Mary Berry Salted Caramel Cake

Serves 8

1 hr 15 min

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 / 8 oz 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 / 6 oz caster sugar
55 g / 2 oz light muscovado sugar
4 eggs
1 tsp vanilla extract
225 g / 8 oz self-raising flour
1 tsp baking powder
1 tbsp milk
3 tbsp salted caramel (from 379 g tin, for the batter)
250 g / 9 oz butter, very soft	Whisk butter & icing sugar until pale & creamy	Add salt & remaining caramel, whisk until mixed
250 g / 9 oz icing sugar
½ tsp fine sea salt
remaining salted caramel from tin (for the frosting)
115 g / 4 oz salted caramel fudge, chopped into small pieces

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