Bailey’s Caramel Irish Cream Cake

Baileys Irish Cream Cake

A New Recipe to Try

I spotted this recipe on: Culinary Concoctions by Peabody

I haven’t made it yet, but I’m definitely going to try it very soon!


I spotted this recipe on: Culinary Concoctions by Peabody

I haven’t made it yet, but I’m definitely going to try it very soon!

Bailey’s Caramel Irish Cream Cake

Chocolate Cake (Recipe Below) or Use a Mix
Chocolate-Caramel Ganache (Recipe Below)
Bailey’s Butter-cream Frosting (Recipe Below)
Caramel Sauce (Store bought, but I’m looking for a good homemade caramel sauce recipe)

Devil’s Food Cake


1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated
2/3 cup Dutch processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water

1. Preheat oven to 325°. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additions alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds.Pour batter into prepared pans.
4. Bake cake for 45-55 minutes. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.
Source: The Cake Book by Tish Boyle

Bailey’s Butter-cream Frosting

3 large eggs
4 large egg yolks
½ cup water
2 cups sugar
3 cups of butter, at room temperature
½ tsp salt
4 TBSP Bailey’s Caramel Irish Cream
Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed
for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches
the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately
transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar
mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and
beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on
medium after each addition. Once all of the butter has been added, beat on medium speed until the
frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.

Chocolate Caramel Ganache

10 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped
Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring
occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and
stir until melted.
Source: Both Ganache and Butter-cream are adapted from The Pastry Queen by Rebecca Rather
with Alison Oresman

Author’s Note: To Assemble: First off I made mini cakes and therefore my cakes look different than the
instructions I am going to give you. I did not put buttercream between any of the layers, nor did I
make 4 layers. You can mix and match however you like.
Take your two 9-inch cake and cut each one of those layers horizontally in half(so you should have 4
layers). Place the bottom layer on a cake plate. Spread a thick blanket of frosting on top. Add the
second layer. This time spread the chocolate-caramel ganache on that layer. Place third layer on
top of that and spread more buttercream. Place forth layer and frost the top and sides of the cake
with remaining frosting. Drizzle store bought caramel over the cake, however much you would like.
Place cake in refrigerator until ready to serve.

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