medshi8 This fluffy sweet Mary Berry Caramel Cake is made with self-raising flour and dark brown sugar and ready in 45 minutes. The rich caramel icing drips perfectly down the sides of the golden sponge. I make this for Sunday afternoon tea when craving something classic.
Why This Classic Works
I used to struggle with making caramel icing from scratch because it would seize. This recipe takes the stress out by melting brown sugar and butter together gently before adding the icing sugar.
The result is a foolproof topping that sets beautifully every single time. Using the all-in-one method for the sponge also saves washing up and guarantees a light crumb.
Mary Berry Caramel Cake Ingredients
For the Sponge:
- 225g butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
For the Icing:
- 50g butter
- 50g dark brown sugar
- 2 tbsp milk
- 200g icing sugar, sifted
How To Make Mary Berry Caramel Cake
- Preheat and Prep: Preheat the oven to 180C. Line two 20cm round sandwich tins with baking paper.
- Mix the Sponge: Beat the butter, caster sugar, eggs, flour, baking powder, and vanilla in a large bowl until smooth.
- Bake the Cake: Divide the mixture evenly between the tins. Bake for 25 minutes until golden and springy to the touch.
- Cool the Sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
- Make the Icing: Melt the butter and dark brown sugar in a pan with the milk. Remove from heat and beat in the icing sugar.
- Assemble the Cake: Sandwich the cooled sponges with half the icing, then spread the remaining icing over the top.
Recipe Tips
- Sift the icing sugar: This prevents stubborn lumps in your caramel topping.
- Work quickly: The icing sets fast once the sugar is mixed in, so spread it immediately.
- Check the sponge: A skewer inserted into the center should come out completely clean.
What To Serve With Caramel Cake
Serve this sweet sponge with a strong cup of Earl Grey tea to balance the rich sugar. A dollop of unsweetened clotted cream also works incredibly well on the side.
How To Store
Store the cake in an airtight container at room temperature for up to 3 days. The uniced sponges can be wrapped in cling film and frozen for up to 2 months.
FAQs
Can I use plain flour?
You can, but you must add 2 teaspoons of baking powder to help the sponge rise properly.
Why is my icing grainy?
Grainy icing happens if the dark brown sugar does not dissolve completely before boiling. Melt it slowly.
Do I need to refrigerate this cake?
No, storing it in the fridge will dry out the sponge. Keep it at room temperature.
Nutrition
- Calories: 520 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 320mg
- Total Carbohydrate: 72g
- Protein: 5g
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Mary Berry Caramel Cake
8
servings20
minutes25
minutes45
minutesMary Berry Caramel Cake features fluffy golden sponge layers and rich brown sugar icing ready in 45 minutes for a traditional afternoon tea.
Ingredients
For the Sponge:
225g butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
For the Icing:
50g butter
50g dark brown sugar
2 tbsp milk
200g icing sugar, sifted
Directions
- 1. Preheat and Prep: Preheat the oven to 180C. Line two 20cm round sandwich tins with baking paper.
- 2. Mix the Sponge: Beat the butter, caster sugar, eggs, flour, baking powder, and vanilla in a large bowl until smooth.
- 3. Bake the Cake: Divide the mixture evenly between the tins. Bake for 25 minutes until golden and springy to the touch.
- 4. Cool the Sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
- 5. Make the Icing: Melt the butter and dark brown sugar in a pan with the milk. Remove from heat and beat in the icing sugar.
- 6. Assemble the Cake: Sandwich the cooled sponges with half the icing, then spread the remaining icing over the top.
