Why make this recipe
This cake blends coffee and cream with a touch of Baileys. It is rich but light thanks to whipped cream frosting. You can make it for a small party, a weekend treat, or when you want an easy cake that tastes fancy.
Introduction
This Baileys Espresso Cream Cake uses simple ingredients and gives a bold coffee flavor with creamy frosting. It is easy to follow and perfect for coffee lovers. If you want to try another simple cake style, you can read about a bright lemon option like the lemon cream cheese cake for more ideas.
How to make Baileys Espresso Cream Cake
Follow the Directions below step by step. Make sure the coffee is cooled before you add it to the batter. Chill the cake after frosting so the layers set and slice cleanly. For another dessert idea with a spiced flavor, you can look at a different bake like the carrot cake cookies.
Ingredients :
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, softened, 3 large eggs, 1/2 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/4 cup Baileys Irish Cream, 1/2 cup espresso or strong coffee, cooled, 1 cup heavy cream, 1/4 cup powdered sugar, 1/4 cup cocoa powder (for dusting), Cake crumbs (for decoration)
Directions :
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and Baileys Irish Cream.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate, spread a layer of espresso cream on top, then add the second layer.
- Frost the entire cake with whipped cream and decorate with cocoa powder and cake crumbs on the sides.
- Chill the cake for at least 30 minutes before serving.
How to serve Baileys Espresso Cream Cake
Slice with a sharp knife and serve chilled or at cool room temperature. Offer small slices because the cake is rich. A cup of coffee or an espresso pairs well.
How to store Baileys Espresso Cream Cake
Cover the cake loosely with plastic wrap or keep it in an airtight cake box. Store in the refrigerator for up to 3 days. For best texture, eat within 24–48 hours. Do not freeze whipped cream frosted cake well; freezing can change texture.
Tips to make Baileys Espresso Cream Cake
- Use cooled espresso so the batter does not thin.
- Do not overmix the batter; stop when flour is just combined.
- Chill the cake for cleaner slices.
- Whip cream until stiff peaks form to hold shape.
- If you want less alcohol, reduce Baileys to 2 tablespoons and add more milk.
Variation
- Make a stronger coffee flavor by adding 1 tablespoon instant espresso powder to the batter.
- Swap Baileys for coffee liqueur or leave it out and add an extra 2 tablespoons milk for a non-alcohol version.
- Add a thin layer of chocolate ganache between layers for a mocha twist.
FAQs
Q: Can I use instant coffee instead of espresso?
A: Yes. Use 1/2 cup strong brewed coffee or 1/2 cup water with 1–2 teaspoons instant espresso dissolved.
Q: Can I make this cake ahead?
A: You can bake layers a day ahead and wrap them in plastic. Assemble and frost the day you serve.
Q: Is there a non-alcohol version?
A: Yes. Replace Baileys with extra milk or a non-alcohol Irish cream substitute.
Q: How do I make the whipped cream stable longer?
A: Add 1 teaspoon cornstarch or 1 tablespoon mascarpone while whipping to help stabilize the cream.
Q: Can I use a different frosting?
A: Yes. Cream cheese frosting or chocolate buttercream both work well with the coffee flavor.
Baileys Espresso Cream Cake
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup Baileys Irish Cream Reduce to 2 tablespoons for less alcohol.
- 1/2 cup espresso or strong coffee, cooled Use cooled espresso so the batter does not thin.
Frosting Ingredients
- 1 cup heavy cream Whip until stiff peaks form.
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder For dusting.
- Cake crumbs For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and Baileys Irish Cream.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting and Assembly
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate, spread a layer of espresso cream on top, then add the second layer.
- Frost the entire cake with whipped cream and decorate with cocoa powder and cake crumbs on the sides.
- Chill the cake for at least 30 minutes before serving.