This light, sticky Mary Berry Salted Caramel Cake is made with self-raising flour, light muscovado sugar, and a rich salted caramel sauce, ready in 60 minutes. Slicing into the fluffy sponge reveals a thick layer of buttery caramel icing, with extra sauce dripping beautifully down the sides. I love making this as a weekend treat when I need a guaranteed crowd-pleaser.

Why This Classic Works

Mary Berry recipes are famous for being reliable, and this sponge is no exception. Using light muscovado sugar instead of standard caster sugar gives the cake a natural fudge flavour.

I used to struggle with dry sponges until I realised the importance of measuring the baking powder exactly. Now, I always sift the dry ingredients to keep the texture perfectly airy.

Mary Berry Salted Caramel Cake Ingredients

For the Sponge:

225g baking spread (or soft unsalted butter)
225g light muscovado sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

For the Icing & Filling:

100g unsalted butter, softened
200g icing sugar
4 tbsp salted caramel sauce (plus extra for drizzling)

How To Make Mary Berry Salted Caramel Cake

Preheat and Prepare: Preheat your oven to 180°C (160°C fan) and grease two 20cm round sandwich tins, lining the bases with baking paper.
Mix the Sponge: In a large bowl, beat the baking spread, sugar, eggs, flour, baking powder, vanilla, and milk until completely smooth.
Bake the Cakes: Divide the batter evenly between the prepared tins and level the surfaces. Bake for 25 to 30 minutes until 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: Beat the softened butter until extremely pale, then gradually whisk in the icing sugar and salted caramel sauce.
Assemble and Drizzle: Spread half the icing over one sponge, place the second sponge on top, and cover with remaining icing. Drizzle with extra salted caramel.

Recipe Tips

Use room temperature eggs: Cold eggs can cause the cake batter to curdle and affect the final rise.
Sift the icing sugar: This prevents annoying lumps from forming in your smooth buttercream.
Let cakes cool fully: If the sponges are even slightly warm, the buttercream will melt and slide off.
Buy quality caramel: A thick, good-quality store-bought salted caramel sauce works best for stability.

What To Serve With Salted Caramel Cake

A generous slice pairs wonderfully with a hot cup of strong black tea or coffee. If you are serving it as a dessert, add a scoop of vanilla bean ice cream to balance the sweetness.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze the un-iced sponges for up to three months wrapped tightly in cling film.

FAQs

Can I use standard white caster sugar?

You can, but you will lose the deep, fudgy flavour that muscovado sugar brings to the sponge.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if there is too much baking powder in the mix.

Can I make my own salted caramel?

Yes, homemade caramel works perfectly. Just ensure it is completely cold and thick before adding it to the icing.

Do I have to use baking spread?

Baking spread gives a wonderfully light texture, but soft unsalted butter works just as well.

Nutrition

Calories: 480 kcal
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 320mg
Total Carbohydrate: 62g
Protein: 5g

Try More Recipes:

Mary Berry Rhubarb Cheesecake Recipe
Mary Berry Raspberry Sponge Cake Recipe
Mary Berry Raspberry Cake Recipe