Oh, this Irish cream cake. It’s not just a cake to me; it’s a memory. It’s the smell of autumn evenings, the cozy warmth of a fireplace, and the sheer delight on my family’s faces when I pull this out of the oven. It’s the kind of dessert that makes you want to curl up with a good book and a cup of tea, or gather everyone around the table for a truly special moment. You know how some recipes are just… meh? This one is the absolute opposite. It’s rich, it’s moist, it has this subtle hint of that beloved Irish cream liqueur that just takes it to another level. Honestly, I think it’s even better than a traditional cheesecake for certain cravings, because it’s so much simpler to make and just as utterly satisfying. If you’ve ever been on the hunt for that perfect, comforting, yet elegant dessert that’s surprisingly easy to whip up, then my friend, you’ve found it. This Irish cream cake is the one you’ll be making over and over again.
What is Irish Cream Cake?
So, what exactly *is* Irish cream cake? Well, at its heart, it’s a celebration of those wonderfully smooth, creamy, and slightly boozy notes we all adore in Irish cream liqueur. Think of it as taking all the comforting, rich flavors of that iconic drink and baking them into a tender, moist cake. It’s not overly complicated; it’s essentially a beautifully spiced cake, often with a hint of coffee or cocoa to deepen the flavor, that gets a generous swirl of Irish cream goodness. The name itself just conjures up feelings of warmth and indulgence, doesn’t it? It’s a cake that feels both sophisticated and incredibly down-to-earth. It’s the kind of dessert that makes a regular Tuesday feel like a weekend treat, or elevates a special occasion without requiring hours of fuss. It’s a hug in cake form, if you ask me.
Why you’ll love this recipe?
Honestly, there are so many reasons why I’ve fallen head over heels for this Irish cream cake, and I just know you will too. First off, the flavor is just out of this world. It’s this perfect balance of sweet and rich, with that unmistakable warmth from the Irish cream. It’s not cloyingly sweet; instead, it has a depth that makes you want to savor every bite. And the texture? Oh my goodness. It’s incredibly moist and tender, almost fudgy, which is a testament to a few little tricks I’ve picked up over the years. Plus, it’s surprisingly simple to make! I’m all about recipes that deliver maximum flavor with minimum fuss, and this one absolutely nails it. You don’t need any fancy equipment or obscure ingredients. Most of what you need is probably already in your pantry. And let’s talk about versatility! This cake is fantastic on its own, but it’s also incredible with a dollop of Whipped cream, a dusting of cocoa powder, or even a drizzle of extra Irish cream. It’s the perfect centerpiece for a holiday gathering, a thoughtful gift for a friend, or just a delightful pick-me-up when you need a little sweetness in your day. I find myself reaching for this recipe whenever I crave something truly special without the stress. It’s a winner, through and through.
How do you make Irish Cream Cake?
Quick Overview
Making this Irish cream cake is easier than you might think! The process involves mixing up a wonderfully moist cake batter, preparing a simple yet luscious Irish cream swirl, and then baking it all together until it’s perfectly tender. You’ll be amazed at how quickly you can go from basic ingredients to a show-stopping dessert. The beauty of this recipe is that it’s designed for home cooks, with straightforward steps that guarantee success. Just a few bowls, a whisk, and your oven are all you really need to create something truly magical. It’s genuinely one of those “wow, I made this?” moments.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: Make sure it’s your standard, good-quality all-purpose flour. No need for anything fancy here.
½ teaspoon baking soda: This gives our cake that lovely lift.
½ teaspoon baking powder: A little extra help for a tender crumb.
½ teaspoon salt: To balance out the sweetness and enhance all the flavors.
1 teaspoon ground cinnamon: For that warm, comforting spice.
½ teaspoon ground nutmeg: A classic pairing with cinnamon that adds a lovely depth.
¼ teaspoon ground cloves: Just a pinch here adds a wonderful complexity.
1 ½ cups granulated sugar: Sweetness is key, and this provides a lovely foundation.
½ cup unsalted butter, softened: Make sure it’s truly softened, not melted, for the best creaming.
2 large eggs: Room temperature eggs incorporate better.
1 teaspoon vanilla extract: Pure vanilla extract makes all the difference.
1 cup buttermilk, room temperature: This is crucial for moisture and tenderness. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
½ cup brewed strong coffee, cooled: This deepens the chocolatey notes if you add cocoa, or just adds a wonderful richness. You can also use hot water if you prefer not to use coffee.
