Thursday, March 13, 2008

Irish Cream Cake

As much as love my Elvis cake, sometimes I like to experiment with different flavors and types of cake when I bake at A Full Plate. A co-worker mentioned his mother making an Irish Cream Cake around St. Patrick's Day, and while the recipe never came through, I took the idea and made a traditional two layer butter cake spiked with Irish Cream in both the cake and frosting.
Irish Cream Cake

For the cake:
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (1/4 tsp if you use table salt)
1/3 cup Irish Cream Liqueur
1/2 cup milk
1 tsp vanilla extract

In a mixer, cream butter and sugar until well combined, about 5 minutes, scraping the sides of the mixing bowl often. Add the eggs, one at a time, mixing well after the addition of each egg.

In a separate bowl whisk together the flours, baking powder, baking soda, and salt.

In a large measuring cup, combine the milk, Irish Cream, and vanilla.

Alternate mixing the dry ingredients and the wet ingredients into the butter and sugar mixture. Always start with a third of the dry ingredients followed by half of the wet, and always finish your mixing with the last of the dry ingredients. Make sure you scrape the bottom of your bowl well.

Divide the batter between two 9 inch round cake pans that you've buttered and floured. Bake for 45 minutes at 350 degrees. A toothpick inserted in the center should show a few moist crumbs.

Let cool for 20 minutes, then turn out onto wire racks to cool completely.

For the frosting:

1/2 cup butter, softened
4 oz cream cheese, softened
1/3 cup Irish Cream Liqueur
Up to 1 small box of confectioner's sugar

In an electric mixture, cream the butter and cream cheese until well combined. Add the Irish Cream and mix again, it will look lumpy and weird, but don't worry about it. Add confectioner's sugar, a 1/2 cup at a time until you reach the consistency for spreading
irish cream frosting
Frost your cake generously, it was hard to keep fingers out of this mixing bowl as I was constructing the cake. The Irish Cream flavor is excellent and also smells glorious. Try it with a cup of coffee or a glass of milk.

4 Comments:

  1. Cheryl said...
    Another great cake creation from you. I will have to remember this next year for Patties Day.
    Anonymous said...
    I am making a wedding cake for a cousin who is Irish and actually wearing a kilt for the ceremony. This will be perfect!!!
    Anonymous said...
    I tried this recipe, only changing it into cupcakes. The buttercream and cake are tasty, but many of the cakelets fell, some dramatically. Fortunately, the frosting fills those craters quite well.
    MaryFran said...
    I am salivating right now when I think about how this cake will taste! I will be using my homemade irish cream which is super easy to make, tastes just as good if not better than the store bought and is only a fraction of the cost!

    How to make your own Irish Cream | eHow.com

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