Salted Caramel Drip Cake!
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A delicious, dreamy, sweet & salty cake that everyone will enjoy. A salted caramel drip cake to beat all others, the true showstopper!
Recently I was asked to make my friends birthday cake, so I had to oblige.. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on!
I didn’t know what flavour to use, but then I remembered she has an obsession with all things salted caramel, so this was obviously going to be the flavour.
The cake
I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake. Using the light brown sugar in the cake sponge gives it a natural caramel flavour, and also keeps the sponge so moist and delicious.
As this cake is a 400g mix, I bake mine into three layers as I find this easiest. I creates a good depth of sponge, that is perfect for a cake like this. However, you can make it a 500g mix like my other sponges (Kinder bueno drip cake) and bake into two tins to create a four layer cake!
- Butter – for the cake you can get away with using a baking spread or a room temperature block butter – both work well for sponges!
- Sugar – as mentioned above, I love using light brown sugar for a cake like this, but caster sugar, golden caster sugar or dark brown sugar works well also.
- Flour – My most used flour in my kitchen, self-raising flour, is the ideal for this cake. However, if you need to make your own you can using plain flour and baking powder. Whisk 2 level tsps of baking powder per 150g of plain flour, before using (And remove any extra raising agents in the recipe!).
- Eggs – Medium as always guys…!
- Baking Powder – This is an optional ingredient. Some people disagree with using it as self raising flour already has some help, but as long as you don’t over measure it can really lighten the texture perfectly.
The frosting
My Salted Caramel Cupcakes, and Rolo Cupcakes provided the frosting and decoration inspiration for this. Using the same frosting as the cupcakes, and oodles of Rolos we had an absolute winner here.
- Butter – the butter you use in this cake is SO IMPORTANT!!!! You MUST use a block butter, and not a margarine for this cake. If you use margarine or spread, as soon as you add the caramel which counts as a liquid, you will end up with a soup texture and nobody wants that.
- Sugar – as with any American buttercream, icing sugar! Yes it’s sweet, but that’s what the salt in the caramel is for.
- Caramel – I used a ready made caramel in a tin (carnations anyone?) – and added salt chunks. You can use a dulce de leche or another THICK caramel sauce like my homemade caramel sauce though if you wish.
The drip
As all the other drip cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I used carnations caramel from the supermarket as its ready made, and perfect for the buttercream and drip.
I loosened my caramel as mentioned in the method by just stiring it slightly in the bowl and adding the salt. I used some Disposable Piping Bags to do the drip, like I do in all of my cakes. I use the Disposable Piping Bags for ALL of my drizzles whether its on cupcakes, cheesecakes, or drip cakes.. its so much easier to use a little disposable bag which you can just snip the end off and use.
I only cut off about 1/3cm on the end of the bag, and edge it over to create the drips. I don’t push each drip that far at all as the caramel drips further than a chocolate ganache will, and you don’t want it to puddle tooooo much at the bottom!
Decoration
I decided to add the stereotypical ‘Jane’s Patisserie’ flair to my cake by piping round the cake with some of the leftover buttercream, adding loads of Rolos, and then some fudge and chocolate sprinkles. I just can’t resist it!
I used my favourite piping tip as always in a large piping bag, and carefully swirled the leftover buttercream about 1-2″ in from the edge. This helps as the caramel doesn’t ‘set’ perfectly so it prevents the buttercream swirls falling off the edge.
Tips & Tricks
For this cake it really is best to chill the cake at every stage. I always try and keep a drawer free in my freezer for bakes as it’s just quicker and easier, but the fridge works well, also. Chilling the cake means that it sets so when you carry on, it’s less likely to slip and slide all over the place.
I tend to fill my cake layers, make a crumb coat and chill well. Then, I add the thicker layer of buttercream, smooth over and chill. Add the caramel drip, and chill. Finally, decorate and enjoy! I know it seems faffy, but it WORTH IT.
Using a turntable makes this sort of cake much much MUCH easier to achieve, so I would recommend investing in one if you can! Enjoy!
(Photos updated June 2022)
Salted Caramel Drip Cake!
Ingredients
Cake Ingredients
- 400 g unsalted butter
- 400 g light brown sugar
- 7 Large eggs (or 8 medium)
- 400 g self raising flour
- 2 tsp baking powder
- 4 tbsp whole milk (optional)
Salted Caramel Buttercream
- 250 g unsalted butter (room temp)
- 600 g icing sugar
- 175 g caramel (carnations)
- Pinch sea salt
Decoration
- 200 g caramel (carnations)
- Pinch sea salt
- rolos
- sprinkles
Instructions
For the Cake!
- Heat the oven to 180ºc/160ºfan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
- Add in the flour, eggs, baking powder (if using) and beat again briefly until combined – try not to overbeat!
- Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
For the Decoration!
- In a stand mixer, beat the butter with an electric mixer until it is smooth
- Beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter.
- Add in the carnations caramel and beat again with a pinch of sea salt and beat again for 3-4 minutes. Taste it, and if its salty enough then leave it, if not, add a little more and beat again.
Decoration
- Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer.
- Only use about 2 tbsp of buttercream per layer so that you have enough to decorate with!
