Irish Cream Cake

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Irish Cream Cake

Planning

  • Prep Time:

  • Bake/Cook Time:

  • Chill/Set Time:

  • Servings:

Preparation

  • Materials

    Stand mixer with paddle and whisk
    Spatula

  • Prep

    Line a 9-inch round (or 8-inch square) 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.

  • Oven/Stove

    Preheat the oven to 350°F

  • Shopping List

Ingredients & Steps

  • Ingredients

    1 & 1/2 cups (180g) cake flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup (113g) unsalted butter, softened
    1 cup (200g) granulated sugar
    2 large eggs
    3 tablespoons (45ml) Irish cream liqueur
    1 teaspoon vanilla bean paste or vanilla extract
    1/2 cup (118ml) milk

  • Steps

    STEP 1: Cream the butter and sugar on medium until it is pale, light, and fluffy.

    STEP 2: Whip the eggs then whip in the Irish Cream and Vanilla. Mix this into the creamed butter a spoonful at a time.

    STEP 3: Reduce mixer speed to low and mix in the milk and dry ingredients a little at a time, alternating between the two just until combined and the batter is smooth with no lumps and no bits of dry material in the batter.

    STEP 4: Pour the batter into the prepared pan, level it, and tap it on the countertop a couple of times to release any air bubbled. If you se bubbles after that, pop them.

    STEP 5: Bake in the oven at 350F for 30-40 minutes until golden and the center springs back on touch, and a pick comes out clean (not dry, just clean)

    STEP 6: Remove from the oven and place the cake pan on a cooling rack until cool to touch. Then you can remove the cake from the pan and place on the cooling rack. Allow it to come completely to room temp. Then cover with plastic and refrigerate an hour before frosting it.

    Frost with Irish Cream Frosting (See our recipe under "Frostings"

Notes

To make a moister cake:
Add 2 tbsp sour cream
Use vegetable oil instead of a solid fat (shortening, butter)

To make a cake lighter and fluffier:
Substitute 2 tbsp cornstarch for 2 tbsp flour.

FROSTING
Use the Irish Cream Frosting recipe on this website.
Spread a very thin layer of crumb coating on the cake layers then return them to the refrigerator for 30-60 minutes. Then take the cake layers out and pipe or spread on the Irish Cream frosting in thick layers.

DECORATING
If you want to add some pizzaz:
Pipe rosettes or stars around the top and bottom edges of the cake.
Lightly sprinkle a think layer of cocoa powder on top of each layer and on top of the cake.
Sprinkle chocolate shavings on top of the cake and press into the bottom edge of the cake to make a nice border.
Add some chocolate and white chocolate curls on top of the cake.

VARIATIONS
Add some espresso to the Irish Cream Frosting.
Soak each cake layer in Irish Cream syrup
Spread Irish Cream sauce on each layer before adding the Irish Cream Frosting
Add whipped Cream, Meringue Frosting, or Mascarpone Whip on top of the cake over the Irish Cream frosting.

These are some ideas. Your choice. If you do them all, it is delicious, but super rich. If you want to do that I recommend baking this as a sheet cake so you only have one layer and it is cut into small squares. Super rich is nice in very small portions.

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