Caramel Drip Cake
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For the 8″ cake;
- 260g Stork (or butter if you are unable to access Stork)
- 320g self raising flour
- 260g golden caster sugar
- 4 eggs
- 150ml full fat milk
- 2 tablespoons caramel
- 1 tsp salt
For the buttercream;
- 125g butter
- 500g icing sugar
- Splashes of milk
- 2 tablespoons caramel
For decoration;
- Caramel
- Cadbury’s Caramel bars, nibbles and eggs.
- Anything else you’d like!
Caramel. It’s one of my favourite flavours. I choose it for dessert whenever I’m out. I wanted to make a cake that brought together my love of caramel flavoured cake, Cadbury’s Caramel bars and smooth caramel buttercream.
This cake uses golden caster sugar to add to that lovely caramel flavour and I’ve made it using Stork but it would work well with butter also.
I’ve used tinned caramel, purely for convenience. There are lots of recipes out there to make your own caramel and I imagine that would be very delicious too! Let me know if you put your own twist on this recipe.
For this design, I have been heavily inspired by Katherine Sabbath. Oh my goodness, her designs are works of art. Her drip cakes are perfection and the neon colours she uses blow my mind. If you haven’t seen her work, make sure to go check out Katherine’s Instagram.
Once baked, this cake will last about 5-7 days in an airtight tin. Enjoy!
Firstly, line an 8″ tin with greaseproof paper and preheat your oven to 140C (fan assisted)
Cream together the golden caster sugar and Stork.
Then fold in 4 eggs.
Next, add in your self raising flour and salt.
Once this is mixed in, pour in the milk a little at a time, mixing in-between additions.
Finally, add in two tablespoons caramel.
Pour this mix into your lined tin and bake for 1 hour 15 minutes, checking after an hour and taking out when a skewer comes out clean and it is springy to touch. Leave to cool completely.
While your cake is cooling, make your caramel buttercream. Beat 125g butter until pale and creamy.
Then, add in 500g icing sugar and a few splashes of milk. Mix this together.
Then, add in two tablespoons of caramel and mix again.
Keep adding splashed of milk until you have a nice, smooth consistency.
Once you cake is cool, split it using a cake leveller. I normally cut mine into 3 sections.
Like so.
Fill your cake using the caramel buttercream, spreading nice and evenly over the slices.
Then, stack the cake.
Repeat for the second filling layer. The, pop this in the fridge for 15-20 minutes to firm up the filling, making it easier for us to coat in buttercream.
I find it’s easier to do this bit when my cake is on a turntable.
Coat your cake in a layer of caramel buttercream. Don’t worry if it’s not completely smooth, we’ll do that next. Pop it back in the fridge for this layer to firm up.
Once chilled again, dip a palette knife into a glass of warm water and run this around the sides and top of your cake to smooth out the buttercream. Then, back in the fridge it goes one last time.
Finally, pour a few tablespoons of caramel into the middle of your cake.
Then, using a palette knife, push the caramel to the edges. Do this slowly. It will start to drip down the sides.
Watch in awe as the sexy caramel drips down the side of your smooth cake. Mmmmm…
Decorate as desired! I basically threw a load of Cadbury’s Caramel bars, eggs and nibbles over the top of my cake but they only limit, as they say, is your imagination!
Give it a try and let me know how you get on either on Facebook, Twitter or Instagram.
Happy baking!
Britt xo
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