Irish Cream Cake Recipe – Decadent, Moist & Absolutely Irresistible!
If you’re looking for a show-stopping dessert that combines rich chocolate, creamy frosting, and a delightful boozy kick, this Irish Cream Cake is your answer! This luxurious layer cake features moist chocolate cake layers infused with Irish cream liqueur, sandwiched together with a silky Irish cream buttercream frosting, and finished with a glossy chocolate ganache drizzle. It’s the perfect dessert for St. Patrick’s Day celebrations, adult birthday parties, holiday gatherings, or any time you want to impress your guests with something truly special.
This Irish cream chocolate cake strikes the perfect balance between sophisticated and approachable. The Irish cream adds a subtle coffee and vanilla flavor that complements the chocolate beautifully without being overwhelming. Even if you’re not typically a “baker,” this recipe breaks down every step so clearly that you’ll feel like a professional pastry chef by the time you’re done. Whether you’re celebrating Irish heritage, hosting a dinner party, or simply treating yourself to something extraordinary, this cake delivers bakery-quality results right from your home kitchen.
History / Background
Irish cream liqueur, most famously represented by Baileys Irish Cream, was invented in 1974 by David Dand in Dublin, Ireland. The genius combination of Irish whiskey, cream, and chocolate flavors quickly became a global sensation, transforming from a simple after-dinner drink into a beloved baking ingredient. The creation of Irish cream was actually a strategic business move – Gilbeys of Ireland wanted to create a unique product that would appeal to the international market, and they succeeded beyond their wildest dreams.
Irish Cream Cake emerged in the 1980s as home bakers began experimenting with incorporating this luxurious liqueur into their desserts. The trend really took off in the United States during the 1990s, when “grown-up” desserts featuring alcohol became increasingly popular at dinner parties and special occasions. Unlike traditional Irish desserts like soda bread or apple cake, Irish Cream Cake represents a more modern, indulgent approach to Irish-inspired baking.
What makes this cake particularly special is how it honors both Irish whiskey-making traditions and the country’s excellent dairy production – two things Ireland is genuinely famous for worldwide. The cake has become especially popular around St. Patrick’s Day in America, where it sits proudly alongside corned beef and cabbage, Irish stew, and green-colored treats. However, this dessert has transcended its holiday origins to become a year-round favorite for anyone who appreciates the sophisticated flavors of coffee, chocolate, and cream coming together in perfect harmony.
Why You’ll Love This Recipe
This Irish Cream Cake isn’t just another chocolate cake – it’s an experience that will have everyone asking for seconds and begging for the recipe. The Irish cream works magic throughout this dessert, keeping the cake incredibly moist while adding complexity to both the cake and frosting. The result is a multi-layered flavor profile that tastes expensive and complicated but is surprisingly achievable for home bakers of all skill levels.
Here’s why this recipe will become your go-to special occasion cake:
- Incredibly Moist Texture – The combination of Irish cream, buttermilk, and oil creates a tender crumb that stays fresh for days
- Sophisticated Flavor – The subtle notes of whiskey, coffee, and vanilla elevate this beyond ordinary chocolate cake
- Impressive Presentation – Triple layers with buttercream and ganache look like something from a high-end bakery
- Make-Ahead Friendly – You can bake the layers in advance and assemble later, perfect for party planning
- Customizable Booze Level – Adjust the amount of Irish cream to suit your preference or make it family-friendly
- No Special Techniques Required – Simple mixing methods mean you don’t need pastry school experience
- Crowd-Pleasing – Even non-whiskey drinkers love the balanced, subtle flavor profile
- Perfect for Gifting – Wrap it beautifully and this becomes an unforgettable homemade gift
Ingredient Notes
Irish Cream Liqueur: This is the star ingredient that gives the cake its signature flavor. Baileys is the most popular brand, but any Irish cream liqueur works beautifully. For a non-alcoholic version, you can use Irish cream coffee creamer, though you’ll miss some depth of flavor. The alcohol actually helps tenderize the cake and enhances the chocolate flavor.
All-Purpose Flour: Provides structure to the cake. Make sure to measure correctly by spooning flour into your measuring cup and leveling it off – scooping directly can compact the flour and create a dense cake.
Dutch-Process Cocoa Powder: This gives a deeper, darker chocolate flavor with less acidity than natural cocoa. If you only have natural cocoa powder, you can substitute it, but the color will be slightly lighter and the flavor a touch more acidic.
