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)
- 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
- 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
- Preheat oven to 350℉.
- Grease and flour an 8-inch pan and set aside.
- In a small bowl, combine flour, baking powder, baking soda and salt, whisk to combine and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, add the egg and vanilla extract and beat until combined.
- 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.
- Pour batter into prepared pan, and bake for approximately 24 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Once the cake has cooled, place it on your serving platter and make the glaze.
- 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.
- Pour the glaze over the cake, and while it is still wet, garnish with chocolate chips if desired.
- Allow the glaze to set before serving.
- Store at room temperature.