For the Irish Cream Swirl:
1 cup Irish cream liqueur (like Baileys): This is our star ingredient! Use your favorite.
½ cup powdered sugar: To thicken and sweeten the swirl.
2 tablespoons unsalted butter, melted: For a smooth, luscious consistency.
For the Glaze:
1 cup powdered sugar: The base for our simple glaze.
2-3 tablespoons Irish cream liqueur: Or milk if you prefer a non-alcoholic option.
½ teaspoon vanilla extract: To round out the flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees F (175 degrees C). Then, prepare a 9×13 inch baking pan. I like to grease it really well with butter or cooking spray, and then dust it with a little flour. This ensures that your beautiful Irish cream cake slides out like a dream when it’s done. You can also line the bottom with parchment paper for extra insurance, which is a trick I always use. It makes cleanup a breeze, and I can’t tell you how many times that’s saved me on a busy day!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking them all together thoroughly ensures that the leavening agents and spices are evenly distributed throughout the batter. This step might seem minor, but it’s crucial for a uniform texture and flavor in your final cake. You don’t want any pockets of baking soda or spices!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This can take a few minutes with an electric mixer, or a bit longer by hand, but it’s worth it. Then, beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate small bowl or jug, whisk together the buttermilk and the cooled strong coffee (or hot water). This combination of wet ingredients is key to the cake’s incredible moisture.
Step 4: Combine
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee mixture, beginning and ending with the dry ingredients. Mix on low speed (or stir by hand) just until combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tougher cake. We want a tender, melt-in-your-mouth crumb, so just mix until you no longer see streaks of dry flour.
Step 5: Prepare Filling
In a small bowl, whisk together the Irish cream liqueur, powdered sugar, and melted butter until smooth and well combined. This mixture will be poured over the cake batter and swirled in. The powdered sugar helps to thicken it slightly, making it more of a luscious drizzle than a watery liquid.
Step 6: Layer & Swirl
Pour about two-thirds of the cake batter into your prepared baking pan and spread it evenly. Drizzle about half of the Irish cream mixture over the batter. Then, carefully pour the remaining cake batter over the top, spreading it gently to cover the Irish cream layer. Drizzle the rest of the Irish cream mixture over the second layer of batter. Now, grab a knife or a skewer and gently swirl the Irish cream mixture into the batter. You want to create lovely marbled patterns, but don’t over-swirl, or you’ll end up with just one muddy color. Aim for distinct ribbons of color.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached (not wet batter). Baking times can vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely. While the cake is cooling, whisk together the powdered sugar, 2-3 tablespoons of Irish cream liqueur (start with 2 and add more if needed to reach your desired consistency), and vanilla extract for the glaze. You want a thick but pourable glaze. Once the cake is completely cool, drizzle or spread the glaze over the top. This glaze adds an extra layer of sweetness and that irresistible Irish cream flavor.
Step 9: Slice & Serve
Once the glaze has set a bit, slice your beautiful Irish cream cake into squares. Serve it at room temperature for the best flavor and texture. It’s honestly wonderful on its own, but a tiny dollop of whipped cream or a dusting of cocoa powder never hurt anyone!
What to Serve It With
This Irish cream cake is so wonderfully versatile, it fits into almost any occasion. For a simple breakfast treat, I love to have a slice with a strong cup of black coffee. The bitterness of the coffee cuts through the richness of the cake beautifully. If you’re serving it for brunch, I like to make it a little more elegant. A small dusting of powdered sugar and a few fresh berries, like raspberries, on the side add a pop of color and freshness. It pairs wonderfully with a mimosa or even a creamy latte. As a dessert, it truly shines. It’s perfect after a hearty meal, especially in the cooler months. I often serve it with a small scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. For those moments when you just need a cozy snack, a slice of this Irish cream cake with a warm mug of tea or even a small glass of milk is pure comfort. My kids particularly love it after dinner; it’s a special treat that feels indulgent but is simple enough that I can whip it up without a fuss.
