*This post may contain affiliate links. Please see my disclosure for more details!*
A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!
Recently I was asked to make my friends Birthday Cake, so I had to oblige.. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on! I didn’t know what flavour to use, but then I remembered she has an obsession with all things Salted Caramel, so this was obviously going to be the flavour. I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake.
Using the Light Brown Sugar in the cake sponge gives it a natural caramel flavour, and also keeps the sponge so moist and delicious. I bake mine into three layers as I find this easiest, but you can make two deeper cakes with the same amount of filling, just reduce the oven temperature to 140C and bake for a lot longer! My Salted Caramel Cupcakes, and Rolo Cupcakes provided the frosting and decoration inspiration for this. Using the same frosting as the cupcakes, and oodles of Rolos we had an absolute winner here.
As all the other Drip Cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I used Carnations Caramel from the supermarkets as its ready made, and perfect for the buttercream and drip. I loosed my caramel as mentioned in the method, but used some Disposable Piping Bags to do the drip, like I do in all of my cakes. I use the Disposable Piping Bags for ALL of my drizzles whether its on cupcakes, cheesecakes, or drip cakes.. its so much easier to use a little disposable bag which you can just snip the end off and use, and then chuck away! I only cut off about 1/3cm on the end of the bag, and edge it over to create the drips. I don’t push each drip that far at all as the caramel drips further than a chocolate ganache will, and you don’t want it to puddle tooooo much at the bottom!
I decided to add the stereotypical ‘Jane’s Patisserie’ flair to my cake by piping round the cake with some of the leftover buttercream, adding loads of Rolos, and then some fudge and chocolate sprinkles. I just can’t resist it! I love Drip Cakes, and I love caramel.. this is obvious, but I love it. I seriously hope you love this recipe as much as I do, enjoy!
A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!
- 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
- 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
Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich 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 and beat again briefly till combined – try not to overbeat!
If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)
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.
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.
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 10 minutes. Repeat again with a slightly thicker layer of buttercream.
I slather it on all over using an off-set spatula, and then run the metal scraper round till its smooth. The more you put on, the thicker it’ll be as because you are making it smooth, more comes off than you realise with smoothing it over.
Once finished, loosen the rest of the tin of Carnations Caramel with a spatula and in a bowl with a pinch of salt.. beat it really hard. Microwave it in a heatproof bowl for 10 seconds and beat again.
Using a disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top with more caramel so the top is also covered. Refrigerate the cake for about 15 minutes.
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!
- 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.
ENJOY!
Find my other Cake, Caramel & Showstopper Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
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.
157 Comments
Elaine Foo
February 14, 2020 at 5:45 amIs 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
February 14, 2020 at 2:25 pmNo – it just adds more caramel. Sugar syrup isn’t essential, but does help keep a cake moist!
Elaine
February 13, 2020 at 3:41 pmHi 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
February 14, 2020 at 2:28 pmI would say it’s roughly 4-4.5″ or so – but height can change from cake to cake!
Aimi Stewart
February 8, 2020 at 11:22 amHi 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
February 8, 2020 at 9:29 pmYeah 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!
Kirsty
January 11, 2020 at 8:15 pmI 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
January 12, 2020 at 8:38 amDo you mean an electric hand whisk? That’ll still work!
Lynn Sandison
January 10, 2020 at 1:51 pmDo 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
January 10, 2020 at 2:38 pmYep! So 300g of eggs = 6 medium. Baking powder will be 1tsp. Milk isn’t essential!
Boo
August 28, 2019 at 11:25 pmHi! 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
August 29, 2019 at 7:05 pmHey! 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!
Boo
August 28, 2019 at 10:59 pmHi! 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
September 5, 2019 at 7:33 amHi, 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
September 5, 2019 at 8:24 amYou add in the plain flour, you don’t take any other flour out!
Tracy
September 5, 2019 at 12:18 pmThanks 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!!
Kathryn Byfield
August 15, 2019 at 2:49 pmPlease can you tell me how many eggs are required for the smaller 2 layer version?
Annabelle
May 28, 2019 at 10:21 ami 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
May 28, 2019 at 7:04 pmYes, use 500g of everything, and 10 medium eggs! x
Annabelle
June 3, 2019 at 3:43 pmWould you amend the baking powder and whole milk?
