Caramel Drip Cake

I’m sure you knew when I shared my salted caramel buttercream recipe a couple weeks ago, it was only a matter of time before I shared a caramel drip cake!

I always have leftover caramel when I make a batch, and decided adding a caramel drip to this cake would be a great way to decorated it.

My wedding is only a couple weeks away, so I wanted to keep this cake design simple! No sculpting, challenging shapes, or finicky recipes for me right now.

I wanted to make a simple, delicious, and stress-free cake that looks just as good as it tastes.

In the end, I think I achieved just that with this recipe 🙂

salted caramel drip cake photo

The Secret Ingredient: Homemade Caramel

The caramel sauce in the recipe is used in pretty much every element of the cake. It’s in the frosting, swirled between the cake layers, and of course, dripped all around the cake.

I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. When I was a kid, I remember seeing caramel made in giant copper kettles at the old-timey candy store.

I was convinced it was some complicated process, that must require all kinds of special equipment. But the truth of the matter is, it doesn’t have to be complicated.

In fact, my caramel is made without a thermometer, with just four ingredients. A batch can be made in about 5 minutes. It doesn’t get much easier than that!

caramel drip cake with homemade caramel sauce

All you need is sugar, butter, heavy cream, and a bit of salt. The only part that is a little scary is melting down the sugar.

My biggest tip when doing this is to add the sugar in gradually. I add about a quarter of a cup at a time.

This helps the granulated sugar liquify more quickly, and minimizes clumping. It makes a world of a difference.

However, I didn’t know to do that when I first started making caramel. I used to just dump it in all at once.

The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down.

Adding Drips To This Caramel Drip Cake

Drip cakes don’t have to be scary, but there are a few things to keep in mind to make sure you get that perfect drip look! The most common issues people run into when making drip cakes include:

  • Runaway drips – drips that run all the way down the cake and right off the cake board
  • Watery, thin drips, that looks more like streaks than drips
  • Caramel that seems to melt the buttercream
  • Short, stubby drips that resemble candle wax

Most of these problems are caused by adding the caramel to a cake when it isn’t right temperature.  

You can also have issues if the cake hasn’t been properly chilled. If you follow my tips below, I promise you can avoid all of these issues!!

photo of salted caramel cake recipe

Step #1 : Chill Your Cake

My first tip is to make sure your cake is properly chilled. Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes. This makes sure the frosting is cold and firm to the touch.

Chilling the cake helps the buttercream keep its shape as the caramel is added.

It will also help slow down the speed at which the drips run down the cake. This helps keep them from running all the way down the cake.

salted caramel cake photo

Step #2 : Temperature Of Your Caramel

The second tip is to make sure your caramel is the right temperature!! It should be pretty much at room temperature.

If your caramel is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board.

On the other hand, if it’s not warm enough, you will end up with short, stubby little drips. Neither of these will create those beautiful, long drips.

sliced caramel drip cake photo

Step #3: The Test Drip

The best way to ensure your caramel is the right temperature is do a test drip. THIS IS SUCH A CRUCIAL STEP!!!

Make one drip on the side of your cake, and let it flow. Allow it to slowly run down the side of the cake for a couple minutes.

If it’s the length and look you’re after, then go ahead and add drips to the rest of the cake. If not, adjust as needed.

Either pop the caramel into the fridge for a couple minutes to allow it to cool off a bit more, or heat the bottle (or bowl) in the microwave for 5-10 seconds.

Then test out one more drip, just to be safe! While these extra steps may lengthen the process, it’s worth it to make sure your drips are perfect.

When you spend hours making a cake from scratch, it’s worth taking the extra 10 minutes to ensure your caramel drips will turn out beautifully.

If you’re more of a visual learner, here is a video tutorial showing how to add drips to a cakes.

photo of chelsey white with caramel drip cake

Tips For Make the Best Caramel Drip Cake:

  • Use this caramel drip recipe on any type of buttercream cake, as long as it’s chilled
  • Don’t use this caramel drip recipe on fondant – it can do weird things to the fondant, and create a goopy mess
  • Be sure you use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
  • Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake

Making This Caramel Drip Cake in Advance & Storage Tips

  • Make this caramel ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.
  • To use chilled caramel, heat the bottle or bowl in to the microwave for 10 second intervals until it reaches the right consistency
  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Share Your Creations With Me!

Nothing makes me happier than when I get emails or DMs with photos of your baking. Please don’t hesitate to reach out to me with your triumphs, or questions <3

If you try this caramel drip cake recipe, please let me know what you think of it. You can also tag me on social media @chelsweets, and use #chelsweets.

