Mary Berry’s Salted Caramel Cake is a stunning dessert that marries the rich, buttery sweetness of caramel with the delightful contrast of sea salt, creating a sophisticated and indulgent treat. Famous for her classic British baking, Mary Berry’s take on salted caramel is both elegant and approachable, making it a perfect showstopper for any occasion, from family gatherings to dinner parties. This cake is a multi-layered creation, featuring light and fluffy sponge layers that are generously filled and coated with a silky, homemade salted caramel frosting.
The beauty of Mary Berry’s Salted Caramel Cake lies not only in its balance of sweet and savory flavors but also in its texture. The caramel is smooth and velvety, with just the right amount of salt to elevate the sweetness without overpowering it. The cake itself is soft and airy, providing the perfect base for the rich frosting. Together, these elements come together in a dessert that’s both comforting and refined, with an unforgettable flavor profile.
Whether you’re an experienced baker or a novice in the kitchen, this cake offers a rewarding baking experience that results in a showpiece worthy of any celebration.
Mary Berry’s Salted Caramel Cake Recipe
Ingredients Needed
To bring Mary Berry’s Salted Caramel Cake to life, you’ll need a handful of ingredients that come together to create the perfect balance of flavor and texture. Here’s a breakdown of what you’ll need:
For The Sponge
- 225g unsalted butter (room temperature): The butter helps create a soft, tender crumb. Using unsalted butter gives you control over the amount of salt you incorporate later.
- 225g caster sugar: This fine sugar helps the cake rise evenly and creates a delicate sweetness.
- 4 large eggs (at room temperature): Eggs help bind the ingredients and provide structure to the cake, allowing it to rise and hold together.
- 225g self-raising flour: This flour is key to ensuring your cake has a light, airy texture. The self-raising aspect provides a natural lift, meaning you don’t need to add additional leavening agents.
- 1 tsp baking powder: While the self-raising flour already contains some raising agents, the baking powder provides an extra boost to make the cake even fluffier.
- 1 tsp vanilla extract: Vanilla extract adds a subtle, aromatic flavor that complements the richness of the caramel.
For The Salted Caramel Sauce
- 200g caster sugar: This is the main component of your caramel, and it needs to be melted carefully to achieve that golden-brown color and complex flavor.
- 85g unsalted butter: The butter helps create a smooth, creamy consistency for the caramel sauce, enriching the flavor.
- 150ml double cream: The cream provides richness and smoothness, turning the caramel into a glossy, pourable sauce.
- 1 tsp sea salt: The sea salt is the star ingredient that transforms a regular caramel sauce into salted caramel. It enhances the sweetness and adds a savory kick.
For The Frosting
- 100g unsalted butter (softened): The frosting starts with butter to provide a smooth base.
- 200g icing sugar: Icing sugar makes the frosting light and fluffy while giving it the sweetness that complements the salted caramel.
- 50g salted caramel sauce: You’ll use the salted caramel sauce you made earlier to give the frosting its rich, buttery flavor.
- 1-2 tbsp milk (optional): A small amount of milk can be added to adjust the consistency of the frosting, making it easier to spread.
Equipment Needed
Making this Salted Caramel Cake requires some standard baking equipment, along with a few specialty tools to ensure everything turns out perfectly:
- 2 x 20cm round cake tins: You’ll need two cake tins of this size to bake the two sponge layers. Lining them with baking paper or greasing them well will help prevent the cake from sticking.
- Electric hand whisk or stand mixer: For the sponge batter, an electric mixer is ideal for achieving the perfect airy texture by whipping the butter and sugar together.
- Large saucepan: A heavy-bottomed saucepan is necessary for making the caramel sauce. It ensures that the sugar melts evenly without burning.
- Wooden spoon or spatula: You’ll need a wooden spoon or silicone spatula to stir the caramel sauce as it cooks and to scrape down the sides of the bowl while mixing the cake batter.
- Cooling rack: After baking the cake layers, placing them on a cooling rack ensures they cool evenly, helping to prevent sogginess.
- Piping bag (optional): If you prefer to pipe the frosting onto the cake for a more decorative finish, a piping bag with a star nozzle works well.