Top Tips for Perfecting Your Irish Cream Cake
I’ve made this Irish cream cake countless times, and through the years, I’ve picked up a few tricks that I think really make a difference. First, about the zucchini if you were considering adding it (though this recipe is fantastic without!): if you do decide to add it, make sure to squeeze out as much moisture as possible. Grate it finely and then wrap it in a clean kitchen towel or cheesecloth and give it a good squeeze. This prevents your cake from becoming too wet. For mixing, I can’t stress enough the importance of not overmixing. Once you add the dry ingredients to the wet, mix just until everything is incorporated. A few little lumps are okay! Overmixing is the number one culprit for a tough cake, and we absolutely want a tender crumb here. When you’re swirling in the Irish cream mixture, remember that less is often more. You want those beautiful marbled patterns, not a muddy mess. Just a few gentle swirls with a knife or skewer are perfect. If you ever find your batter seems a little too stiff, or you want to try a different variation, I’ve experimented with a few ingredient swaps. Using a good quality Irish cream liqueur is key – it really is the star of the show. If you want to make it a bit more chocolatey, you can reduce the flour slightly and add in some unsweetened cocoa powder to the dry ingredients. For baking, always trust your oven but also your senses. The toothpick test is reliable, but if your cake smells wonderfully baked and the top springs back lightly when touched, it’s likely done. Don’t be afraid to adjust baking time slightly. And for the glaze, consistency is everything! If it’s too thick, add a tiny bit more liqueur or milk; if it’s too thin, whisk in a little more powdered sugar. I’ve also found that sometimes adding a touch of orange zest to the batter or glaze can add a lovely brightness that complements the richness of the Irish cream.
Storing and Reheating Tips
The great thing about this Irish cream cake is that it holds up beautifully. If you’re planning to enjoy it within a day or two, you can leave it right on the counter, covered loosely with plastic wrap or in an airtight container. It stays wonderfully moist at room temperature for about 2 days. If you know you won’t finish it that quickly, or if your kitchen is particularly warm, I always recommend refrigerator storage. Wrap the cake tightly in plastic wrap, and then place it in an airtight container. It will stay fresh and delicious in the fridge for up to 4-5 days. When you’re ready to serve it from the fridge, I find it tastes best if you let it sit at room temperature for about 30 minutes to an hour before slicing. This allows the flavors to mellow and the texture to soften up again. Now, if you want to make this ahead of time and freeze it, it freezes surprisingly well! You can freeze the un-glazed cake. Wrap it very tightly in plastic wrap, then in a layer of aluminum foil, and pop it into a freezer-safe bag or container. It can stay frozen for up to 2-3 months. To thaw, remove it from the freezer and let it thaw in the refrigerator overnight, then bring it to room temperature before glazing and serving. For the glaze, I usually wait until the cake is completely cool and I’m ready to serve it. If you glaze it and then plan to store it, especially in the fridge, the glaze can sometimes get a bit sticky or soft. So, my advice is to glaze it just before serving if possible, or shortly before you plan to eat it.
Frequently Asked Questions
Final Thoughts
So there you have it, my dear friends! My absolute favorite Irish cream cake. It’s more than just a recipe; it’s a little piece of comfort and joy that I’m so happy to share with you. It’s the kind of cake that proves you don’t need to be a professional baker to create something truly spectacular in your own kitchen. The combination of that tender, moist cake with the luscious Irish cream swirl and sweet glaze is just divine. It’s perfect for sharing with loved ones, or for that special moment when you just want to treat yourself. If you love this recipe, you might also enjoy my Spiced Apple Crumble Cake or my Rich Chocolate Bundt Cake, both of which have that same comforting, home-baked feel. I truly hope you give this Irish cream cake a try. I’d absolutely love to hear how it turns out for you! Please feel free to leave a comment below and tell me what you think, or share any of your own delicious variations. Happy baking, and more importantly, happy eating!
Irish cream cake
Ingredients
Cake Ingredients
- 1.5 cup all-purpose flour
- 1.5 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoon baking soda
- 0.75 teaspoon baking powder
- 0.75 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Irish Cream Pudding
- 1 package instant vanilla pudding mix
- 1.5 cup Irish cream liqueur
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 0.5 cup chocolate shavings optional
Instructions
Baking the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot coffee (batter will be thin).
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Preparing the Irish Cream Pudding
- While the cake is cooling, prepare the pudding. In a medium bowl, whisk together the instant vanilla pudding mix and Irish cream liqueur until smooth and thickened.
- Once the cake is completely cooled, poke holes all over the top of the cake using a fork or the handle of a wooden spoon.
- Pour the Irish cream pudding evenly over the poked cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours, or until the pudding is set.
Making the Whipped Cream Frosting
- In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Spread the whipped cream frosting evenly over the chilled cake.
Garnishing and Serving
- Sprinkle with chocolate shavings, if desired.
- Slice and serve. Enjoy!
