runny.
• Fold the flour gently to keep the batter light — overmixing can make the cake dense.
• Check the cakes from 25 minutes to avoid overbaking — they should be just set in the centre.
• Cool the cakes completely before icing — warm cakes will melt the icing and make it runny.
• If your icing is too thick, add a little more milk to reach the desired consistency — it should be spreadable but not runny.
• Drizzle extra caramel sauce just before serving for a fresh, glossy finish — it enhances both appearance and flavour.

Healthy Alternatives / Variations

• Add chopped nuts to the batter for extra texture.
• Use a chocolate ganache instead of caramel icing for a different flavour profile.
• Incorporate a layer of caramelised bananas between the cake layers.
• Sprinkle sea salt flakes on top for an extra salty kick.
• Try a coffee-flavoured icing for a caramel macchiato twist.

Ingredient Substitutions

• Use light brown sugar instead of caster sugar for a deeper flavour.
• Swap self-raising flour with plain flour and 2 tsp baking powder.
• Replace whole milk with almond milk for a dairy-free option.
• Use margarine instead of butter for a lighter texture.

How to Serve

Serve the Mary Berry Salted Caramel Cake as a delightful dessert or an indulgent afternoon treat. It pairs beautifully with a cup of tea or coffee, enhancing the cake’s rich caramel notes.

Pairing Ideas

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. A glass of dessert wine or a rich espresso also complements the cake’s flavours beautifully.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days. This keeps the sponge moist and the icing fresh.

Freezer

Wrap the cake tightly in cling film and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

To refresh, warm slices in a preheated oven at 150°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 68g
• Protein: 5g
• Fat: 26g

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in cling film and store at room temperature until ready to ice.

What if I don’t have self-raising flour?

You can make your own by mixing plain flour with baking powder. Use 2 tsp of baking powder per 225g of plain flour.

How can I prevent my cake from sticking to the pan?

Ensure you grease the cake tins well and line them with parchment paper. This helps the cakes release easily after baking.

Why is my icing too runny?

If your icing is runny, it might be too warm. Chill it for a few minutes in the fridge to firm up before spreading on the cake.

Mary Berry Salted Caramel Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Salted Caramel Cake Recipe delivers a moist, tender sponge with a rich, buttery caramel icing. Perfect for any occasion.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g unsalted butter, softened

• 4 large eggs

• 2 tsp baking powder

• 1 tsp vanilla extract

• 150g salted caramel sauce

• 1/4 tsp salt

• 150g salted caramel sauce

• 200g unsalted butter, softened

• 400g icing sugar

• 2 tbsp whole milk

• 1/4 tsp salt

Directions

• Preheat your oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment.
• Beat together the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, then stir in the vanilla and salted caramel sauce.
• Sift in the flour, baking powder, and salt, gently folding until just combined.
• Divide the batter into tins and bake for 25-30 minutes until golden and a skewer comes out clean.
• Cool the cakes in tins for 10 minutes, then on a wire rack.
• Beat the butter, then gradually add icing sugar, milk, and caramel until smooth.
• Spread icing between cake layers and over the top and sides.
• Decorate with a drizzle of extra salted caramel sauce.
• Serve the cake golden and moist with a rich caramel icing.

Notes

• Ensure your butter is softened to room temperature for easy mixing — cold butter won’t incorporate well and will leave lumps.
• Use high-quality salted caramel sauce for the best flavour — it should be thick and rich, not runny.
• Fold the flour gently to keep the batter light — overmixing can make the cake dense.
• Check the cakes from 25 minutes to avoid overbaking — they should be just set in the centre.
• Cool the cakes completely before icing — warm cakes will melt the icing and make it runny.
• If your icing is too thick, add a little more milk to reach the desired consistency — it should be spreadable but not runny.
• Drizzle extra caramel sauce just before serving for a fresh, glossy finish — it enhances both appearance and flavour.