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 decorate 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 🙂
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!
All you need is sugar, butter, heavy cream, and a bit of salt. The only part that is a little scary is melting the sugar.
My biggest tip when doing this is to add the sugar 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 how to do that when I first started making caramel. I used to just dump it all in 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 look 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 the 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!!
Step #1: Chill Your Cake
My first tip is to make sure your cake is properly chilled. Once frosted, you should allow it to sit in 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.
Step #2: Check the 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.
Step #3: Make a Test Drip
The best way to ensure the caramel is the right temperature is to 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 of 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 of 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.
Tips For Making the Best Caramel Drip Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Use a serrated knife to level your cake layers once they’re fully cooled.
- Be sure to use heavy cream or heavy whipping cream! You need the high fat content to give the caramel the right consistency. Milk cannot be used in place of the cream.
- Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
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 the microwave for 10-second intervals until it reaches the right consistency
I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make your frosting ahead of time 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!
If you try this caramel drip cake recipe, let me know what you think by leaving a comment and rating below.
Tag me on social media @chelsweets and use #chelsweets so I can see your beautiful creations!
Caramel Drip Cake
Ingredients
Vanilla Cake Layers
- 2 cups + 2 Tbsp all-purpose flour 265g
- 2 cups granulated sugar 400g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 2/3 cup unsalted butter, room temperature 150g – 1 and 1/3 sticks
- 2/3 cup carton egg whites or 4 large egg whites, room temperature 160ml
- 1 cup buttermilk, room temperature 240ml
- 1 Tbsp vegetable or canola oil 14ml
- 1 tsp vanilla extract or vanilla bean paste 4ml
Caramel Sauce
- 1 cup granulated sugar 200g
- 6 Tbsp unsalted butter, room temperature 84g
- 1/3 cup heavy whipping cream, room temperature 80ml
- 1/4 tsp fine salt 2g
Salted Caramel Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature 339g
- 1/2 tsp fine salt 3g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 6 cups powdered sugar 750g
- 1 Tbsp heavy whipping cream, room temperature 15ml
- 1/3 cup caramel sauce – recipe above 108g
Additional Decorations
Instructions
Vanilla Cake Layers
- Preheat the oven to 350°F / 175°C. Line three 6-inch pans with parchment rounds, and grease with non-stick baking spray.
- 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.
- 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.
- Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk in two installments on a low speed.
- Mix in the oil and vanilla extract on a low speed until fully incorporated.
- Scrape down the sides of the bowl with a spatula, then beat on a medium speed for 30 seconds.
- Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans to make sure they all have the same amount of batter. This helps the layers bake up to be the same height.
- 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 the perimeter of the pan to separate the cake from the pan.
- Place the cake layers in the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers, then set aside.
Caramel Sauce
- Next, make the caramel sauce. Heat a saucepan over medium-high heat.
- 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.
- As the sugar melts, it will gradually deepen in color. Stir occasionally until the sugar is fully dissolved and is a deep amber color.
- Turn off the heat. Mix in the room temperature butter 1 Tbsp at a time, then stir in the heavy cream and salt. The mixture will be thin but will thicken as it cools.
- Pour into a separate container, then place in the fridge to cool for 20 minutes.
Salted Caramel Buttercream Frosting
- As the caramel cools, make the caramel buttercream.
- 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.
- Slowly add in the powdered sugar on a low speed. Halfway through add the heavy cream and caramel.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
To Assemble This Caramel Drip Cake
- 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.
- Add an even layer of salted caramel buttercream between each cake layer. Drizzle 3 Tbsp of caramel on top of the frosting. Repeat with the remaining cake layers.
- Once the layers are stacked, spread a thin coat of frosting around the cake to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake and smooth using a bench scraper.
- 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.
- Cover the top of the cake with caramel sauce and add caramel squares around the top of the cake.
- Finish with a sprinkle of flakey sea salt on top of the cake.
Video
Notes
Tips for Making the Best Caramel Drip Cake
- Be sure to use heavy cream or heavy whipping cream! You need the high fat content to give the caramel the right consistency. Milk cannot be used in place of the cream.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don't level your cake layers until they are completely cooled.
- Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
Making This Caramel Drip Cake in Advance
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 makes 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
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Can I make this recipe into cupcakes instead of cake?
You can, but for the cupcake base i’d recommend using my vanilla cupcake recipe instead! Here’s the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/
My cake recipe can stick to the liners when turned into cupcakes. Hope that helps, happy baking Ceymone!
I have to make this cake the day prior, fully frosted and assembled. What’s the best way to store? In the fridge or on the counter?
