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 Kristine (Baker at Law) August 1, 2017 at 2:25 am

    Oh, mylanta! This cake looks a-mazing. It is most definitely a showstopper. I may need to try it out, simply because I LOVE salted caramel and drip cakes are just so beautiful.

  • Reply Jodi Lea July 11, 2017 at 8:01 am

    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!

    • Reply Jane's Patisserie July 11, 2017 at 7:03 pm

      Yes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need.

      • Reply Jodi lea July 11, 2017 at 7:14 pm

        Thank you I will check it out and let you know how it goes!

  • Reply Jodi July 6, 2017 at 9:16 am

    I made this cake last week and it’s beaut! I’m using it for a top tier on a wedding cake but not sure how long the cake lasts. What’s the earliest you’d bake it if it’s to be coveres in fondant and do you know if the actual cake (without the frosting) is freezable?

    • Reply Jane's Patisserie July 6, 2017 at 7:33 pm

      Hiya! Well I usually spread any wedding cakes I do over 5-6 days. I bake my sponge on the Monday, cover it Tuesday/Wednesday and it is fine and delicious for the Saturday. Once a cake is covered by Fondant, its air tight and can last for 2 weeks! The sponges do freeze very well as well.

  • Reply Leanne Kelsall June 29, 2017 at 4:59 pm

    Hi there 🙂 I’m making this tomorrow and wondering if it’s going to be ok overnight not in the fridge? The buttercream obviously has butter in it and I’ve made the caramel sauce myself using cream – since they’re both dairy products are they going to be ok not left in the fridge? I don’t want to make everyone ill. Thanks

    • Reply Jane's Patisserie June 29, 2017 at 7:58 pm

      It’ll be fine out of the fridge – real butter (which you should be using) is fine out of the fridge anyway. If you put it in the fridge it’ll dry out!

  • Reply Devyani June 21, 2017 at 6:08 am

    Hi Jane,
    I intend to make the cake tomorrow for my son’s birthday. But I’ll make the smaller one with 300g as the measurement. How much baking powder should I add instead of 2tsp???

  • Reply Katy June 19, 2017 at 4:53 pm

    Can the whole cake be refrigerated once it’s done as it’s so hot at the moment? Thanks.

  • Reply Katy June 19, 2017 at 4:49 pm

    Can you refrigerate the whole thing once it’s finished? It’s so hot right now and I don’t want the icing to be ruined in the heat. Thanks.

    • Reply Jane's Patisserie June 19, 2017 at 4:53 pm

      I would suggest using a sugar syrup on the sponges if you want to refrigerate the cake as the sponges will dry out in the fridge without anything.

      • Reply Katy June 19, 2017 at 6:23 pm

        OK great thank you.

      • Reply Marie June 21, 2017 at 9:58 am

        I’m making this for my nephews 18th for Saturday. It so hot I think I need to keep it in the fridge too. How much sugar syrup do I need and is it something I buy it make?


        • Reply Jane's Patisserie June 21, 2017 at 11:00 am

          150g of caster sugar, 150ml of water dissolved together in a pan, and left to cool. and then split between the three sponges. It might still dry slightly in the fridge, but less than normal with the syrup.

          • Marie June 21, 2017 at 1:40 pm

            Brilliant thank you for your quick reply 😁

      • Reply Justine June 23, 2017 at 11:45 am

        I have followed yr receipe but put the buttercream on top of the cake to decorate and not on edge as suggested but the buttercream is falling off the sides. . Help how to it correct it to make it look good. This is first time doing a drip cake and an order for a friend

        • Reply Jane's Patisserie June 24, 2017 at 4:38 pm

          If the caramel was too thick then it would have slid yes – I would never suggest trying something for the first time for an order either. 😊

  • Reply Jacqui June 19, 2017 at 10:14 am

    I made this cake last week and it was a hit with everyone that tried it , thank you Jane , your recipes are great and easy to follow ..

  • Reply Gill Platt June 4, 2017 at 5:00 pm

    Thank you for posting this wonderful recipe, I’ve just made this for my daughter’s birthday cake and she loved it. Mins isn’t as beautiful as I didn’t attempt a smooth finish I just went for swirly pattern on the sides but it was fine for me and it was delicious! Now I need to check out your other recipes!
    I saw a comment from someone else and I was so thankful that yours was in grams not cups 😉 I had to make something else at the same time and I abandonded that recipe half way through as it was stressing me and went for English measurements so it was quicker!

    • Reply Jane's Patisserie June 5, 2017 at 2:10 pm

      Ah thats amazing! I am so glad it was enjoyed by you all! And swirly patterns are always good in my books.
      And yeah I agree.. I get that its awkward now for others who don’t work in grams to use my recipes, but its all I’ve ever known and I love the accuracy! I hate cups! 😂

  • Reply Patti Miller June 3, 2017 at 11:00 pm

    Can you give me the equivalent US measurements?

    • Reply Jane's Patisserie June 4, 2017 at 8:02 am

      No sorry I work in Grams – best to Google the equivalents 😊

  • Reply Kate June 3, 2017 at 11:50 am

    what size tins are you using for the bigger cake? Thanks x

    • Reply Jane's Patisserie June 3, 2017 at 12:04 pm

      For the bigger cake? Do you mean the one in the recipe?

      • Reply Kate June 3, 2017 at 6:06 pm

        Yes please I saw it’s 2 x 8inches for the smaller but couldn’t see what size for the original, thanks

        • Reply Kate June 3, 2017 at 6:09 pm

          And I’ve just read it slower and now I’ve seen it! Sorry about that x

  • Reply Olivia May 29, 2017 at 7:46 pm

    I just made this cake and had to leave a comment because it looks so impressive! I used Tesco’s Finest Salted Caramel Sauce and it’s worked a treat. From the spoons I’ve licked this is going to taste like a winner too!

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  • Reply Katie May 15, 2017 at 2:49 am

    Hello, this sounds delicious, and I really want to try it, but I don’t know that they sell carnation caramel where I live. Is there an alternative to this type you have tried?

  • Reply Mimi May 13, 2017 at 4:16 pm

    Want to make this now but don’t have unsalted butter to hand!! Would it make a huge difference using stork butter??

    • Reply Jane's Patisserie May 13, 2017 at 8:42 pm

      You can use stork in the sponge but I wouldn’t recommend it for the frosting.

      • Reply Mimi May 13, 2017 at 9:19 pm

        Thank you! x

  • 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 Bridget April 15, 2017 at 7:35 pm

    I have to travel 2 hours. Do you think the caramel drip and buttercream piping will hold up okay or should I wait to put the drip and decorations on when I get there?

  • 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!

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  • 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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