Irish Coffee Cake with Bailey's Filling

A front on view of a slice of two layer Irish coffee cake with the rest of the cake going out of frame in the background.

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5 from 2 votes

Irish Coffee Cake with Bailey's Filling

A soft two-layer cake flavored with coffee and Irish whiskey, and filled and topped with Bailey's whipped cream.

Prep Time10

Cook Time27

Total Time37

Course: Dessert

Cuisine: American

Servings: slices

Calories: 526kcal

Equipment

2 9" round cake pan
stand or hand mixer
Mixing bowl

Ingredients

Irish Coffee Cake

1 cup coffee
¼ cup Irish whiskey
½ cup oil vegetable or canola
3 eggs
2 cups flour
1 ½ cups sugar
½ teaspoon kosher salt
1 tablespoon baking powder

Bailey's Whipped Cream

2 cups heavy cream or whipping cream
¼ cup sugar
1 tablespoon Bailey's Irish Cream

Instructions

Irish Coffee Cake

Preheat oven to 350℉. Grease and line 2 round cake pans.
Combine coffee, whiskey, oil, and eggs.
Add the flour, sugar, salt, and baking powder, and mix until just incorporated.
Pour half the batter into each greased cake pan.
Bake for approximately 27 minutes.
Remove from oven and cool in pan .

Bailey's Whipped Cream

While the cake is cooling, put all whipped cream ingredients in the bowl of a stand mixer with the whisk attachment and beat until stiff peaks form.
When cake has fully cooled, spread approximately half the whipped topping on the top of one of the layers of cake.
Place the other layer on top of the filling. Spread the remaining half of the Bailey's filling on top of the second layer.

Notes

These cake layers will likely come out domed. Assemble the cake with the domed side of each layer facing each other, then use a piping bag to pipe extra Bailey's filling between the layers to fill the gaps.

To check if your whipped cream is ready, pull the whisk straight out of the mixture. If it holds its shape and the top doesn't droop over, it's ready. Be careful not to over-whip.

Two 8x8 baking pans can be used in place of the round cake pans.

Nutrition