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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!


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!

A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!
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Category: Dessert
Type: Cake
Keyword: Caramel, Salted Caramel
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Decorating Time: 6 hours 30 minutes
Total Time: 7 hours 20 minutes
Servings: 15 People
Author: Jane's Patisserie


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


  • 200 g caramel (carnations)
  • Pinch sea salt
  • rolos
  • sprinkles


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.


  • 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!


  • 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.


Find my other 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.


  1. Danielle Chapman on May 10, 2024 at 4:32 pm

    Hi would I be able to use a colour mill colouring in this icing?

    Thank you

  2. Emma on May 10, 2024 at 1:31 pm

    By how much would you increase the buttercream ingredients by for a 4 layer (still 8 inch) cake please? Thanks.

  3. Hema on May 7, 2024 at 8:51 am

    Can I replace the self raising flour with Gluten free self raising flour in your salted caramel cake and bake it..

  4. Cathy Oliver on March 19, 2024 at 7:26 pm

    Hi, I love your recipes but am really confused as the sponge for this came out really dry. I know I’ve made an error as everyone else is saying it’s moist! I had to bake the sponges late the night before, so I let them cool and kept them in an airtight container with sheets of baking paper between. I think they either must have dried out overnight or I overbaked.

    • Jane's Patisserie on April 11, 2024 at 12:29 pm

      This usually means they are over baked, as if they were in a container overnight which was sealed that shouldn’t have caused a problem. xx

  5. Nada Rusich on March 6, 2024 at 5:07 pm

    5 stars
    Hi I made this cake last week for my retirement party. Amazing cake tastes great. Only one thing the sponges were a bit dense. I used 7 eggs should I have gone to 8?

    • Jane's Patisserie on March 7, 2024 at 11:58 am

      This could be due to under baking, or over mixing. Also if you kept the cakes in the fridge this may be why! x

  6. Nada Rusich on March 3, 2024 at 12:19 pm

    4 stars
    Hi Jane I made this cake for my own retirement party. It looked fantastic but the cake sponges were so dry. The frosting and everything else was perfect. I followed the receipe exact and used 7 large eggs. Should I have used 8.? I did freeze the sponges a couple of days ahead. Will definitely make again as I love your recipes and have made several others of yours. Please advise and thank you.

    • Jane's Patisserie on May 8, 2024 at 11:48 am

      This may mean that you have over baked the sponges, or they had freezer burn (or both) which dried them out. x

  7. Deborah on March 8, 2023 at 8:08 pm

    you say in your tips medium eggs and always
    but listed in the ingredients its 7 large eggs ?

    • Jane's Patisserie on March 17, 2023 at 11:19 am

      Hiya! Use the 7 large eggs, hope this helps! x

  8. Sophie on January 23, 2023 at 4:59 pm

    Hiya! You mention doing this as a 4 tier cake with a 500g mix. But I’m not sure how that affects the other measures. I assume anything that is 400g becomes 500g but what should the egg, baking powder and milk amounts be please? Thanks in advance.

    400 g Unsalted Butter/Stork
    400 g Light Brown Sugar
    7 Large Eggs
    400 g Self Raising Flour
    2 tsp Baking Powder
    4 tbsp Whole Milk

    • Emma on April 1, 2024 at 10:25 am

      Did you get the answer to this? Would love to know.

    • Holly on June 4, 2024 at 6:16 pm

      In the notes it says the amounts for a smaller 2 tier version – I imagine doubling that would give you the right amounts! thats what I’m going to do anyway lol

  9. Bethany Stanton-mayers on January 1, 2023 at 10:29 pm

    Hi Jane,

    I made this last year and was hit but if I wanted to make this as a loaf cake as its smaller what what the quantities be?

  10. Kay hart on September 11, 2022 at 11:54 pm

    Every time I make 3 layer sponges of any type, and have to cut across the cake to make enough for a lot of people, the slices don’t hold together. Any advice as to where I’m going wrong?

    • Kay on April 16, 2023 at 3:45 pm

      I have the same problem with all my three layer cakes. I’ve given up and now only make two layer cakes, which is a shame because all the pictures show three layer cakes slice beautifully. 🥲

  11. Heather Lewins on June 15, 2022 at 9:07 am

    5 stars
    I absolutely love this recipe. The finished cake looks fantastic. In fact I love all of your recipes Jane, I’m a keen baker and they just never go wrong and look so impressive. Thank you!!

  12. MJ on May 20, 2022 at 6:55 pm

    Hi Jane excited to try this out!
    I was just wondering I wanted to make a chocolate sponge for a birthday cake with caramel, would it be okay to add some Coco powder to the sponge mix for this recipe?

    Thanks in advance!


    • Jane's Patisserie on May 23, 2022 at 10:40 am

      Yes absolutely – take out 65g flour and add in 65g cocoa powder! Hope this helps! x

  13. Millie on March 17, 2022 at 3:03 pm

    Hi, can I make homemade caramel and use that instead of caramel carnations?? I am making this cake today for my brothers birthday so if you could respond ASAP that would be great. Thanks!

    • Jane's Patisserie on March 23, 2022 at 11:37 am

      Yes absolutely you can – take a look at my Homemade Caramel Sauce recipe! Enjoy! x

  14. Maiya on January 23, 2022 at 8:28 pm

    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

  15. Maiya on January 21, 2022 at 10:25 pm

    Hi I was just wondering before I make it, what size tins should I use for the normal recipe (three cake layers)?

  16. Bethany Stanton-Mayers on January 16, 2022 at 11:15 am

    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

    • Jane's Patisserie on January 17, 2022 at 4:22 pm

      Hiya! This should be fine – the cake will last for around 3 days in an airtight container. Enjoy! x

  17. Karen G on January 9, 2022 at 3:36 pm

    5 stars
    This cake was delicious! I think I’d like to add walnuts next time.

  18. Jo on November 2, 2021 at 9:46 pm

    Could I use salted butter for the buttercream so that it’s not so sweet.

  19. Gloria on October 17, 2021 at 8:52 am

    How much batter will I need for one layer about 1” deep for a 12 inch(30cm) round cake cake thank you

  20. Haliza on October 11, 2021 at 9:28 pm

    5 stars
    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!

