Baileys Caramel Cake Recipes

BAILEY'S CARAMEL IRISH CREAM CAKE RECIPE - (4.5/5)

Bailey's Caramel Irish Cream Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 23

Ingredients

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 sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
Frosting:
3 large eggs
4 large egg yolks
1/2 cup water
2 cups sugar
3 cups of butter, at room temperature
1/2 tsp salt
4 TBSP Bailey's Caramel Irish Cream
Ganache:
10 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped

Steps:

Cake: 1. Preheat oven to 325F. 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 additons 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 mintues. Cool cake for 20 minutes after baking. 5. Remove cake from pan and let cool completely before frosting. Frosting: 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. Ganache: 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. 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.

BAILEY'S CARAMEL CAKE

Bailey's Caramel Cake image

A twist on Irish Cream cake that I made for New Years in honor of welcoming our little bundle of joy 'Bailey' into the world this year. The cake is chocolate with a hint of banana and Caramel Bailey's Irish Cream. You could play with this and use whatever Bailey's flavor you like...the possibilities are endless.

Provided by Lifeswruff

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
1 (18 1/4 ounce) package milk chocolate cake mix
1 (3 1/2 ounce) package instant banana pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Baileys caramel irish cream
1/2 cup butter
1/4 cup water
1 cup confectioners' sugar
1/4 cup Baileys caramel irish cream

Steps:

Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutrition Facts : Calories 305.6, Fat 24.8, SaturatedFat 7.2, Cholesterol 90.8, Sodium 202, Carbohydrate 19.1, Fiber 0.7, Sugar 16.5, Protein 3.7

BAILEYS IRISH CREAM CAKE

Baileys Irish Cream Cake image

Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.

Provided by kathy2263

Categories Dessert

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup bailey's irish cream
2 (3 ounce) packages instant chocolate pudding mix
1 (8 ounce) box Andes mints candies
12 ounces Cool Whip

Steps:

Bake cake accoridng to directions.
while cake is still warm, poke holes in it and pour Bailey's over it.
Refrigerate covered for at least 3 hours.
In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
After the three hours, cut the cake into squares and layer at bottom of bowl.
Then add a layer of pudding then the candy then the Cool Whip.
Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 574.8, Fat 28.3, SaturatedFat 12.5, Cholesterol 55.8, Sodium 695.5, Carbohydrate 78.2, Fiber 2.4, Sugar 54.1, Protein 6.1

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