Is it just me because I felt like I had to add more heavy cream in the icing. It seemed really thick after adding just 1 tablespoon and the 1/3 cup of caramel.
Hi Mallory! The amount of cream you have to add can vary based on a few things, like the temperature of your kitchen, or even the temp of the caramel! mine was still a tiny bit warm when I added it, so I found I didn’t need to add much heavy cream to my frosting. If your caramel was fully cooled, or really thick, you def would have needed more heavy cream <3
I made this cake on Saturday and it was gone by Sunday! Delicious!
I’m so happy to hear that Katrina!! It really is tasty, isn’t it?? Thank you for sharing 🙂
After I added the caramel sauce, the next layer of cake was sliding around. How do you prevent that from happening? Or did I just do something wrong?
You are my favorite teacher and I want to make everything you have created! I am just starting up. I don’t have 6 in pans, only 8 in. How do I make enough for batter and frosting for three 8 in cakes? Thank you in advance for thanking the time to share your gifts with us novice people!!!
You are too sweet Karen! I would recommend doubling this recipe, and making 4 eight-inch cake layers <3 Hope that helps!
When making this. The butter cream. Do you use it freshly made, when it’s kinda soft? Store in fridge? Wanting to make in advance but not sure how to store it.
Hi Amanda! I do use it once it’s freshly made! It’s best to decorate with at room temperature. If you make it ahead of time, cover it and place it in the fridge, then take it out a few hours before you’ll need it to allow it to thaw! Give it a good stir once it’s thawed, to get out any air bubbles and make sure your frosting is super smooth <3
Hi Chelsey, I recently stumbled across you on YouTube and I had a go at making the caramel drip cake with your vanilla recipe. It is delicious! I live in a really hot tropical climate in Australia so the drips ran more than they should be it still presented well and the crowd I baked for didnt care one bit, it was demolished!! Thank so much. I have a photo I can email you.
Hi Sally,
I’m so happy to hear that!! It can be hard in warm climates, if you decide to make it again I’d recommend adding a bit less heavy cream to the caramel to help counteract that 🙂
I’d love to see your cake!! my email is chelsweets@gmail.com <3
I’ve been making your caramel drip for a bit now and using it on my own homemade cakes that I sell. I love the ease of this recipe and the caramel tastes great. However, I’ve been having issues with the drips running down and pooling at the bottom. This happens regardless of how thick the caramel is at the start of application and despite the fact that the cake is cold during and after decorating. My clients have not complained, but I find it to look rather messy and not as neat as I would like it. Is there a reason this is happening and does it do that for you as well? I’m wondering if it is bc there is so much butter in the caramel (other recipes I’ve seen only call for 2-3Tbsp.)?! Any suggestions are appreciated! Thanks.
Hi Ann! If your caramel is running too far down your cake, it might be too warm when you’re adding it! If you want the caramel itself to be thicker, I’d recommend letting the sugar caramelize a tiny bit longer in the pan, or add in less heavy cream. Either of those should make the final product thicker. I hope that helps, happy baking!
Hi Chelsea, i have one question: can you write the cooking temperature in Celsius or the both temperatures? It is hard for me to guess at what temperature you are baking the cake layers???thank you!
Hi Melania,
So sorry about that! I will try to share celsius in my recipes going forward <3 in the meantime, here’s a great converter from Fahrenheit to Celsius. Hope that helps <3
https://www.rapidtables.com/convert/temperature/fahrenheit-to-celsius.html
Hi! Im very tempted to try this recipe but was worried that the buttercream might be too sweet for Asians palate though, and im afraid reducing the sugar amount in both the buttercream, drips and cake will affect the overall taste and look for this recipe, what should i do?
Can cake flour be used instead of all purpose?
Hi Nicole! You can substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.
I prefer this recipe with all purpose flour though 🙂
Hi chelsea i just did some caramel sauce for the second time becouse i burnt the first one and then when i did the second one it was perfect until i put the butter in.
It the started to seize and had hard lumps through it haha I did salvage some by putting it through a fine sieve with much difficulty .
I will have enough for my buttercream but I don’t think so for the drip or inside cake ?.
Was my butter to cold?.
Or was it becouse I used a metal spoon
Hi Alex,
So sorry to hear that! Sounds like your butter might have been cold! If the butter is at room temperature, it shouldn’t cause the sugar to seize (it’ll bubble up, but remain soft). That’s my best guess, the spoon wouldn’t impact how it turns out, unless it’s cold for some reason. Hope that helps, and that next time it turns out!! <3
Hi chelsea i just did some caramel sauce for the second time becouse i burnt the first one and then when i did the second one it was perfect until i put the butter in.