- Offset spatula: For smooth, professional-looking frosting, an offset spatula is the perfect tool to evenly spread the frosting over the cake layers.
Instructions To Make Mary Berry’s Salted Caramel Cake
Creating Mary Berry’s Salted Caramel Cake is a bit of a process, but it’s worth every step. Here’s a detailed guide to help you achieve this delicious cake:
Step 1: Make The Sponge
- Preheat the oven to 180°C (160°C for fan ovens) or 350°F. Grease and line two 20cm round cake tins with baking parchment.
- Cream the butter and sugar in a large bowl until light and fluffy. You can use an electric mixer for this step to ensure it gets airy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a little bit of flour to bring it together.
- Sift the flour and baking powder together, then fold it into the mixture. Be gentle during this step to avoid deflating the batter.
- Stir in the vanilla extract and mix until smooth.
- Divide the batter evenly between the two cake tins, smoothing the tops.
- Bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool in the tins for 5 minutes, then turn them out onto a cooling rack to cool completely.
Step 2: Make The Salted Caramel Sauce
- Melt the sugar in a large saucepan over medium heat. Stir occasionally to ensure the sugar doesn’t burn.
- Add the butter once the sugar has melted and turned golden. Stir until the butter has fully melted into the sugar.
- Pour in the cream slowly while continuing to stir, and cook for 1-2 minutes until the sauce is smooth.
- Add the sea salt and stir to combine. Remove from heat and let the caramel cool to room temperature.
Step 3: Make The Frosting
- In a bowl, whisk the butter and icing sugar together until light and fluffy.
- Add the cooled salted caramel sauce to the frosting and mix well.
- Adjust the consistency with a tablespoon or two of milk if necessary, to make it easier to spread.
Step 4: Assemble The Cake
- Place one cake layer on a serving platter.
- Spread a layer of salted caramel frosting on top of the first layer, then drizzle some salted caramel sauce over it.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Decorate with extra salted caramel sauce and a light sprinkle of sea salt for an extra touch of elegance.
Tips And Tricks
- Room Temperature Ingredients: Always ensure that your butter and eggs are at room temperature before starting to bake. This helps them mix more evenly and results in a smoother batter.
- Caramel Consistency: Be careful when making the caramel sauce. If it’s too runny, it may soak into the cake, so allow it to cool a bit before adding to the frosting. If it’s too thick, gently warm it before mixing into the frosting.
- Make Ahead: You can make the cake layers and caramel sauce in advance. The cake layers freeze well for up to 3 months, and the caramel can be stored in the fridge for up to a week.
- Decorative Finishes: For an added touch, you can decorate the cake with chopped nuts, chocolate shavings, or a few sprigs of fresh rosemary for contrast.
Mary Berry’s Salted Caramel Cake is a perfect example of how a few simple ingredients can come together to create something extraordinary. Its layers of soft sponge, luscious salted caramel frosting, and velvety caramel sauce make it a dessert that’s both indulgent and sophisticated. Whether you’re a baking novice or a seasoned pro, this cake is a fun and rewarding project. With a few thoughtful touches, it can be transformed into a show-stopping centerpiece for any celebration. The combination of sweet and salty flavors, paired with a light, airy texture, will leave your guests begging for seconds-and asking for the recipe!
Easy Recipe Variations For Mary Berry’s Salted Caramel Cake
Mary Berry’s Salted Caramel Cake is already a showstopper with its rich, moist sponge, layers of creamy caramel, and the perfect balance of sweet and salty. But, like any great recipe, it invites customization to suit different tastes and occasions. Here are a few creative variations you can try to give this classic a unique twist.
1. Nutty Caramel Crunch
If you love a bit of texture in your desserts, add some crushed nuts to the recipe. Walnuts, pecans, or hazelnuts all pair beautifully with salted caramel, adding a satisfying crunch to the otherwise soft, velvety layers. You can either fold crushed nuts into the cake batter or sprinkle them between layers of salted caramel filling. For an extra flourish, lightly toast the nuts before using them to bring out their full flavor.