Thank you
Erin
April 30, 2019 at 8:58 pmDo 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
April 30, 2019 at 9:06 pmYes, it would! Use 65g less flour, and use 65g cocoa powder instead!
Erin
April 30, 2019 at 9:51 pmThank you
Olivia
May 20, 2019 at 8:25 pmHi. I am making this for a friends birthday and was wondering how easy or difficult this is to make? Thanks.
Jane's Patisserie
May 20, 2019 at 10:00 pmA drip cake is definitely easier if you’ve have some practice, but with the right tools anyone can do them! x
Riva Japaul
April 25, 2019 at 4:04 pmHi Jane, I was wondering how many cupcakes this recipe would make?
Jane's Patisserie
April 25, 2019 at 9:36 pmA lot! Have a look at my salted caramel cupcake recipe x
Joanne Tollyfield
April 10, 2019 at 4:11 pmThis 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.
Claire
April 2, 2019 at 6:13 pmHi 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
April 2, 2019 at 7:29 pmI would just stick with a vanilla buttercream and maybe give it a colour?
SY
March 2, 2019 at 6:07 amHi! 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
March 2, 2019 at 9:08 amHiya! The smaller version is for two layers anyway, and an extra 5-10 minutes as mentioned x
SHARON
February 27, 2019 at 2:33 amPlanning 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
February 27, 2019 at 8:47 amAlways 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!
Gemma Jones
February 24, 2019 at 7:38 pmHi 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
February 24, 2019 at 9:22 pmI 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!
Kirsten Redmore
February 16, 2019 at 5:36 pmMade 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
Faith
January 11, 2019 at 12:26 amI 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 🙂
Hannah
October 7, 2018 at 10:03 pmHi,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
October 8, 2018 at 9:29 amI’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
Emily
September 29, 2018 at 9:00 amHi Jane, I love your recipes! What piping tip did you use for this cake?
Jane's Patisserie
September 29, 2018 at 10:42 amI’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
Marina
September 10, 2018 at 11:50 pmHello, 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
September 11, 2018 at 8:30 amI always believe fresh is best, but as long as you freeze them correctly and thaw them correctly they’ll be dandy.
Grace
September 4, 2018 at 5:25 pmHiya! Would it be okay to add caramel into the cake? If so how much? Thanks!cx
Jane's Patisserie
September 5, 2018 at 10:18 amI personally wouldn’t bother as it could affect how it bakes, using the light brown sugar gives it a nice flavour. x
Maria
September 3, 2018 at 1:32 pmHi 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
Jane's Patisserie
September 3, 2018 at 8:06 pmYes 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
Helen
August 21, 2018 at 8:43 pmFab recipe. Have been asked to make this several times! Thank you!
Jane's Patisserie
August 22, 2018 at 9:44 amThank you!!
Hannah Cottam
August 9, 2018 at 7:41 pmHi 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
August 10, 2018 at 1:20 pmAwh thank you!! I use a 2D closed star piping tip 🙂 x
Holly
August 7, 2018 at 8:00 pmHi! 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
August 8, 2018 at 8:54 amYes 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
Salted caramel drip cake = winner! – awfullygoodfood
July 15, 2018 at 8:38 pm[…] 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 […]
Samantha Lennon
June 19, 2018 at 7:17 pmHi 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
June 19, 2018 at 8:41 pmIts 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
June 19, 2018 at 8:55 pmGosh 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
June 20, 2018 at 8:58 amYes either keep it at 160C, or lower to 140C and bake for about an hour xx
Zara
May 30, 2018 at 6:51 amThis 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
May 30, 2018 at 8:50 pmAh thank you! And yes that would work well! X
Salted Caramel Drip Cake – 🍰 Taylor made bakes 🍰
May 6, 2018 at 9:37 pm[…] 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 […]
Nicole
May 4, 2018 at 8:00 amHi 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
May 4, 2018 at 11:40 amSo 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
July 23, 2018 at 9:52 amHi if it’s just one layer 10inch tin… what will be the temperature and timing for the cake?
