Irish Cream Cake
Indulge in the elegant decadence of an Irish Cream Cake, a dessert that effortlessly combines buttery richness with the velvety charm of Irish cream liqueur. This delightful cake features a tender crumb, thanks to a perfectly balanced blend of all-purpose flour, creamy butter, and a hint of vanilla. The star ingredient—Irish cream liqueur—is infused into both the moist cake and the luscious frosting, creating layers of complex flavor with every bite. Ideal for celebrations or special gatherings, this crowd-pleasing treat bakes to golden perfection in just 45 minutes and is crowned with a silky Irish cream-infused frosting that’s irresistibly smooth. Whether you savor it with a cup of coffee or as a finale to an evening meal, this Irish Cream Cake will turn any occasion into a sweet celebration!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 0.75 cup Irish cream liqueur
- 0.25 cup Whole milk
- 4 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- 2 tablespoons Irish cream liqueur (for frosting)
- 0.5 cup Unsalted butter (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using an electric mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, mix the Irish cream liqueur with the whole milk.
Alternately add the flour mixture and the milk mixture to the butter and sugar mixture, beginning and ending with the flour. Mix until just combined.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, beat the powdered sugar, unsalted butter, and Irish cream liqueur together until smooth and creamy.
Once the cake is fully cooled, frost the surface and sides evenly with the prepared Irish cream frosting.
Slice and serve your Irish Cream Cake. Enjoy!
Nutrition Facts
Calories |
6245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 933.6 g | 339% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 685.0 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 300 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
