Description
Indulge in the ultimate show-stopper dessert—this Golden Caramel Drip Cake is a feast for both the eyes and the taste buds. It’s easy to make, incredibly moist, and draped in a luscious caramel drip that’s sure to impress. Whether for a celebration or a special treat, this cake promises a perfect blend of elegance and rich flavor in every bite.
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 cup whole milk
2 tsp vanilla extract
2 tsp baking powder
½ tsp baking soda
1 cup caramel sauce (store-bought or homemade)
1 cup heavy cream
4 cups confectioners’ sugar
Edible gold dust or flakes for decoration
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Caramel Sauce: In a saucepan, melt granulated sugar over medium heat until it turns amber. Add butter and stir until melted. Slowly pour in heavy cream, stirring constantly. Let the mixture boil for 1-2 minutes, then remove from heat and let cool.
- Prepare the Frosting: Beat butter in a large bowl until creamy. Gradually add confectioners’ sugar, beating until smooth. Mix in vanilla extract and heavy cream, beating until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top, followed by a drizzle of caramel sauce. Repeat with the remaining layers. Apply a crumb coat of frosting around the entire cake and refrigerate for 30 minutes.
- Apply the Final Frosting: Frost the cake with a final layer of frosting. Use a squeeze bottle or spoon to drip caramel sauce over the edges of the cake.
- Decorate: Pipe swirls of frosting on the top and sprinkle with edible gold dust or flakes. Refrigerate until ready to serve.
Notes
Make Ahead Tip: The cake layers can be baked and frozen for up to 1 month. Thaw overnight in the fridge before decorating.
Storage: Store the assembled cake in the refrigerator for up to 3 days. Bring to room temperature before serving.
Variations: Add a layer of chocolate ganache between the cake layers for an extra decadent touch.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 590 kcal
- Sugar: 48g
- Sodium: 270mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Carbohydrates: 76g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg