Salted Caramel Drip Cake
Salted Caramel Drip Cake

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salted caramel drip cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Salted Caramel Drip Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Salted Caramel Drip Cake is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have salted caramel drip cake using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Salted Caramel Drip Cake:
  1. Get For the Cake
  2. Make ready 400 g unsalted butter
  3. Prepare 400 g light brown suger
  4. Get 7 large eggs
  5. Take 400 g self-raising flour
  6. Get 2 tsp baking powder
  7. Make ready 4 tbsp whole milk
  8. Take For the Icing
  9. Make ready 250 g unsalted butter (room temp)
  10. Make ready 600 g icing suger
  11. Prepare 175 g caramel (carnations)
  12. Get Pinch sea salt
  13. Take For the Decoration
  14. Prepare 200 g caramel (carnations)
  15. Make ready Pinch sea salt
  16. Prepare Rolos
  17. Prepare Chocolate sprinkles

When it comes to salted caramel, this recipe is as versatile as can be. I've used it to drip cakes, drizzle cupcakes, coat apples, top ice cream, and have. 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.

Steps to make Salted Caramel Drip Cake:
  1. 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
  2. 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)
  3. 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)
  4. 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)
  5. 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
  6. 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
  7. 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
  8. 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))
  9. 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
  10. 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
  11. 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
  12. Once this is done refrigerate for about 15minutes and then it is ready to serve! Enjoy πŸ˜‹πŸ˜‹

A Salted Caramel Drip Cake to beat all others, the true showstopper! As all the other Drip Cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I used Carnations Caramel from the supermarkets as its ready made, and perfect for the buttercream and drip. Salted caramel sauce is also another oh-so-delicious option! My hubby celebrated his birthday recently and he's a big fan of the salty and sweet combination of flavours.

So that is going to wrap this up with this exceptional food salted caramel drip cake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!