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Baileys Salted Caramel Chocolate Cake

Its that time of the month again were we delight our Boozy Bakers with yet another taste bud tingling treat. With the weather being a little dreary and summer has not quite arrived yet we thought why not cheer up our bakers with a caramel delight. This month we are making a Simple yet dazzling Baileys Salted Carmel chocolate cake. Yes, you heard right a cake that’s laced with caramel liqueur that is only ever meant to be consumed by adults, after all, you deserve it.

Start by accumulating the following ingredients:

  • 200g golden caster sugar
  • 200g unsalted butter softened plus extra for the tins
  • Four large eggs
  • 200g self- raising flour
  • Two tbsp cocoa powder
  • One tsp baking powder
  • ½ tsp vanilla extract
  • One ½ tbsp milk
  • 25ml Baileys Salted Caramel

Ingredients for Buttercream:

  • 100g milk chocolate, chopped
  • 200g butter softened
  • 400g icing sugar
  • Five tbsp cocoa powder
  • One ½ tbsp milk
  • 25ml Baileys Salted Caramel

Ingredients for the Chocolate Shards (optional):

  • 50g Dark Chocolate
  • 25g milk chocolate
  • 25g white chocolate


  1. Heat your oven to 190C/170C fan/gas five. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
  2. In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, one tsp baking powder, ½ tsp vanilla extract, one ½ tbsp milk, 25ml Baileys Salted Caramel and a pinch of salt until pale and has reached a smooth like consistency.
  3. Divide the mixture between the prepared tins. Bake for 20 mins or until a knife inserted into the centre of the cake comes out clean.
  4. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  5. For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
  6. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
  7. Sift in 5 tbsp cocoa powder with a pinch of salt, pour in the melted chocolate, pour in the 25ml Baileys Salted Caramel and 1 ½ tbsp milk. Mix again until smooth.
  8. On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards for that extra VIP touch.

For that extra VIP touch and for our veteran Boozy Bakers:

  1. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
  2. Melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
  3. Shake the tray gently to level the mixture then leave to set somewhere cool. Once set chop into shards and lay them on top of the cake to presentation

And it is as simple as that, gorge yourself on this mouth-watering treat cause we can assure you one slice is not enough. And for that extra VIP touch why not whip up a Baileys Salted Caramel cocktail and sit back and relax Caramel and chocolate are in season.

Buy Baileys Salted Caramel here.

Find the alcohol you need for this recipe (and more) on the VIP Bottles website today.

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