Other Recipes You Might Like:

Yield: 16 servings

Caramel Drip Cake

Caramel Drip Cake

This caramel drip cake makes the perfect salted caramel cake! It made with vanilla cake layers, salted caramel frosting and is decorated with caramel drips

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

Vanilla Cake Layers

  • 2 cups + 2 Tbsp all-purpose flour (276 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp salt (3 grams)
  • 2/3 cup unsalted butter, room temperature (150 grams) - 1 and 1/3 sticks
  • 1 tsp. vanilla extract (4 grams)
  • 2/3 cup egg whites (or about 5 egg whites) (185 grams)
  • 1 cup buttermilk, room temperature (240 grams)
  • 1 Tbsp vegetable oil (14 grams)

Caramel Sauce

  • 1 cup granulated sugar (200 grams)
  • 6 Tbsp unsalted butter, room temperature (84 grams)
  • 1/3 cup heavy cream, room temperature (76 grams)
  • 1/4 tsp table salt (2 gram)

Salted Caramel Buttercream Frosting

  • 2 cups unsalted butter, room temperature (434 grams)
  • 7 cups powdered sugar (907 grams) - or a 2 lb bag
  • 1 tsp table salt (6 grams)
  • 1 Tbsp heavy cream (or whipping cream) (15 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1/3 cup of caramel sauce - recipe above (108 grams)

Additional Decorations

Instructions

Vanilla Cake Layers:

  1. Preheat oven to 350°F. Line three 6-inch pans with parchment rounds, and grease with non-stick baking spray.
  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
  5. Add in vanilla extract and oil, and mix at a low speed until fully incorporated.
  6. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. 
  7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
  8. Bake for 30-33 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
  9. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process.Once the layers are fully cooled, carefully flip the pans and remove the layers.
  10. Use a serrated knife to level the tops of the layers, and then frost as desired.

Caramel Sauce

  1. Next, make the caramel sauce. Turn stove to medium heat, and place a pot over the element.
  2. Pour in sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add the next increment of sugar.
  3. As the sugar melts, it will gradually deepen in color.
  4. Stir occasionally until the sugar is fully dissolved, and is an amber color.
  5. Turn off the heat.
  6. Mix in butter slowly (1 Tbsp at a time), then stir in cream and salt. The mixture will be very thin, but will thicken as it cools.
  7. Pour into a separate container, then place in fridge to cool for 20 minutes.

Salted Caramel Buttercream Frosting

  1. As the caramel cools, make the caramel buttercream.
  2. Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth. Mix in the vanilla and salt on a low speed.
  3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with the heavy cream and caramel, which will help thin the frosting.
  4. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

To Assemble This Caramel Drip Cake:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of salted caramel buttercream between each cake layer, as well as a large swirl of caramel sauce.
  3. Once the layers are stacked, spread a thin coat of frosting around the the cake to fully cover the cake layers.
  4. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
  6. Chill the cake for an additional 10 minutes in the freezer. Once the frosting is firm to the touch, use the caramel sauce to add drips around the cake.
  7. Cover the top of the cake with caramel sauce, and add caramel squares around the top of the cake.
  8. Finish with a sprinkle with a flourish of sea salt on top of the cake.

Notes

Make this caramel ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.

To use chilled caramel, heat the bottle or bowl in to the microwave for 10 second intervals until it reaches the right consistency

Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 736Total Fat 39gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 13gCholesterol 103mgSodium 378mgCarbohydrates 98gFiber 0gSugar 96gProtein 2g

41 thoughts on “Caramel Drip Cake

  1. Hi I just finished making the Carmel sauce and the buttercream frosting. The cake layers are in the freezer as I made them a month ago.
    My ? Is why is the Carmel sauce so thick???? What can I do to thin it once I put it together which won’t be until next Sunday. Should I just heat it for 10 seconds in the microwave?
    Thank you

    1. Hi Laura! Don’t worry, that’s good if the caramel is thick! You can easily make it thinner by microwaving the caramel, so that you can add the drips <3 I hope your caramel cake turned out great!!

  2. Hey there, I followed this recipe step by step however, when cutting into the cake after frosting there seemed to be a gluey ring in the middle of the cake. Tasted almost soggy, do you know what that could be?
    Thank you (UK)

    1. So sorry to hear that Holly! Did you let the cake sit for a while before cutting into it? it might also be that the cake layers were a bit under baked?? I’d say maybe let the cake layers bake a bit longer next time and see if that helps!

    1. Hi Maddie,

      I’m not sure this is enough batter for 2 9-inch cake pans. The cake layers will turn out super thin. You may want to double it. The bake time will vary based on how much batter you have in your pans. But if you make a double batch, I’d think they’d take about 35-38 minutes to bake. Hope that helps, happy baking!

Let me know what you think!