Craving an unforgettable birthday cake? This Salted Caramel Drip Cake is a showstopper, combining moist cake with luscious caramel and a touch of salt for a truly special celebration. You’ll impress everyone with this beautiful and delicious birthday cake idea.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Brown sugar can add a deeper caramel note to the cake.
- Unsalted butter: Margarine works as a substitute, but may alter the flavor slightly.
- Heavy cream: Half-and-half can be used for the caramel, but it will be thinner.
- Salt: Essential for balancing the sweetness of the caramel.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon sea salt, or to taste
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 3 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes (cake layers)
- Servings: 12-16
- Calories per serving: Approximately 550-650 (varies based on portion size)
- Tools Needed: Three 8-inch round cake pans, mixing bowls, stand mixer (optional), saucepan, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. This ensures your cake layers won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.
3. Cream Butter and Sugar
In a large bowl, or the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air for a tender cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. Make the Salted Caramel Sauce
In a heavy-bottomed saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar dissolves and the mixture turns an amber color. Remove from heat.
8. Finish the Caramel Sauce
Carefully whisk in the warmed heavy cream (it will bubble up!). Then, whisk in the butter pieces and sea salt until smooth. Let the caramel cool completely until it’s thick but still pourable.
9. Prepare the Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, until smooth and fluffy. Beat in the vanilla extract and a pinch of salt.
10. Assemble the Cake
Once the cake layers are completely cool, level them if necessary using a serrated knife. Place one cake layer on your serving plate or cake stand. Spread a layer of buttercream, then drizzle with some cooled salted caramel. Repeat with the remaining layers.
11. Frost the Cake
Apply a thin crumb coat of buttercream to the entire cake and chill for 15-20 minutes. This traps any loose crumbs. Then, apply the remaining buttercream for a smooth final coat.
12. Add the Caramel Drip
Once the frosting is set, gently warm the remaining salted caramel sauce slightly until it’s pourable, but not hot. Carefully spoon or pipe the caramel around the edge of the top of the cake, allowing it to drip down the sides. Then fill the center with more caramel.
13. Decorate and Serve
You can add a sprinkle of sea salt flakes on top for extra visual appeal and flavor. This stunning birthday cake idea is ready to be admired and enjoyed!
Variation Ideas:
- Chocolate Caramel Drip Cake: Add cocoa powder to your cake batter and chocolate ganache instead of some buttercream between layers.
- Nutty Caramel Cake: Toast and chop pecans or walnuts and sprinkle them between layers or on top of the caramel drizzle.
- Caramel Apple Cake: Add finely diced, sautéed apples to your cake batter for a seasonal twist.
Storage Instructions:
Store your Salted Caramel Drip Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Can I make the caramel ahead of time? Yes, you can make the salted caramel sauce up to a week in advance and store it in an airtight container in the refrigerator. Reheat gently before using.
- How do I prevent the cake layers from sticking? Proper greasing and flouring of the pans, or using parchment paper, is key. Make sure your cake pans are completely cool before removing the cakes.
- What if my caramel is too thin or too thick? If too thin, gently simmer for a few more minutes. If too thick, add a tiny bit of warmed heavy cream and stir until desired consistency.
- Can I use store-bought caramel? You can, but homemade salted caramel offers a superior flavor and texture that truly elevates this birthday cake.
- My buttercream is too stiff/too soft. What should I do? If too stiff, add a tiny bit more heavy cream, a teaspoon at a time. If too soft, add more powdered sugar, a tablespoon at a time, or chill it for a few minutes.
- How can I make this a gluten-free birthday cake? Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose baking blend, ensuring it contains xanthan gum.