Salted Caramel Drip Cake is the epitome of indulgence, combining rich, buttery caramel with a touch of sea salt to create an irresistible balance of sweetness and savory complexity. This stunning dessert is as much a feast for the eyes as it is for the palate, often used as a showstopper for birthdays, holidays, weddings, or any celebration where decadence is on the menu. Its signature element—a glossy, golden caramel drip cascading elegantly down the sides of a moist, fluffy cake—makes it an Instagram-worthy favorite. With layers of vanilla or chocolate sponge, silky buttercream frosting, and a perfectly crafted caramel sauce, it brings together texture and flavor in harmonious perfection.
The History of Salted Caramel Drip Cake
Salted caramel as a flavor profile rose to prominence in the late 20th century, popularized by French pastry chef Henri Le Roux in the 1970s. Le Roux, working in Brittany—a region famed for its salted butter—ingeniously combined salted butter with sugar and cream to produce a chewy caramel candy that would forever change the dessert landscape. The idea of combining salt with caramel was groundbreaking, turning a traditionally sweet confection into something nuanced and complex. As salted caramel gained popularity worldwide, bakers began incorporating it into a variety of desserts, including cupcakes, tarts, cookies, and ultimately, the drip cake. The drip cake trend took off in the early 2010s, driven by social media platforms and the visual appeal of elegantly dripping sauces over tall layer cakes. Merging these two trends—the salty-sweet flavor profile of salted caramel and the aesthetic charm of drip cakes—resulted in the birth of the Salted Caramel Drip Cake. Today, it stands as a modern baking icon that reflects the evolution of dessert artistry over decades.
Ingredients Breakdown
For the cake layers: 2½ cups all-purpose flour, 2½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ¾ cup unsalted butter (softened), 1¾ cups granulated sugar, 4 large eggs, 1 tbsp vanilla extract, 1 cup whole milk, ½ cup sour cream. For the buttercream: 1½ cups unsalted butter, 5 cups powdered sugar, 3–4 tbsp heavy cream, ½ tsp sea salt, 1 tsp vanilla extract. For the salted caramel sauce: 1 cup granulated sugar, 6 tbsp salted butter (cut into pieces), ½ cup heavy cream, 1 tsp flaky sea salt. For assembly and decoration: optional toppings include caramel popcorn, toffee bits, pretzels, edible gold leaf, or a pinch of extra flaky sea salt for garnish.
Step-by-Step Recipe
Start by preparing the cake layers. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar together until pale and fluffy—this should take about 3–5 minutes. Add the eggs one at a time, mixing well after each addition, then add vanilla extract. Mix in the sour cream, then add the dry ingredients in three parts, alternating with the milk. Mix until just combined—do not overmix. Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. While the cakes cool, prepare the caramel. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber. Immediately add the butter and stir until fully incorporated. Slowly pour in the heavy cream (it will bubble vigorously), stirring constantly until smooth. Remove from heat, stir in the flaky salt, and let it cool to room temperature. Next, make the buttercream. Beat the butter on high speed for 5 minutes until pale and fluffy. Gradually add powdered sugar, mixing on low speed to prevent a sugar cloud. Add vanilla extract, salt, and heavy cream, then beat for another 2–3 minutes until smooth and spreadable. Once the cakes are cool, level the tops with a serrated knife if needed. Stack the layers with buttercream between each, then apply a thin crumb coat and chill for 30 minutes. Frost the cake with a final layer of buttercream, smoothing the sides and top. For the caramel drip, make sure the caramel is at room temperature and slightly thick but pourable. Use a spoon or squeeze bottle to drip caramel along the cake’s edge, letting it run down naturally. Pour some on top and gently spread. Decorate with your chosen toppings and chill briefly to set before serving.
Tips for the Perfect Salted Caramel Drip Cake
Ensure that all your ingredients are at room temperature before beginning—this helps create a smooth batter and prevents curdling. When making caramel, patience is key; do not rush the melting of sugar or overheat the mixture, as it can burn quickly. If the caramel seems too runny, allow it to cool longer before dripping; if too thick, warm it gently in the microwave in short intervals. Use an offset spatula or bench scraper for smooth frosting application. For cleaner drips, chill the frosted cake before applying the caramel. Always use flaky sea salt, not table salt, in the caramel for a burst of flavor and texture. To avoid a dry cake, do not overbake, and consider brushing cake layers with simple syrup before frosting for added moisture.
Variations and Customizations
While the classic version features vanilla or chocolate sponge and traditional salted caramel, there’s a world of creative possibilities. Try a brown butter cake base for added nuttiness or incorporate espresso into the batter for a salted caramel mocha twist. Infuse the buttercream with flavors like cinnamon, bourbon, or maple for a unique profile. For a crunch element, add layers of crushed toffee or praline between the cake layers. You can also make it gluten-free by substituting with a 1:1 gluten-free flour blend or opt for a dairy-free version using plant-based butter and cream alternatives. For seasonal variations, add pumpkin spice for autumn or incorporate fresh apple slices between layers. Drizzle with chocolate ganache for a double-drip effect or top with roasted nuts for a savory contrast.