  21. Allanah on October 11, 2021 at 6:59 pm

    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

  22. Gloria Madle on October 10, 2021 at 10:05 am

    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

  23. Gloria Madle on September 29, 2021 at 3:10 am

    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

  24. Aleesha on September 23, 2021 at 9:21 am

    5 stars
    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!! 🙂

  25. Emily on September 8, 2021 at 11:07 am

    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.

  26. Inga on July 21, 2021 at 9:40 pm

    Hello, could I make this as a semi naked cake? How much buttercream would I meed to make? Thank you.

  27. Disha Westell on June 10, 2021 at 2:12 pm

    Hi Jane
    Can you freeze this cake ??

    • Jane's Patisserie on June 14, 2021 at 11:00 am

      Hey, yes you can!x

    • Claire on September 22, 2021 at 7:57 pm

      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?

  28. Sarah on May 21, 2021 at 2:38 pm

    5 stars
    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!

  29. Caitlin on May 13, 2021 at 3:48 pm

    Can you make one of the sponges chocolate if so would you just add cocoa powder to one of them

    • Jane's Patisserie on May 15, 2021 at 10:38 am

      Hiya! Yes this should work x

  30. Sophia on May 3, 2021 at 11:11 pm

    Hi, can I colour the buttercream? Thank you

    • Jane's Patisserie on May 5, 2021 at 7:45 pm

      You can but you may struggle as the base colour is brown x

  31. Zoe on April 27, 2021 at 9:43 pm

    3 stars
    A tasty cake and an easy to follow clear recipe, personally too sweet for my family.

  32. Sophia on April 26, 2021 at 6:14 pm

    Hi, can I colour the buttercream with gel food colouring?

  33. Amy Jones on April 20, 2021 at 11:25 pm

    5 stars
    Made for my dad’s 60th birthday cake, usually I stick to my normal plain sponge recipe or risk a red velvet so thought I’d step out of my comfort zone, was definitely worth it! Tasted lovely, had so many compliments, I made mine 2 days before as I wanted enough time for it cool fully before Decorating it the following day ready for first thing the following morning so I put a little simple syrup on it too keep it moist. Mine were still a little Dome shaped them though cooled upside down but made the drip all the more dripping! Beautiful cake, will definitely make again!

    • Gem on July 28, 2021 at 6:55 pm

      Hi Jane I’m making this ahead of time and freezing it for my friends baby shower next weekend. I’ve just dropped one of the layers 🤦‍♀️
      What quantities can I use to just make one more layer? Thank you

    • Kay on April 16, 2023 at 3:48 pm

      What did you make the simple syrup out of please?

  34. Natalie on April 7, 2021 at 11:14 am

    Hi Jane, this cake looks delicious however I’m not brave enough to try a drip cake just yet. If I wanted to make a two layer cake with icing between the layers and on the top, what quantities should I make for the buttercream? I know it says to use 2/3 of buttercream however I don’t want to cover mine in the same way. P.s so excited for your new book! It comes out on my birthday so it’s meant to be!☺️

    • Jane's Patisserie on April 17, 2021 at 2:45 pm

      Hey! Use 1/2 not 2/3rds. Ahh thank you so much, that is so exciting!xx

  35. Jess on March 21, 2021 at 12:14 pm

    Can I use rock salt for this recipe rather than sea salt. Having never made anything salted caramel before I have no idea whether the type of salt will make a difference! Looking forward to making this for my husband’s birthday on Tuesday!

    • Jane's Patisserie on March 22, 2021 at 4:19 pm

      Yes you can! x

    • Katherine Wright on June 28, 2021 at 1:53 pm

      Hey, love your recipes! For the two layer version do I need to add the same amount of baking powder? Thank you ❤

    • Jane's Patisserie on June 28, 2021 at 7:56 pm

      No – you can leave it out all together to be honest!

  36. Dee on March 21, 2021 at 10:02 am

    5 stars
    I made this for my husband’s birthday with 2 layers it turned out so well. Your recipes are really well explained, I’ve made so many now and because you explain everything in such detail, especially the trickier aspects, they always turn out well. Thank you!

  37. Tamsin on March 4, 2021 at 7:46 pm

    Hi Jane, this recipe looks amazing and keen to give it a go! I’ve got two deep 6 inch cake tins so I’d like to split the mixture between them and then cut into four layers. I know they’ll need cooking low and slow but any ideas on temperatures and timings? Thank you!

    • Jane's Patisserie on March 4, 2021 at 10:42 pm

      I’m really sorry I don’t know the timings – temp I usually do 20C lower though x

    • Natalie on October 27, 2021 at 2:02 pm


      I’m going to do a 6 inch version too.

      How did your cake come out ? what temperature and for how long did you cook it?

      Many thanks,

  38. Lily on February 15, 2021 at 9:12 am

    Hi, I’m new at decorating cakes and I often find that using butter in the icing makes it stiff and difficult to move around so prefer to use stork which is softer. Would adding caramel to the stork make it too soft?

    • Jane's Patisserie on February 15, 2021 at 9:57 am

      You really should not use stork – it makes it far too soft and doesn’t set well enough for a drip cake! The block butter should be at room temp and just mix it until it creates the texture you need as it will get there especially with the caramel in this one.

  39. Brodie on February 12, 2021 at 9:54 am

    I only have two tins but ideally want to make 3 layers, will it ruin it if the cake mixture for the third sponge is left while the other two cook? I know it can if there’s melted chocolate in it but not sure on this one. Thanks!

    • Jane's Patisserie on February 13, 2021 at 8:04 am

      It can do to be honest – but as long as you are quick about it, it should be okay as you say as there is no chocolate in it!

  40. Lydia on February 8, 2021 at 7:31 pm

    Hi Jane, I am obsessed with all your baking recipes! I want to make this for my partners birthday next week but my cake tin isnt big enough, will it be ok stored in the fridge on my cake stand fully iced and decorated over night or am i worth getting a cardboard box cheap and storing it in my kitchen over night?
    Thankyou :))) Xxxx

    • Jane's Patisserie on February 11, 2021 at 8:39 am

      If the cake hasn’t been cut, it will be fine in the fridge! It would just need to be out an hour or so before eating xx

  41. Eliza on January 30, 2021 at 5:22 pm

    Hi Jane,

    I love your recipes and excited to try this one. Just wondering if i could directly substitue brown sugar for caster sugar?

