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!
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!
Decoration
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!
Ingredients
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
Decoration
- 200 g caramel (carnations)
- Pinch sea salt
- rolos
- sprinkles
Instructions
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.
Decoration
- 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!
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 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.
ENJOY!
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J x
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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?
As you are splitting the mixture evenly between three tins, it fills to where it fills.
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…
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.
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
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.
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?
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.
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
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 ☺️
What is the difference between carnations caramel and dulce De leche
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!
Yes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need.
Thank you I will check it out and let you know how it goes!
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?
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.
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
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!
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???
1.5tsp x
Thank you!
Can the whole cake be refrigerated once it’s done as it’s so hot at the moment? Thanks.
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.
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.
OK great thank you.
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
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.
Brilliant thank you for your quick reply ?
Silly question, but do I brush the sugar syrup all over the sponges and down the side? Sorry a novice baker here.
You just need to spoon it over the sponges and it’ll soak in by itself! x
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
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. ?
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 ..
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!
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! ?
Can you give me the equivalent US measurements?
No sorry I work in Grams – best to Google the equivalents ?
what size tins are you using for the bigger cake? Thanks x
For the bigger cake? Do you mean the one in the recipe?
Yes please I saw it’s 2 x 8inches for the smaller but couldn’t see what size for the original, thanks
And I’ve just read it slower and now I’ve seen it! Sorry about that x