Caramel Drip Cake

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4.78 from 127 rating

This caramel drip cake is made with vanilla cake layers, salted caramel frosting and a gorgeous caramel drip!!

Prep Time45

Cook Time30

Additional Time1

Total Time2 15

Course: Cakes

Cuisine: American

Servings: 16

Calories: 646kcal

Author: Chelsey White

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.

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