Mary Berry Salted Caramel Cake
1 hr 15 minServes 8
A two-layer sponge cake with salted caramel swirled into the batter and frosting, topped with chopped salted caramel fudge.
| prepPreheat oven to 180°C / 160°C Fan / Gas 4 | |||||
| prepGrease and base-line 2 × 20 cm sandwich tins with nonstick baking paper | |||||
| 225 g baking spread, from the fridge | Whisk batter 2 min | Divide between tins, bake 180°C / 160°C Fan, 25–30 min | Cool on wire rack | Layer cakes with third of frosting between | Frost sides & top, sprinkle fudge, cut & serve |
| 175 g caster sugar | |||||
| 55 g light muscovado sugar | |||||
| 4 eggs | |||||
| 1 tsp vanilla extract | |||||
| 225 g self-raising flour | |||||
| 1 tsp baking powder | |||||
| 1 tbsp milk | |||||
| 3 tbsp salted caramel (from 379 g tin, for the batter) | |||||
| 250 g butter, very soft | Whisk butter & icing sugar until pale & creamy | Add salt & remaining caramel, whisk until mixed | |||
| 250 g icing sugar | |||||
| ½ tsp fine sea salt | |||||
| remaining salted caramel from tin (for the frosting) | |||||
| 115 g salted caramel fudge, chopped into small pieces | |||||
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