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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Hi there! I was wondering what size cake tins I should use for the three layer cake? I wanted to try make it next week so if you could get back to me soon that would be great! Thanks Maiya
Hi I was just wondering before I make it, what size tins should I use for the normal recipe (three cake layers)?
Hi Jane , this cake looks amazing and I plan on making it for my friends birthday. I was just wondering would you recommend making the cake on the day so its fresh or if I made it the day before her birthday and put in a cake box would it still be fresh? Also if I made day before do I keep it in the fridge overnight to stay fresh?
Thanks 😊X
Hiya! This should be fine – the cake will last for around 3 days in an airtight container. Enjoy! x
This cake was delicious! I think I’d like to add walnuts next time.
Could I use salted butter for the buttercream so that it’s not so sweet.
How much batter will I need for one layer about 1” deep for a 12 inch(30cm) round cake cake thank you
Fantastic recipe! Moist and delicious cake. I don’t like super sweet cakes. I debated reducing sugar in the batter but I’m glad I didn’t. It was just right. But I did reduce the sugar in the buttercream from 600g to 250g – that sweetness is just right. Still quite sweet but not cloyingly so. Everyone really enjoyed the cake. It was easy to make too. Did Tesco shopping after dropping kids to school and cake done and decorated by pick up time. The carnations caramel idea is really good and saves time making the caramel. Marvellous!
Hey, I made your DF and GF choc cake other day, was delicious. Could you make this sponge GF and DF too? I know I can switch the flour and butter accordingly but anything else you would change as I know your other recipe had Xantham Gum etc in it. Thanks x
Hi Jane,
I was wondering if you could tell me approx how much batter of your Salted Caramel Cake recipe I would need for 1 x 12 “ (30cm) round cake. The round cake tin is 12” (30cm) x 2” tall. I only want to make one layer out of each amount of batter. I was wondering if the 7egg quantity would be enough for the one layer?
I thank you for your expert opinion. Our shops are open in two weeks as we come out of lockdown. I ordered your book and congratulations on all your sales.
Gloria Madle
Hi Jane,
I love your cakes and the proficiency you have in producing your creations. I have a customer who wants your Salted Caramel Cake, but she wants a 12 inch (30cm) round cake. I was wondering if you could tell me how much cake mixture I will need for each layer, and how long I will have to cook it please. It is going to be a 4 layer cake, and I struggle with larger cakes quantities. I generally make smaller cakes. We are in lockdown in Melbourne and will be for another 4-5 weeks. I have ordered your book and waiting for it to arrive. While we are in lockdown many things are in short supply and I really do not want to be experimenting as a a family we do not eat cake and I don’t want the waste.
I would love to hear from you with your ideas please.
Very Warm Regards
Delish! I decided to make 1/3 batter and do a trial run of cupcakes, before making my mother in laws birthday cake, and they were PERFECT.
125g each of sugar, flour, butter, 3 eggs and a little milk to loosen it.
I’m in Australia, so used our Coles supermarket brand Dulce de Leche in the buttercream, and decorated with smashed pretzels, caramel popcorn, and small pieces of fudge.
Thanks for the recipe! Much more confident putting the big one together now!! 🙂
Hi Jane, I’m hoping to make this for my Mum’s birthday. I couldn’t find any Carnation Caramel in the shops however have bought the Tesco Finest Salted Caramel Sauce instead. Do you think this will be okay to use? Thank you.
Hello, could I make this as a semi naked cake? How much buttercream would I meed to make? Thank you.
I would say maybe 2/3! x
Hi Jane
Can you freeze this cake ??
Hey, yes you can!x
Hi Jane I’ve made this cake loads of times and it’s always a hit, I’ve recently brought your book and the same cake has different amounts of ingredients in the book to the website is it ment to be like that?
Perfect sponge! The butter cream is lovely though Ive added more salt as I really like to taste the contrast! I used this as a cake for my husbands birthday, and iced over the butter cream! Yet to taste but the off cuts are delicious!