Edd Kimber's Salted Caramel Marble Cake: recipe & step-by-step video

Published Saturday, Apr 19 2014, 19:00 BST  |  By  |  Add comment
Salted caramel is fast becoming a big trend on the food scene and if you fancy making something rather special with this fab food flavour, look no further.

As well as this recipe for this amazing Salted Caramel Marble Cake, we've also got a step-by-step video in which its creator, Great British Bake Off winner Edd Kimber, shows you how to make it in easy steps (see below).

Salted caramel marble cake

© Stork

Guaranteed to give the wow factor, it's perfect for serving up to friends and family, especially on a Bank Holiday weekend!


  • For the cake:
  • 175g (6 oz) Stork tub
  • 175g (6 oz) castor sugar
  • 3 medium eggs
  • 175g (6 oz) self-raising flour, sieved
  • 1 teaspoon baking powder, sieved
  • 55g (2 oz) plain chocolate, melted
  • 55g (2 oz) white chocolate, melted
  • For the salted caramel icing:
  • 250g (9 oz) light soft brown sugar
  • 150ml double cream
  • 140g (4 ½ oz) Stork tub
  • ½ teaspoon salt
  • For the ganache:
  • 200g plain chocolate
  • 200ml double cream
  • Cocoa powder and/or popping candy to finish
  • Sea salt crystals - optional


1 Place all cake ingredients in a mixing bowl except for the chocolate and beat with a wooden spoon until well mixed (2-3 minutes). Divide the mixture into two and add the melted dark chocolate to one half and white chocolate to the other.

2 Place alternate spoonfuls of the mixture into a greased and bottom-lined 20cm (8 inch) cake tin – gently swirl through the mixture with a skewer.

3 Bake in the middle of a pre-heated oven at 170c/160 fan/gas mark 3 for 50-60 minutes. Turn out, remove the paper and cool.

4 To make the icing, place sugar, cream and salt in a saucepan and heat until the sugar dissolves and then leave to bubble for 4-5 minutes without stirring. Allow to cool for 10 minutes and then beat in the margarine – chill in the fridge until firm.

5 Split the cake, and sandwich the halves together with half of the icing. Melt the chocolate and double cream together and then chill until at a spreading consistency.

6 Spread it over the top and sides of the cake and chill the remaining ganache until firm.

7 Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use it to decorate the top of the cake and sprinkle with sea salt crystals if you like.

Prep Time

30 minutes

Cook Time

2 hour

Nutrition Information

Serves 16

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White Chocolate & Ginger Curd Cheesecake

Check out more recipes from Stork here.