Irish Cream Cake
I don’t know about you, but Baileys Irish Cream is a staple at my house. If you, too, have a bottle of Baileys on hand and if you’re a baker, then you probably have everything you need in your pantry to whip up this Irish cream cake.
The cake is simplicity itself and differs from other vanilla cakes only in that it has 3 tablespoons of Baileys in it. To be honest, I didn’t detect an overly strong flavor of Irish cream in the cake. Where it gets its Baileys oomph is in the luscious frosting. I could have eaten the frosting with a spoon.
Treat all the Baileys lovers in your family and make this cake to celebrate St. Patrick’s Day. Trust me, they will be happy you did.
Irish Cream Cake
Ingredients for the Cake
- 1 1/2 cups cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 tbl. Irish cream liqueur (I used Baileys)
- 1 tsp. vanilla
- 1/2 cup milk
Ingredients for the Frosting
- 3/4 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar, sifted (Use up to 3 cups if you like your frosting sweeter.)
- 3 tbl. Irish cream liqueur
- 1/2 tsp. vanilla bean paste
- 1/4 tsp. salt
- Chocolate sprinkles, chocolate curls, etc., for garnish
Directions for the Cake
Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper. Grease the paper and any exposed parts of the inside of the pan.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the Irish cream and vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Transfer the batter to the prepared pan and spread evenly. Tap the pan gently a few times on the counter to get rid of any large air pockets.
Bake the cake 23 to 28 minutes, or until the cake is golden brown and a pick inserted into the center comes out with a few tender crumbs clinging.
Place the pan on a wire rack and allow the cake to cool.
Directions for the Frosting
Using an electric mixer on medium speed, beat the butter until fluffy.
Gradually add the confectioners’ sugar and mix well.
Add the Irish cream, vanilla, and salt. Mix at medium-high speed until the frosting is smooth and fluffy. If needed, add a little bit of milk to the frosting to get it to a smooth, spreadable consistency.
Spread the frosting on the cooled cake. Add any garnishes you like.
Source: A recipe from Bake or Break