Health Considerations and Nutritional Value
While undeniably delicious, Salted Caramel Drip Cake is a dessert high in sugar, saturated fats, and calories. A typical slice may contain 500–700 calories, with substantial amounts of refined sugar and butter contributing to its rich taste. For those watching their intake, smaller portion sizes or ingredient swaps—such as using Greek yogurt instead of sour cream, reducing the sugar in the buttercream, or using a sugar substitute like stevia—can help reduce the overall nutritional load. Gluten-free and dairy-free modifications make it more accessible, though it remains an indulgence. It’s best enjoyed in moderation, as part of a balanced lifestyle. Individuals with dietary restrictions such as lactose intolerance, diabetes, or heart disease should be cautious or opt for adapted versions of the recipe. Despite its richness, homemade versions allow for greater control over ingredients and nutritional content than store-bought alternatives.
FAQ
Can I make the cake layers in advance? Yes, you can bake the layers up to 2 days ahead and store them wrapped in plastic wrap at room temperature or freeze them for up to 3 months.
What’s the best way to get perfect caramel drips? Make sure the caramel is at the right consistency—room temperature and slightly thick. A chilled cake also helps control the drips.
Can I use store-bought caramel sauce? While homemade caramel offers better flavor and texture, high-quality store-bought versions can be a good shortcut if time is limited.
Can this cake be made gluten-free? Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour for a similar texture and taste.
How do I store leftovers? Keep the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for best texture and flavor.
Is the salt really necessary? Absolutely. The salt enhances the caramel’s depth and prevents the cake from becoming cloyingly sweet.
Can I make this as cupcakes instead? Yes, divide the batter into lined cupcake tins and bake for 18–20 minutes. Drizzle each cooled cupcake with caramel for a miniature version.
Salted Caramel Drip Cake
Ingredients
Cake Ingredients
- 400 g unsalted butter softened
- 400 g light brown sugar
- 7 large eggs or 8 medium eggs
- 400 g self-raising flour
- 2 teaspoons baking powder
- 4 tablespoons whole milk optional, for adjusting batter consistency
Salted Caramel Buttercream
- 250 g unsalted butter at room temperature
- 600 g icing sugar
- 175 g Carnation caramel
- A pinch of sea salt
Decoration
- 200 g Carnation caramel for drip and topping
- A pinch of sea salt
- Rolos for garnish
- Sprinkles optional, for added flair
Instructions
- For the Cake:
- Preheat your oven to 180ºC (160ºC fan) and line three 20cm (8-inch) round cake tins with baking parchment. Set them aside.
- In a stand mixer, beat the softened butter and light brown sugar together until pale, fluffy, and well combined.
- Add in the self-raising flour, eggs, and baking powder (if using), and mix briefly until just combined—try not to overmix the batter to keep the cake light.
- Divide the mixture evenly between the prepared tins and smooth the tops. Bake for 25–30 minutes, or until the cakes are golden, spring back when gently pressed, and a skewer inserted into the centre comes out clean.
- Let the cakes cool in their tins for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. If the tops have domed slightly, you can cool them upside down to naturally flatten them.
- For the Buttercream:
- In a stand mixer, beat the butter for a few minutes until it’s soft and smooth.
- Gradually add the icing sugar, one-third at a time, beating well between each addition. Once all the sugar is incorporated, continue beating for 5–6 minutes on medium speed until the buttercream is fluffy and light in texture.
- Add the Carnation caramel and a pinch of sea salt, then beat again for 3–4 minutes until smooth and creamy. Taste the buttercream and adjust the salt if needed—add a little more if you want a stronger salted caramel flavor.
- To Assemble and Decorate:
- Once the cake layers are completely cool, place the first layer on a serving plate or cake board. Spread around 2 tablespoons of buttercream over the top, then add the second layer and repeat with another thin layer of buttercream. Place the final sponge on top.
- Using the remaining buttercream, apply a thin crumb coat to the top and sides of the cake using an offset spatula or large scraper. Chill the cake in the fridge for 30 minutes to set.
- Apply a second, slightly thicker layer of buttercream all over the cake and smooth it using a metal scraper. The more buttercream you apply, the easier it is to achieve a smooth finish—but be aware that smoothing will remove some of the excess as you go.
- Chill the cake again for 30 minutes.
- Loosen the remaining Carnation caramel by stirring it gently in a bowl, then transfer it to a piping bag. Pipe drips around the top edge of the cake, allowing the caramel to run slightly over the sides—it doesn’t take much per drip as it naturally runs down. Fill in the top of the cake with caramel and spread it gently to cover. Chill again for another 30 minutes to help set the caramel.
- Finish by piping any remaining buttercream onto the top of the cake, keeping the swirls slightly in from the edge to prevent them from sliding due to the caramel. Decorate with Rolos, sprinkles, and any other toppings you like. Enjoy your show-stopping Salted Caramel Drip Cake