    Thank you

  42. Leanne Corkery on January 29, 2021 at 9:10 am

    Hi Jane, apologies if you’ve already been asked this question (I was scrolling through previous questions to check but there are soooo many I don’t know how you keep up with them all)! Can I use the caramel from your millionaires shortbread recipe instead of nestle caramel ? Thanks 😊

    • Jane's Patisserie on January 29, 2021 at 9:57 pm

      It’s definitely difficult to keep up haha! But for this no you can’t, if you want to make your own you need to use my caramel sauce recipe xx

    • Gemma Pinches on February 27, 2021 at 6:43 pm

      5 stars
      Just baked and prepared with a crumb coat ready to finish off in the morning. I was just wondering which piping nozzle you have used to create the piping effect. Thank you 😊

  43. Lauren on January 10, 2021 at 10:26 am

    Hi Jane,

    Love all of your recipes, they always turn out so well! I am going to do this as a 4 layer cake, I know to increase the ingredients to 500g and eggs to 10 eggs but do I need to increase the milk and baking powder too? X

    • Jane's Patisserie on January 10, 2021 at 2:01 pm

      Ooh yay! Enjoy! I would leave the milk and baking powder as they are xx

  44. Matthew on December 15, 2020 at 7:47 am

    5 stars
    Made this for my sister’s birthday – absolutely delicious. Thank you!

  45. CLAIRE-LOUISE Wilson on December 11, 2020 at 8:42 pm

    5 stars
    My salted caramel mad friend loved this cake 😋,

  46. Joanna on December 7, 2020 at 3:47 pm

    Hi Jane,
    Odd question but how tall roughly is this cake when you do the 3 tier version?
    I just want to make sure I’ll be able to fit it into the cake box!!

    Thanks 🙂

    • Jane's Patisserie on December 7, 2020 at 3:49 pm

      It’s about 6″ roughly so I use a standard cake box! x

  47. Sophia Hampshire on November 20, 2020 at 11:24 pm

    Hi Jane,
    I made this cake for my boyfriends birthday, the exterior definitely impressed!! I was happy with it for my first attempt though the inside turned out a little dry, thinking I might of over cooked the cakes a little. Do you have any idea what else it would have been? I would love to try this recipe again 🙂

    • Jane's Patisserie on November 21, 2020 at 10:50 am

      It is usually just that they are over baked, or if the cake was stored in the fridge that can also dry out the cakes! x

  48. Sammi on November 19, 2020 at 6:13 pm

    Hi there! Could you suggest how I could make the sponge gluten free please? Would you add anything else other than changing to gluten free flour? Thank you so much!

    • Jane's Patisserie on November 20, 2020 at 9:26 am

      I would also use 1tsp Xantham Gum, just so that you have a better texture!

  49. Sophie Donnelly on November 10, 2020 at 5:29 pm

    5 stars
    Hi Jane I’m going to attempt to make this cake this week for my husband’s birthday. Last time I made a 3 layer cake it toppled as I didn’t use dowles. Will this cake be ok without them?
    Thanks Sophie x

    • Jane's Patisserie on November 10, 2020 at 5:58 pm

      I don’t use dowels for a single tier cake – I don’t find it necessary but there is no reason why you can’t if you are slightly worried xx

  50. Faye on November 3, 2020 at 9:26 pm

    Would I be ok to use your salted caramel sauce recipe for this please or would it make the buttercream too runny? X

  51. lauren on October 7, 2020 at 12:04 pm

    Hi Jane, this cake looks fabulous! If I make this cake four days before my hubby’s birthday, where do i store the sponges? Freezer or just left out in an air tight container? Thank you

    • Jane's Patisserie on October 7, 2020 at 2:15 pm

      Four days is the limit I would say for eating the cake, so room temperature wrapped in clingfilm is fine, but I would eat it after the day! Freezing would make it last longer x

  52. Laura on September 29, 2020 at 1:22 pm

    Hi Jane,

    I’m also struggling to find Carnation Caramel in these COVID times. Do you reckon Sainsbury’s Salted Caramel Sauce will do the trick for the drip?

    Many thanks,


    • Jane's Patisserie on September 29, 2020 at 6:02 pm

      As long as it’s not too thin, it should be fine!!

  53. Elisha on September 23, 2020 at 6:06 pm

    Hi Jayne, just wanted to know what the quantities of this would be for a 4 layer cake. The cake the buttercream and the drip please. Thanks so much

  54. Beth on August 30, 2020 at 5:04 pm

    5 stars
    Hi Jane, I love this recipe! The first time it came out so good! Now I’m making a cake for a birthday next week and have to travel a good few hours with it. Do you think the icing and drip will travel well?Thanks!

    • Jane's Patisserie on August 31, 2020 at 9:45 am

      I would definitely say this is the softer of the cakes on my blog, because of the caramel. It will depend on the weather and the heat of your car, but maybe?! I’m not 100% sure it would be perfect unless it’s kept quite cool x

  55. Clarrie on August 28, 2020 at 11:10 am

    5 stars
    Made this cake for a celebration weekend away and all I can say is WOW – it tasted and looked amazing! Everyone loved it and couldn’t get enough of it. Thanks for the great recipe Jane!

  56. CARLEANNE ODONOGHUE on August 25, 2020 at 12:02 pm

    5 stars
    Hi Jane, my brother wants a banoffee drip cake for his birthday. Could I use this recipe and omit the salt? Where would you add in bananas for flavour? xx

    • Jane's Patisserie on August 25, 2020 at 12:59 pm

      Yes so definitely take out the salt, and maybe use a banana base for the cake? And add sliced banana in between the layers?

  57. Ronnie on August 23, 2020 at 3:53 pm

    5 stars
    Hi Jane, I’m wanting to make this into a 2 layer 8inch cake and I’ve read your notes section but it doesn’t mention whether to include baking powder but the 3 layer one do. Do I need to add baking powder or leave it out? Thank you in advance x

  58. Jodie on August 12, 2020 at 7:23 pm

    Hi Jayne! This looks amazing!
    I want to make a loaf cake version of this what would the ingredients be for this?
    Should I just half them and add 3 large eggs maybe?


