This rich Salted Caramel Drip Cake brings bakery-quality dessert right to your kitchen. You’ll impress everyone with its decadent flavors and beautiful presentation, making it a perfect bakery style cake recipe for any occasion.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose flour blend if needed.
- Granulated Sugar: Coconut sugar can be a less refined alternative.
- Unsalted Butter: Margarine or a plant-based butter substitute works for dairy-free needs.
- Eggs: For an egg-free option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Buttermilk: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
- Heavy Cream: Coconut cream is a good dairy-free alternative for the caramel and frosting.
- Salt: Essential for balancing sweetness.
- Vanilla Extract: Use a good quality extract for best flavor.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons (½ stick) unsalted butter, cut into cubes
- 1 teaspoon sea salt
For the Vanilla 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: 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: Three 8-inch round cake pans, stand mixer or hand mixer, saucepans, whisk, cooling racks, offset 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 bakery style cake layers won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these are well combined for even distribution. This dry mix forms the base of your delicious cake.
3. Mix Wet Ingredients
In a separate bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract. Ensure everything is fully incorporated.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; overmixing can lead to a tough cake. Scrape down the sides of the bowl as needed.
5. 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, then invert them onto a wire rack to cool completely.
6. Make the Salted Caramel Sauce
In a medium saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and the mixture turns an amber color. Remove from heat and carefully whisk in the warm heavy cream, then the butter and sea salt. Let it cool completely.
7. Prepare the Vanilla 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. This frosting is perfect for a bakery style cake.
8. Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of vanilla buttercream, then drizzle with some cooled salted caramel. Repeat with the remaining cake layers.
9. Frost and Decorate
Apply a thin crumb coat of frosting all over the cake to seal in any loose crumbs. Chill for 15 minutes, then apply a final, thicker layer of frosting. Once frosted, pour the remaining salted caramel over the top, letting it drip down the sides for that iconic drip cake look. You can sprinkle with extra sea salt if you like.
Variation Ideas
- Chocolate Swirl: Fold ½ cup of melted and cooled chocolate into the cake batter for a marble effect.
- Nutty Crunch: Add chopped pecans or walnuts to the caramel drizzle for added texture.
- Coffee Infusion: Replace ½ cup of buttermilk with strong, cooled coffee for a mocha flavor.
Storage Instructions
Store your Salted Caramel Drip Cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ)
- Can I make the cake layers ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap once completely cool and store at room temperature.
- My caramel seized. What happened?
This often happens if the cream is too cold or added too quickly. Ensure your cream is warm before adding it to the sugar syrup.
- How do I get clean drips?
Ensure your cake is well-chilled before applying the caramel. Also, make sure your caramel has cooled to a pourable but not hot consistency.
- Can I use store-bought caramel?
While homemade caramel is highly recommended, you can use a high-quality store-bought caramel sauce. You might want to thin it slightly with a tablespoon of heavy cream if it’s too thick.
- What if my buttercream is too soft?
If your buttercream is too soft, chill it in the refrigerator for 15-20 minutes, then beat it again until it reaches the desired consistency.
- Can this be made into cupcakes?
Yes, you can bake the batter in cupcake liners. Reduce baking time to 18-22 minutes.