Buttermilk: Creates tenderness and adds a subtle tang that balances the sweetness. If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
Vegetable Oil: Keeps the cake incredibly moist. Unlike butter-based cakes that can become firm when cold, oil-based cakes stay tender even when refrigerated.
Instant Coffee or Espresso Powder: This is a secret weapon in chocolate baking – it doesn’t make the cake taste like coffee, but instead intensifies the chocolate flavor. Don’t skip it!
Heavy Cream: Used in both the frosting and ganache for rich, luxurious texture. Make sure it’s very cold when making the buttercream for best results.
Butter (for frosting): Must be at room temperature – not melted, not cold. Room temperature butter should leave a slight indent when pressed but still hold its shape.
Powdered Sugar: Also called confectioners’ sugar or icing sugar, this dissolves smoothly into the frosting without graininess. Sift it if it’s lumpy.
Semi-Sweet Chocolate Chips: For the ganache topping. You can also use chopped chocolate bars – aim for chocolate that’s 50-60% cacao for the best balance of sweetness and chocolate flavor.
Equipment Needed
- Three 8-inch or 9-inch round cake pans
- Parchment paper
- Large mixing bowls (at least 2)
- Electric mixer (stand mixer or hand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling racks
- Offset spatula or butter knife (for frosting)
- Cake turntable (optional but helpful)
- Toothpicks (for testing doneness)
- Small saucepan (for ganache)
- Cake plate or serving platter
- Cake leveler or serrated knife (optional)
Irish Cream Cake Recipe
A decadent three-layer chocolate cake infused with Irish cream liqueur, filled with silky Irish cream buttercream, and topped with rich chocolate ganache. This impressive dessert is perfect for St. Patrick’s Day or any special celebration!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus cooling and frosting time)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons instant coffee or espresso powder
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup Irish cream liqueur
- ¾ cup hot water
For the Irish Cream Buttercream:
- 1½ cups unsalted butter, softened to room temperature
- 5-6 cups powdered sugar, sifted
- ⅓ cup Irish cream liqueur
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons Irish cream liqueur (optional)
Instructions
Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C). Grease three 8-inch or 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper circles. Grease the parchment paper as well. This double-insurance method ensures your cakes will release perfectly.
Mix the Dry Ingredients: 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and instant coffee powder. Whisk for at least 30 seconds to ensure everything is evenly distributed and there are no cocoa clumps.
Combine the Wet Ingredients: 3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and Irish cream liqueur until smooth and well combined.
Make the Batter: 4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or on low speed with an electric mixer until just combined. Don’t overmix at this stage.
- Carefully stir in the hot water. The batter will be quite thin – this is normal and creates the incredibly moist texture! Mix until the water is fully incorporated and the batter is smooth.
Bake the Cakes: 6. Divide the batter evenly among the three prepared pans. I recommend using a kitchen scale for perfect accuracy, but eyeballing works too – each pan should be about two-thirds full.
- Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back lightly when touched. For 8-inch pans, bake closer to 27 minutes; for 9-inch pans, check at 23 minutes.
- Remove from the oven and let the cakes cool in the pans for 15 minutes on cooling racks. Then carefully turn them out onto the racks, peel off the parchment paper, and let them cool completely before frosting – this takes about 1-2 hours. Don’t rush this step!
Make the Irish Cream Buttercream: 9. In a large bowl with an electric mixer, beat the softened butter on medium speed for 3-4 minutes until light, fluffy, and nearly white in color. This step is crucial for silky frosting.
- Add 3 cups of powdered sugar, one cup at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed.
- Add the Irish cream, heavy cream, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until fluffy.
- Add the remaining powdered sugar one cup at a time, beating well after each addition. Add enough sugar to reach your desired consistency – the frosting should be spreadable but hold its shape. If it’s too thick, add a tablespoon more of cream; if too thin, add more powdered sugar.
Assemble the Cake: 13. If your cake layers have domed tops, use a serrated knife or cake leveler to trim them flat. This creates clean, professional-looking layers.
- Place the first cake layer on your serving plate or cake stand. Spread about 1 cup of buttercream evenly over the top, leaving a small border around the edge.
- Add the second cake layer and repeat with another cup of buttercream.
