Salted Caramel Drip Cake. This caramel drip cake is made with vanilla cake layers, salted caramel buttercream frosting and is decorated with caramel drips. 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! A Salted Caramel Drip Cake to beat all others, the true showstopper!

This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip! A salted caramel sauce will work perfectly well with this Caramel Cake recipe if that's what you'd prefer. You can cook Salted Caramel Drip Cake using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Salted Caramel Drip Cake

You need of For the Cake.
You need 400 g of unsalted butter.
It's 400 g of light brown suger.
Prepare 7 of large eggs.
Prepare 400 g of self-raising flour.
You need 2 tsp of baking powder.
Prepare 4 tbsp of whole milk.
It's of For the Icing.
You need 250 g of unsalted butter (room temp).
It's 600 g of icing suger.
It's 175 g of caramel (carnations).
Prepare Pinch of sea salt.
Prepare of For the Decoration.
You need 200 g of caramel (carnations).
It's Pinch of sea salt.
Prepare of Rolos.
You need of Chocolate sprinkles.

Important things to note about making. In this video I show how I made this salted caramel drip cake from start to finish. Halfway through you can see where I started a design and hated it as. Salted caramel sauce is also another oh-so-delicious option!

Salted Caramel Drip Cake step by step

For the Cake: 1) Heat the oven to 180C/160C fan and line three 20cm/8inch sandwich cake tins with baking parchment - leave to the side.
Next, In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, eggs and baking powder and then beat again until combined - try not to over beat (if mixture is really thick add the milk to loosen it up).
Divide the mixture evenly between the three tins and smooth over the top - bake for 25-30 minutes until the Cake is golden and the skewer comes out clean (the Cake should spring back).
Once cooked leave the cakes to cool in the tin for about 10-15minutes and then remove to the wire racks to chill for another 10-15minutes (if cakes dome slightly leave the cakes to cool upside down).
For the Decoration: 1) In a stand mixer beat the butter until it is smooth and loose, then beat in the icing sugar 1/3 at a time. Keep beating in the icing sugar until it has all gone and the icing is fluffy and fully combined. Then beat the icing for another 5-6minutes so it becomes fluffy and light.
Next add in the carnations caramel and beat again with a pinch of sea salg for 3-4minutes. Taste it and if it is salty enough leave it but if not add a little more salt and beat again.
Once all three of the cakes are cooled, put the first layer on the serving plate (I used a spinning cake stand to make it easier to ice) spread 2tbsp of the icing on the top of the first layer and spread it around evenly. Do this for the other two layers but don't put icing on the top of the top layer yet.
With the left over icing spread a thin layer all around the Cake including the top (this is the crumb layer) refrigerate for 10minutes then add a thicker layer of icing. Smooth over the icing to make it neat (make sure you don't use all the icing, leave enough to go round the middle of the cake in a circle(see picture at the top)).
Once the icing is all done put the rest of the carnations caramel in a heat proof bowl with a pinch of salt. Beat it hard and then put in the microwave for 10seconds.
Using a piping bag, pipe the caramel around the edge of the cake to create the drip, don't use to much for the drip because it will fall quite far with one drop.
Pipe the rest of the icing around the inside (where you started the drip) once this is done pour the rest of the carnations caramel inside the circle of the buttercream. I then added rolos and grated some chocolate to the Cake but you can use what you like.
Once this is done refrigerate for about 15minutes and then it is ready to serve! Enjoy 😋😋.

My hubby celebrated his birthday recently and he's a big fan of the salty and sweet combination of flavours. I thought a caramel cake with caramel buttercream, a salted caramel drip and pretzels would be a winning combo. Vanilla Bean Cake (for Salted Caramel Cake)Created by Diane. The cake is topped off with a beautiful salted caramel drip. The trick here is add just the perfect amount of salt, otherwise it Paul also shows you the basics of how to stake and cover the cake using buttercream then how to smooth it all off for that perfect finish before applying the salted caramel drip.