2. Chocolate-Drizzled Twist
For all the chocolate lovers out there, a drizzle of melted dark chocolate over the finished cake can take it to a whole new level. The bitter-sweetness of the chocolate balances the sweetness of the caramel perfectly. Alternatively, you can add a bit of cocoa powder to the cake batter for a deeper flavor, making it a hybrid salted caramel and chocolate cake. This variation is especially good for birthdays or special occasions when you want to impress with both beauty and taste.
3. Salted Caramel And Apple Layer
A classic flavor combination-salted caramel and apple-is the perfect fall variation of this cake. You can add thinly sliced, sautéed apples between the layers of caramel filling, giving the cake a deliciously fruity twist. Toss the apples with a touch of cinnamon or nutmeg for extra warmth. The addition of apple not only balances out the richness of the cake but also adds a fresh, juicy contrast.
4. Coffee-Infused Caramel Cake
If you’re a coffee lover, this version might be your new favorite. Infuse the cake batter with a shot of espresso or instant coffee to give the sponge a slight coffee flavor. This can add an interesting depth to the flavor profile of the cake, especially when paired with the rich salted caramel. You could even drizzle the salted caramel with a little extra coffee syrup for an added espresso kick.
5. Salted Caramel With Berries
To bring a bit of freshness to the indulgent salted caramel, try adding fresh berries, such as raspberries, strawberries, or blueberries, between the layers or as a garnish. Their tartness cuts through the sweetness of the caramel, creating a more balanced, refreshing cake. You could even make a berry compote to add a slightly tangy contrast to the caramel.
6. Gluten-Free Version
For those with gluten sensitivities, making Mary Berry’s Salted Caramel Cake gluten-free is easy! Simply swap the all-purpose flour for a gluten-free flour blend and ensure that your caramel sauce is made with gluten-free ingredients (most caramel sauces are, but it’s always worth checking). You can also use almond flour for a denser, nuttier texture that complements the salted caramel perfectly.
By switching up these elements, you can enjoy endless variations of Mary Berry’s Salted Caramel Cake, each one offering a different experience while staying true to the beloved flavors.
Storing Leftovers
If you’ve managed to save some of Mary Berry’s Salted Caramel Cake (though, let’s be honest, it’s hard not to eat it all in one sitting), storing the leftovers properly will keep them fresh and delicious for several days. Here are some tips on how to store this indulgent dessert.
1. Refrigerating
Given the creamy salted caramel filling and any frosting you might have added, it’s best to refrigerate the cake to prevent it from becoming too soft or soggy. Place slices of the cake in an airtight container or wrap them tightly in plastic wrap. The coolness of the fridge helps maintain the structural integrity of the cake and keeps the salted caramel filling firm. However, be aware that refrigeration can sometimes cause cakes to dry out slightly, so you may want to bring it to room temperature before serving for the best flavor and texture.
2. Freezing
If you need to keep the cake for a longer period of time, freezing it is an excellent option. Slice the cake into individual portions, wrap them tightly in plastic wrap, and place them in a freezer-safe container or Ziploc bag. When you’re ready to eat it, simply thaw it in the refrigerator for a few hours or let it sit at room temperature for about 30 minutes before enjoying. You may lose a little bit of the cake’s moisture, but the flavor will still be spot-on.
3. Keeping The Caramel Topping Intact
One issue with storing cakes with a caramel topping is that the caramel can sometimes become too gooey or hard in the fridge. To prevent this, consider storing the caramel topping separately in an airtight container. You can reheat the caramel to make it smooth again before drizzling it over the cake just before serving.
4. Storing Leftover Frosting
If you made extra frosting for the cake, store it in an airtight container in the refrigerator for up to a week. Just before using it again, give it a quick whisk to restore its fluffy texture. You can also freeze leftover frosting for up to a month, but it might lose some of its smoothness upon thawing.
5. Shelf Life
Generally, Mary Berry’s Salted Caramel Cake will last about 3-4 days in the fridge. If you’re storing it at room temperature, the cake should only be kept for 1-2 days, as the creaminess of the filling can cause it to spoil faster when not refrigerated.
Proper storage ensures that your salted caramel cake remains just as scrumptious as when it was freshly baked, with minimal loss of flavor or texture.
What To Eat With Mary Berry’s Salted Caramel Cake?