  59. GEMMA WHYTE on August 12, 2020 at 5:58 pm

    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?

    • Jane's Patisserie on August 12, 2020 at 7:16 pm

      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!

  60. Jaimi-lea on July 11, 2020 at 1:42 pm

    5 stars
    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

    • Jane's Patisserie on July 11, 2020 at 7:41 pm

      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!

  61. Gabrielle Potter on July 6, 2020 at 7:02 am

    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

    • Jane's Patisserie on July 6, 2020 at 9:33 am

      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

    • Francesca on January 19, 2021 at 6:36 am

      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!

    • Jane's Patisserie on January 19, 2021 at 6:48 pm

      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!

  62. Em on July 5, 2020 at 9:10 am

    5 stars
    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

    • Jane's Patisserie on July 5, 2020 at 11:29 am

      Hey! Ahh yay! I would use caster sugar, or golden caster! x

  63. Megan on June 25, 2020 at 5:53 pm

    5 stars
    Made for a birthday cake.
    Went very well.
    Brilliant recipe!!

  64. Jill on June 21, 2020 at 7:20 pm

    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?

    • Jill on June 21, 2020 at 7:26 pm

      Hi again, another question 🙂 instead of doing the caramel drip could I put the caramel in with the layers of icing ?

    • Jane's Patisserie on June 22, 2020 at 9:23 pm

      Yes you could do!

    • Jane's Patisserie on June 22, 2020 at 9:24 pm

      The colouring shouldn’t effect the taste/texture but the base colour is quite golden so it may be a weird blue colour!

  65. Danielle on June 16, 2020 at 4:45 pm

    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!

    • Jane's Patisserie on June 16, 2020 at 9:23 pm

      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

    • Danielle on June 16, 2020 at 10:17 pm

      Thank you!! I will give it a try! X

  66. Laura on June 16, 2020 at 3:54 pm

    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? 😊

    • Jane's Patisserie on June 16, 2020 at 9:24 pm

      Hey! Ahh amazing! I usually use 8 medium instead of 7 large!

  67. Poppy Fuller on June 10, 2020 at 5:32 pm

    5 stars
    back again with another question… can I freeze the sponges and decorate them/ice them at a later date? X

  68. Grace on June 2, 2020 at 7:54 pm

    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

    • Jane's Patisserie on June 3, 2020 at 10:50 am

      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

  69. Grace on June 2, 2020 at 7:45 pm

    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

  70. Ione Gillard on June 1, 2020 at 12:33 pm

    Hiya, just wondering – insteps of the 4tbsp of milk in the cake mix could I use buttermilk?

    • Jane's Patisserie on June 1, 2020 at 3:18 pm

      Yes you could! You can just leave it out as well though! x

  71. stacey on May 30, 2020 at 1:44 pm

    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!

  72. Poppy Fuller on May 26, 2020 at 7:44 pm

    5 stars
    Hiya! do you know if there’s any palm oil in this cake? Xx

    • Jane's Patisserie on May 26, 2020 at 9:08 pm

      You would need to check individual ingredients for that! Brands can differ! x

  73. Abigail Wiles on May 24, 2020 at 11:31 am

    Hi Jane, do you have a link to the cake tins you use for this cake please? Thanks x

    • Jane's Patisserie on May 24, 2020 at 1:26 pm

      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

  74. Jalisha Khalid on May 19, 2020 at 11:03 pm

    5 stars
    I love this recipe! But i was wondering how you store your cakes? I’ve refrigerated them before but sometimes the buttercream can sweat but im scared of them melting. Any tips?

    • Jane's Patisserie on May 20, 2020 at 1:19 pm

      I always store them at room temp, unless it’s stopped with something fresh like cream cheese frosting, or fresh cream! You can put them in the fridge sometimes before cutting, otherwise they will start to dry out!

  75. Julez on May 18, 2020 at 10:03 am

    Hi, any tips for someone struggling to get hold of carnation caramel in this crazy covid world? Any good recipes for making my own???

    • Jane's Patisserie on May 18, 2020 at 11:07 am

      Hey! So if you can find condensed milk, you can make your own using that (such as boiling the tin for four hours), or you can use my homemade caramel sauce recipe! Or any other caramel like it! x

    • Julez on May 20, 2020 at 6:01 pm

      Oh perfect! Thank you SO much!!!

    • Annmarie on May 22, 2020 at 8:54 am

      I’ve just made some, buy carnations condensed milk, cover in a pan of water, Bring to the boil and let it simmer for 3 hours but keep an eye on the water to make sire the cam stays covered. I hope this helps 🙂

  76. Marie on May 15, 2020 at 12:54 am

    5 stars
    Hi Jane I’ve made this cake a couple of times now and it’s always been a big hit with everyone!! I’ve been asked to make it for a friend’s birthday and plan on topping it with chocolate bark and lots of sweets do you think I should add the 100g of plain flour to make it a firmer sponge for the additional weight as you previously mentioned or will it be ok as it is, many thanks.

    • Jane's Patisserie on May 16, 2020 at 3:00 pm

      Hey! It’s up to you! Using the 100g of plain can make it sturdier, but I have used this sponge recipe before without and it’s been fine to decorate I the same way, but I would leave out the baking powder – however, the caramel can be a bit soft for that and they sweets may slide off a bit! x

  77. Aimi on May 8, 2020 at 6:16 pm

    Such a fab, tasty cake! Made it several times but now been asked for a smaller size!
    Any idea on quantities for a 6inch cake?

    Thanks x

  78. Charley on May 4, 2020 at 7:55 am

    5 stars
    The absolute don of crowd pleasers. This beauty got so much attention at my sons christening; people queued for a slice of it and left the professional £160 christening cake standing lonely at the other end of the table 😂!
    So I learnt my lesson and didn’t bother to order a cake again when it came to his first birthday, I just used Jane’s Patisserie recipes to create a dessert table and it went down a storm!
    These recipes are so well written that I felt really confident about giving them a go. I’ve not had a single fail yet. Milkybar cheesecake is next on my hit list! 🤩

  79. karen on May 3, 2020 at 11:09 am

    Would it be ok to use homemade caramel sauce instead of carnations as cannot get any in the shops at the moment thanks

    • Jane's Patisserie on May 3, 2020 at 12:25 pm

      Yes it should be fine! Obviously your caramel sauce will need to be thick, and sometimes it needs a little less in your buttercream depending on the thickness of the sauce!

