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A delicious & Moist Caramac Cake with a Dark Chocolate Drip and even more Caramac!

So, it happened. Yep, after my other Caramac recipes I decided to give in and give you guys what you wanted… a Caramac Cake.

And not only is the sponge so deliciously moist and naturally caramel flavoured with the light brown sugar, not only is the buttercream frosting so delicious Caramac flavoured… I made it into a drip cake. Because why not! They are DELICIOUS! Plus you guys seem to LOVE a drip cake – like my Biscoff Drip Cake, Kinder Bueno Drip Cake, Salted Caramel Drip Cake and my Rainbow Cake!

Honestly, I have been waiting to post this cake for so long, and I really hope you guys like it. I based the buttercream frosting recipe on the Caramac Cupcakes frosting recipe – it worked so well for that, I decided to just double it to achieve this!

I find that it’s the perfect ratio of flavour, not too much that the frosting can’t fold itself, but enough so that you can taste it. So many people have mentioned that Caramac doesn’t taste like it used to, and I can’t comment on that as I’ve only eaten it recently.. but I must say, this is delicious.

I personally find that if you do a Caramac ganache drip, it all looks a bit beige and the ganache has a much bigger chance of going wrong as its basically white chocolate with flavouring, so I went for a dark chocolate one. It proved to be a popular idea with my Mini Egg Drip Cake so I didn’t want to mess with it.

This is however why I went on to drizzle loads more Caramac over the top! I really love the flavour contrast of the dark chocolate ganache drip with the cake, frosting and drizzle because otherwise some might find it too sweet? But don’t worry if you don’t like dark chocolate – its so little really that its there for show and just a hint of richer chocolate – I adore it.

My No-Bake Caramac Cheesecake has proven to be a definite favourite when it comes to the dessert table with SOOOO many of you making it every week, but this is definitely more showstopper-y then that!

This cake is perfect for a present, for a birthday, for an occasion, or for a delicious bake. It is far easier to make than you think. The cake is so moist, it has not too much but enough frosting, and it looks damn delicious.

Caramac Drip Cake

A delicious & Moist Caramac Cake with a Dark Chocolate Drip and even more Caramac!
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Category: Cake
Type: Drip Cake
Keyword: Caramac
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling and Decorating Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 15 slices
Author: Jane's Patisserie



  • 400 g unsalted butter (softened)
  • 400 g light brown sugar
  • 7 large eggs
  • 400 g self raising flour
  • 2 tsp baking powder
  • 4 tsp whole milk

Caramac Buttercream Frosting

  • 250 g unsalted butter (softened)
  • 600 g icing sugar
  • 300 g Caramac (chopped)
  • 1-3 tbsp whole milk


  • 100 ml double cream
  • 100 g dark chocolate (finely chopped)
  • 100 g Caramac (melted)
  • leftover Caramac buttercream frosting
  • 8-12 pieces Caramac



  • 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.
  • Beat together the unsalted butter and light brown sugar until light and fluffy.
  • Add in the self raising flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If your mixture is really thick, mix in the whole milk a spoonful at a time to loosen.
  • Divide the mixture equally between the three tins and smooth it over.
  • Bake for 25-30 minutes until the cakes are golden and when the cake springs back (a skewer should also come out clean).
  • Once baked, leave the cake to cool in the tin for 10 minutes.
  • Now remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to help flatten it slightly.

Caramac Buttercream Frosting

  • Melt the 300g of Caramac carefully in the microwave until full melted and smooth - leave to cool whilst doing the rest.
  • Beat the unsalted butter until it is smooth and loose.
  • Beat in the icing sugar 1/3 at a time until its fully combined.
  • Keep beating the buttercream for 5-6 minutes until it's fluffy and light.
  • Add in the melted Caramac and beat again - if its a bit stiff, add in a spoonful of whole milk at a time until you get a smooth consistency.
  • Once the cakes are cooled, put the first layer of cake on the serving plate and 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 1-2 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! I tend to refrigerate my cake after my thin first layer to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wish! Sometimes its best to do a thinner “crumb” layer and refrigerate it, and then do the thicker layer for the final finish!

Ganache Drip

  • Heat the 100ml of double cream until its just below boiling point, and pour over the finely chopped dark chocolate and leave for 5 minutes to sit. 
  • After the 5 minutes, stir until smooth and leave it to cool for another 5 minutes.
  • Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly. 
  • Set the cake in the fridge until the chocolate ganache hardens.
  • Melt the extra 100g of Caramac and then drizzle it over the top!
  • Place the cake back in the fridge and allow it to fully set.
  • Once the ganache and caramac are set, with any leftover frosting, pipe some little rosettes onto the top using any left over frosting and put the caramac pieces on top! Enjoy!


