Coffee & Baileys Cake Recipe

If you are in the mood for a decadent treat that pairs perfectly with your favorite coffee dessert recipes, this coffee & Baileys cake recipe is sure to delight your taste buds. It merges the robust flavor of coffee with the smooth creaminess of Baileys, adding a sophisticated twist to traditional cake. Whether you are hosting a gathering or just indulging in a quiet moment of sweetness, this dessert will make it memorable.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons instant coffee dissolved in ¼ cup hot water (cooled)
• ¼ cup Baileys Irish Cream (adjust to taste)

Optional topping:

• 1 cup (240 ml) heavy cream, whipped
• 2 tablespoons powdered sugar
• 1 teaspoon instant coffee dissolved in 1 tablespoon hot water (cooled)
• 1 tablespoon Baileys (optional for extra flavor)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy. This typically takes about 3 to 4 minutes with a hand or stand mixer.
3. Add the eggs one by one, mixing well after each addition. Scrape down the sides of the bowl to ensure even blending.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Stir the dissolved coffee and Baileys together in a small bowl.
6. Alternate adding the dry mixture and the coffee-Baileys liquid to the butter-sugar-egg mixture. Begin and end with the dry ingredients: one-third of the flour mixture, half of the coffee-Baileys liquid, another one-third flour, the remaining liquid, and finally the last one-third flour. Mix just until combined.
7. Pour the cake batter into your prepared pan and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. If you plan to add the topping, whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form. Gently fold in the cooled coffee mixture and Baileys (if using), and then spread or pipe over the cooled cake.

Tips & Variations

• Adjust the Baileys: Because Baileys is naturally sweet and creamy, you can reduce the sugar in the batter slightly or choose to increase the Baileys if you want a more pronounced Irish cream taste.
• Non-alcoholic option: Substituting Baileys with a flavored coffee creamer works well if you prefer to avoid alcohol. Try a hazelnut or vanilla creamer for a similar richness.
• Make cupcakes: This recipe can also be used for cupcakes. Simply reduce the baking time to around 18 to 20 minutes.
• Add chocolate: For a mocha-like spin, mix in a handful of chocolate chips or stir cocoa powder into your batter.

Nutrition facts

Below is an approximate breakdown per slice, assuming one 9-inch cake is cut into 12 servings:

• Calories: 300
• Total Fat: 15 g
• Carbohydrates: 38 g
• Protein: 4 g
• Sugar: 20 g

Do note that these figures will vary depending on portion size, toppings, and any additional ingredients you decide to include.

Final thoughts

With its dreamy combination of coffee and Irish cream, this cake is a standout among coffee dessert recipes. It is straightforward enough to whip up on a weeknight and also special enough to serve for celebrations. Feel free to tailor the sweetness or enhance the coffee flavor to match your preferences. You are sure to impress anyone who takes a bite.

Frequently asked questions (FAQs)

1. Can I make this cake ahead of time?
   Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature. If you are adding whipped cream or frosting, wait to top it until right before serving.

2. Is it possible to freeze this cake?
   Absolutely, just wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before adding any frosting or glaze.

3. What coffee works best in the recipe?
   Instant coffee or espresso powder dissolves easily and provides a concentrated taste. You can also use brewed coffee if you prefer, but make sure it is not too watery so you still get a strong flavor.

4. Can I increase the Baileys for extra flavor?
   You can. Just be mindful that increasing the liquid may affect the cake’s structure, so you might need to slightly reduce another liquid ingredient or add a touch more flour. Adjust to your taste and experiment responsibly.

Coffee & Baileys Cake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

12

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 1 cup (225 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 3 large eggs

• 2 cups (250 g) all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 tablespoons instant coffee dissolved in ¼ cup hot water (cooled)

• 1/4 cup Baileys Irish Cream (adjust to taste)

• 
  Optional topping:

• 1 cup (240 ml) heavy cream, whipped

• 2 tablespoons powdered sugar

• 1 teaspoon instant coffee dissolved in 1 tablespoon hot water (cooled)

• 1 tablespoon Baileys (optional for extra flavor)

Directions

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
• In a large bowl, cream the softened butter and sugar together until light and fluffy. This typically takes about 3 to 4 minutes with a hand or stand mixer.
• Add the eggs one by one, mixing well after each addition. Scrape down the sides of the bowl to ensure even blending.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Stir the dissolved coffee and Baileys together in a small bowl.
• Alternate adding the dry mixture and the coffee-Baileys liquid to the butter-sugar-egg mixture. Begin and end with the dry ingredients: one-third of the flour mixture, half of the coffee-Baileys liquid, another one-third flour, the remaining liquid, and finally the last one-third flour. Mix just until combined.
• Pour the cake batter into your prepared pan and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• If you plan to add the topping, whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form. Gently fold in the cooled coffee mixture and Baileys (if using), and then spread or pipe over the cooled cake.

Notes

• Adjust the Baileys: Because Baileys is naturally sweet and creamy, you can reduce the sugar in the batter slightly or choose to increase the Baileys if you want a more pronounced Irish cream taste.
  Non-alcoholic option: Substituting Baileys with a flavored coffee creamer works well if you prefer to avoid alcohol. Try a hazelnut or vanilla creamer for a similar richness.
  Make cupcakes: This recipe can also be used for cupcakes. Simply reduce the baking time to around 18 to 20 minutes.
  Add chocolate: For a mocha-like spin, mix in a handful of chocolate chips or stir cocoa powder into your batter.