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Coffee & Baileys Layer Cake

Coffee & Baileys Layer Cake


Coffee & Baileys Layer Cake 


Baileys Cake:

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter room temperature

1 1/2 cups granulated sugar

3 large eggs room temperature

1 tsp vanilla

3/4 cup milk room temperature, can use buttermilk

1/4 cup Baileys Irish Cream room temperature

Coffee Simple Syrup (optional):

1/2 cup granulated sugar

1/2 cup water

1 Tbsp instant espresso powder

Baileys Ganache:

4 oz good quality dark chocolate finely chopped

3 oz heavy whipping cream

1 oz Baileys Irish Cream

Coffee Baileys Buttercream:

3 large egg whites

1 cup granulated sugar

1 1/2 cups unsalted butter cubed, room temperature

1-2 Tbsp instant espresso powder

2 Tbsp Baileys Irish Cream optional



Baileys Cake:

  1. Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt and set aside. Combine milk and Bailleys, set aside.
  3. Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
  6. Spread batter evenly into prepared pan and smooth the top with a spatula.
  7. Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Coffee Simple Syrup:

Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat. Simmer for 1min. Set aside to cool completely.

Baileys Ganache:

Place chopped chocolate, Baileys, and cream into a microwave safe bowl, stir. Microwave on high for 30 seconds, stir. Again, microwave on high for 30 seconds, stir until smooth. Cool completely until thickened, ideally overnight.

Coffee Baileys Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  5. Add espresso and Baileys. Whip until smooth.**

This Article And Recipe Adapted From This Site

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