  • If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth, it really won't take much longer as the cream in the mix makes it melt quicker.
  • 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, if its hot, store in the fridge.
  • You can also freeze this cake for up to 3 months!


Find my other recipes on my Recipes Page!

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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.


  1. Gina on April 30, 2023 at 8:57 pm

    Hi Jane, I LOVE your cakes. I’ve had two issues with this one: 1. The cakes sunk quite a bit in the oven, and your cakes have never done that to me before. I didn’t open the oven at all. Could it be that there’s 7 eggs in this one? Also, my frosting also curled, and I had the Caramac cooled a lot. It was probably still like warm to the touch but I was afraid if I cooled it any longer it would start to set around the edges? Thanks for making such amazing creations x

    • Jane's Patisserie on May 3, 2023 at 1:18 pm

      Cakes sinking in the oven could be due to a few things such as opening the oven door too early, the cakes haven’t baked for long enough, or the mix was overbeaten. The quantity of eggs is correct for the size of sponge as it’s about ratios. You can often bring back split buttercream by adding in a little cream or milk and beating on a high speed! x

  2. Francesca on April 5, 2022 at 4:45 pm

    I can’t find caramac anywhere, could I replace it with caramilk?

    • Jane's Patisserie on April 6, 2022 at 3:00 pm

      Yes absolutely, sounds yummy! x

  3. Gemma on November 21, 2021 at 12:39 am

    I would love to make this as a smaller but taller cake. Would you recommend any measurement differences? Say a 6 inch cake at four layers?

  4. Lucy on September 1, 2021 at 9:51 pm

    Hi Jane! Could this cake be made without the buttercream frosting covering the cake and just decorate the top, would the cake stay together? xx

    • Jane's Patisserie on September 2, 2021 at 4:59 pm

      Hiya – I am not sure I understand? The buttercream is quite important x

    • Lucy on September 2, 2021 at 9:09 pm

      Could the cake be made to leave the sponges showing without the buttercream coating just like your millionaires cake is made? Xx

  5. Caroline on April 23, 2021 at 10:12 pm

    Hi Jane
    Once the cake is made can it be frozen
    Thank you

  6. Chantelle on April 22, 2021 at 1:56 am

    How come the buttercream icing sugar amount for the cake is more then double the amount compared to the cupcake version please

    • Jane's Patisserie on April 26, 2021 at 1:45 pm

      Hey! It’s a completely different recipe and a lot bigger than 12 cupcakes x

  7. Madeline Graham on November 26, 2020 at 12:05 am

    I made this for my husbands 30th birthday a few days ago and it was absolutely delicious! The frosting is devine infused with the Caramac. I didn’t manage to do the elegant chocolate drizzle effect. It looked more like I’d hurled melted Caramac from a distance while blindfolded 🤭 but I’d certainly make this again. If I could post a photo I certainly would ☺️ Thank-you! X

  8. Claudia on October 29, 2020 at 8:46 pm

    Hi Jane! Am i able to freeze the cake layers before decorating?

  9. Katie Geraghty on August 22, 2020 at 11:12 am

    Hi Jane! Could you swap the Caramac for another white chocolate? I’m thinking Milky bar?
    Thankyou x

    • Jane's Patisserie on August 22, 2020 at 2:53 pm

      Yes! x

    • Lucinda on September 9, 2020 at 9:22 am

      Could a milk chocolate be used instead? Thank you x

    • Jane's Patisserie on September 9, 2020 at 9:46 am


  10. Claire on July 11, 2020 at 9:56 pm

    Hi Jane. This is a fabulous recipe. Was after some inspiration for a cake I wanted to do with Mcvities gold biscuits and came across your Caramac cake. Substituted the Caramac pieces for the biscuit and left off the additional caramac chocolate drizzle, but added some fudge chunks to the top. Worked a dream. Used the dark chocolate ganache drip and was perfect to offset the sweetness of the cake. Worked a dream and can’t wait to make again. Thank you.

    Love mint aero and have been checking out your cheesecake and cake recipe which I will be making in the near future – along with the fudge. 😊

  11. Dina on April 28, 2020 at 4:52 pm

    Hi Jane, I would like to attempt this cake for my partners birthday cake. Apologies if this is a stupid question but I only have one cake tin which is the correct size. Do you think I’d be able to bake Each layer at a time using the one tin or is that a ridiculous thing to do and I should just purchase more tins? X

    • Jane's Patisserie on April 28, 2020 at 5:09 pm

      It depends on the depth of your tin – if you have a deep tin, you could potentially just bake the entire cake at the same time, and then split it into the three! But if you tin is shallower, then it won’t work. Personally I don’t like waiting to use cake mix as it shouldn’t really be kept around for too long as that can affect the mix! x

  12. Saminah Khalifa on November 29, 2019 at 3:04 pm

    Hi Jane can I use storks for cake mix
    And if doing 300g what would the baking powder and milk be same or less ?

