Baileys Irish Cream coffee cake

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

What’s better than a cuppa? A cuppa with a side serving of this moist, spongy cake flavoured with coffee and Baileys and then topped with buttercream.

10 Ingredients

  • 2 tbsp milk, warmed

  • 1 1/2 tbsp instant coffee

  • 60ml (1/4 cup) Baileys 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

6 Method Steps

  • Step 1

    Preheat the oven to 180C/160C fan forced. Grease and line the base of a 20cm (base measurement) square cake pan.

  • Step 2

    Place the milk

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    (2 tbsp milk, warmed) in a bowl. Sprinkle over the coffee (1 1/2 tbsp instant coffee) and stir until dissolved. Stir in the Baileys (60ml (1/4 cup) Baileys Irish Cream Liqueur, plus 1 1/2 tbsp extra). Set aside.

  • Step 3

    Use electric beaters to beat the butter (180g butter, at room temperature) and brown sugar (200g (1 cup, firmly packed) brown sugar) in a bowl for about 3 minutes or until pale and creamy. Add the eggs (2 eggs, at room temperature), one at a time, beating well after each addition. Beat in the flour (225g (1 1/2 cups) self-raising flour) and milk mixture, in alternating batches, until well combined.

  • Step 4

    Transfer the mixture to the prepared pan and use the back of a spoon to smooth the surface. Bake for 35 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside in the pan for 5 minutes before turning out onto a wire rack to cool completely.

  • Step 5

    To make the icing, use electric beaters to beat the butter (125g unsalted butter, at room temperature) and icing sugar (250g icing sugar mixture) in a bowl until pale and creamy. Add the extra Baileys and beat until smooth and combined.

  • Step 6

    Place the cake on a serving plate. Spread cake thickly with the icing and cut into slices to serve.
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Recipe Notes

Make sure your butter is at room temperature as cold ingredients don’t aerate and mix as well together. 

Tia-Maria can be used in place of Baileys, if you prefer. 

You can freeze the cake, un-iced, for up to 3 months. Once cooled, cover in plastic wrap, followed by aluminium foil. 

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