Chocolate Layer Cake with Salted Caramel Drip

Chocolate and salted caramel is a match made in heaven and this showstopping cake is one big crowd pleaser!

Difficulty Level

Chocolate Layer Cake with Salted Caramel Drip

Chocolate and salted caramel is a match made in heaven and this showstopping cake is one big crowd pleaser!

 
 
 

  • 4hr 20mins Total Time
  • 24 Servings

Ingredients

  • 2 boxes Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
  • Eggs, oil and water called for on the cake mix box
  • 1 tub Betty Crocker™ Creamy Deluxe™ Salted Caramel Flavoured Frosting
  • 2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Frosting

For the decoration

  • 50g caramel nut popcorn
  • 2 small or 1 large chocolate-coated honeycomb bars, cut lengthways into shards and pieces
How to Make This Recipe

Instructions Hide Images

Preheat the oven to 180°C (160°C fan forced). Grease and line 4 x 20cm round cake pans. Remove the enclosed frosting sachets from the boxes and reserve for another use. Make, bake and cool the cakes as directed on the box using the eggs, oil and water. (See Tip).

Mix 200g of the salted caramel frosting together with the all the vanilla frosting in a bowl. Reserve the remaining salted caramel frosting for the drip.

Level the tops of the cooled cakes, if necessary. Place one sponge on a cake decorating turntable, serving plate or cake stand and spread with 100g (roughly 3 tablespoons) of the caramel and vanilla frosting. Repeat, ensuring each sponge is sitting evenly on top of the one under it. Spread another 350g of the caramel and vanilla frosting in a thin layer over the sides and top of the cake (this is called the crumb coat), leaving the rest of this frosting for the final thicker coat. Chill for 15 minutes until firm to the touch.

Frost the whole cake again with the remaining caramel and vanilla frosting. Use a long palette knife to smooth the sides.

Press most of the popcorn (saving 10g for the top) carefully around the bottom of the cake while the frosting is still soft. Chill the cake again for 15 minutes until firm to the touch. Transfer to a serving plate if not already on one.

For the drip, heat the reserved salted caramel frosting, following the directions on the tub, until quite runny when stirred with a spoon. Working quickly, gently pour the runny frosting onto the centre of the cake and ease over the edges with a spatula, if needed. Drips will form down the sides of the cake (see Tips). Decorate with the honeycomb shards and the remaining popcorn. It's best eaten with 1-2 hours of decorating, but can be kept in the fridge or an airtight container in a cool place for 2-3 days.

Expert Tips

For more accurate drips, you can transfer the warmed icing into a piping bag or nozzle ended bottle and squeeze from the top edges of the cake, letting the drips slowly travel down the side of the cake.Once the drips have been completed, pour the remaining icing into the middle of the cake and gently ease over the top of the cake, with a hot palette knife.

If you do not have 4 cake pans. Make up 1 pack of the cake mixture, bake in 2 cake pans and cool. Clean the pans, then repeat with the second pack of cake mixture.

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