- Place the final cake layer on top. Use the remaining buttercream to frost the top and sides of the entire cake. For a smooth finish, try the “crumb coat” technique: apply a thin layer first to seal in crumbs, refrigerate for 20 minutes, then apply a final smooth layer.
Make the Chocolate Ganache: 17. Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chocolate chips and let sit for 2 minutes without stirring. Then stir gently until completely smooth and glossy.
- Stir in the Irish cream liqueur if using. Let the ganache cool for about 10 minutes until it’s slightly thickened but still pourable.
- Pour the ganache over the top center of the cake, using an offset spatula to gently encourage it to drip down the sides in an attractive pattern. You can cover the top completely or leave some buttercream showing – either looks beautiful!
Chill and Serve: 21. Refrigerate the cake for at least 30 minutes to set the ganache and firm up the frosting before slicing. Remove from the fridge 20-30 minutes before serving for the best texture and flavor.
Notes
- Measuring Flour: Spoon flour into your measuring cup and level with a knife – don’t scoop directly from the bag or you’ll add too much flour and create a dry cake.
- Room Temperature Ingredients: Eggs, buttermilk, and butter should be at room temperature for proper mixing and texture.
- Thin Batter: Don’t panic when your batter is very thin – this is correct and creates the moist texture!
- Cake Too Sticky: If layers are sticky and difficult to handle when cooled, pop them in the freezer for 20 minutes to firm up before assembling.
- Buttercream Too Soft: If your kitchen is warm and the frosting is too soft to work with, refrigerate it for 15-20 minutes, then re-whip before using.
- Non-Alcoholic Version: Replace Irish cream in the cake with strong brewed coffee mixed with ¼ cup of coffee creamer. In the frosting, use Irish cream coffee creamer instead of the liqueur.
- Storage: Store covered in the refrigerator for up to 5 days. The flavors actually improve after a day!
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 685
- Sugar: 72g
- Sodium: 385mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Nutrition information is approximate and will vary based on exact ingredients used and portion sizes.
Tips & Variations
Flavor Variations:
- Mint Irish Cream Cake: Add ½ teaspoon of peppermint extract to the buttercream for a Baileys Mint Chocolate flavor
- Coffee Lover’s Version: Increase instant coffee to 1 tablespoon and add 1 teaspoon of coffee extract to the frosting
- Salted Caramel Irish Cream: Drizzle salted caramel sauce between layers and sprinkle the top with flaky sea salt
- White Chocolate Version: Use white chocolate ganache instead of dark chocolate for a sweeter, creamier finish
Texture Adjustments:
- Extra Moist: Brush each cake layer with 2 tablespoons of Irish cream before frosting
- Lighter Texture: Reduce oil to ⅓ cup and replace the difference with melted butter
- Denser Cake: Replace ¼ cup of buttermilk with sour cream for a tighter crumb
Decoration Ideas:
- Garnish with chocolate shavings, chocolate curls, or mini chocolate chips
- Add fresh berries (raspberries are especially lovely) on top
- Pipe decorative buttercream rosettes or borders
- Dust with cocoa powder or gold luster dust for elegance
- Top with chocolate-covered espresso beans for a sophisticated touch
Portion Control:
- Make cupcakes instead: Use the same batter to make 24-28 cupcakes (bake for 18-22 minutes)
- Two-layer version: Use two 9-inch pans for a smaller cake (adjust frosting accordingly)
- Sheet cake: Bake in a 9×13-inch pan for 35-40 minutes for easier serving
Pro Chef Tips
Perfect Layers Every Time: Weigh your batter! Divide the total batter weight by three and pour exactly that amount into each pan. This ensures perfectly even layers that bake at the same rate.
Enhance the Chocolate: Bloom the cocoa powder by mixing it with the hot water first, stirring until smooth, then adding it to the batter. This intensifies the chocolate flavor significantly.
Buttercream Secrets: For the silkiest buttercream, use European-style butter with higher fat content, and beat the butter alone for a full 5 minutes before adding anything else. The butter should be 68-70°F – use a kitchen thermometer if you’re serious about perfect frosting.
Ganache Perfection: For a mirror-smooth ganache, after mixing, cover it with plastic wrap pressed directly on the surface and let it sit at room temperature for exactly 10 minutes. This allows air bubbles to rise and gives you the perfect pouring consistency.
