Mary Berry’s Salted Caramel Cake is a complete dream cake for caramel lovers! A moist and unbelievably scrumptious cake with caramel within the batter AND frosting that’s additionally tremendous simple to make.
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I name Mary Berry the Queen of Baking – her recipes are quite simple, foolproof and all the time style scrumptious! This Salted Caramel Cake might be one in all her greatest and I’m positive you’ll like it.
This recipe is definitely fairly just like the Mary Berry Victoria Sponge one. By merely swapping the caster sugar for tender brown sugar and including caramel within the batter you may make a dream Caramel cake!
Now I couldn’t assist however including just a few little tweaks to Mary’s recipe – as a substitute of Carnation Caramel I used a grocery store model Salted Caramel Sauce. I additionally made some (minor) modifications to the caramel buttercream.
MARY BERRY SALTED CARAMEL CAKE GROCERY LIST
This recipe makes use of few components and solely requires a mixing bowl and an electrical hand mixer. It’s so simple to make your oven won’t even have time to preheat!
- FLOUR: We’re utilizing self elevating flour and added baking powder (test these are recent in any other case your cake will flop).
- SUGAR: Delicate gentle brown sugar (Muscovado) or Golden Caster sugar. Be sure to stir or sift the sugar because it tends to have lumps.
- STORK (BAKING SPREAD): this can be utilized straight from the fridge. If you wish to use unsalted butter, make certain it’s tender.
- EGGS: medium eggs, at room temperature.
- MILK: any kind
- Vanilla bean paste or extract
- SALTED CARAMEL SAUCE: I used Morisson’s Salted Caramel sauce however most supermarkets have a model and you can even use Bonne Maman. Mary Berry makes use of canned Carnation caramel however I discover the style just a little bland.
- FOR THE BUTTERCREAM: icing sugar, softened unsalted butter, double cream, vanilla and salted caramel sauce.
HOW TO MAKE MARY BERRY SALTED CARAMEL CAKE
Full measurements and directions could be discovered on the printable recipe card on the backside of the web page. Please check out the steps and video earlier than trying this recipe!
MAKE THE CAKE
Place the sugar, flour and baking powder in a big mixing bowl. Stir nicely to mix and dissolve any sugar lumps (it’s possible you’ll must sift it). Add the Stork, eggs, vanilla, milk and caramel.
Beat nicely with an electrical hand mixer till the batter is easy. Use a spatula to scrape towards the edges of the bowl to ensure all the things is blended nicely.
Divide the batter between two greased and lined 8 inch cake pans and degree. Bake for 25-28 minutes or till the truffles move the toothpick take a look at. Cool for five minutes within the cake pans earlier than gently inverting onto a wire rack to chill.
MAKE THE CARAMEL BUTTERCREAM
Place the icing sugar in a mixing bowl. Add softened butter, vanilla and drizzle within the cream. Beat on low pace initially to mix the components then beat on most pace till frosting is easy. Add the caramel and beat once more to combine it in.
ASSEMBLE THE CAKE
Unfold a beneficiant quantity of frosting over the underside cake layer, sandwich with the second and unfold frosting over all the cake.
Drizzle heat caramel sauce over the cake, letting it drip down the edges (* word this doesn’t work with Carnation caramel). Embellish with caramel fudge items and serve!
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Mary Berry Salted Caramel Cake
Mary Berry’s Salted Caramel Cake is a complete dream cake for caramel lovers! A moist and unbelievably scrumptious cake with caramel within the batter AND frosting that is additionally tremendous simple to make.
Servings: 10
Energy: 669kcal
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Directions
Make the cake layers
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Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan pressured). Grease and line two 8 inch baking tins.
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Measure the self elevating flour, sugar and baking powder into your mixing bowl and stir to mix. Be certain the sugar would not have any lumps.
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Add the remainder of the components into the bowl and beat along with an electrical hand mixer or stand mixer till the batter is easy. Use a spatula to wipe the edges and backside of your bowl midway by.
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Divide the batter between the ready cake pans and bake till golden. This could take roughly 28-Half-hour or till a toothpick inserted within the centre comes out clear, truffles are springy to the contact and simply coming away from the perimeters of the cake tin. Cool the truffles utterly on a wire rack earlier than including any frosting.
Assemble the cake
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Sandwich the cake layers with the buttercream after which easy frosting over all the cake.
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Heat just a little of the salted caramel and drizzle over the cake, permitting to drip down the edges.
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Embellish with the caramel fudge items and some other sprinkles you want. Slice and revel in!
Video
Notes
* Incorporates affiliate hyperlinks
RECIPE TIPS
- Be certain your self elevating flour and baking powder are recent. If the components are previous their use-by date your cake received’t rise correctly.
- Use room temperature components. To melt butter in a rush, minimize it into small cubes and use the defrost setting on the microwave for just a few seconds to melt. Don’t soften the butter although – that may trigger your cake to style greasy.
- An exception to the room temperature rule: you CAN use Stork baking unfold straight from the fridge.
- When you can’t discover self elevating flour then use plain flour and add 2 1/2 tsp of baking powder.
- The cake layers could be made as much as a day upfront. Wrap them nicely as soon as they’ve cooled down and retailer in an hermetic container.
- I’ve supplied the measurements in each grams and cups. Utilizing a digital scale and measuring spoons is my most popular methodology as it’s extra correct.
- The cake could be saved at room temperature in an appropriate container, away from direct daylight, for 2-3 days.
Dietary Information
Energy: 669kcal | Carbohydrates: 73g | Protein: 6g | Fats: 41g | Saturated Fats: 25g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 2g | Ldl cholesterol: 168mg | Sodium: 383mg | Potassium: 149mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1300IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg
