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Mary Berry’s Salted Caramel Cake

This heavenly cake from Mary Berry is a salted caramel lover's dream bake, featuring a caramel-flavoured sponge and a salted caramel fudge topping.

From the book


The light muscovado sugar gives a lovely caramel flavour to the sponge and the caramel gives a moist texture and moreish cake.

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225g (8oz) baking spread, from the fridge
175g (6oz) caster sugar
55g (2oz) light muscovado sugar
4 eggs
1 tsp vanilla extract
225g (8oz) self-raising flour
1 tsp baking powder
1 tbsp milk
1 x 379g tin Carnation caramel
½ tsp fine sea salt
For the icing:
250g (9oz) butter, very soft
250g (9oz) icing sugar
½ tsp fine sea salt
115g (4oz) salted caramel fudge, chopped into small pieces

Essential kit

You will need: 2 × 20cm sandwich tins and an electric hand whisk.


Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base-line 2 × 20cm sandwich tins with nonstick baking paper.

Measure the baking spread, caster and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Whisk together for 2 minutes using an electric hand whisk.

Spoon into the prepared tins and level the surfaces. Bake in the preheated oven for 25–30 minutes, until well risen and coming away from the sides of the tins. Leave to cool on a wire rack.

Meanwhile, to make the icing, measure the butter and icing sugar into a large bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you do not overbeat, as it could spilt.

Place one cake on a cake stand and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the sides and top of the cake. Sprinkle with the chopped fudge.

Cut into wedges to serve.

Mary’s Tips: Can be made up to a day ahead. Freezes well un-iced.

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From the book: Mary Berry Cook and Share

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