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
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
Irish Coffee Cake with Baileys Cream
Ingredients
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
Nutrition
Irish Coffee Cup Cakes with Baileys Cream
Ingredients
Cake
- 150 g butter, softened plus extra to grease
- 150 g golden caster sugar
- 3 eggs
- 200 g self-raising flour
- 3 tbsp very strong black coffee, cooled
- 6 tbsp Irish whiskey
Baileys Cream
- 300 ml double cream ( heavy cream)
- 3 tbsp icing sugar (powdered sugar)
- 4 tbsp Baileys Irish Cream liqueur
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Line a muffin tin tray with 9 large cupcake cases
- 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 cupcake cases and bake for 18 minutes or 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 Spoon the cream into a piping bag fitted with a star nozzle and pipe a swirl of cream on top of each cup cake.
Notes
Nutrition
Why not try some other cakes Made Easy
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Helen
atThat looks & sounds like such a scrumptious cake – especially the Baileys cream!
Jacqueline Bellefontaine
atIt is good Baileys always a nice touch.
Midge @ Peachicks' Bakery
atOooh these look lovely! Weirdly, despite liking coffee & whiskey I am not a bailey’s fan mind you I have worked out a dairyfree recipe which works really well in cakes! x
Jacqueline Bellefontaine
atI like coffee but i dont like whiskey and not that keen of Baileys as a drink but i often use it in cooking and love it.
Rebecca Smith
atOh my goodness these look so delicious, I’ve developed my own dairy free Baileys so making these will be a doddle
Jacqueline Bellefontaine
atExcellent
Kat (The Baking Explorer)
atWow this look absolutely gorgeous! I would love a slice of the cake!
Jacqueline Bellefontaine
atIt was hard to stick to eating just one slice !
Corina Blum
atI just love the idea of an Irish coffee baileys cake as either cupcakes or a big cake. You’re right, you have to keep your friends happy and I’m sure they loved this!
Jacqueline Bellefontaine
atThanks corina
Jennifer @ Because Food Is Love
atBoth of these desserts sound amazing! I’ve never made a dessert with only adults in mind but I have to say this may be the one. My husband loves Irish whiskey and Bailey’s is delicious. On special occasions I like to enjoy it just on ice. I think I’ll make this for my husband’s birthday. Thanks for the inspiration! 🙂
Jacqueline Bellefontaine
atOh I do hope he likes it. have to say i prefer cooking with Baileys to drinking it
Angela / Only Crumbs Remain
atWow Jacqueline, what a dilema! Cake or cupcakes??? I’d definitely have to try both. I love the idea of the your bake, I bet they both pack quite a punch – and rightly so :-0
Angela x
Jacqueline Bellefonatine
atI guess the amount of punch depends on how generous you are with the whiskey 🙂
Angela / Only Crumbs Remain
atYum! I still haven’t decided if I prefer the cake or cupcake form lol 🙂 Thankyou for joining in with #BakingCrumbs Jacqui 🙂
Angela x
Jacqueline Bellefontaine
atThanks Angela its a pleasure