Salted Caramel Blackberry Cake
This salted caramel cake is three layers of fluffy vanilla sponge, filled with oozing homemade salted caramel, a dreamy and light mascarpone whipping cream, and studded with tangy fresh blackberries. The flavours are perfectly balanced: the saltiness in the caramel, the tang in the blackberries, the richness in the mascarpone whipping cream, and the unbelievably light vanilla sponge. It is the perfect, light and airy, not too sweet cake.
stand mixer or electric hand mixer
three 6" round pans (see alternatives below recipe)
long metal spatula or bench scraper for smoothing down sides
candy thermometer (optional)
- 6 large eggs room temperature
- ¼ tsp salt
- ⅔ cup granulated sugar
- ½ tsp pure vanilla extract
- 1 cup all-purpose white flour (120 g)
- ½ tsp baking powder
Salted Caramel Sauce
- 2 cups granulated sugar
- ½ cup water
- 1 cup heavy cream (at least 35%)
- ½ cup unsalted butter cubed, room temperature
- ½ tsp sea salt
Mascarpone Whipped Cream
- 3 cups whipping cream
- ⅔ cup powdered sugar
- 2 tsp vanilla paste substitute with 1 tsp pure vanilla extract
- ⅔ cup mascarpone cheese (120 g)
- 1 pint blackberries (475 g)
- edible flowers to decorate, optional
Preheat oven to 180°C (350°F). Line the bottoms of three 6” round pans with parchment paper. See below recipe for alternative pans.
Crack the eggs into a clean bowl of a stand mixer. Add the salt and mix on high speed with the whisk attachment. Gradually pour the sugar into the stand mixer while it is running. The eggs will increase in volume and get very foamy. This may take 6-8 minutes. You will know it is ready when you can make a figure eight from the ribbon falling off the whisk onto the rest of the batter. The ribbon should sit on top of the batter for about 10 seconds before dissolving. If it dissolves faster than 10 seconds, continue to beat the eggs. If using an electric handheld mixer, this process may take up to 5 minutes longer. Add vanilla extract.
6 large eggs, ¼ tsp salt, ⅔ cup granulated sugar, ½ tsp pure vanilla extract
Sift the flour and baking powder into the bowl with the beaten eggs. Using a spatula, carefully fold the flour into the egg mixture. Be gentle so as not to deflate the eggs. Stop folding as soon as you stop seeing streaks of flour in the batter. Divide the batter evenly into the prepared baking pans.
1 cup all-purpose white flour, ½ tsp baking powder
Place the layers in the middle of your preheated oven. Bake for 18-20 minutes, checking for doneness at 18 minutes. It is ready once a toothpick inserted in the center comes out clean.
Remove from oven and let cool completely in the pans. The vanilla sponge can be made the day before. Cover the pans with plastic wrap and store in the fridge. When ready to use, slide a knife or spatula along the edge of the sponge and flip over to release the bottom. Peel the parchment off the bottoms.
Salted Caramel Sauce
In a large saucepan, combine the sugar and water. Slowly heat the mixture on medium low, stirring until the sugar mostly dissolves. Once the sugar dissolves, increase the temperature to medium and bring the sugar mixture to a simmer.
2 cups granulated sugar, ½ cup water
Cover the pot with a tight-fitting lid for exactly one minute (use a timer) and then remove the lid. This helps dissolve the sugar crystals on the sides of the pan so that you don’t need to brush the sides with water. This step is very important as it prevents your caramel from crystallizing. Do not stir after this step.
Insert a candy thermometer into the pot, making sure it doesn’t touch the bottom. Heat the mixture to 300-310°F (149-154°C). Visual cues to look out for are a deep amber colour, slight foaming, and a few wisps of smoke.
Remove the sugar syrup from the heat and carefully add in the butter. Whisk carefully to incorporate. The mixture will bubble and triple in size, so it is important to have a large enough pot and to be very careful. Add the cream and salt.
1 cup heavy cream (at least 35%), ½ cup unsalted butter, ½ tsp sea salt
Put the caramel back onto the heat and heat just until it comes back to a simmer. Remove from heat and carefully pour into a glass jar and let cool to room temperature.
Mascarpone Whipped Cream
In a stand mixer with the whisk attachment or in a large bowl with electric hand mixer, whip the cream, powdered sugar, and vanilla paste until soft peaks. Add the softened mascarpone and whip until the cream is thick and stiff. Do not over whip or it will turn into butter. Refrigerate until ready to use.
3 cups whipping cream, ⅔ cup powdered sugar, ⅔ cup mascarpone cheese, 2 tsp vanilla paste
On a large plate or cake board, spread a tablespoon of mascarpone frosting. Place the first cake layer on a large plate or cake board. With a pastry brush, brush a few tablespoons of the simple syrup onto the layer. Using a piping bag fitted with a large piping tip or a large zip top bag with the end cut off, pipe a border of frosting around the edge of the later. Spread a thick layer of caramel into the center. It helps to use one continuous motion, without lifting your spoon off of the sponge. Press whole blackberries into the surface. Repeat with the rest of the layers, caramel, frosting, blackberries, and the last cake layer on top (flipped so the bottom side is up).
1 pint blackberries
Spread the remaining frosting all around the cake with a long metal spatula or a bench scraper. To prevent crumbs showing through the frosting, spread the cream in one continuous motion without lifting the spatula off the cake. Once the cake is fully frosted, smooth out the sides. You can lift your spatula off of the cake when smoothing.
Decorate the cake with more blackberries and edible flowers. Slice and serve with an extra drizzle of caramel. Keep the cake refrigerated until ready to eat. It can keep in the fridge for up to three days, but is best enjoyed the day that it is made.
1 pint blackberries, edible flowers
How far in advance can I start making this cake?
The cake layers and caramel sauce can be made the day before and kept refrigerated until use. If the caramel is too thick, heat it up a bit (in the microwave or in a water bath) until it loosens up just a bit.
This cake is best served the day it is assembled, because the caramel does not have time to soak through the cake and you will get separate pools of caramel. As it sits, it soaks into the cake layers and is incredibly delicious too.
I don't want to make homemade caramel, what do I use?
This recipe shows you how to easily make salted caramel, just try it! If you're strapped for time, you can swap it for store bought dulce de leche. I would not recommend buying store bought caramel sauce (unless it is a homemade store bought sauce) because it just doesn't taste as good.
Do I need to cover the sides with frosting?
- Three 7” round pans: Check on the layers at 17 minutes, they will cook a little faster. Fill and stack following the rest of the recipe.
- 9”x13” pan: Bake for 18-20 minutes. Cut in half to make two 9” by 7.5” layers. Fill and stack following the rest of the recipe. Or you can make it a sheet cake: spread with caramel, frosting, blackberries, and another healthy drizzle of caramel.
- Two 8” pans: Bake for 18-20 minutes. Fill and stack following the rest of the recipe.
- One 9” round pan: Bake for 19-21 minutes. Cut in half to make two round layers. Fill and stack following the rest of the recipe.
Not a problem, just leave the sides uncovered! Naked cakes are all the rage anyways. Spoon the leftover frosting onto each piece when serving.
What do I do with the leftover caramel
Store the leftover caramel in a jar in your fridge for up to 2 weeks and use to top other desserts, sweeten your coffee, on top of ice cream, or just with a spoon ;)