Mary Berry’s Caramel Cake Recipe

What is Mary Berry Caramel Cake Recipe?

Mary Berry’s Caramel Cake recipe is a deliciously rich and moist cake with layers of soft sponge infused with caramel flavor. It’s typically frosted with a sweet, creamy caramel buttercream and can be topped with extra caramel drizzle or decorations, making it a delightful treat for caramel lovers.

What Goes Best with Mary Berry Caramel Cake Recipe?

Caramel cake pairs well with:

• Vanilla ice cream: The cold creaminess balances the sweet richness of the cake.
• Salted caramel drizzle: Adds a savory twist to enhance the caramel flavors.
• Whipped cream: A light, airy accompaniment that cuts through the sweetness.
• Hot beverages: Coffee, tea, or even a latte complement the cake’s rich caramel notes.
• Fresh fruits: Tart fruits like raspberries or sliced apples contrast the sweetness.

Ingredients

For the cake:

• 225g self-raising flour
• 175g caster sugar
• 175g butter, softened
• 50g light brown sugar
• 4 large eggs
• 2 tbsp caramel sauce or caramel syrup
• 2 tsp baking powder
• 2 tbsp milk

For the caramel buttercream:

• 150g butter, softened
• 300g icing sugar
• 4 tbsp caramel sauce or caramel syrup
• 1-2 tbsp milk, if needed

How to Prepare Mary Caramel Cake Recipe

1. Preheat the oven: Preheat to 180°C (350°F) and grease and line two 20cm round cake tins.
2. Cream butter and sugars: In a bowl, cream together the butter, caster sugar, and light brown sugar until light and fluffy.
3. Add eggs and caramel: Beat in the eggs one at a time, then mix in the caramel sauce.
4. Mix dry ingredients: Sift the flour and baking powder, and fold them into the wet mixture.
5. Add milk: Stir in the milk to loosen the batter until smooth.
6. Bake the cake: Divide the mixture evenly between the tins and bake for 25-30 minutes, or until a skewer comes out clean.
7. Make caramel buttercream: Beat the butter and icing sugar until light and fluffy, then mix in the caramel sauce and a little milk if needed.
8. Assemble the cake: Once the cakes are cool, spread half of the caramel buttercream between the layers and the rest on top.

Mary Berry Caramel Cake Recipe – Detailed Recipe

Ingredients

Refer to the ingredient list above.

Instructions

1. Preheat oven and prepare cake tins.
2. Cream the butter and sugars.
3. Add eggs and caramel to the mix.
4. Fold in the flour and baking powder, then add milk.
5. Divide into tins and bake.
6. Prepare caramel buttercream and assemble.

Notes

• Caramel sauce: Use store-bought or homemade caramel sauce for the cake and buttercream.
• Make ahead: You can bake the cake layers in advance and store them wrapped in cling film. Add the buttercream just before serving.
• Cake texture: The mix of caster and brown sugar creates a slightly denser but soft texture.
• Serving size: This recipe makes one two-layer cake that serves 10-12 people.

How to Serve Mary Berry Caramel Cake Recipe

• With a caramel drizzle: Top the cake with extra caramel sauce for a luxurious finish.
• With salted caramel: Add a sprinkle of sea salt to the frosting or drizzle for a modern twist.
• Room temperature: The cake is best served at room temperature to enjoy the soft, moist texture.
• Decorations: You can add crushed toffee pieces or nuts on top for extra crunch.
• With coffee or tea: Serve alongside a hot drink to balance the sweetness.

How to Reheat Mary Berry Caramel Cake Recipe

• Microwave: Warm individual slices for 10-15 seconds to slightly melt the caramel frosting.
• Oven: Reheat the whole cake at 150°C (300°F) for about 5-7 minutes to refresh it.

How to Store Leftovers of Mary Berry Caramel Cake Recipe

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: If frosted, the cake can be kept in the fridge for up to 5 days. Let it come to room temperature before serving.
• In the freezer: The unfrosted cake layers can be frozen for up to 3 months. Thaw overnight before frosting.

Frequently Asked Questions Regarding Mary Berry Caramel Cake Recipe

1. Can I make the caramel sauce from scratch?
   Yes, you can make homemade caramel sauce using sugar, butter, and cream.
2. Can I use salted butter in the recipe?
   Yes, but be mindful of the saltiness when adding additional caramel drizzle.
3. Can I make this recipe gluten-free?
   Substitute self-raising flour with a gluten-free flour blend and ensure other ingredients are gluten-free.
4. Can I use caramel extract instead of caramel sauce?
   Yes, you can use caramel extract, but reduce the quantity as it’s more concentrated.
5. How can I make the cake extra moist?
   Adding a tablespoon of yogurt or sour cream to the batter can increase moisture.
6. Can I use the caramel buttercream on cupcakes?
   Yes, the buttercream works well on cupcakes and can be piped for a decorative finish.
7. What can I do if the caramel buttercream is too sweet?
   Add a pinch of sea salt to balance the sweetness, or use less icing sugar.
8. Can I add other flavors to the cake?
   You can add a touch of cinnamon or coffee to complement the caramel flavor.
9. What should I do if my caramel buttercream is too runny?
   Refrigerate the buttercream for 10-15 minutes to firm it up, or add more icing sugar if needed.
10. Can I add nuts to the cake?
    Yes, chopped pecans or walnuts can be added to the batter or used as a topping for extra crunch.

Nutritional Information of Mary Berry Caramel Cake Recipe (per 100g serving)

• Calories: 420 kcal
• Total Fat: 20g
  • Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 55g
  • Sugars: 45g
• Dietary Fiber: 1g
• Protein: 5g