Baileys are the masters of indulgent flavours, and their iconic Irish Cream Liqueurs are some of the best loved serves in the world.
One of their finest editions is their Salted Caramel Liqueur, adding a generous dose of sweet-shop caramel and an irresistible touch of sea salt to their classic cream base. Inspired by this liqueur tasting like liquid cake, we decided to go the extra mile and create the ultimate boozy Baileys bake!
If you love salted caramel (and who doesn’t?), this cake is going to taste like heaven. We’ve added plenty of Baileys to both the cake mix and the buttercream, so this recipe is rather decadent!
If you’re making this cake for a special occasion, you can ramp up the glamour by decorating your bake with caramel shards – surprisingly easy to make and extremely impressive to look at!
Whatever event you’re baking for, make sure you enjoy your Salted Caramel Cake alongside a glass of Baileys over ice – and preferably sitting in front a warm, crackling fire…
Baileys Salted Caramel Cake Ingredients
- 200g golden caster sugar
- 200g self-raising flour
- 200g salted butter, plus extra for greasing
- 50ml Baileys Salted Caramel Liqueur
- 4 large eggs
- 1 tsp baking powder
- ½ tsp vanilla extract
Salted Caramel Buttercream Ingredients
- 200g salted butter
- 400g icing sugar
- 100ml Baileys Salted Caramel Liqueur
Caramel Shards Ingredients
- 2 tbsp water
- 150g granulated sugar
Salted Caramel Cake:
- Begin by heating the oven to 180°C and greasing two 20cm cake tins
- In a large bowl, beat together the butter and sugar until light and fluffy
- Add the eggs one at a time, mixing thoroughly
- Stir in the Baileys Salted Caramel Liqueur and vanilla extract
- Slowly fold in the flour and baking powder
- Divide the mixture between the 2 cake tins and put in the oven for 20-25 minutes or until a knife inserted into the centre of the cake comes out clean
- While the cakes are baking, make the salted caramel buttercream by beating the softened butter and icing sugar together then mixing in the Baileys liqueur
- Once the cakes are cooked and completely cooled, use half of the buttercream to sandwich them together and use the remainder to cover the top of the cake.
- Now it’s time to decorate with some caramel shards!
How to Make Caramel Shards:
- Cover the bottom of a large baking tray with parchment paper
- Place the water and sugar in a small pan and cook on medium-low heat. Make sure you don’t stir the mixture as this will cause the sugar to crystallise
- Once the sugar starts to dissolve, turn the heat up to medium-high until the caramel turns dark golden brown
- Pour the liquid caramel evenly onto the baking tray and leave to cool
- When it has completely solidified, carefully use a sharp knife to shatter the caramel into shards
- Stick the caramel shards into the top of your salted caramel cake and you’re ready to serve