It the started to seize and had hard lumps through it haha I did salvage some by putting it through a fine sieve with much difficulty .
I will have enough for my buttercream but I don’t think so for the drip or inside cake ?.
Was my butter to cold?.
Or was it becouse I used a metal spoon
Hi I loved your wine glass drip cake and I have a girls night gift Xmas exchange tomorrow so I’m hoping you read this and get back to me before tomorrow night. I wanted to bring the wine glass drip cake however I wanted to do a snickers cake with a caramel drip so my question for you is do you think I could add a red food coloring to this caramel drip to resemble the red wine. It obviously will be more murky red adding to the caramel color but I’m willing to experiment but afraid to ruin the drip. I’ve done a ton of drip cakes but never caramel. I always use your drip recipes for my drip cakes so hence why I’m asking you and plan to use this caramel drip. I do think red with the caramel color will be a better red than white chocolate red but I’m worried it may be too brown. What are your thoughts?
Hi Brandie,
So sorry I didn’t get to this before you gift exchange! Caramel can be finicky for drips, and usually runs further down a cake than regular ganache. I think that as long as you don’t brown the sugar too much in the first step of making the caramel sauce, it should look great when mixed with a bit of gel food coloring! I hope it worked out, please let me know how it went if you decided to try it <3
Hi Chelsea,
Will your caramel drip work over a mascarpone & whipped cream frosting or does it only work with buttercream? I’m making a gingerbread orange layer cake with orange mascarpone cream frosting and it’s decorated with sugared cranberries & a caramel drip around the edges. I hope it will work with the whipped cream frosting. I’m not fond of buttercream or sugary frostings. Any advice would be appreciated. Thank you!
Hi Elaine,
I’ve never tried it on anything but buttercream! As long as the frosted cake is fully chilled (firm to the touch), I’d think it should work though! Let me know how it goes if you try it, I’d love to know for the future <3
Hey Chelsea, I’m making this cake for my sister and I’m wondering if your caramel can be used to make hardened caramel to use as cake toppers, or can it only be used as a sauce?
Hi Shynade,
This caramel sauce isn’t cooked long enough to harden fully to be used as a cake topper! If you want that, you will need to heat the sugar until it gets to the hard ball stage (295 to 309 °F). Hope that helps, happy baking!
Thanks for the great recipe! Turned out great!
So happy to hear that Patricia!! 🙂 Thank you for sharing!
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
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!!
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)
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!
The recipe time is for three six inch pans. What would the time be for 2 9 inch?
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!
Hey there!
Could I make this cake but using white chocolate cake layers like shown in you white chocolate raspberry cake? Thanks!
Hi Esther,
You can definitely make this cake with my fluffy white cake layers from my white chocolate raspberry cake!! 🙂 That sounds like a delicious idea!
Hi!, I’m going to make this cake in a few days. Would I halve the buttercream recipe if I were to make a naked version of this? Thanks!
Hi Esther,
You would definitely need less frosting to make naked version of this cake! A half batch should be enough frosting for that style. Happy baking!
I am buying the frosting from the store and then baking the cake. How much frosting should I get? I’m worried I won’t have enough when I start frosting ?
Hi Catherine,
I’ve never frosted a cake with store bought frosting before, so sadly I have no clue :/ I’m so sorry! I’d say buy more than you need bc you can always save leftover frosting for another project! And it lasts forever <3
You should freeze it before so it’s firmer and easier to assemble
Did you put buttercream on top of each flat layer as well?
Hi Nee,
Do you mean on top of each flat / leveled cake layer? If so, yes!! I add a layer of frosting on top of each cake layer!
Hey Chelsea,
Your cake tutorials are so fun to watch and really inspiring! I’ve been wanting to experiment with new cake flavours and this caramel cake sounds like just the thing! I am a lacto-vegetarian and I do not eat/consume egg however i do still want to have a go at this cake… can I omit the egg from this recipe and replace it with something? what are your thoughts? Thank you! 🙂
Hi Mani,
Thank you!! I would suggest using either a flax egg (ground flax seed + water) or 1/4 cup applesauce in place of each egg in this recipe. Hope that helps, happy baking!
How deep do my cake tins need to be?
Hi Chani,
I usually use 3, 6-inch cake pans that are 2 inches tall! Hope that helps, happy baking!
Why did my buttercream separate? it was like water with butter chunks. Please help me!!!!
Hi Victoria,
I’m so sorry to hear that! At what point in the process did it separate? Did you make any substitutions? Was your butter cold?
Will it turn out fine if I double this recipe? I have to make two cakes for the same day.