  80. Mairead on April 15, 2020 at 6:54 pm

    Hi jane!

    How would I tweak the recipe to make it a 2 tier cake? 🙂


    • Jane's Patisserie on April 15, 2020 at 9:43 pm

      Have a look at the notes section!

    • Mairead on April 16, 2020 at 9:20 am

      Just read this answer in the notes, sorry!!

  81. […] Ta-daaa! This was an absolutely delicious cake!! 😋 It was well worth the time and effort it took to make. For the official salted caramel drip cake recipe check out Jane’s Patisserie. […]

  82. Elaine Foo on February 14, 2020 at 5:45 am

    Is it necessary to pipe some caramel on the cake directly before putting on the buttercream? Would that help to keep the cake moist and add to the salted caramel flavour instead of using sugar syrup?

    • Jane's Patisserie on February 14, 2020 at 2:25 pm

      No – it just adds more caramel. Sugar syrup isn’t essential, but does help keep a cake moist!

  83. Elaine on February 13, 2020 at 3:41 pm

    Hi Jane, how tall does the 3 layers stack up to? How much of the recipe do I use if I want a it 3.5 inches tall?

    • Jane's Patisserie on February 14, 2020 at 2:28 pm

      I would say it’s roughly 4-4.5″ or so – but height can change from cake to cake!

  84. Aimi Stewart on February 8, 2020 at 11:22 am

    Hi Jane,
    Can I just confirm we add the eggs and flour all at the same point? I’m used to mixing in eggs first then the flour.

    And do we just mixed until well combined. I see it says do not over mix but unsure how much is over mixing!

    Also… my sandwich tins are around 1-1.5inch deep. Is that ok?

    Thank you! X

    • Jane's Patisserie on February 8, 2020 at 9:29 pm

      Yeah so I add the eggs and flour in at the same time, and just mix till it’s cake mix! Your tins may be a smidge thin, but it might be okay!

  85. Kirsty on January 11, 2020 at 8:15 pm

    I don’t have a stand mixer, I only have a hand mixer with whisk parts.. Will this work to mix the butter and caster sugar or do it by hand??

    • Jane's Patisserie on January 12, 2020 at 8:38 am

      Do you mean an electric hand whisk? That’ll still work!

  86. Lynn Sandison on January 10, 2020 at 1:51 pm

    Do you need to reduce the number of eggs, baking powder and milk used if you go for the smaller (300g) version of the cake?!

    • Jane's Patisserie on January 10, 2020 at 2:38 pm

      Yep! So 300g of eggs = 6 medium. Baking powder will be 1tsp. Milk isn’t essential!

  87. Boo on August 28, 2019 at 11:25 pm

    Hi! I am hoping to make this for a birthday cake next week for my son.
    I hope you could help with a couple of questions?
    I live in one place (east anglia) but the party is a 3hr train journey away (Sussex).
    I leave on Thursday and the party is Saturday.
    I have a stand mixer at home. But not at the venue!
    I could either (a) make it at home and freeze it, take it (slowly defrosting) on the train, decorate and fondant on Friday and serve Saturday
    Or (b) make it on Thursday/Friday but without a stand mixer
    Which would you do!!?
    And also to put fondant icing on do I adapt the recipe at all?
    I am making 4 tiers (it’s a Harry Potter cake, so each tier needs to be a different colour 😳🙄).

    Thank you!!

    Ps sorry if I ended up posting this twice. Couldn’t seem to make the comments work on my phone

    • Jane's Patisserie on August 29, 2019 at 7:05 pm

      Hey! So typically when I make a wedding cake for a Saturday, I bake the sponges on a Tuesday, split & fill on the Wednesday, and cover with fondant on the Thursday. Any finishing decorations I then do on the Friday! It depends on how confident you are on doing it your way (in a lot less days) or you could similarly use my timeline so you’re not as stressed, and then travel with the cakes?
      I would add in 100g plain flour to make the cake more madeira like (it sounds weird, but roll with me!) and then the sponge will be sturdier but still delicious!

  88. Boo on August 28, 2019 at 10:59 pm

    Hi! I am hoping to make this for a birthday cake for my son.
    I hope you could help with a couple of questions?
    I live in one place but the party is a 3hr train journey away.
    I leave on Thursday and the party is Saturday.
    I have a stand mixer at home. Not at the venue!
    I could either (a) make it at home and freeze it, take it slowly defrosting on the train, decorate and fondant on Friday and serve Saturday
    Or (b) make it on Thursday/Friday but without a stand mixer
    Which would you do!!?
    And also to put fondant icing on do I adapt the recipe at all?

    Thank you!!

    • Tracy on September 5, 2019 at 7:33 am

      Hi, just wondered if you did amend the recipe as Jane suggested with the plain flour? If so, did you add an extra 100g of plain flour to the recipe or just replace 100g of the self raising with plain? I have made the drip cake before but I want to make this as the top tier of a wedding cake with fondant icing so need it to be able to carry the weight. It will only be a 6″ cake. Would really appreciate yours or Jane’s advice

    • Jane's Patisserie on September 5, 2019 at 8:24 am

      You add in the plain flour, you don’t take any other flour out!

    • Tracy on September 5, 2019 at 12:18 pm

      Thanks Jane, what quantities do you think I would need for a 6″ cake and do you think it would bake ok in one deep tin at a lower temperature for a longer time? Not having the best of luck with my cakes at the moment, need all the help I can get!!

  89. Kathryn Byfield on August 15, 2019 at 2:49 pm

    Please can you tell me how many eggs are required for the smaller 2 layer version?

  90. Annabelle on May 28, 2019 at 10:21 am

    i am wanting to make an 8″ cake with 4 thick layers, how would i amend this recipe?
    Would you just use 500g for everything? and would you change the amount of eggs?
    Thank you!

