This super-quick, two-ingredient caramel drizzle is perfect for drip cakes and cupcake decorations.
This is my go-to easy caramel drip. It looks beautiful on fall cakes such as carrot cake or pumpkin spice cake and pairs nicely with old-fashioned banana cake. It also works wonderfully as a cupcake filling—core the cupcake and fill it with the warm caramel for a decadent surprise.
I include several caramel drip design ideas in my Drip Cakes tutorial. I hope you enjoy making this!
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Super Easy Caramel Drizzle
For the most accurate baking results, use the grams measurements with a kitchen scale.
0.5 cup
10 mins
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Equipment
Ingredients
- 116 grams (⅔ cup) Kraft Caramel Bits
- ¼ cup Heavy Cream
Instructions
- Combine the caramel bits and heavy cream in a microwave-safe bowl.
- Heat in 30-second increments, stirring thoroughly after each interval. When most of the caramel bits have softened, switch to a whisk and whisk vigorously—this speeds melting and helps avoid overcooking.
- Pour the warm caramel into a squeeze bottle and drizzle over the edges of cakes or on top of cupcakes. Allow to set slightly before serving.
Calories are estimated using a nutrition calculator. This recipe may link to additional recipes; calories from those linked recipes are not included here.
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