Professional Assembly: Place strips of parchment paper under the edges of your first cake layer before frosting to catch any drips. Pull them out carefully once you’re done for a perfectly clean cake plate.
Flavor Development: Make this cake a day ahead if possible. The flavors meld and develop overnight, and the texture becomes even more tender as the Irish cream continues to hydrate the cake.
Prevent Sliding Layers: Insert 3-4 wooden skewers or bubble tea straws down through all layers to keep them secure, especially if transporting the cake. Trim them flush with the top and cover with frosting.
Common Mistakes to Avoid
Overmixing the Batter: Once you add the wet ingredients to the dry, mix just until combined. Overmixing develops gluten and creates a tough, dense cake. The batter should be smooth but doesn’t need to be mixed for minutes.
Frosting a Warm Cake: This is the number one mistake home bakers make! If your cake layers aren’t completely cool, the buttercream will melt into a soupy mess. Be patient – wait at least 2 hours after baking, or speed up the process by freezing layers for 30 minutes.
Wrong Butter Temperature: Butter that’s too cold won’t cream properly and creates lumpy frosting. Butter that’s too soft or melted creates runny frosting. Room temperature means it should be cool to the touch but yield easily to gentle pressure – about 65-68°F.
Skipping the Parchment Paper: Even greased pans can cause sticking, especially with a moist cake like this. Always use parchment paper on the bottom of your pans – it’s your insurance policy for perfect cake release.
Uneven Ganache: If your ganache looks grainy or separated, the cream was too hot or you stirred too vigorously. Fix it by gently stirring in a tablespoon of room-temperature cream until it comes back together smoothly.
Storage & Meal Prep
Room Temperature Storage: Because this cake contains buttercream made with real butter and dairy, it should not be left at room temperature for more than 2-3 hours, especially in warm weather. It’s safe for a dessert table during a party, but refrigerate it afterward.
Refrigerator Storage: Store the frosted cake in an airtight container or cover loosely with plastic wrap in the refrigerator for up to 5 days. The flavors actually improve after 24 hours as everything melds together. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
Preventing Refrigerator Odors: To keep your cake from absorbing refrigerator smells, store it in a cake carrier or covered cake stand. If using plastic wrap, make sure it doesn’t touch the frosting directly – insert toothpicks around the cake to keep the wrap elevated.
Freezer Storage: Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Shelf Life: The unfrosted cake layers will last 3 days at room temperature wrapped in plastic wrap, 1 week in the refrigerator, or 3 months in the freezer.
Make-Ahead & Freezer Notes
Complete Make-Ahead Plan: This is one of the best make-ahead desserts for special occasions! Bake the cake layers up to 1 month in advance, wrap them tightly in plastic wrap (two layers), then aluminum foil, and freeze. The night before you need the cake, move the layers to the refrigerator to thaw. Frost the thawed layers as directed – frozen layers actually frost more easily because they’re firmer and produce fewer crumbs.
Make the Frosting Ahead: You can make the buttercream up to 1 week in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature (this takes about 2-3 hours), then re-whip with your mixer for 2-3 minutes to restore the fluffy texture.
Assemble in Stages: For maximum convenience, bake and freeze the layers one week ahead, make the buttercream 2-3 days ahead, and assemble the cake 1-2 days before serving. The assembled cake actually tastes better after sitting for a day because the flavors develop and the texture becomes more cohesive.
Freeze the Assembled Cake: Yes, you can freeze the entire frosted cake! Freeze it uncovered for 30 minutes until the frosting is firm, then wrap carefully in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator (still wrapped), then add the ganache topping fresh the day you’re serving.
Best Reheating Method: This cake is served cold or at room temperature, so there’s no reheating necessary. However, if you want to serve warm cake (delicious with ice cream!), place a slice on a microwave-safe plate and heat for 15-20 seconds. The buttercream will soften but it’s absolutely delicious this way.