    • Jane's Patisserie on May 28, 2019 at 7:04 pm

      Yes, use 500g of everything, and 10 medium eggs! x

    • Annabelle on June 3, 2019 at 3:43 pm

      Would you amend the baking powder and whole milk?
      Thank you

  91. Erin on April 30, 2019 at 8:58 pm

    Do you think this would work with a chocolate sponge?? If so you have any suggestions on whether to alter the above sponge recipe or use another??

    • Jane's Patisserie on April 30, 2019 at 9:06 pm

      Yes, it would! Use 65g less flour, and use 65g cocoa powder instead!

    • Erin on April 30, 2019 at 9:51 pm

      Thank you

    • Olivia on May 20, 2019 at 8:25 pm

      Hi. I am making this for a friends birthday and was wondering how easy or difficult this is to make? Thanks.

    • Jane's Patisserie on May 20, 2019 at 10:00 pm

      A drip cake is definitely easier if you’ve have some practice, but with the right tools anyone can do them! x

  92. Riva Japaul on April 25, 2019 at 4:04 pm

    Hi Jane, I was wondering how many cupcakes this recipe would make?

    • Jane's Patisserie on April 25, 2019 at 9:36 pm

      A lot! Have a look at my salted caramel cupcake recipe x

  93. Joanne Tollyfield on April 10, 2019 at 4:11 pm

    5 stars
    This turned out perfectly! Thank you for the tips, they really helped to make it look as best as possible.will definitely try more recipes from this site.

  94. Claire on April 2, 2019 at 6:13 pm

    Hi I’m wanting to do this as a skittles cake if I were to use this recipe for the cake it’s self what could I use instead off the caramel in the buttercream to make it a buttercream that would suit skittles I’m planning on sticking skittles all over thanks

    • Jane's Patisserie on April 2, 2019 at 7:29 pm

      I would just stick with a vanilla buttercream and maybe give it a colour?

  95. SY on March 2, 2019 at 6:07 am

    Hi! If I make a smaller version of this cake (replacing 400g ingredients to 300g), would it be okay to have 2 layers instead? How long should I bake them for? 🙂

    • Jane's Patisserie on March 2, 2019 at 9:08 am

      Hiya! The smaller version is for two layers anyway, and an extra 5-10 minutes as mentioned x

  96. SHARON on February 27, 2019 at 2:33 am

    Planning to make this Awesome looking recipe for my sons birthday. I am not used to cooking in grams for measurements. Would it be as accurate to weight the ingredient on a food scale or convert to cups as others have mentioned?? Also not sure if the Carnation Caramel or the other alternative mentioned, is available where I live. Any suggestions for another substitute? TIA.

    • Jane's Patisserie on February 27, 2019 at 8:47 am

      Always weigh the ingredients over cup measurements – weighed ingredients are much more accurate! And it needs to be a thick caramel sauce, but I would google for your best alternative!

  97. Gemma Jones on February 24, 2019 at 7:38 pm

    Hi Jane,
    I’m a novice baker and I’ve been watching a few videos to get tips for decorating layer cakes like these. Lots of people seem to put sugar syrup over each layer when assembling to get a moist cake. Would you recommend doing something similar with this cake? I’m making it for a birthday so there’s lots of pressure! The cake looks amazing, thank you.

    • Jane's Patisserie on February 24, 2019 at 9:22 pm

      I only ever use a sugar syrup if I am covering a cake with fondant and leaving the cake for a week or so before it gets cut into – this type of sponge shouldn’t need it!

  98. Kirsten Redmore on February 16, 2019 at 5:36 pm

    5 stars
    Made this today for my daughters 21st birthday, used exact same ingredients and aside from struggling to get the sides as smooth as yours even with a metal scraper, I think it looks pretty damned amazing. Thanks, will definitely be making some of your other cakes

  99. Faith on January 11, 2019 at 12:26 am

    5 stars
    I made this for my brothers birthday and it was absolutely amazing!! This cake was better than a lot of wedding cakes I’ve had. Very gourmet tasting but easy to make!! Love your work Jane, you are super talented 🙂

  100. Hannah on October 7, 2018 at 10:03 pm

    5 stars
    Hi,I would like to make this cake as a 7inch 3 layer cake, I cant seem to find the rigjt conversions and cooking times, any advice greatly appreciated!

    • Jane's Patisserie on October 8, 2018 at 9:29 am

      I’m unsure I’m afraid as I never bake 7″ cakes, but conversion wise maybe try 1/4 less of the recipe? so 300g of everything, 6 medium eggs etc? x

  101. Emily on September 29, 2018 at 9:00 am

    Hi Jane, I love your recipes! What piping tip did you use for this cake?

    • Jane's Patisserie on September 29, 2018 at 10:42 am

      I’m afraid I can’t actually remember, but I know I tend to stick to my 2d closed star piping tip, so I will assume it was that one?! x

  102. Marina on September 10, 2018 at 11:50 pm

    5 stars
    Hello, I absolutely love this recipe! I need to make the sponges in advance and I was wondering if you’ve ever put the sponges in the freezer for a few days and how they turn out? Thank you!

    • Jane's Patisserie on September 11, 2018 at 8:30 am

      I always believe fresh is best, but as long as you freeze them correctly and thaw them correctly they’ll be dandy.

  103. Grace on September 4, 2018 at 5:25 pm

    Hiya! Would it be okay to add caramel into the cake? If so how much? Thanks!cx

    • Jane's Patisserie on September 5, 2018 at 10:18 am

      I personally wouldn’t bother as it could affect how it bakes, using the light brown sugar gives it a nice flavour. x

  104. Maria on September 3, 2018 at 1:32 pm

    5 stars
    Hi Jane, I absolutely love this cake, thanks for sharing!!
    I would like to make it as a glutten free option, do you think this is possible if I replace the flour and baking powder with glutten free options? Do you have any other cake recipes that are glutten free?
    Many thanks and best wishes!

    • Jane's Patisserie on September 3, 2018 at 8:06 pm

      Yes you can just do that, I recommend Doves Farm! Most baking powders are already gluten free, but definitely check but that should be fine! Xx

  105. Helen on August 21, 2018 at 8:43 pm

    5 stars
    Fab recipe. Have been asked to make this several times! Thank you!

