Get the Recipe:
Irish Cream Cake
This soft, tender Irish Cream Cake and its frosting are wonderfully delicious and simple to make!
Ingredients
For the cake:
- 1 1/2 cups (180 g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 3 tablespoons (45 ml) Irish cream liqueur
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup (120 ml) milk
For the frosting:
- 3/4 cup (170 g) unsalted butter, softened
- 2 1/2 cups (275 g) confectioners’ sugar, sifted (Use up to 3 cups if you like your frosting sweeter.)
- 3 tablespoons (45 ml) Irish cream liqueur
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
- chocolate sprinkles, chocolate curls, etc. for garnish
Recommended Products
Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). 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.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the Irish cream and vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Tap the pan gently a few times on the counter to get rid of any large air pockets.
- Bake the cake 35 to 40 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the cake to cool.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until fluffy.
- Gradually add the confectioners' sugar, and mix well.
- Add the Irish cream, vanilla, and salt. Mix at medium-high speed until the frosting is smooth and fluffy. If needed, add a little bit of milk to the frosting to get it to a smooth, spreadable consistency.
- Spread the frosting on the cooled cake. Add any garnishes you like.
Notes
- Frosting recipe adapted from Bake from Scratch.
- Store tightly covered in the refrigerator up to 5 days. Bring to room temperature for serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!