Salted Caramel and Baileys Frosting Christmas Cake
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.
- Cake Batter:
- 300 g butter at room temp
- 300 g caster sugar
- 6 eggs whisked together in a bowl
- 300 g self-raising flour
- Baileys Buttercream (frosting):
- 225 g butter at room temp
- 4 tbsp. Baileys
- 1 tsp of vanilla extract
- 1 tsp cornflour
- 450 g icing sugar
- Salted Caramel:
- 1 cup of caster sugar
- 35 g of cold butter cut into cubes leave in the fridge until ready to use
- ½ teaspoon of salt
- ½ cup of double cream
Preheat your oven to 180 degrees Celsius.
Grease and line 3 cake tins of the same perimeter
Beat the butter for 2-3 minutes until it's nice and light in colour, then add your sugar in 3-4 batches beating through well each time. Continue to beat the butter and the sugar together for a few more minutes.
As you keep beating the mixture, add your beaten egg a little bit at a time beating through well on each addition.
Sift in the self-raising flour and the fold through with a wooden spoon or a spatula.
Add the mixture evenly to your lined cake tins and bake them for 25-30 minutes until golden on top with a spongy texture.
Set the cakes aside and allow them to cool
Beat the butter in a large bowl until light a pale in colour.
Next, add your baileys, vanilla, and cornflour and beat through until well incorporated.
Add the icing sugar about 3-4 tablespoons at a time beating through well on each occasion, making sure there are no lumps.
If your 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 your first layer of cake on whatever plate, platter or surface you wish to serve your cake on.
Put a couple of dollops of butter-cream on your 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 your spatula in and your spread your butter-cream).
Carefully put your second layer on top, then add a couple more good dollops of butter-cream and spread it out.
Place your third layer of cake on top, then add the rest of your butter-cream. Smooth the buttercream out until the whole cake is covered. Then put the cake in the fridge.
Put the sugar in a pot, then place over high heat on the stove. As the sugar melts and the colour starts to darken, you can turn the heat down a bit just to make sure the sugar doesn't burn.
Once the sugar has dissolved and the colour of the sugar has a nice darkish brown colour, turn the heat off.
Add your salt and butter, then stir through.
Finally, add your double cream and whisk through (be careful because the caramel bubbles a fair bit here.
Take your cake out of the fridge, then pour your 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.