Salted Caramel Drip Cake!

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. 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. I bake mine into three layers as I find this easiest, but you can make two deeper cakes with the same amount of filling, just reduce the oven temperature to 140C and bake for a lot longer! 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.


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 supermarkets as its ready made, and perfect for the buttercream and drip. I loosed my caramel as mentioned in the method, but 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, and then chuck away! 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!

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 love Drip Cakes, and I love caramel.. this is obvious, but I love it. I seriously hope you love this recipe as much as I do, enjoy!


This recipe makes a 3-layer cake – serves 12-15+!


– 400g Unsalted Butter, softened
– 400g Light Brown Sugar
– 400g Eggs (roughly 7 Large Eggs)
– 400g Self-Raising Flour
– 2tsp Baking Powder
– 4tbsp Whole Milk

Salted Caramel Buttercream Frosting
– 250g Unsalted Butter, softened
– 600g Icing Sugar
– 175g Carnations Caramel
– Pinch of Sea Salt

– Carnations Caramel
– Pinch of Sea Salt
– Salted Caramel Buttercream *above*
– Rolos
– Sprinkles



1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.

2) In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. 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)

3) 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.

4) For the Decoration – In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then 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.

5) 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.

6) 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!

7) 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 10 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.

8) Once finished, loosen the rest of the tin of Carnations Caramel with a spatula and in a bowl with a pinch of salt.. beat it really hard. Microwave it in a heatproof bowl for 10 seconds and beat again. Using a disposable piping bags, 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 15 minutes.

9) Pipe on the rest of your Salted Caramel 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!


Tips and Ideas

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 version of the cake, use 300g of everything in the cake mixture rather than 400g (and it might take an extra 5-10 minutes to bake) and 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.



Find my other Cake, Caramel & Showstopper Recipes on my Recipes Page!

You can find me on:

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.

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  • Reply Louise April 22, 2017 at 1:17 pm

    I have just finished making this wonderful cake. Thank you so much for the recipie and an even bigger thank you from my taste testers (my three wonderful children and my dad) I made this over two days and it has kept beautifully. I look forward to trying some of your othe recipie xxxx

  • Reply Claire April 7, 2017 at 1:10 pm

    Hi, I have just made salted caramel sponge cake but I’m not why it turned out so very greasy. It’s well risen etc and cooked through but it has left a pool of grease and the bottom of my oven and the cake is extremely greasy to touch. Especially when you squeeze the sponge together you can see grease oozing out. I know I measured my ingredients correctly. I did half the ingredients and used dark brown sugar not light as it was all I had in my cupboard but all were measured out correctly. Has anyone else had this experience?

    • Reply Jane's Patisserie April 8, 2017 at 7:24 pm

      Certain types of sugar can produce more moisture, such as dark brown sugar. The light brown sugar doesn’t, but as the dark brown sugar is more caramelly it is possible. Also, it might be that the mixture was overmixed to have caused this.

  • Reply Cushla Majendie March 31, 2017 at 8:29 pm

    Hi there,

    what sort of nozzle did you use for the ruffle please?

  • Reply Fern March 26, 2017 at 10:55 am


    Would it be possible to make the cakes and then freeze them to decorate at a later date?


  • Reply Millie sharpe March 25, 2017 at 12:59 pm

    I just made this for my brothers birthday tomorrow and it looks so amazing! Thanks so so much for the inspo, can’t wait to taste it! Xxx

  • Reply Sophie March 15, 2017 at 1:33 pm

    Hi Jane,
    Love the look of this recipe! I’m just in need of some advice, if I need it for a birthday on Sunday, would you bake the sponge Friday and decorate Saturday or bake sponge on Saturday and decorate Sunday?

    • Reply Jane's Patisserie March 15, 2017 at 1:36 pm

      It’s up to you really, the cake would last till Sunday if you made it on the Friday definitely, but you could do it all on the Saturday if you had the time. Make sure you leave the caramel on the drizzle to settle before piping any decoration on top, and pipe it far enough into the middle that it wont slip off the sides if you know what I mean! 🙂

  • Reply Emily Rose February 3, 2017 at 5:25 pm

    I am so excited to try this recipe for a birthday next week however I was wondering approximately how tall a three layer cake like this will be so I can order a cake box, thankyou.

    • Reply Jane's Patisserie February 3, 2017 at 9:36 pm

      Ummm it should fit in a 10x10x6 cake box? so a 10″ cake box, at least 6″ high. x

      • Reply Emily Rose February 5, 2017 at 7:57 pm

        thank you very much!

  • Reply Cakes For Any Occasion Recipe Collection - Party & Gift Ideas December 19, 2016 at 5:48 am

    […] Salted Caramel Drip Cake from Jane’s Patisserie […]

  • Reply Fen November 22, 2016 at 5:02 pm

    I’m making this tonight – fingers crossed! I am going to try the smaller cake what tins would I use for the 300g cake?

    Thanks! I love all your recipes and Instagram page!

    • Reply Jane's Patisserie November 22, 2016 at 5:04 pm

      Two 8″ tins for the smaller one xx

      • Reply Fen November 22, 2016 at 5:06 pm

        Thank you!


  • Reply Angela October 28, 2016 at 4:37 am

    Just used this to make a cake for tomorrow- It was awesome! And delicious!

  • Reply Candice August 17, 2016 at 11:44 pm

    Love this recipe and your youtube channel! Could you post a video of this being created please as I’d love to follow it x

    • Reply Jane's Patisserie August 18, 2016 at 5:18 pm

      Aah thank you Candice! ❤️ I’ll add it to my list of things to film! x

  • Reply Sioux August 6, 2016 at 11:44 am

    Hi, am making a caramel and chocolate ganache drip cake for my brothers birthday today, am just wondering if the caramel will set for me to pour the ganache over the top? So basically when you made your cake did the caramel set or was it still runny?

    • Reply Jane's Patisserie August 6, 2016 at 1:27 pm

      I would personally do the ganache first and let that set, and then the caramel as the caramel doesn’t set fully 🙂 x

  • Reply Jo July 17, 2016 at 6:35 pm

    Wow, wow, WOW! What an absolute stunner of the cake. I love the frilly buttercream edge around the top. That’s a great way to use up left over icing. I should probably do that rather than piping it into my mouth(!)

    I’ve just been introduced to your blog through Sammie at “Feasting is Fun” and think all your bakes/photographs are beautiful.

    • Reply Jane's Patisserie July 18, 2016 at 7:13 am

      Hahaha thank you! And maybe half on the cake, half into the mouth?! And ohh thank you! I love Sammie’s work!

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