Sadly, this was a total disaster. Followed the recipe to the letter, tested the drips and they looked great. Overnight, everything kept running and my Dad won’t be getting a cake this year.
Will it work with whipping cream?
Hi there! I don’t have three 6”pans, can I bake the whole thing in one and slice them rather than bake 1 at a time?
hey! I am hoping to make this cake for a friends wedding, she wants the flavors but a different design with very white buttercream. Can I add a white coloring to this buttercream? if so is gel or water based better??
Hi! Can this caramel sauce be used on a vanilla cheesecake? Looking for toppings for a plain baked vanilla cheesecake I have? Any suggestions? Thanks in advance
Going to make this this weekend!! So excited. If I make a full day prior, frosted and assembled, how do I best store? In fridge covered? Or leave out on the counter covered?
Hi! I made this cake today and it turned out great! Only thing is when I put the batter in to cook in the oven, the middle rose so when I layered the cakes, they “peaked” at the center and kind of slanted outwards. Should I cut this top part off to have a nice flat cake? Or is there something I am maybe doing wrong? Thanks
Can you use this frosting to make a naked cake?
Hi,
Is there a reason the recipe for the caramel sauce has 1/3 cup of heavy cream, but on your linked post for the caramel drizzle it calls for 1/4 cup heavy cream? I made a caramel drip following one of your recipes before & it was amazing, but I can’t remember which one I used ?
What is the size of your pans for your cakes ? 7″ ?
Thank you
Hi! My fiancé has finally given me the go ahead to make him a cake that isn’t vanilla on vanilla, so I’m going to try this!
For the caramel sauce: does one batch of this make enough for a drizzle between layers, the butter cream frosting, and the drip?
Thanks in advance!!
Hi, I was wondering if I could use three 8 inch pans for this recipe or would I have to double the recipe or make a recipe and a half in order to do that?
So, for the Salted Carmel sauce—do you add water to the pan before sugar? That’s not on the ingredient list and I’m afraid of burning the sugar in my pan.
Hi there,
I would love to know if your baking temp is at conventional or fan forced temps…. Keen to make this for my daughters 13th birthday ?
Made your caramel drip cake for my son’s 13th birthday. They loved it! Very yummy. Your instructions were great. Thank you!
I usually love your recipes but I wish the caramel recipe had temperatures or was a bit more specific. Gave it three goes before I scrapped it altogether ?
Your tips and notes are SOOO helpful!!! Thank you!
Can regular milk be substituted for butter cream? That’s not available in my country
Hello, your cake looks fantastic and your instructions are great to follow! I was worried about that amount of sugar this recipe is calling for when I was making the cake, and it was confirmed when we all tried it. Very nice caramel flavour, but too sweet.
Your Carmel drip recipe is different than this one. One says 1/3 cup heavy cream and the other says 1/4.
Hi Jennifer,
My caramel drizzle recipe has slightly more cream because it’s meant to be drizzled over all kinds of desserts, from cupcakes to ice cream! This caramel drip cake recipe has slightly less because I’ve found it needs to be a bit thicker to not run completely down the sides of the cake. Hope that answers your question, happy baking!
Need help with caramel drip! I added the sugar in stages, it was the perfect color, but when I added the butter it was just a soupy mess after first two tbs. But I got it incorporated. Then a hard mass and I was unable to add in the butter( which was now all liquid) swirling around the pan. If anything my butter was too soft when added. I never even got a chance to add in the cream. Should I have added the cream first then the butter?
I’d like to try this recipe in a 9-inch round. Do you think this would be enough to make 2 layers?
Hi Kristina,
This recipe makes enough batter for one 9-inch cake layer. I’d recommend doubling it to make 2, 9-inch layers. Hope that helps, happy baking!
Can you use 8 in cake pan I do not have ,a 6 in cake for this recipe
Do you think the caramel could be painted gold or does it not dry enough for that?
Hi Rita,
This caramel does not set firm enough to paint, but you could color the caramel with gel food coloring!
If I wanted to cover a cake in fondant, could I use caramel on top of it and for a slight drip effect, or would it melt the fondant?
Hi Kim,
Sadly I don’t think a caramel drip would work well over fondant! I do think it will kind of melt/dissolve the fondant, I’m so sorry!
Can you use whole eggs in the cake instead of egg whites, and can I use brown sugar in the cake instead of granulated sugar? Thank you.
Great question Hope! You totally can, I’d recommend using 3 whole eggs in place of the egg whites, and doing half granulated half brown sugar! If you do full brown sugar, the layers will end up a lot denser, but half granulated half brown should give you some nice brown sugar flavor while keeping the texture. Hope that helps, happy baking!