I’ll be honest—I wasn’t sure about caramel in cake the first time I made this. It sounded delicious, but my attempt? Not so much. The icing split, the cake layers domed like volcanoes, and what I ended up with was a leaning tower barely held together by a river of buttercream.
But it tasted divine, and that kept me coming back.
After some trial and error—watching the butter temp, mixing slower, and adding just the right pinch of salt—this has become my go-to cake when I want something special without the stress.
Why This Recipe Works
Mary Berry’s version strikes the perfect balance between sweet and salty without going overboard. Here’s what makes it so irresistible:
- Caramel in both the sponge and icing = Double flavour, not overly rich
- Two types of sugar = Caster sugar for lightness, muscovado for warm depth
- No fancy tools required = Just two sandwich tins and a whisk
The result: a buttery, golden sponge paired with smooth, salted caramel icing that’s dangerously lickable.
Ingredients (And Why They Matter)
- 225g baking spread – Use straight from the fridge. Helps keep the crumb moist and soft.
- 175g caster sugar + 55g light muscovado sugar – For a balance of lightness and rich caramel notes.
- 1 tin Carnation caramel – Thick, silky, and consistent. Don’t confuse it with condensed milk!
- ½ tsp fine sea salt (in both sponge and icing) – Just enough to enhance the sweetness. Avoid flaky salts like Maldon for precision.
- 225g self-raising flour – Key for a fluffy rise. Always use fresh flour.
- 115g salted caramel fudge (optional) – Adds chew and café-style flair on top.
- 4 eggs, 1 tsp vanilla extract, 1 tsp baking powder, 2 tbsp milk
Step-by-Step Instructions
1. Preheat Your Oven
- 180°C / 160°C fan / Gas 4
- Grease and line two 20cm sandwich tins.
2. Make the Cake Batter
In a large bowl, beat together:
- 225g baking spread
- 175g caster sugar
- 55g muscovado sugar
- 4 eggs
- 1 tsp vanilla extract
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 3 tbsp caramel
- ½ tsp salt
Beat for 2 minutes using a hand mixer until smooth.
3. Bake
- Divide the batter evenly between the two tins (weigh it for precision).
- Bake for 25–30 minutes until golden and coming away from the sides.
- Cool completely on a wire rack.
4. Make the Icing
- Beat 175g unsalted butter (softened) and 300g icing sugar until pale and fluffy.
- Add the remaining caramel (around 5–6 tbsp) and ½ tsp salt.
- Mix gently until smooth. Don’t overbeat—this can cause splitting.
5. Assemble the Cake
- Layer one sponge with one-third of the icing.
- Add the second sponge on top, then cover the top and sides with the rest.
- Scatter chopped salted caramel fudge or drizzle extra caramel on top.
My Tips from the Kitchen
- Warm the caramel slightly (5 seconds in the microwave) to make it easier to fold into the icing.
- Chill the cake for 15 minutes before slicing—gives cleaner cuts.
- Weigh your batter into tins for even layers—no trimming needed!
Common Mistakes + How to Avoid Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icing split or curdled | Caramel too cold or mixed too long | Add caramel slowly, stop once smooth |
| Cake domed too much | Oven too hot | Bake at 160°C fan in the centre of the oven |
| Sponge came out dry | Overbaked or overmixed | Check doneness at 25 mins, don’t overmix |
Make It Your Own
- No baking spread? Use softened unsalted butter. Beat it well to keep the texture fluffy.
- No fudge on hand? Swap with extra caramel drizzle or chopped pecans.
- Want it less sweet? Halve the icing sugar and add 2 tbsp cream.
- Gluten-free? Use GF self-raising flour and a splash more milk.
Storage & Serving
- Room Temp: Keeps for 2 days in an airtight container.
- Fridge: Store for up to 3 days (icing will be firmer).
- Freezer: Wrap slices in cling film, freeze up to 3 months. Thaw at room temp.
Frequently Asked Questions
Q: Can I use homemade caramel?
A: Yes, but it must be thick and spreadable—not runny.
Q: Can I bake this in advance?
A: Definitely. Make the sponges a day ahead and ice the next day.
Q: Can I use unsalted butter instead of baking spread?
A: Yes, just soften it first and beat it well.
Q: Icing too sweet—how do I tone it down?
A: Add a spoonful of cream cheese or a splash of double cream to balance it out.
Love This Cake? Try These Next:
- Mary Berry Pound Cake
- Mary Berry Boozy Fruit Cake
- Mary Berry Carrot & Walnut Cake