The richness of Mary Berry’s Salted Caramel Cake lends itself perfectly to pairing with complementary flavors that balance out its sweetness or enhance its complexity. Here are some ideas for what to serve alongside the cake to create a well-rounded dessert experience.
1. Coffee Or Espresso
A warm, bitter cup of coffee or a shot of espresso is a classic pairing with salted caramel cake. The bitterness of the coffee contrasts beautifully with the sweetness of the cake and helps cleanse the palate between bites. If you prefer something a little less strong, a latte or cappuccino would work just as well, providing a creamy complement to the cake’s texture.
2. Fresh Cream Or Whipped Cream
For a lighter, airy addition, serve the cake with a dollop of freshly whipped cream. The neutral flavor of whipped cream balances out the sweetness of the cake while providing a light, creamy contrast. You could also add a hint of vanilla or cinnamon to the cream for a little extra flavor.
3. Ice Cream
Ice cream is a perennial favorite when it comes to pairing with cake, and with salted caramel, it’s a match made in heaven. Vanilla ice cream is a natural choice, but caramel, coffee, or even chocolate ice cream can elevate the flavors even further. A scoop of ice cream alongside a slice of cake offers a delightful contrast between warm and cold, creamy and dense.
4. Fresh Fruit
While the salted caramel cake itself is indulgent, adding some fresh fruit like strawberries, raspberries, or blueberries can lighten the experience. The tartness of the fruit cuts through the richness of the cake, offering a refreshing bite between mouthfuls. You could also serve a fruit compote or fruit salad for a more intricate pairing.
5. A Glass Of Dessert Wine Or Port
If you’re looking for an adult beverage to pair with your cake, consider serving a glass of dessert wine or a rich port. A sweet dessert wine such as Sauternes or a tawny port can complement the deep, caramel flavors of the cake without overwhelming them. The smooth, velvety textures of these wines will enhance the indulgent nature of the salted caramel.
6. A Cheese Platter
For something more savory, consider pairing the salted caramel cake with a cheese platter. Soft cheeses like brie or goat cheese pair well with the sweetness of caramel, while a rich blue cheese could offer a surprising contrast. Adding some crackers and fresh fruit to the mix rounds out this savory-sweet pairing.
Conclusion
Mary Berry’s Salted Caramel Cake is a timeless indulgence-rich, luxurious, and bursting with flavor. Whether you stick to the traditional recipe or try out one of the easy variations, this cake is a perfect treat for any occasion. The combination of soft sponge, luscious caramel filling, and the balance of sweet and salty is sure to impress. With a few simple changes, you can make this cake your own and keep your taste buds guessing.
When storing leftovers, proper refrigeration or freezing can keep your cake fresh for several days, ensuring you can savor every bite. Pairing this delightful dessert with coffee, fruit, whipped cream, or even a glass of dessert wine will elevate the experience, adding new layers of enjoyment. Whether you’re serving it at a party or enjoying it on a quiet afternoon, Mary Berry’s Salted Caramel Cake promises to be the star of any dessert spread.
FAQs
What Ingredients Are Needed For Mary Berry’s Salted Caramel Cake?
To make Mary Berry’s salted caramel cake, you will need the following ingredients: unsalted butter, caster sugar, eggs, self-raising flour, baking powder, full-fat milk, light brown sugar, double cream, sea salt flakes, and vanilla extract. The salted caramel sauce requires butter, brown sugar, cream, and sea salt. It’s important to use high-quality ingredients for the best flavor and texture.
How Do I Make The Salted Caramel Sauce For Mary Berry’s Cake?
To make the salted caramel sauce, melt butter and brown sugar together in a saucepan over medium heat. Once the mixture begins to bubble, let it cook for a few minutes to thicken. Next, add the cream and stir until the sauce becomes smooth. Finally, add a pinch of sea salt to balance the sweetness. Allow the sauce to cool before drizzling it over the cake layers.
Can I Make Mary Berry’s Salted Caramel Cake In Advance?
Yes, you can make Mary Berry’s salted caramel cake in advance. The cake itself can be baked a day or two ahead of time and stored in an airtight container. For the salted caramel sauce, it’s best to prepare it fresh, but it can be stored in the refrigerator for up to a week. Just reheat the sauce before using it to assemble the cake.