  106. Hannah Cottam on August 9, 2018 at 7:41 pm

    5 stars
    Hi Jane,
    I love your recipes and instagram – thank you for all your yummy cakey goodness! Which piping nozzle do you use to create your buttercream top?
    Thanks! xx

    • Jane's Patisserie on August 10, 2018 at 1:20 pm

      Awh thank you!! I use a 2D closed star piping tip 🙂 x

  107. Holly on August 7, 2018 at 8:00 pm

    5 stars
    Hi! I was just wondering if it would be ok to ice and decorate this cake and leave it over night? If so how would you recommend I store it? Or would it be better to do it on the day? Thank you! I have just taken the three tiers out the oven.

    • Jane's Patisserie on August 8, 2018 at 8:54 am

      Yes the cake lasts easily for three days if not more before cutting it into slices so just leave it at room temperature, in the coolest place in your kitchen for example. Don’t put it in the fridge as it’ll dry out x

  108. […] of chores, shopping, dinner and world cup matches, we needed a simpler version.  Enter stage left, Jane’s Patisserie… what a dream that recipe is […]

  109. Samantha Lennon on June 19, 2018 at 7:17 pm

    Hi Jane, I used the cake o meter website to scale your recipe to a three tier 10″ cake. It converted the ingredients to this – see below … But, how long do I cook the tiers for? Many thanks!!! Sam.
    Butter 625.0 gram
    Light Brown Sugar 625.0 gram
    Eggs 10.9 each
    Self raising flour 625.0 gram
    Baking powder 3.1 teaspoon
    milk 6.3 tablespoon
    butter 390.6 gram
    Icing sugar 937.5 gram
    caramel milk 273.4 gram
    caramel milk 312.5 gram

    • Jane's Patisserie on June 19, 2018 at 8:41 pm

      Its hard to say as I bake larger cakes different, but probably at least 40 minutes? I would definitely say keep an eye on it! Don’t open the oven before 35-40 minutes and it’ll be fine! X

    • Sam on June 19, 2018 at 8:55 pm

      Gosh Jane, thanks so much for the reply… I forgot to ask about oven temp?! Do I keep it the same as per 8″ cake? Thanks so much. Sam.

    • Jane's Patisserie on June 20, 2018 at 8:58 am

      Yes either keep it at 160C, or lower to 140C and bake for about an hour xx

  110. Zara on May 30, 2018 at 6:51 am

    This looks amazing! I want to make this for my friends birthday but am I able to use 2x 8inch cake tins and cut each one in half to make 4 thinner layers? Would I use the same amount of ingredients?

    • Jane's Patisserie on May 30, 2018 at 8:50 pm

      Ah thank you! And yes that would work well! X

  111. […] know what cake he was getting – but I’m glad I gave this a go. Its another recipe from Jane’s Patisserie – I can’t get over how many great recipes she has on her blog, you need to have a […]

  112. Nicole on May 4, 2018 at 8:00 am

    Hi Jane, I have made this cake several times and it always fabulous! I would like to make it as a single layer in a 10″ round pan. Would you recommend doubling the mix or not to even try?

    • Jane's Patisserie on May 4, 2018 at 11:40 am

      So would you like just one layer of cake but in the 10″ size? The quantity of the ingredients is probably enough for it already! x

    • Farhanah on July 23, 2018 at 9:52 am

      5 stars
      Hi if it’s just one layer 10inch tin… what will be the temperature and timing for the cake?

  113. Rachel on March 29, 2018 at 12:13 am

    5 stars
    I just made this and it looks bloody amazing!!!! Thanks for the recipe/tips. My dad will be delighted for his 70th party 😃

  114. Hasina on March 23, 2018 at 8:02 am

    Hi Jane, i love your recipes and wanted to make a smaller version of this cake. I wanna try and make a 4” cake with 3 layers. How much of this recipe would i need. Thanks xxx

  115. Ashlie on March 17, 2018 at 12:34 pm

    I’ve just made this for our monthly games day and it’s now one of my favourite recipes from your blog (and I’ve made a few). Thanks for all your amazing and easy to follow recipes. You are my go to for cakey goodness recipes 🙂

  116. Lauren Barnham on February 12, 2018 at 9:19 pm

    I would love to make this cake but I only need it for 8 persons could I use 7 inch size cake tins with the same recipe? Thanks so much.

    • Jane's Patisserie on February 13, 2018 at 12:24 pm

      You would have to reduce the amount or make it a four layer cake because the mixture will be too much for 7″ as the volume is quite different.

  117. Sarah O’Callaghan on January 25, 2018 at 10:13 pm

    Just made this what a show stopper. Was very proud, but haven’t tasted it yet so watch this space. My question is how do you get your buttercream so smooth? Great recipe and many thanks

    • Jane's Patisserie on January 27, 2018 at 9:43 pm

      Hiya! Ahh yeah I’m so glad! And do you mean smooth around the edges? or smooth in general? x

    • Sarah O’Callaghan on February 1, 2018 at 10:58 pm

      Both my lovely. Have made it a second time for work colleagues and they adored it, by lunchtime it was gone! I’m a perfectionist and managed to get the finish perfectly smooth in some areas and not so smooth in others. Any help and tips are gratefully received. Baking your apple crumble cake this weekend. Amazing recipes, never fail to deliver, thank you 😊

    • Jane's Patisserie on February 2, 2018 at 3:43 pm

      You just have to beat the buttercream well, make sure its not too thick or thin, and then use a large straight scraper and it’ll be dandy! It’s practice really! And I’m glad you like them, thank you!! X

  118. padbs on January 6, 2018 at 2:13 pm

    I am old school American…..Grams? I need cups, and teaspoon and Tablespoon measurements

    • Jane's Patisserie on January 6, 2018 at 8:14 pm

      I’m from the United Kingdom where we measures in grams as its accurate. You can google the conversions if you need it in cups etc. Thanks!

  119. Farhana on December 20, 2017 at 8:39 pm

    I made this a couple of weeks ago for my sister’s birthday when she asked for a salted caramel cake. It was the prettiest cake I’ve ever make but I made the mistake of adding too much salted caramel on top… ended up needing a big glass of water whenever I had some 😂

    Thanks for the lovely recipe!

