Eggless Caramel Drip Cake

This amazing cake recipe is made with one of my favorite flavors: Caramel. It builds on my tried and tested recipe for the vanilla eggless sponge cake. This cake will turn out soft, moist and super spongy and with the perfect sweetness and flavor.

I have topped it with rich vanilla icing and dripping home made salted caramel sauce. This made-from-scratch cake will be worth the effort.  This cake is sure to be a hit for any occasion, with everyone coming back for seconds and even thirds!

You can customize it with many of the excellent flavor pairings with Caramel like coffee, pumpkin spice and pecans.



1. This recipe makes two 6 inch sponge cakes.

2. Refrigerating the cake after crumb coat is very important, so don't skip.

3. Adding caramel essence gives a wonderful flavor and fragrance to the cake.

4. You can also add some caramel sauce into the frosting for extra flavor.

5. If you prefer, use buttercream frosting instead of whipped cream.

6. Ingredients for the frosting should always be cold

Dry Ingredients

  • 1 and 1/2 cup Maida ( all purpose flour )

  • 3/4 cup powdered sugar ( increase more if you like )

  • 1 tsp baking powder

  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup whole milk + 1 tbsp vinegar ( add vinegar to room temperature milk )

  • 1/2 cup oil

  • 1/2 cup sweetened condensed milk

  • 2 tsp vanilla essence

  • 1/2 tsp caramel essence

Ingredients for Simple Syrup

  • 1/2 cup warm water

  • 1/2 cup regular cane sugar

  • 1 tsp vanilla essence

- Mix everything together till sugar is dissolved.

Ingredients for Stabilized Whipped Cream Frosting

  • 2 cups heavy whipping cream

  • 1/4 cup cream cheese

  • 1 cup powdered sugar

  • 1 tsp vanilla essence

Recipe for caramel sauce ⬇️
        <Click HERE> for recipe of caramel sauce


1. Line a cake pan with parchment paper and butter. I used two 6 inch round pans.

2. Sift all the dry ingredients and give it a mix.

3. In a cup, take room temperature milk. Add vinegar and both essence (vanilla, caramel).Keep it aside.

4. Add condensed milk and oil in a mixing bowl. Mix it very well.

5. Into the oil and condensed milk , little by little add the dry ingredients and the prepared milk mixture. Mix using cut and fold method as shown in pictures below. Do not overmix.

6. Pour the prepared batter into the lined pans. Bake for 25 minutes at 350F / 180C on middle rack.

7.  Once done, let it cool completely. When cooled to room temperature, wrap them in a cling foil and refrigerate for minimum 1 hour before icing.

8. For the whipped cream frosting, 
    - Take cold cream cheese and whisk a little bit so that it becomes creamy and lump free.
    - Add cold heavy whipping cream to the cream cheese and whisk for a minute.
    - Finally add sifted powdered sugar and whisk everything together till soft peaks.

9. Once the cake has cooled completely, cut the tops so that its leveled. Sprinkle 2-3 tbsp of sugar syrup on the cake for moistness.

10. Apply a thick layer of whipped cream frosting, and swirl about 2-3 tbsp of caramel sauce. <Click HERE> for recipe of caramel sauce

11. Similarly repeat with one more layer, if you are making a 3 layered cake

12. Finally put the top layer of the cake and crumb coat with frosting.

13. Refrigerate the cake for about an hour and finally cover the cake with final layer of whipped cream frosting and decorate as you desire.