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Baileys Irish Cream coffee cake recipe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a decadent coffee and Baileys-infused sponge cake with luscious buttercream frosting.
Ingredients:
  • 41.20 gm milk, warmed
  • 30.00 ml instant coffee
  • 60ml (1/4 cup) Irish Cream Liqueur, plus 1 1/2 tbsp extra
  • 180g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 2 eggs, at room temperature
  • 225g (1 1/2 cups) self-raising flour
  • Icing
  • 125g unsalted butter, at room temperature
  • 250g icing sugar mixture
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line the base of a 20cm square cake pan.
  • In a bowl, combine milk and coffee, stirring until dissolved. Mix in the Baileys and set aside.
  • In a bowl, beat the butter and brown sugar with electric beaters until pale and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour and milk mixture in alternating batches until well combined.
  • Pour the mixture into the pan and gently level the top using the back of a spoon. Bake for 35 minutes or until a skewer inserted in the center comes out clean. Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Using electric beaters, whip the butter and icing sugar in a bowl until light and creamy. Mix in the additional Baileys until smooth and fully incorporated.
  • Place the cake on a beautiful serving plate, generously spread with icing, and slice before serving.

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