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White Chocolate and Salted Caramel Drip Cake

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Product Information

Serves 12

The drips are optional but are fun to try! A squeeze bottle is a handy to use to place the drips.


300g self raising flour, either white or wholemeal
150g caster sugar
150g light brown soft sugar
300g butter
5 eggs
4 tbsps salted caramel sauce plus a little extra for decoration
100g fudge pieces or roughly chopped fudge, 50g of them tossed in a tsp of the flour.
White chocolate buttercream - 200g soft butter, 400g icing sugar, a tsp vanilla essence,
100g melted white chocolate and 25ml milk. Whisk all the ingredients together until pale.
2 tbsp icing sugar for the drips
2 x 20cm springform cake tins (3cms deep), greased and lined


Make the cake by beating together the soft butter and sugars, then add the eggs one by one. Stir in the caramel sauce and finally fold in the flour and fudge pieces.

Divide between the two 20cm cake tins and bake in the AGA baking oven, on the grid shelf on the floor for 30 mins or until the cakes and well risen and firm in the centre.

For a two oven AGA, cook in the same way in the roasting oven with the cold plain shelf on the third set of runners. In a conventional/fan oven, bake at 180/160C for 30 mins. Cool briefly then turn out on to a wire cooling rack. Don’t worry if the fudge pieces have sunk to the bottom. The cakes can be frozen at this stage.

Once cooled, cut each cake through the centre horizontally to create 4 layers. Top each layer with buttercream and put a thin layer on the top and all round the sides. Chill until firm. Repeat with a second thin layer of buttercream on the top and sides to give a really smooth finish and chill again.

Finish off with some seasonal decoration or simply with the remaining fudge pieces, round the edge of the top or just in a random pile in the centre. Then drizzle a little salted caramel sauce over the top and add some drips if you like. For the drips, mix the icing sugar with a very little water until thick but slightly runny. Test on the side of the bowl.

Then either use a squeeze bottle to create each drip separately or just spoon over the top and gently encourage it over the edges to drip naturally.

The whole iced cake can be frozen, uncovered then wrapped once solid. Defrost at room temperature for 2 hours.



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Delivery & Returns


For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For information on delivery of AGA and Rayburn Stoves, please click here.

For information on delivery of Rangemaster Cookers, please click here.

For all orders to the Channel Islands and Ireland there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 


You can return any item within 60 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred. 


Expert Tip

Free delivery on orders over £50

You're reviewing: White Chocolate and Salted Caramel Drip Cake

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