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Bailey's Irish Cream Cake

Course Dessert
Cuisine American
Keyword Bailey's, cake, Irish Cream, Irish Cream Cake, St. Patrick's Day
Prep Time 25 minutes
Cook Time 30 minutes

Ingredients

Baileys Irish Cream Cake

  • 2 1/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup butter  room temperature
  • 1/4 cup Baileys Irish Cream or Irish Cream Flavored cream
  • 1 1/4 cup sugar
  • 3 eggs  room temperature
  • 2 tsp vanilla extract
  • 3/4 cup buttermilk room temperature

Baileys Buttercream

  • 3/4 cup butter  room temperature
  • 3 cup confectioners sugar
  • 1 tsp vanilla extract
  • 2 tbsp Baileys Irish Cream

Instructions

Baileys Irish Cream Cake

  • Preheat the oven to 350°F and grease two 8" cake pans.
  • In a medium bowl, whisk the flour, baking powder, and salt together.
  • In a liquid measuring cup combine the buttermilk and Baileys. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high until light and fluffy – about 2 minutes.
  • Add eggs one at a time, fully incorporating after each addition. Add in the vanilla extract.
  • Turn the mixer down to medium and alternate adding the dry ingredients and buttermilk/Bailey's mixture, starting and ending with the dry ingredients. Be careful not to over-mix!
  • Distribute the batter into the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 10 minutes in the pan. Then transfer them to a wire rack to cool completely.

Baileys Buttercream

  • Using a stand mixer fitted with the paddle attachment, cream butter on high – about 2 minutes.
  • Add in 2 cups of the confectioners' sugar and mix until combined.
  • Add the Baileys and the remaining 1 cup of confectioners sugar and beat until combined.
  • Add the vanilla and beat until light and fluffy – about 3 minutes.
  • If the icing is too thick, add more Baileys 1 tablespoon at a time until you reach your desired consistency.

Assembly

  • Level the tops of the cake layers using a knife or cake leveller.
  • Carefully spread a layer of buttercream on the cake. Then place the other layer of cake on top of the icing.
  • Repeat with the next layer(s) of cake.