The Pioneer Woman Tasty Kitchen
Profile Photo

Salted Caramel and Baileys Frosting Christmas Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

When everyone has finished dinner and can’t wait for dessert, I guarantee that they won’t be disappointed when they dig into this cake. 3 layers of smooth butter-cream frosting flavoured with Baileys, then finished with salted caramel poured over the top.

Ingredients

  • FOR THE CAKE:
  • 300 grams Butter, At Room Temperature
  • 300 grams Caster Sugar
  • 6 whole Eggs, Beaten
  • 300 grams Self Raising Flour
  • FOR THE BAILEY'S BUTTERCREAM:
  • 225 grams Butter, At Room Temperature
  • 4 Tablespoons Bailey's
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cornflour
  • 450 grams Icing Sugar
  • FOR THE SALTED CARAMEL:
  • 1 cup Caster Sugar
  • ½ teaspoons Salt
  • 35 grams Cold Butter
  • ½ cups Double Cream

Preparation

For the cake:
Preheat oven to 180ºC (355ºF). Grease and line 3 cake tins of the same perimeter.

Beat butter for 2–3 minutes until nice and light in colour. Add sugar in 3 to 4 batches, beating through well each time. Continue to beat butter and sugar for a few more minutes. While beating, add beaten egg a little bit at a time, mixing through well on each addition.

Sift in self-raising flour and fold through with a wooden spoon or a spatula.

Add mixture evenly to lined cake tins and bake for 25–30 minutes until golden on top with a spongy texture. Set the cakes aside and allow them to cool.

For the Baileys buttercream:
Beat butter in a large bowl until light and pale in colour. Add Baileys, vanilla, and cornflour and beat through until well incorporated. Add icing sugar about 3 to 4 tablespoons at a time, beating well on each occasion, making sure there are no lumps.

If cakes are a bit rounded at the top, you can trim them with a serrated knife. Have a clean surface or chopping board, then put the first layer of cake on whatever plate, platter or surface you wish to serve the cake on.

Put a couple of dollops of buttercream on the first layer, then use a spatula or a butter knife to evenly spread it out (it helps to have a cup of water to dip the spatula in as you spread the buttercream). Carefully put the second layer on top, then add a couple more good dollops of buttercream and spread it out.

Place third layer of cake on top, then add the rest of the buttercream. Smooth buttercream out until the whole cake is covered. Then put the cake in the fridge.

Fir the salted caramel:
Put sugar in a pot, then place over high heat on the stove. As sugar melts and colour starts to darken, you can turn the heat down a bit just to make sure the sugar doesn’t burn.

Once sugar has dissolved and the colour of the sugar has a nice darkish brown colour, turn heat off. Add salt and butter, then stir through. Finally, add double cream and whisk through (be careful because the caramel bubbles a fair bit here).

Take cake out of the fridge, then pour hot salted caramel over the top. Put the cake back in the fridge as soon as possible without burning yourself. Once the caramel has set on the cake, you’re ready to serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Swedish Gooey Chocolate Cake (Kladdkaka)
Profile Photo by Lindsay @ FunnyLoveBlog in Desserts
Six ingredients and under 30 minutes are all that stands between...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Keto Mug Cake
Profile Photo by Low Carb with Jennifer in Desserts, Special Dietary Needs
This chocolate keto mug cake is another one of my favorite...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Gluten-Free Coffee Cake with Streusel Topping
Profile Photo by Sal @ Berry Sweet Life in Breakfast, Desserts, Special Dietary Needs
Heavenly coffee-caramel flavoured cake with streusel topping, made with healthy fats,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chocolate Peanut Butter Lava Cakes
Profile Photo by PW Food & Friends in Desserts, Holidays
Melty peanut butter is hidden inside the rich little chocolate cakes....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Nutella Cheesecake
Profile Photo by Krystle in Desserts
Moist chocolate cake topped with creamy chocolate hazelnut cheesecake. The most...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Intermediate