Rachel
March 29, 2018 at 12:13 amI just made this and it looks bloody amazing!!!! Thanks for the recipe/tips. My dad will be delighted for his 70th party 😃
Hasina
March 23, 2018 at 8:02 amHi 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
Ashlie
March 17, 2018 at 12:34 pmI’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 🙂
Jane's Patisserie
March 18, 2018 at 2:02 pmAhh yaayyy!!
Lauren Barnham
February 12, 2018 at 9:19 pmI 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
February 13, 2018 at 12:24 pmYou 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.
Sarah O’Callaghan
January 25, 2018 at 10:13 pmJust 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
January 27, 2018 at 9:43 pmHiya! Ahh yeah I’m so glad! And do you mean smooth around the edges? or smooth in general? x
Sarah O’Callaghan
February 1, 2018 at 10:58 pmBoth 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
February 2, 2018 at 3:43 pmYou 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
padbs
January 6, 2018 at 2:13 pmI am old school American…..Grams? I need cups, and teaspoon and Tablespoon measurements
Jane's Patisserie
January 6, 2018 at 8:14 pmI’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!
Farhana
December 20, 2017 at 8:39 pmI 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!
Grace
December 10, 2017 at 7:12 pmHi this may sound like a weird question but do you know how much carnation caramel you used for the dripping xx
Jane's Patisserie
December 11, 2017 at 9:56 amI 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
December 11, 2017 at 6:55 pmOk thank you! Xx
Amanda
November 27, 2017 at 5:13 pmHi 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?
Lisa
November 11, 2017 at 8:30 amHi 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
November 11, 2017 at 8:31 amAs you are splitting the mixture evenly between three tins, it fills to where it fills.
Natalie
October 4, 2017 at 11:45 pmI 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
October 5, 2017 at 7:33 amYou 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
October 19, 2017 at 7:11 pmGreat 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
October 19, 2017 at 8:14 pmI 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.
Ifra
September 24, 2017 at 3:05 pmHi 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
September 24, 2017 at 4:12 pmIt’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.
Sophie Leachman
September 20, 2017 at 4:51 pmHi 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
September 20, 2017 at 7:11 pmI 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 ☺️
Mary jenkins
September 8, 2017 at 6:49 amWhat is the difference between carnations caramel and dulce De leche
Jodi Lea
July 11, 2017 at 8:01 amHi 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
July 11, 2017 at 7:03 pmYes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need.
Jodi lea
July 11, 2017 at 7:14 pmThank you I will check it out and let you know how it goes!
Jodi
July 6, 2017 at 9:16 amI 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
July 6, 2017 at 7:33 pmHiya! 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.
Leanne Kelsall
June 29, 2017 at 4:59 pmHi 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
June 29, 2017 at 7:58 pmIt’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!
Devyani
June 21, 2017 at 6:08 amHi 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
June 21, 2017 at 7:29 am1.5tsp x
Devyani
June 21, 2017 at 7:32 amThank you!
Katy
June 19, 2017 at 4:53 pmCan the whole cake be refrigerated once it’s done as it’s so hot at the moment? Thanks.
Katy
June 19, 2017 at 4:49 pmCan 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
June 19, 2017 at 4:53 pmI 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
June 19, 2017 at 6:23 pmOK great thank you.
Marie
June 21, 2017 at 9:58 amI’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
Jane's Patisserie
June 21, 2017 at 11:00 am150g of caster sugar, 150ml of water dissolved together in a pan, and left to cool. and then split between the three sponges. It might still dry slightly in the fridge, but less than normal with the syrup.
Marie
June 21, 2017 at 1:40 pmBrilliant thank you for your quick reply ?
Emma
August 20, 2017 at 10:41 amSilly question, but do I brush the sugar syrup all over the sponges and down the side? Sorry a novice baker here.
Jane's Patisserie
August 20, 2017 at 9:01 pmYou just need to spoon it over the sponges and it’ll soak in by itself! x
Justine
June 23, 2017 at 11:45 amI 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
June 24, 2017 at 4:38 pmIf 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. ?
Jacqui
June 19, 2017 at 10:14 amI 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 ..
Gill Platt
June 4, 2017 at 5:00 pmThank 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
June 5, 2017 at 2:10 pmAh 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! ?
