Baileys Coffee Cake
A soft cake flavoured with coffee and filled with a smooth, sweet Baileys buttercream
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.