Toffee 'Drip' Cake

For the sponge:

  • 200g unsalted butter

  • 200g light brown muscovado sugar

  • 4 eggs

  • 200g self-raising flour

  • 1 tsp baking powder

  • 1 tsp vanilla extract

For the buttercream:

  • 220g unsalted butter, diced

  • 1 tbsp light muscovado sugar

  • 350g icing sugar

For the caramel:

  • 200g granulated sugar

  • 90g salted butter, cubed & room temp

  • 160ml double cream


  • Toffee popcorn

What you'll need to do:

1. Preheat the oven to 160C and grease/line 2 cake tins to set aside (mine are 8inch).


2. Cream together the sugar and butter, either by hand or by using the paddle attachment on your freestanding mixer. Once smooth and combined add in the vanilla extract and the eggs, one by one.

3. After the 'wet' ingredients have fully mixed, begin adding the flour and baking powder until a batter forms.

4. Empty out the ingredients equally into the two tins and bake in the oven for 30-40minutes, or until a skewer comes out of the sponge clean and the cakes bounce back to touch. Just remember to keep an eye on the cakes as you go and all ovens vary slightly.

5. Whilst the cake bakes, begin making the caramel. Grab a large heavy based pan and heat the sugar on a low temp. Keep a very close eye on the pan to make sure the sugar doesn't burn. You will know the sugar is ready once it turns slightly amber and is completely melted. At this point, add the cubed butter and stir vigorously over the heat. Do not stop stirring until all is combined. If the mixture splits, simply take it off the heat and continue mixing before returning it back onto the hob. Next, add the cream and stir well. The mixture will increase in size and bubble, but keep it on the heat and stir for about 1 minute so that it thickens. After a minute remove from the heat and place in a fresh bowl to chill, then empty into a piping bag with a thin nossle. and set aside. 

6. Once the cakes are ready grab them from the oven and allow to cool in their tins for 10 minutes before emptying out onto cooling racks.

7. Now it's time to make the buttercream, beat the butter and icing sugar for 5 minutes or until light and fluffy. Add a splash of vanilla extract and the tbsp of brown sugar and beat for another minute or until fully combined. 

8. To begin layering the cake, grab a large perforated knife and halve the two sponges across the width, so you have four layers to work with. To do this position the knife at the side of the sponge and slowly cut your way around the cake working into the middle. Do not rush this bit as you want to make sure you get equal slices.

9. Begin layering the cake for decoration. To do this I always place a small dollop of icing onto the cake's plate before placing any sponge down, this helps it to stay in place and not move about. Then I begin layering by spreading or piping the buttercream on top of each layer as I place it down.

10. When you have placed the final layer on top, it's time to decorate the cake. Do this by using the remaining buttercream and spread along the top and sides of the cake. Work your way up to a thick coating! Mine always tends to look a bit rustic and semi-naked, which I kind of like! To keep things simple, 

11. Grab the piping bag of caramel and slowly pipe the sauce along the top edge of the cake, making a ring around the top. Once the top circle is complete begin adding drips by piping additional drops of the caramel around the edge so it begins to drop. Remember, gravity will help with this so don't make your drips too long!!

12: Optional - I used toffee popcorn to decorate the top and sides, but it's up to you if you'd like to do this! Take a look at my Instagram for how I did this! 


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© 2019 by Georgina Bakes.

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