Ready, set, bake: Lily Vanilli’s Baileys Showstopper Salted Caramel Cake
It’s that time of year again when the nights are drawing in and everyone’s favourite baking show makes a mouth-watering return to our televisions. To celebrate this, and the timely National Baking Week (15th – 21st October), why not treat yourself to this indulgently moreish Baileys Salted Caramel Cake?
As the nation prepares to cheer on this year’s master bakers, chances are you’ll be craving something delicious to keep bake-envy at bay. Cake baking queen Lily Vanilli has created the ultimate showstopper, an extra-luxurious, Bailey’s infused sponge cake, with lashings of sumptuous salted caramel, topped with caramel popcorn and decadent shards of almond crunch.
Lip-smackingly lavish, it’s sure to keep you satisfied during those moments when sweet treats are all over television, and it’s perfect for making at home,
On your marks, get set, bake!
Recipe: Lily Vanilli’s Baileys cake with almond caramel crunch, salt caramel and caramel popcorn
For the cake
330g plain flour, sifted
320g caster sugar
1.5 tbsp baking powder
Pinch of salt
175g unsalted butter, room temperature
180 ml whole milk
10ml Baileys Original [0.17 units]
Caramel almond crunch:
75g granulated sugar
3 tablespoons honey
1 tbsp double cream
A drizzle of Baileys Original
Pinch Maldon sea salt
1 1/2 cups (or handfuls) flaked toasted almonds
For the cake:
1. Preheat oven to 180c.
2. Lily uses 3 x 6” pans, make sure they are well greased with butter or cake spray.
3. In a mixer with the paddle attachment, combine the dry ingredients on a low speed. Then beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
4. Add the eggs and beat, first on medium, then on high, just until incorporated.
5. Add the milk and Baileys and beat, on medium and then on high, until the mixture is smooth and combined; it will be much lighter in colour, 3-4 minutes on high speed.
6. Scoop the mix evenly into your pans and bake for 25-30 mins or until a toothpick inserted in the centre comes out clean.
7. Allow to cool completely before icing.
For the caramel crunch:
1. Put the the butter, sugar, honey, cream, Baileys and salt in a saucepan over medium heat, stirring until to melt the butter.
2. Bring to a simmer, stirring often, and let boil for 3 mins or until the mixture turns a light beige colour.
3. Now stir in the almonds, the mixture will be very thick and sticky.
4. Place on a lined baking sheet and bake for around 15 mins or until just golden brown.
5. Leave to cool.
Now – to assemble your cake:
1. Place one layer on your cake stand, spread a thin, even layer of buttercream over it, stack another cake layer on top and repeat to the top.
2. Apply a crumb coat of icing, set in the fridge, then apply a final, smooth layer of Baileys icing, and to finish, spread some of the cocoa buttercream from the bottom so it blends in with the rest of the icing to form and ombre effect (for more on crumbing, stacking and icing a cake see lilyvanilli.com).
1. Set the cake in the fridge until buttercream is firm, then apply a drip of Baileys salt caramel all the way around the rim (use a squeezy bottle for the best results), then top with salt caramel popcorn and some shards of chocolate too. This is where you can get creative so give it your own twist and enjoy!