  120. Grace on December 10, 2017 at 7:12 pm

    Hi this may sound like a weird question but do you know how much carnation caramel you used for the dripping xx

    • Jane's Patisserie on December 11, 2017 at 9:56 am

      I use the amount of the buttercream, and then sort of use the rest of the tin? Often don’t actually use it all up though.

    • Grace on December 11, 2017 at 6:55 pm

      Ok thank you! Xx

  121. Amanda on November 27, 2017 at 5:13 pm

    Hi there!
    What a beautiful cake:)
    I was just wondering, if I would like to try this cake, but vegan: what can I sub the eggs in the batter for?

  122. Lisa on November 11, 2017 at 8:30 am

    Hi Jane,

    This is probably a silly question but do you fill the cake tins right to the top with the mixture Or half way?

    • Jane's Patisserie on November 11, 2017 at 8:31 am

      As you are splitting the mixture evenly between three tins, it fills to where it fills.

  123. Natalie on October 4, 2017 at 11:45 pm

    I don’t have a microwave at home to heat the carnation caramel for the drip, should i just heat it in a pan over the hob? I remember this not going well last time i tried…

    • Jane's Patisserie on October 5, 2017 at 7:33 am

      You don’t need to heat it over the hob, just mix it with a spoon to loosen it. ? it only needed a microwave to make that easier, but beating by hand is best compared to the hob.

    • Natalie on October 19, 2017 at 7:11 pm

      Great thanks Jane!
      I am going to attempt the cake this weekend. I have one more question…
      I am baking the cake layers the day before and I will have to store them in the fridge as I live in a very hot country! How would you recommend to store them in the fridge without them going too dry?
      Thanks! Natalie

    • Jane's Patisserie on October 19, 2017 at 8:14 pm

      I personally wouldn’t store them in the fridge even on a hot day. Find the coolest area in your house, without refrigeration, otherwise they will just dry out.

  124. Ifra on September 24, 2017 at 3:05 pm

    Hi Jane,

    I’m making thuis cake next weekend but I only have the 10 inch tins. Do I need to change the measurements or can I use the measurements you use with the 8 inch tins? I tried putting it in the cakeometer but it tells me to use 650.2 grams of all ingredients previous 400 grams. This sounds rediciously much too me?

    • Jane's Patisserie on September 24, 2017 at 4:12 pm

      It’s not too much at all – the volume difference between an 8” and 10” is LOADS. It’s more then just a bit wider. I usually go 700g for 10” cakes.

  125. Sophie Leachman on September 20, 2017 at 4:51 pm

    Hi Jane

    I’m making this cake for my friend’s birthday at the weekend. How deep are the 8″ tins you use?

    Thank you in advance x

    • Jane's Patisserie on September 20, 2017 at 7:11 pm

      I use 3/4″ deep ones as they’re the ones I have, but as you make three thinner cakes, you can use 8″ sandwich tins as well easily ☺️

  126. Mary jenkins on September 8, 2017 at 6:49 am

    What is the difference between carnations caramel and dulce De leche

  127. Jodi Lea on 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!

    • Jane's Patisserie on 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.

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

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

  128. Jodi on 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?

    • Jane's Patisserie on 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.

  129. Leanne Kelsall on 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

    • Jane's Patisserie on 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!

  130. Devyani on 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???

    • Jane's Patisserie on June 21, 2017 at 7:29 am

      1.5tsp x

    • Devyani on June 21, 2017 at 7:32 am

      Thank you!

  131. Katy on 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.

  132. Katy on 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.

    • Jane's Patisserie on 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.

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

      OK great thank you.

    • Marie on 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?


    • Jane's Patisserie on 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 on June 21, 2017 at 1:40 pm

      Brilliant thank you for your quick reply ?

    • Emma on August 20, 2017 at 10:41 am

      Silly question, but do I brush the sugar syrup all over the sponges and down the side? Sorry a novice baker here.

    • Jane's Patisserie on August 20, 2017 at 9:01 pm

      You just need to spoon it over the sponges and it’ll soak in by itself! x

    • Justine on 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

    • Jane's Patisserie on 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. ?

  133. Jacqui on 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 ..

  134. Gill Platt on 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!

    • Jane's Patisserie on 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! ?

  135. Patti Miller on June 3, 2017 at 11:00 pm

    Can you give me the equivalent US measurements?

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

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

  136. Kate on June 3, 2017 at 11:50 am

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

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

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

    • Kate on 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

    • Kate on June 3, 2017 at 6:09 pm

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

  137. Olivia on 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!

  138. […] you love salted caramel on your cake? You need to see how to  make that salted caramel drip […]

  139. Katie on 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?

    • Jane's Patisserie on May 15, 2017 at 5:11 pm

      Have you got Dulce de Leche? That’s the best alternative!

    • Janet on February 26, 2018 at 7:27 pm

      Thank you, I had this same question!

  140. Mimi on 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??

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

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

    • Mimi on May 13, 2017 at 9:19 pm

      Thank you! x

  141. Louise on 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

    • Jane's Patisserie on April 22, 2017 at 6:49 pm

      Awh thats amazing! I am so glad!! xx

  142. Bridget on 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?

  143. Jane's Patisserie on 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.

  144. Cushla Majendie on March 31, 2017 at 8:29 pm

    Hi there,

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

  145. Fern on 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?


  146. Sophie on 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?

    • Jane's Patisserie on 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! 🙂

  147. Emily Rose on 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.

    • Jane's Patisserie on 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

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

      thank you very much!

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

  149. Fen on 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!

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

      Two 8″ tins for the smaller one xx

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

      Thank you!


  150. Angela on October 28, 2016 at 4:37 am

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

  151. Candice on 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

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

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

  152. Sioux on 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?

    • Jane's Patisserie on 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

  153. Jo on 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.

    • Jane's Patisserie on 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!

    • Shannon on May 21, 2020 at 10:03 am

      Hi Jane, this recipe sounds beautiful. How tall would you say the cake is ??

    • Jane's Patisserie on May 21, 2020 at 4:05 pm

      Hiya! Thank you! I would say about 6 inches!

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