An Irish Coffee was the inspiration for this fabulous grown-up Irish coffee cake with Baileys Cream.
Take a cup of coffee add whiskey and top with cream and the 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!
Coffee cake is one of my favourite cakes and I have been meaning for some time to share a recipe for one here on Crumbs and I'm finally putting that right.
If you like coffee cake then you are sure to love this Irish coffee cake. The addition of whiskey and cream really takes it to another level.
I wanted a coffee cake with a decidedly grown-up flavour and so I opted for a simple basic coffee flavoured Victoria sandwich cake with a splash of whiskey for extra depth of flavour.
Not wanting it to be too sweet I decided to fill the cake with fresh dairy cream flavoured with some Baileys Irish Cream rather than a buttercream filling and I think this was the right move. Then I finished with a simple glacé icing, again flavoured with Baileys.
How long will the cake keep
The cake will keep 2-3 days if stored in an airtight container. Because of the cream, you will need to keep it in the refrigerator but don't forget to take it out about 30 minutes to an hour before serving so that it can come up to room temperature.
Can I freeze the cake?
The cake can be frozen filled or unfilled for up to 3 months but it is best frozen un-iced.
Add 1-2 tbsp cocoa powder for a mocha flavoured cake.
Can I use instant coffee to make this cake?
The coffee needs to be really strong to give the cake a good coffee flavour. I used a double expresso shot using dark roast espresso beans from my coffee machine. But you can use instant coffee granules or powder, dissolve 1-2 tbsp coffee in 3 tbsp of boiling water to make it nice and strong.
This cake is delicious served with morning coffee, afternoon tea or as a dessert after dinner. But why not really spoil yourself and serve it with an Irish coffee.
How to make Irish coffee cake step by step
Irish Coffee Cake with Baileys Cream
- 150 g (5oz) butter plus extra to grease
- 150 g (5oz) golden caster sugar
- 3 medium eggs
- 200 g (7oz) self-raising flour
- 3 tbsp very strong black coffee cooled
- 3-4 tbsp Irish whiskey
- 200 ml (7floz) double cream (heavy cream)
- 2 tbsp icing sugar (powdered sugar)
- 3 tbsp Baileys Irish Cream liqueur
- 150 g (5oz) icing sugar (powdered sugar) sifted
- 2-3 tbsp Baileys Irish Cream liqueur
- 2 x 20cm (8in) round shallow cake tins
- To make the cake
- Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Lightly grease two 20cm/8in shallow cake tins.
- Beat 150g (5oz) each butter and sugar together until pale and fluffy, then add 3 eggs one at a time, beating well after each addition. Add 2 tbsp from 200g (7oz) flour with the final egg to help prevent the mixture from curdling.
- Fold in 3tbsp strong coffee, followed by the remaining 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.
To make the Baileys cream
- Place 200ml (7floz) cream, 2 tbsp icing sugar and 3 tbsp Baileys Irish Cream liqueur in a large mixing bowl and whisk until standing in soft peaks.
To make the Baileys icing
- Sift 150g (5oz) icing sugar into mixing bowl and stir in 2-3tbsp Baileys to make a smooth icing.
- Once the cakes have cooled completely. Place one layer on a serving plate and drizzle 3-4 tbsp whiskey over the surface. Spread or pipe the cream over the cake then top with the other layer.
- Spread the icing over the top of the cake and allow to set, before serving.