Patti Miller
June 3, 2017 at 11:00 pmCan you give me the equivalent US measurements?
Jane's Patisserie
June 4, 2017 at 8:02 amNo sorry I work in Grams – best to Google the equivalents ?
Kate
June 3, 2017 at 11:50 amwhat size tins are you using for the bigger cake? Thanks x
Jane's Patisserie
June 3, 2017 at 12:04 pmFor the bigger cake? Do you mean the one in the recipe?
Kate
June 3, 2017 at 6:06 pmYes please I saw it’s 2 x 8inches for the smaller but couldn’t see what size for the original, thanks
Kate
June 3, 2017 at 6:09 pmAnd I’ve just read it slower and now I’ve seen it! Sorry about that x
Olivia
May 29, 2017 at 7:46 pmI 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!
Jane's Patisserie
May 29, 2017 at 10:08 pmAwh yay I am so so glad! ❤️
How to Make a Drip Cake + 50 Amazing Drizzle Cakes to Inspire You
May 16, 2017 at 12:27 am[…] you love salted caramel on your cake? You need to see how to make that salted caramel drip […]
Katie
May 15, 2017 at 2:49 amHello, 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!
Jane's Patisserie
May 15, 2017 at 5:11 pmHave you got Dulce de Leche? That’s the best alternative!
Janet
February 26, 2018 at 7:27 pmThank you, I had this same question!
Mimi
May 13, 2017 at 4:16 pmWant to make this now but don’t have unsalted butter to hand!! Would it make a huge difference using stork butter??
Jane's Patisserie
May 13, 2017 at 8:42 pmYou can use stork in the sponge but I wouldn’t recommend it for the frosting.
Mimi
May 13, 2017 at 9:19 pmThank you! x
Louise
April 22, 2017 at 1:17 pmI 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
April 22, 2017 at 6:49 pmAwh thats amazing! I am so glad!! xx
Bridget
April 15, 2017 at 7:35 pmI 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?
Jane's Patisserie
April 8, 2017 at 7:24 pmCertain 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.
Cushla Majendie
March 31, 2017 at 8:29 pmHi there,
what sort of nozzle did you use for the ruffle please?
Jane's Patisserie
April 2, 2017 at 5:37 pmClosed Tip 2D Star
Fern
March 26, 2017 at 10:55 amHey,
Would it be possible to make the cakes and then freeze them to decorate at a later date?
Thanks!
Jane's Patisserie
March 27, 2017 at 9:15 amYes it is! ?
Sophie
March 15, 2017 at 1:33 pmHi 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
March 15, 2017 at 1:36 pmIt’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! 🙂
Emily Rose
February 3, 2017 at 5:25 pmI 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
February 3, 2017 at 9:36 pmUmmm it should fit in a 10x10x6 cake box? so a 10″ cake box, at least 6″ high. x
Emily Rose
February 5, 2017 at 7:57 pmthank you very much!
Cakes For Any Occasion Recipe Collection - Party & Gift Ideas
December 19, 2016 at 5:48 am[…] Salted Caramel Drip Cake from Jane’s Patisserie […]
Fen
November 22, 2016 at 5:02 pmI’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
November 22, 2016 at 5:04 pmTwo 8″ tins for the smaller one xx
Fen
November 22, 2016 at 5:06 pmThank you!
Fen
Angela
October 28, 2016 at 4:37 amJust used this to make a cake for tomorrow- It was awesome! And delicious!
Jane's Patisserie
October 29, 2016 at 3:45 pmAhh amazing!!! ?
Candice
August 17, 2016 at 11:44 pmLove 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
August 18, 2016 at 5:18 pmAah thank you Candice! ❤️ I’ll add it to my list of things to film! x
Sioux
August 6, 2016 at 11:44 amHi, 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
August 6, 2016 at 1:27 pmI would personally do the ganache first and let that set, and then the caramel as the caramel doesn’t set fully 🙂 x
Jo
July 17, 2016 at 6:35 pmWow, 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
July 18, 2016 at 7:13 amHahaha thank you! And maybe half on the cake, half into the mouth?! And ohh thank you! I love Sammie’s work!