Irish Cream Cake

St. Patrick's Day is almost here, and I love Bailey's Irish Cream so it was perfect timing that I got to try another recipe from Lick the Bowl Good - a cookbook from a fellow blogger, Monica Holland. Monica makes this cake every year at this time, and it seems like a great tradition to follow.
Growing up my grandmother made both Irish Cream Liqueur and Kahlua, and I really regret not getting the recipes from her.  There are quite a few recipes out there for homemade Bailey's Irish Cream, like this one from Liz at That Skinny Chick Can Bake, and I really need to try it soon - maybe for gifts this year?

This cake is one of those super easy cakes, that can be whipped up in no time.  One thing I did find is that since the measurements are quite small for the cake, it does not bake up very tall.  When making this cake again I would definitely double the ingredients and adjust the oven time accordingly.  Or maybe I would just use a smaller pan since this would be the perfect size cake if you were making it just for 2 people. Also, I upped the amount of powdered sugar because I wanted more of a frosting than a glaze. After the cake cooled, I cut it in half and then frosted both half and layered them and sprinkled them with cappuccino chips.

Irish Cream Cake
(Printer Friendly Recipe)

Ingredients
Cake ~

• ⅔ cup all purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoons unsalted butter, softened
• ½ cup sugar
• 1 large egg
• ½ teaspoon vanilla
• ¼ cup Bailey's Irish Cream
• 2 tablespoons milk

Glaze ~

• 2 tablespoons butter, softened
• ¾ cup powdered sugar
• 1 tablespoon Bailey's Irish Cream
• 1 teaspoon milk or half-n-half
• cappuccino chips or chocolate chips for garnish, optional

Preparation

Cake ~

1. Preheat oven to 350℉. 
2. Grease and flour an 8-inch pan and set aside. 
3. In a small bowl, combine flour, baking powder, baking soda and salt, whisk to combine and set aside.
4. In a large bowl, cream together butter and sugar until light and fluffy, add the egg and vanilla extract and beat until combined. 
5. Mix in half of the flour mixture, followed by the Irish cream and milk, and once the liquid is absorbed, add the remaining flour mixture and mix till well blended. 
6. Pour batter into prepared pan, and bake for approximately 24 minutes or until a toothpick inserted in the center comes out clean. 
7. Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely. 
8. Once the cake has cooled, place it on your serving platter and make the glaze.

Glaze ~

1. In a small bowl, combine butter, powdered sugar, Irish Cream, and milk and whisk until well blended and pourable, adding more milk a half teaspoon at a time if needed.
2. Pour the glaze over the cake, and while it is still wet, garnish with chocolate chips if desired.
3. Allow the glaze to set before serving.
4. Store at room temperature.

Recipe from Lick the Bowl Good by Monica Holland