Description
This luscious Caramel Drip Cake features moist vanilla layers paired with a decadent salted caramel buttercream and topped with a rich, glossy caramel sauce drip. Perfect for celebrations, this cake combines the classic comfort of vanilla with the irresistible allure of homemade caramel, finished with caramel squares and flaky sea salt garnish for an elegant touch.
Ingredients
Scale
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 (108g) from above
Garnish
- Caramel squares
- Flaky sea salt
Instructions
- Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds and grease them with non-stick baking spray to ensure easy removal of cake layers.
- Combine Dry Ingredients: In a stand mixer fitted with the paddle attachment or using a hand mixer, mix the all-purpose flour, baking powder, granulated sugar, and fine salt until fully combined.
- Add Butter: Slowly mix in chunks of room-temperature unsalted butter at low speed until no large butter chunks remain and the mixture has a crumbly texture.
- Incorporate Egg Whites: Pour in the egg whites and mix on low speed until just incorporated, taking care not to overmix.
- Add Buttermilk: Gradually add the buttermilk in two parts on a low speed, blending gently to maintain batter consistency.
- Mix in Oil and Vanilla: Mix in the vegetable or canola oil along with the vanilla extract at low speed until fully combined.
- Beat for Texture: Scrape down the sides of the bowl with a spatula, then beat on medium speed for 30 seconds to aerate the batter slightly.
- Divide Batter: Evenly divide the cake batter among the prepared pans. Use a digital kitchen scale to weigh each pan if possible, ensuring uniform layer thickness.
- Bake Cake Layers: Bake the cakes for 30-33 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake Layers: Allow the pans to cool for 10 minutes, then loosen the edges with an offset spatula and carefully invert the cakes onto a wire rack.
- Freeze to Cool Quickly: Place the cake layers in the freezer for 30 minutes to accelerate cooling before leveling.
- Level Cake Layers: Use a serrated knife to level the tops of each cake layer for even stacking.
- Make Caramel Sauce: Heat a saucepan over medium-high heat. Gradually add the granulated sugar in 1/4 cup increments, allowing it to mostly liquefy before adding more. Stir occasionally until sugar dissolves fully and turns a deep amber color.
- Add Butter and Cream: Turn off the heat. Carefully stir in room temperature butter one tablespoon at a time. Then stir in heavy cream and salt. The mixture will be thin at first but will thicken as it cools.
- Cool Caramel Sauce: Pour caramel sauce into a separate container and refrigerate for 20 minutes to thicken.
- Prepare Salted Caramel Buttercream: Beat unsalted butter on medium speed for 30 seconds until smooth. Add vanilla extract and salt, mixing on low speed.
- Add Sugar and Caramel: Slowly incorporate powdered sugar on low speed. Halfway through mixing, add the heavy cream and the cooled caramel sauce.
- Beat for Consistency: Continue beating on low until all ingredients are fully combined and the buttercream reaches desired thickness.
- Assemble Cake Layers: Place the first cake layer on a greaseproof cake board and secure it with a dab of frosting. Spread an even layer of salted caramel buttercream on top, and drizzle 3 tablespoons of caramel sauce over the frosting. Repeat with remaining layers.
- Crumb Coat: Apply a thin layer of frosting around the stacked cake to cover all surfaces. Smooth using a bench scraper.
- Chill Cake: Chill the cake in the refrigerator for 30 minutes or in the freezer for 10 minutes until the frosting is firm to the touch.
- Final Frosting Layer: Apply a thicker layer of buttercream frosting, smoothing again with a bench scraper.
- Chill Again: Chill the cake for another 10 minutes in the freezer to set the frosting thoroughly.
- Apply Caramel Drip: Use the reserved caramel sauce to create drips around the edges of the cake.
- Decorate: Generously pour caramel sauce over the top of the cake. Decorate the top with caramel squares and sprinkle flaky sea salt evenly for an elegant finish.
Notes
- Using a digital kitchen scale to weigh cake batter ensures even layers and uniform baking results.
- Chilling the cake layers before assembly prevents crumbling during frosting and makes the cake easier to handle.
- Be cautious when handling hot caramel; it can cause burns.
- The caramel sauce will thicken more as it cools — warm slightly if it becomes too firm before applying the drip.
- For best flavor, use pure vanilla extract or vanilla bean paste.
- Store the finished cake covered in the refrigerator; bring to room temperature before serving for optimal taste and texture.
- Prep Time: 45 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel drip cake, vanilla cake, caramel buttercream, salted caramel cake, homemade caramel, celebration cake