  13. Katrina kinsella on May 6, 2019 at 1:26 pm

    Hey Jane! Would you know what measurements to use to make this gluten free? I know you use custard powder for cupcakes but wondered what to use for this cake? X

    • Jane's Patisserie on May 6, 2019 at 3:35 pm

      For most instances, you can just switch it out, but it will make it quite soft! If you would like it to be firmer like the GF cupcakes, use 100g of custard powder! x

    • Katrina Kinsella on May 6, 2019 at 7:25 pm

      Amazing thanks will I use the custard powder on top of the 400g of gluten free flour? Thanks Jane!

    • Jane's Patisserie on May 7, 2019 at 9:18 am


  14. Angela on October 23, 2018 at 7:43 pm

    Hi I have made your caramac cake many times without any problems and they are always nice and light and fluffy but the last couple of time they have sunk in the middle whilst cooking. I have not changed anything other than the brand of sugar, could that be the cause of the sinking?

    • Jane's Patisserie on October 24, 2018 at 8:36 am

      Hiya! Have you opened the door to check how it’s doing? Quite often the most common reason is that you’ve opened it too early, and the cake has sunk! The brand of sugar shouldn’t matter too much as long as its still the same amount etc.

  15. Charlotte Jennings on May 17, 2018 at 10:30 am

    Hello! This is my go-to sponge recipe, the best I’ve ever tasted. I would like to make a marble cake (half normal cake mix and half chocolate cake mix) with a chocolate frosting on the top – for a chocolate lover, but with a twist. Do you think I can just half this mix once its made and add some cocoa or melted chocolate to half of it?? If so how much do you think?
    Thanks very much !

    • Jane's Patisserie on May 17, 2018 at 8:01 pm

      I would add 200g of melted chocolate to half of the mixture! x

  16. Jacqui Tekaga on June 7, 2017 at 6:38 pm

    Hi , do you have to sieve the flour for the caramac cake please ?

    • Jacqui Tekaga on June 7, 2017 at 6:40 pm

      oops , I don’t know how I sent that three times , sorry ..

    • Jane's Patisserie on June 7, 2017 at 7:06 pm

      I never bother to sieve flour unless I say to do so ?

  17. Suze on January 29, 2017 at 12:23 pm

    I’m desperate to make this cake but need to know What size tins would you use for the smaller version and how many eggs?

    • Jane's Patisserie on January 29, 2017 at 7:13 pm

      Use the same size tins, just only two tins. And 300g worth, proportion it down like the rest of the recipe ?

    • Jacqui Tekaga on June 10, 2017 at 7:45 pm

      Thank You Jane , I made the Rolo cake , was easier than I thought it would be everyone loved it …

  18. Bee on December 7, 2016 at 6:44 pm

    I’ve just had my first attempt at this cake!
    Sponges have come out lovely but started the icing and it curdled! Think it may have been the caramac or even the butter and icing being mixed for too long 🙁
    Has anyone else had this problem?
    Does look amazing though.

    • Jane's Patisserie on December 8, 2016 at 12:00 pm

      I would say the caramac might have been too hot.. its quite hard for just butter and icing sugar to split by itself, so likely the caramac heat affected it.

    • Bee on December 8, 2016 at 7:44 pm

      Yeah it’s all ok now, I tried again with a less powerful mixer too and it came out beautiful!
      Now just to tuck into it for my Dads birthday. Can’t wait 🙂
      Looks awesome too.
      Thankyou for a superb recipe and and beautiful cake.

  19. Mandy on May 6, 2016 at 12:35 pm

    Have just come across your website completely by accident and I’m so looking forward to trying your recipes, they are so different to any others. yummmmmmy

  20. Jessica on April 20, 2016 at 7:17 pm

    Holy COW this looks amazingly decadent! Your cakes are always so lovely Jane, thank you for sharing with us 🙂

    • Jane's Patisserie on April 20, 2016 at 8:41 pm

      Haha thank you Jessica!! It’s okay! 🙂

  21. Sammie on April 20, 2016 at 9:18 am

    Wow Jane this cake is my kind of heaven. Using the dark chocolate to tone down the sweetness of the cake is brilliant. I adore caramac and you have created the perfect homage to it! Brilliant! Sammie xx

    • Jane's Patisserie on April 20, 2016 at 9:21 am

      Thank you so much!! I tried it with all Caramac and found it far too sweet, but this way you still get plenty of it! Hehe thank you so much xxx

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