Salted Caramel Drip Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This salted caramel drip cake is one of my absolute favorite desserts to make when I want something that looks fancy but doesn't require hours in the kitchen. With just 20 minutes of prep and 40 minutes of baking, you'll have a stunning showstopper ready to impress. The combination of rich caramel dripping down the sides and that perfect sprinkle of sea salt on top creates an irresistible balance of sweet and savory. Coconut oil, one of our star ingredients, adds moisture while providing healthy fats that support heart health. This recipe keeps things simple and budget friendly without sacrificing any of that decadent flavor you're craving.
Ella x
Ingredients
- 250 gall-purpose flour(for cake)
- 300 ggranulated sugar(for cake)
- 150 gunsalted butter(melted)
- 3 nulllarge eggs
- 1 mlvanilla extract(for cake)
- 200 gsalted caramel sauce(for drizzle)
- 5 gsea salt(for finishing)
- 10 gbaking powder(for cake)
- 100 mlunsalted milk(for cake)
- 50 gcoconut oil(for drizzle)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.
Tip: Use parchment paper to prevent the cakes from sticking.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisk the dry ingredients until well combined.
- 3
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
Tip: Whisk the wet ingredients until well combined.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cakes frequently to avoid overcooking.
- 7
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
Tip: Let the cakes cool slightly before transferring them to a wire rack.
- 8
Once the cakes are completely cool, place one of them on a serving plate and drizzle with salted caramel sauce.
Tip: Drizzle the caramel sauce in a zig-zag pattern.
- 9
Top with the second cake and drizzle with more salted caramel sauce.
Tip: Drizzle the caramel sauce in a zig-zag pattern.
- 10
Sprinkle with sea salt and serve.
Tip: Sprinkle the sea salt just before serving for the best flavor.
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