An Irish Coffee was the inspiration for this fabulous adult only Irish coffee cake with Baileys Cream. Take a cup of coffee add whiskey and top with cream and coffee takes on a whole new dimension. Surely if I did the same to a coffee cake that too would be a whole new ball game right! You bet!

Irish Coffee cake with Baileys cream

Name: Irish Coffee Cake with Baileys Cream
Prep time: 20 min
Cook time: 30 min
Total time: 1500 min
Yield: 8 - 10 slices
Ingredients: 150 g butter (plus extra to grease); 150 g golden caster sugar; 3 eggs; 200 g self-raising flour; 3 tbsp very strong black coffee (cooled); 3-4 tbsp Irish whiskey; 200 ml double cream ((heavy cream)); 2 tbsp icing sugar ((powdered sugar)); 3 tbsp Baileys Irish Cream liqueur; 150 g icing sugar,(sifted); 2-3 tbsp Baileys Irish Cream liqueur

I have a few friends that love a Baileys Irish cream liqueur and to begin with I was trying to think of a recipe idea in which I could include it – it’s important to keep your friends happy. Now I know it’s whiskey based but in my mind I always equate Baileys with coffee. (Not entirely sure why but does there have to be a reason?) Coffee, Whiskey, Irish Coffee and so in this roundabout way the idea for this cake was born, lets combine all three.

Big Cake, Cup Cake or Both?

At first I saw this as a large cake for sharing with friends. A basic coffee flavoured Victoria sandwich cake filled with fresh cream flavoured with Baileys but I wasn’t sure how to finish it. I wanted to keep it simple and was just going to dust with icing sugar but then thought of a Baileys flavoured icing and I was going to stop there. But I kept thinking to myself with Irish coffee the cream is on the top and I wasn’t sure a large cake topped rather than filled with cream would work.

Then cupcakes came to mind, cream on top of them would look fab and just like Irish Coffee in cake form. I kept chopping and changing my mind and as time was ran on a decision had to be made or I would never get round to posting it. Time to start testing, I thought what the heck I’ll try them both ways and decide once, I had made them. But having made both I still couldn’t decide so I am sharing both with you. Big Cake or Cup cake – Your choice!

Step by Step

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5 from 2 votes

Irish Coffee Cake with Baileys Cream

Coffee cake laced with whiskey and filled with whipped cream flavoured with Baileys Irish cream.

Prep Time20 mins

Cook Time30 mins

Total Time1 d 1 hr

Servings: 8 - 10 slices

Calories: 536kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

Cake

150 g butter plus extra to grease
150 g golden caster sugar
3 eggs
200 g self-raising flour
3 tbsp very strong black coffee cooled
3-4 tbsp Irish whiskey

Baileys Cream

200 ml double cream (heavy cream)
2 tbsp icing sugar (powdered sugar)
3 tbsp Baileys Irish Cream liqueur

Icing

150 g icing sugar, sifted
2-3 tbsp Baileys Irish Cream liqueur

Instructions

Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Lightly grease two 20cm/8in shallow cake tins.
Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, beating well after each addition. Add 2 tbsp of flour with the final egg to help prevent the mixture curdling
Fold in the coffee, followed by the flour. Divide equally between the two cake tins and bake for 25-30 minutes until springy to the touch.
Allow the cakes to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.
Place all the ingredients for the cream in a large mixing bowl and whisk until standing in soft peaks.
Once the cakes have cooled completely. Place on on a serving plate and drizzle the whiskey over the surface. Spread or pipe the cream over the cake then top with the other cake.
To make the icing, sift the icing sugar into mixing bowl and stir in the Baileys to make a smooth icing.
Spread the icing over the top of the cake and allow to set, before serving.

Notes

I like the icing thin and drizzling down the side of the cake but if you prefer a thicker icing just on the top then use less Baileys to make the icing.

Freeze: Un-filled and decorated for up to 3 months

Nutrition

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step by step Irish coffee cake with Baileys cream by recipesmadeeasy.co.uk

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5 from 1 vote