If you like Baileys, then you will most likely love Amarula! It's a cream liquor, but it's made with a fruit from South Africa called the marula fruit. It gives the creamy sweet drink a slighty fruity hint. It's so tasty as a drink with ice and in this Amarula, Chocolate & Caramel Cake of course! The sponge is a chocolate fudge cake sponge, which is laced with Amarula. I've filled and topped it with an Amarula buttercream and caramel sauce, then added some chocolate flakes on top. It's indulgent chocolate heaven with a grown up kick!
The recipe and photos for this post were updated in October 2020.
How to make Amarula, Chocolate & Caramel Cake
In a mixing bowl whisk together the vegetable oil and caster sugar, then add the eggs and whisk well. Next, pour in the milk, vanilla extract and Amarula.
In another bowl, stir together the self raising flour, cocoa powder and bicarbonate of soda. Add the milk mixture to the flour mixture and whisk everything together.
Then divide the mixture between the cake tins and bake for 30 minutes or until a skewer comes out clean.
To decorate, place one of the sponges on a plate and spread over the buttercream, then a layer of caramel. Add the second sponge, more buttercream, a generous drizzle of caramel and some grated dark chocolate to decorate.
What caramel sauce should you use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
Can you make this cake with Baileys instead?
Yes! Just replace the Amarula drop for drop with Baileys if you prefer.
More tips for making the Amarula, Chocolate & Caramel Cake:
- I decided to spread the buttercream on the cake with a palette knife, but you could also pipe it on with the nozzle of your choice.
- I used a potato peeler to grate the dark chocolate onto the cake. You could also use chocolate sprinkles, or crumble up a flake bar.
- If you would like to make this cake in different size cake tins, check my Conversion Guide to find out how.
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Round cake tin liners
- Electric hand mixer
- Angled palette knife
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Amarula, Chocolate & Caramel Cake
For the cake sponge
- 175 g Vegetable oil
- 2 Eggs large
- 150 ml Milk
- 150 ml Amarula
- 1 tsp Vanilla extract
- 250 g Caster sugar
- 350 g Self raising flour
- 50 g Cocoa powder
- 1 tsp Bicarbonate of soda
For the buttercream
- 250 g Butter
- 500 g Icing sugar
- 4-5 tbsp Amarula
- 100 g Caramel sauce good quality shop bought or homemade
- Grated dark chocolate, flake bar or chocolate sprinkles
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- In a mixing bowl, whisk together the vegetable oil and caster sugar
- Add the eggs and whisk them in
- Then add the vanilla extract, milk and Amarula and whisk in
- In another mixing bowl, stir together the self raising flour, cocoa powder and bicarbonate of soda
- Add the wet ingredients (the bowl of milk, eggs, Amarula etc) to the flour mixture and whisk in to combine
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the buttercream, use an electric mixer to mix together the butter and icing sugar until they start to combine, then add the Amarula and mix until smooth
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it, then spoon over about two thirds of the caramel sauce
- Add the other sponge on top and pipe or spread the remaining buttercream on top
- Drizzle over the remaining caramel sauce, then add the grated chocolate
- Leftovers will keep in an airtight container in a cool place for 2-3 days