- With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refriergate for 30 minutes. Repeat again with a slightly thicker layer of buttercream.
- I slather it on all over using an off-set spatula, and then run the metal scraper round till its smooth. The more you put on, the thicker it’ll be as because you are making it smooth, more comes off than you realise with smoothing it over.
- Set the cake in the fridge for another 30 minutes.
- Loosen the caramel you are using by briefly mixing in a bowl. Add to a piping bag.
- Pipe it round the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top with more caramel so the top is also covered. Refrigerate the cake for about 30 minutes.
- Pipe on the rest of your buttercream, and put on some Rolos, and sprinkles! Don’t pipe the buttercream too close to the edge of the cake as the weight might make it fall down (because of being on the caramel) so move it in slightly like I have! Enjoy!
Notes
- I seriously recommend using a Metal Scraper for the decoration of the buttercream, and the Disposable Piping Bags.. I wouldn't be anywhere without them!
- All of the decorations are completely optional – but I love this style of cake!
- To make a smaller 2 layer version of the cake:
- 250g Sugar, Butter Flour and 5 eggs!
- Split between two 8" tins!
- Use 2/3 of the decoration recipes!
- This cake will last in an airtight container for 3 days!
- I used the Carnations Caramel - not condensed milk, but the caramel by the same brand. You can also use Dr Oetker Salted Caramel fillings, just don't add more salt to it. You want a thick caramel to use, not a thin sauce.
ENJOY!
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J x
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I would love to make this cake but I only need it for 8 persons could I use 7 inch size cake tins with the same recipe? Thanks so much.
You would have to reduce the amount or make it a four layer cake because the mixture will be too much for 7″ as the volume is quite different.
Just made this what a show stopper. Was very proud, but haven’t tasted it yet so watch this space. My question is how do you get your buttercream so smooth? Great recipe and many thanks
Hiya! Ahh yeah I’m so glad! And do you mean smooth around the edges? or smooth in general? x
Both my lovely. Have made it a second time for work colleagues and they adored it, by lunchtime it was gone! I’m a perfectionist and managed to get the finish perfectly smooth in some areas and not so smooth in others. Any help and tips are gratefully received. Baking your apple crumble cake this weekend. Amazing recipes, never fail to deliver, thank you 😊
You just have to beat the buttercream well, make sure its not too thick or thin, and then use a large straight scraper and it’ll be dandy! It’s practice really! And I’m glad you like them, thank you!! X
I am old school American…..Grams? I need cups, and teaspoon and Tablespoon measurements
I’m from the United Kingdom where we measures in grams as its accurate. You can google the conversions if you need it in cups etc. Thanks!
I made this a couple of weeks ago for my sister’s birthday when she asked for a salted caramel cake. It was the prettiest cake I’ve ever make but I made the mistake of adding too much salted caramel on top… ended up needing a big glass of water whenever I had some 😂
Thanks for the lovely recipe!
Hi this may sound like a weird question but do you know how much carnation caramel you used for the dripping xx
I use the amount of the buttercream, and then sort of use the rest of the tin? Often don’t actually use it all up though.
Ok thank you! Xx
Hi there!
What a beautiful cake:)
I was just wondering, if I would like to try this cake, but vegan: what can I sub the eggs in the batter for?
Hi Jane,
This is probably a silly question but do you fill the cake tins right to the top with the mixture Or half way?
As you are splitting the mixture evenly between three tins, it fills to where it fills.
I don’t have a microwave at home to heat the carnation caramel for the drip, should i just heat it in a pan over the hob? I remember this not going well last time i tried…
You don’t need to heat it over the hob, just mix it with a spoon to loosen it. ? it only needed a microwave to make that easier, but beating by hand is best compared to the hob.
Great thanks Jane!
I am going to attempt the cake this weekend. I have one more question…
I am baking the cake layers the day before and I will have to store them in the fridge as I live in a very hot country! How would you recommend to store them in the fridge without them going too dry?
Thanks! Natalie
I personally wouldn’t store them in the fridge even on a hot day. Find the coolest area in your house, without refrigeration, otherwise they will just dry out.
Hi Jane,
I’m making thuis cake next weekend but I only have the 10 inch tins. Do I need to change the measurements or can I use the measurements you use with the 8 inch tins? I tried putting it in the cakeometer but it tells me to use 650.2 grams of all ingredients previous 400 grams. This sounds rediciously much too me?
It’s not too much at all – the volume difference between an 8” and 10” is LOADS. It’s more then just a bit wider. I usually go 700g for 10” cakes.
Hi Jane
I’m making this cake for my friend’s birthday at the weekend. How deep are the 8″ tins you use?
Thank you in advance x
I use 3/4″ deep ones as they’re the ones I have, but as you make three thinner cakes, you can use 8″ sandwich tins as well easily ☺️
What is the difference between carnations caramel and dulce De leche
Hi this cake looks amazing! I would like to try it for a wedding cake I’m making for a friend. I’d like to use it as the top tier, but this will be 6 inch. Do I need to reduce the mixture if I am using 6inch tins? Thanks!
Yes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need.
Thank you I will check it out and let you know how it goes!