irish cream cake recipe

Written ByJenny Smyth Posted on
irish cream cake recipe
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The Best irish cream cake recipe

I’m so excited to share with you my favorite Irish cream cake recipe that’s been a staple in our household for years. This moist and decadent cake is a perfect treat for any occasion, whether it’s a family gathering or a special celebration.

The combination of rich Irish cream and velvety chocolate is absolute heaven, and I’m sure you’ll agree once you try it. I’ve been making this cake for my kids and husband for years, and it’s always a hit.

They love helping me in the kitchen, measuring out the ingredients and mixing the batter. It’s a great way to spend quality time together as a family, and the end result is always worth it.

Not only does this cake taste amazing, but it’s also relatively easy to make and requires minimal ingredients, making it a great option for home cooks of all skill levels. One of the things I love most about this recipe is how versatile it is – you can serve it as a dessert on its own or use it as a layer cake with frosting in between.

My kids love helping me decorate the cake with whipped cream and chocolate shavings, making it feel like a special occasion every time we have it. Plus, the leftovers are just as delicious the next day, making this cake perfect for meal prep or potlucks.

Overall, I highly recommend giving this Irish cream cake recipe a try – I promise you won’t be disappointed! I’ve made this cake countless times over the years, and each time I’m reminded of why I love baking so much: the joy of sharing delicious food with loved ones and watching them enjoy every bite.

Irish Cream Cake

Irish Cream Cake

4.7 from 1166 votes

A moist and tender vanilla cake infused with Irish cream liqueur, topped with a rich buttercream frosting. This indulgent dessert is perfect for St.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Irish cream liqueur
1/2 cup whole milk

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup Irish cream liqueur
2 tablespoons heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 9-inch round cake pans.
3In a medium bowl, whisk together the flour, baking powder, and salt.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6In a separate small bowl, combine the Irish cream liqueur and milk.
7Add the flour mixture to the butter mixture in three additions, alternating with the Irish cream mixture, beginning and ending with the flour mixture.
8Mix on low speed just until combined after each addition.
9Divide the batter evenly between the prepared pans.
10Bake for 28 to 30 minutes, until a toothpick inserted into the center comes out clean and the cakes are golden brown.
11Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
12To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until smooth.
13Gradually add the powdered sugar, beating on low speed until incorporated.
14Add the Irish cream liqueur, heavy cream, and vanilla extract, then beat on medium-high speed until light and fluffy, about 2 minutes.
15Place one cake layer on a serving plate and spread about 1 cup of frosting evenly on top.
16Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
17Serve immediately or refrigerate until ready to serve.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 220mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 42g🥩Protein: 5g

📝Notes

For a non-alcoholic version, substitute the Irish cream liqueur with an equal amount of milk mixed with 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Irish Cream Cake Works

This Irish cream cake recipe has been a staple in our household for years, and I highly recommend giving it a try if you haven’t already! The combination of rich Irish cream and velvety chocolate is absolute heaven, and I’m sure you’ll agree once you try it.

Plus, with its versatility in serving options – whether as a dessert on its own or used as layers with frosting in between – this cake is perfect for any occasion. And don’t even get me started on how delicious leftovers are!

Whether you’re looking for an easy dessert solution or want to impress your friends at your next dinner party, this Irish cream cake recipe has got you covered.

❓ Frequently Asked Questions About Irish Cream Cake

Q: What makes Irish cream so special?

Irish cream is a unique ingredient that adds an extra layer of flavor to our cake recipe. It’s made from whiskey and cream, which gives it a rich, velvety texture and a deep flavor that complements the chocolate perfectly.

Q: Can I substitute Irish cream with regular cream or milk?

No, you should use Irish cream in its place to get the best results. Using regular cream or milk will change the flavor profile of your cake significantly.

Q: How do I store leftover cake?

You can store leftover Irish cream cake at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.

Q: Can I freeze this cake?

Q: Do I need any special equipment to make this cake?

No, you don’t need any special equipment beyond your standard mixing bowls and measuring cups.

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