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
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hey Jane.
I’d love to add some Baileys Salted Caramel to this recipe. Could I do that in the buttercream maybe? How much and would it replace the milk?
Thanks!
Personally I wouldn’t along with the caramel – it would make it far too soft. If you left out the caramel, and use some baileys instead though that could work!
Love this recipe but I have one question.. see the caramel drip do you find it eventually drips all the way down and then you’re left with a caramel puddle at the bottom? Thankfully I got a photo when it was still dripping down haha! X
The way mine photographed is how it had been left for a day, so it’s as far as the caramel dripped for me – if you find it drips too much, add less per drip!
Really amazing cake havent made it yet but ready with all the ingredients, quick question how do i store this cake is it better in the fridge? Thanks
I personally store it at room temp unless it’s boiling hot – once a cake is cut open, it can dry out quite a lot when in the fridge x
Hi Jane
Would it be possible to make this cake in one tin and cut that in to layers? Or is it easier to cook one layer then the next? (I only have one 7inch, 8inch and 9 inch tin) thanks!
This cake really is quite deep so it may be better to break the recipe down and bake it as you make it. Cake mix shouldn’t really be kept waiting so ideal you would make some, bake it, and then make some more and bake it if that makes sense!
Hi Jane
I have made this recipe before and it was amazing. At the moment I’m struggling to get light brown sugar- can you suggest an alternative? Thank you
Hey! Ahh yay! I would use caster sugar, or golden caster! x
Made for a birthday cake.
Went very well.
Brilliant recipe!!
Hey, I’m looking to make this for my daughters birthday but she want a frozen (the movie) themed cake. Would it be ok to add some blue food colouring to the icing or would it change the taste or texture?
Thanks
Hi again, another question 🙂 instead of doing the caramel drip could I put the caramel in with the layers of icing ?
Thanks
Yes you could do!
The colouring shouldn’t effect the taste/texture but the base colour is quite golden so it may be a weird blue colour!
Hi! This might be a silly question but how do you get your cakes to come out of the oven so flat? Mine always seem to a have a bit of a peak in the middle which has put me off making cakes like this! Thanks!
Hey! So I use a fan oven that is really new so I know the heat dispersion is fine! Fan ovens I generally find are best. There are things such as baking belts you can try, or you can cool the cake upside down, or even just trim it off! X
Thank you!! I will give it a try! X
I made this cake at the weekend and it was such a big hit that my mum wants me to bake her one too. I can’t seem to get large eggs though so how many medium eggs would you use please? 😊
Hey! Ahh amazing! I usually use 8 medium instead of 7 large!
Hiya,
back again with another question… can I freeze the sponges and decorate them/ice them at a later date? X
Yes you can!! xx
Hi Jane, I absolutely love your recipes so much. I’m wanting to make this for a friends birthday but I was wanting to do it with the same flavour, number of layers, basically this cake but without the frosting on the outside and the drip, how would I go about doing this successfully?? Thanks for any help. Xx
Hey! Yes so basically follow the recipe exactly as it is, but use probably half the buttercream amount to just do in-between the layers! x
Hi Jane, I’m needing to make a quick birthday cake for a friend and love the idea of three layers and these flavours and this cake in general but was wondering how would I go about doing this cake without it being fully iced and no drip. Thank you for any help. Xx
Hiya, just wondering – insteps of the 4tbsp of milk in the cake mix could I use buttermilk?
Yes you could! You can just leave it out as well though! x
hey jane,
I’m just looking to make this and noticed the recipe is a few years old now and you use self raising flour. would you still recommend this? just most of your new recipes you use plain flour.
thank you!
I still use self raising for cakes! x
Hiya! do you know if there’s any palm oil in this cake? Xx
You would need to check individual ingredients for that! Brands can differ! x
Hi Jane, do you have a link to the cake tins you use for this cake please? Thanks x
For this cake it was just cheap cake tins from asda!! I will be doing a post about all my cake tins soon though xx