Salted Caramel Drip Cake!

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A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!

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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.

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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!

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5 from 11 votes
Salted Caramel Drip Cake!
Prep Time
20 mins
Cook Time
30 mins
Decorating Time
30 mins
Total Time
50 mins
 

A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!

Course: Dessert
Cuisine: Cake
Servings: 15 People
Calories: 495 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 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
Salted Caramel Buttercream
  • 250 g Unsalted Butter (room temp)
  • 600 g Icing Sugar
  • 175 g Caramel (carnations)
  • Pinch Sea Salt
Decoration
  • 200 g Caramel (carnations)
  • Pinch Sea Salt
  • Rolos
  • Sprinkles
Instructions
For the Cake!
  1. 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!

  3. 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)

  4. 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!
  1. 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.

  2. 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.

  3. 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. 

  4. Only use about 2 tbsp of buttercream per layer so that you have enough to decorate with!

  5. 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. 

  6. 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.

  7. 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. 

  8. 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!

Recipe Notes
  • I seriously recommend using a Metal Scraper for the decoration of the buttercream, and the Disposable Piping Bags.. I wouldn't be anywhere without them!
  • All of the decorations are completely optional – but I love this style of cake! To make a smaller 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.
Nutrition Facts
Salted Caramel Drip Cake!
Amount Per Serving
Calories 495 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 181mg60%
Sodium 80mg3%
Potassium 205mg6%
Carbohydrates 56g19%
Sugar 35g39%
Protein 7g14%
Vitamin A 1220IU24%
Calcium 101mg10%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cake, Caramel & Showstopper 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.

147 comments

  1. 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

    1. 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!

  2. 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!!

    1. 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

    2. 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!!

  3. 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!

  4. 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??

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

  5. 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.

  6. 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

  7. 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? 🙂

  8. 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.

    1. 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!

  9. 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.

  10. 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

  11. 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 🙂

  12. 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!

  13. 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!

  14. 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!
    Maria

  15. 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

  16. 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.

    1. 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

  17. 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

    1. 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

    2. 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.

  18. 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?

  19. 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?

    1. 5 stars
      Hi if it’s just one layer 10inch tin… what will be the temperature and timing for the cake?

  20. 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 😃

  21. 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

  22. 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 🙂

  23. 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.

  24. 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

    1. 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 😊

    2. 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

  25. 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!

  26. 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?

  27. 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…

    1. 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.

    2. 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

  28. 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?

  29. 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

  30. 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!

  31. 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?

    1. 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.

  32. 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

  33. 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???

  34. 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.

    1. 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?

      Thanks

    2. 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.

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

    4. 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

  35. 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 ..

  36. 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!

    1. 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! ?

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

  37. 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!

  38. 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?
    Thanks!

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

  40. 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

  41. 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?

  42. 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.

  43. 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?

    1. 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! 🙂

  44. 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.

  45. 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!

  46. 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

  47. 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?

  48. 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.

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