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+ servings
irish coffee cake with slice partly removed.
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5 from 4 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
Course: afternoon tea, Cake, morning coffee
Cuisine: Irish
Keyword: Baileys, Coffee, Whiskey
Servings: 10


  • 2 x 20cm (8in) round shallow cake tins


Coffee Cake

  • 150 g (5oz) butter plus extra to grease
  • 150 g (5oz) golden caster sugar
  • 3 medium eggs
  • 200 g (7oz) self-raising flour
  • 3 tablespoon very strong black coffee cooled
  • 3-4 tablespoon Irish whiskey

Baileys Cream

  • 200 ml (7floz) double cream (heavy cream)
  • 2 tablespoon icing sugar (powdered sugar)
  • 3 tablespoon Baileys Irish Cream liqueur

Baileys Icing

  • 150 g (5oz) icing sugar (powdered sugar) sifted
  • 2-3 tablespoon Baileys Irish Cream liqueur


  • 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 tablespoon from 200g (7oz) flour with the final egg to help prevent the mixture from curdling.
  • Fold in 3tablespoon 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 tablespoon icing sugar and 3 tablespoon 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 2-3tablespoon Baileys to make a smooth icing.

To complete

  • Once the cakes have cooled completely. Place one layer on a serving plate and drizzle 3-4 tablespoon 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.



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-decorated for up to 3 months.