Serving Suggestions
Classic Pairings:
- A scoop of vanilla bean ice cream or Irish cream ice cream
- Freshly whipped cream with a dusting of cocoa powder
- Hot coffee or Irish coffee for the adults
- Cold milk for a nostalgic dessert experience
Beverage Pairings:
- Irish cream liqueur on the rocks (echoes the flavors beautifully)
- Coffee-based drinks: cappuccino, latte, or cold brew
- Dessert wines: port, late-harvest Riesling, or Moscato
- Dark stout beer for an interesting flavor contrast
- Hot chocolate with whipped cream for chocolate lovers
Plating Suggestions:
- Serve on white plates to showcase the dark chocolate color
- Add a drizzle of chocolate sauce and caramel sauce on the plate
- Garnish each slice with fresh mint leaves and raspberries
- Dust the plate with powdered sugar for an elegant presentation
- Add a small dollop of whipped cream with a chocolate curl on top
Occasion-Specific Ideas:
- St. Patrick’s Day: Garnish with green sprinkles or pipe green buttercream accents
- Birthday Celebrations: Add birthday candles and personalized decorations
- Dinner Parties: Serve smaller slices as this is rich – your guests will appreciate the perfect portion
- Holiday Dessert Table: Place on a cake stand with festive decorations around the base
- Gifts: Package individual slices in clear boxes tied with ribbon for party favors
FAQs Section
Can I make this cake without alcohol?
Absolutely! Replace the Irish cream in the cake with ¾ cup strong brewed coffee mixed with ¼ cup half-and-half or coffee creamer. In the buttercream, use Irish cream-flavored coffee creamer instead of the liqueur (you may need to add a bit more powdered sugar to reach the right consistency). The flavor won’t be quite as complex, but you’ll still have a delicious, moist chocolate cake.
Will the alcohol bake out of the cake?
Not entirely. While some alcohol evaporates during baking, not all of it does. The buttercream and ganache contain uncooked Irish cream, so they retain their alcohol content. This cake should be served only to adults, or you can make the non-alcoholic version for mixed company.
Can I use a different liqueur?
Yes! Kahlua makes a wonderful coffee-chocolate version. Amaretto creates an almond-chocolate flavor. Frangelico (hazelnut liqueur) is also delicious. RumChata offers a cinnamon-cream flavor profile. Just match the flavor to your taste preferences!
Why is my buttercream grainy?
Grainy buttercream usually means the powdered sugar wasn’t fully incorporated or the butter was too cold. Make sure to beat the frosting for a full 3-4 minutes after adding all ingredients. If it’s still grainy, try adding 1-2 tablespoons of heavy cream and beating again. Sifting your powdered sugar before use also helps prevent graininess.
Can I make this as a sheet cake instead of layers?
Definitely! Pour all the batter into a greased and parchment-lined 9×13-inch baking pan. Bake at 350°F for 35-40 minutes until a toothpick comes out clean. Let it cool completely, then frost directly in the pan. This is perfect for potlucks and casual gatherings.
How do I get smooth, professional-looking frosting?
The secret is the crumb coat technique: apply a very thin layer of frosting all over the cake first to seal in the crumbs. Refrigerate for 20-30 minutes until firm. Then apply your final, smooth layer of frosting. Use an offset spatula and a cake turntable for the smoothest results. Dip your spatula in hot water, dry it, and run it over the frosting for an extra-smooth finish.
Can I use a different type of frosting?
While the Irish cream buttercream is traditional and complements the cake perfectly, you could use cream cheese frosting (mix Irish cream into regular cream cheese frosting), whipped ganache, or even a simple chocolate buttercream. Just make sure whatever frosting you choose can hold up the weight of the layers and won’t slide in your kitchen temperature.
Conclusion
This Irish Cream Cake is more than just a dessert – it’s a celebration on a plate! The combination of rich chocolate, silky buttercream, and that distinctive Irish cream flavor creates something truly special that your family and friends will remember long after the last crumb is gone. Whether you’re celebrating St. Patrick’s Day, hosting a sophisticated dinner party, or simply treating yourself to something extraordinary, this cake delivers every single time.
The best part? Despite looking like it came from an expensive bakery, this recipe is surprisingly achievable for home bakers of all skill levels. Yes, it takes some time and patience (especially waiting for those layers to cool!), but I promise every minute is worth it when you see the reactions on people’s faces as they take their first bite.
I’d love to hear how your Irish Cream Cake turns out! Did you try any of the variations? What occasion are you making it for? Leave a comment below and let me know. And if you love this recipe as much as I do, please share it on Pinterest – your friends will thank you for introducing them to their new favorite dessert! Don’t forget to take a photo of your beautiful creation and tag me so I can see your baking success. Happy baking, and sláinte! 🍀
