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Irish Cream Cake

Irish-Cream-Cake-LR

Prep Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

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Ingredients

Cake:

  • 3 oz. chocolate chips
  • 2 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Kosher salt
  • 14 Tbsp. salted butter, room temperature
  • 1 1/4 C. granulated sugar, plus 3 Tbsp.
  • 3 eggs, separated

Frosting:

  • 2 lbs. powdered sugar
  • 2 C. butter, softened
  • 1 Tbsp. espresso powder
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. Irish cream

Directions

For Cake:

  1. Position rack in center of oven and preheat to 350° F.
  2. Butter and flour two 9-inch cake pans with 1 1/2 inch high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment.
  3. Place chocolate chips in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chips are melted and smooth. Remove bowl from over water and set aside.
  4. Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend.
  5. Using a stand mixer, beat butter and 1 1/4 C. sugar in large bowl until fluffy and pale yellow, about 2 minutes, add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate chips in 2 additions just until incorporated. Add the flour mixture and stir just to combine.
  6. Using clean dry beaters, beat egg whites and remaining 3 Tbsp. sugar in another medium bowl until stiff but not dry.
  7. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions.
  8. Divide batter between prepared cake pans (about 3 C. for each); smooth tops.
  9. Bake until a toothpick inserted in the cakes comes out clean, about 30 minutes.
  10. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.

For Frosting:

  1. In a stand mixer, blend the powdered sugar and butter until smooth. Add the espresso powder, vanilla, and Irish cream. Blend until smooth. If the frosting is stiff, add Irish cream 1 tsp. at a time until you reach desired consistency.
  2. Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 C. frosting over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
  3. Frosting can be stored in an airtight container for up to one week.

Irish Cream Cake

Irish-Cream-Cake-LR

Prep Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

Cake:

  • 3 oz. chocolate chips
  • 2 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Kosher salt
  • 14 Tbsp. salted butter, room temperature
  • 1 1/4 C. granulated sugar, plus 3 Tbsp.
  • 3 eggs, separated

Frosting:

  • 2 lbs. powdered sugar
  • 2 C. butter, softened
  • 1 Tbsp. espresso powder
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. Irish cream

Directions

For Cake:

  1. Position rack in center of oven and preheat to 350° F.
  2. Butter and flour two 9-inch cake pans with 1 1/2 inch high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment.
  3. Place chocolate chips in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chips are melted and smooth. Remove bowl from over water and set aside.
  4. Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend.
  5. Using a stand mixer, beat butter and 1 1/4 C. sugar in large bowl until fluffy and pale yellow, about 2 minutes, add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate chips in 2 additions just until incorporated. Add the flour mixture and stir just to combine.
  6. Using clean dry beaters, beat egg whites and remaining 3 Tbsp. sugar in another medium bowl until stiff but not dry.
  7. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions.
  8. Divide batter between prepared cake pans (about 3 C. for each); smooth tops.
  9. Bake until a toothpick inserted in the cakes comes out clean, about 30 minutes.
  10. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.

For Frosting:

  1. In a stand mixer, blend the powdered sugar and butter until smooth. Add the espresso powder, vanilla, and Irish cream. Blend until smooth. If the frosting is stiff, add Irish cream 1 tsp. at a time until you reach desired consistency.
  2. Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 C. frosting over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
  3. Frosting can be stored in an airtight container for up to one week.

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