Beat butter, sugars, salt, and baking powder till well blended.
Add the whiskey to the coffee.
Alternate adding flour and coffee/whiskey until all is incorporated.
Add eggs one at a time, beating till combined.
Pour half the batter into each greased cake pan (it will not be very deep in the pan).
Bake for 20 minutes.
Remove from oven and cool in pan for 10 minutes before transferring to wire racks to cool completely.
Bailey’s Whipped Cream
While the cake is cooling, put all whipped cream ingredients in a bowl and beat until stiff peaks form.
When cake has fully cooled, spread approximately half the whipped cream on the top of one of the layers of cake. Place the other layer on top of the whipped cream. Spread the remaining half of the whipped cream on top of the second layer.
Sprinkle with green sprinkles, because it is St. Patrick’s Day after all!