Baileys Coffee Cake Recipe
This Baileys Coffee Cake is a fabulously comforting cake for those who love a splash of Baileys in their coffee from time to time. It has a great balance of sweet, buttery and a little bitter coffee cake combined with a sweet and creamy Baileys buttercream. The bitter black coffee really pairs fantastically with the rich cake and buttercream.
So how do I make this Baileys Coffee Cake from scratch?
This cake does have a few elements to make it, however they are pretty easy and straightforward;
- Coffee Cake
- Coffee Syrup
- Baileys Buttercream
Coffee Cake
We begin with the coffee cake. This is a simple cake made using the creaming method. This means that fat and sugar are beaten or “creamed” until pale and creamy. The eggs are then added, followed by the flour and flavouring.
To begin making this cake, add the soft butter and caster sugar to a large mixing bowl. Beat together for 3-4 minutes until pale and creamy. Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine. Add the flour, baking powder and cooled coffee next and beat for 1-2 minutes until smooth and few lumps remain. Grease and line the two 8 inch cake tins and seperate the batter between the two tins. Spread the batter evenly before placing into the hot oven. Bake for 25-30 minutes, turning them after around 20 minutes. You will know they are cooked when a skewer inserted into the middle comes out clean. You can also tell by pressing gently on the top of the cake. If it springs back, it is ready. Allow to cool fully before decorating.
Coffee Syrup
This coffee syrup is a simple syrup made to brush on top of the cake to give it an extra hit of coffee. Simply mix together the instant coffee granules, sugar and hot water. Mix until everything has dissolved and leave to one side to cool slightly.
Baileys Buttercream
This Baileys buttercream is sweet and luscious. This recipes makes enough buttercream just to layer in between the cake and a layer on top. If you wanted to cover the sides also, double this recipe.
To begin, add the softened room temperature butter to a large mixing bowl. Beat for 1-2 minutes until pale and creamy. Add the icing sugar and mix for another 1-2 minutes. Add half of the Baileys to the buttercream and continue mixing for another minute or two. Check the consistency, if it’s still too stiff, add the remaining Baileys and mix. If it is already quite soft, leave as is. The amount of Baileys you might need will depend on a few things, how well our icing sugar absorbs liquid, how soft your butter was in the beginning or how cold your kitchen is. My kitchen is quite cold so my buttercream tends to firm up a lot as I’m making it, which means I needed the full amount of Baileys to make a smooth and creamy buttercream.
Baileys Coffee Cake Assembly
Once the coffee cake has completely cooled, level off each cake layer. To do this, carefully slice horizontally through the cake where it has risen and domed. This will make two flat cake layers. Place one layer cu side up onto your serving dish or cake board. Using a pastry brush or small spoon, liberally cover the cake layer with the coffee syrup, allowing it to soak into the cake. Place half of the Baileys buttercream on top and spread over evenly. Take the remaining cake layer and place on top of the buttercream, cut side down. This will create a nice flat top for your cake. Spread the remaining Baileys buttercream on top of the cake.
Frequently Asked Questions
This cake, if stored in an airtight container or tightly wrapped with cling film, can last for up to 5 days in the fridge or in a cool room. The cake is best served at room temperature so remove from the fridge at least 30 minutes before serving if possible.
As this buttercream contains Baileys, which is not cooked off, I really wouldn’t recommend it. Baileys does contain alcohol and should only be consumed by people of the appropriate age. If you wanted to serve this cake to children or people who don’t consume alcohol, remove the Baileys and add 1 teaspoon of vanilla to the buttercream instead.
This recipes uses cooled black coffee. It’s possible you made the coffee too strong when adding it in, or too much baking powder. When selecting a coffee, opt for freshly made and cooled espresso, or make your own black coffee by adding 2 teaspoons of instant coffee to a cup along with 40 grams of hot water. If this is still too bitter for your tastes, reduce the coffee or omit the coffee syrup that is brushed on the cake.
It’s possible you either didn’t add enough liquid, didn’t beat it long enough or the temperature of your room is too low. This time of year, my kitchen gets very cold and if I leave buttercream out for long enough, it will become quite hard and unspreadable. Begin by tasting the buttercream. If it has a strong Baileys flavour and has a nice smooth texture, you probably have added enough liquid and have beaten it sufficiently. You can pop the buttercream in the microwave for 10-20 seconds on 10 second bursts to soften it slightly. If the buttercream doesn’t have a strong flavour, add a little more Baileys and beat for another minute. If the buttercream is a little lumpy, it just needs to be beaten for another few minutes.
For more Cake Recipes, check out my Cake Category, here.
Maybe you want more Baileys Recipes? Check out my Baileys Recipes, here.
Baileys Coffee Cake
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with paddle attachment
- 2 8 inch round cake tins
- 1 Pastry brush or spoon
- 1 Small palette knife or spoon
Ingredients
Coffee Cake
- 165 grams softened room temperature butter
- 165 grams caster sugar
- 3 whole eggs
- 165 grams plain flour
- 1 tsp baking powder
- 50 grams strong black coffee cooled
Coffee Soak
- 2 tsp instant coffee
- 1 tsp sugar
- 2 tbsp hot water
Baileys Buttercream
- 100 grams softened room temperature butter
- 200 grams icing sugar
- 60 grams Baileys
Instructions
Coffee Cake
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixng bowl, add the soft butter and caster sugar. Beat together for 3-4 minutes until pale and creamy.
- Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine.
- Add the flour, baking powder and cooled coffee next and beat for 1-2 minutes until smooth and few lumps remain.
- Grease and line the two 8 inch cake tins and seperate the batter between the two tins. Spread the batter evenly before placing into the hot oven. Bake for 25-30 minutes, turning them after around 20 minutes.
- Allow to cool fully before decorating.
Coffee Syrup
- While the cake is cooking, add the coffee, sugar and hot water to a small bowl. Mix together until the coffee dissolves. Leave to once side as the cake cooks and cools.
Baileys Buttercream
- In a large mixing bowl, add the soft butter to the bowl. Beat for 1-2 minutes until pale and creamy.
- Add the icing sugar and mix for another 1-2 minutes.
- Add half of the Baileys to the buttercream and continue mixing for another minute or two. Check the consistency, if it's still too stiff, add the remaining Baileys and mix. If it is already quite soft, leave as is.
Assembly
- Once the cakes have completely cooled, trim off the tops of each layer so they are flat.
- Place the first layer on your serving plate with the cut side facing up. Brush the coffee syrup all over the top of the cake.
- Place half of the Baileys buttercream on top and spread out evenly.
- Place the other cake layer on top, but with the cut side facing down so the flat bottom is facing up.
- Add the remaining buttercream to the top of the cake and spread over evenly.
- Serve immediately or cover or place in an airtight container. Store in the fridge or at cool room temperature for up to 5 days.
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