Bailey's Espresso Cream Cake Recipe: How To

Last Updated on December 26, 2023

Today, we’re going to be looking at Bailey’s espresso cream cake recipe and how to make the dream cake for any boozy coffee lover. It’s important to note that this cake is not child friendly, so make sure it’s being served to adults only – it is that boozy! Coffee and alcohol have always been a perfect combination, but how can you make it even better? By adding cake and chocolate, of course!

Let’s take a look at how to make Bailey’s espresso cream cake recipe.

What is a Bailey’s Espresso Cream Cake?

A Bailey’s espresso cream cake is exactly as it sounds. It’s a sponge cake that has Bailey’s cream incorporated into the batter, and then it’s taken even further into the dreamy world of Bailey’s, by making Bailey’s flavored buttercream with espresso powder and Bailey’s liquor as the base ingredients – could it sound any more heavenly?!

Ingredients for Bailey’s Espresso Cream Cake

The cake ingredients are identical to how you would make any other cake. But the additional ingredients of Bailey’s Espresso cream and espresso powder are what carry this recipe, and really sets it apart from other cakes of its ilk.

Bailey’s Espresso Cream Cake Recipe

Now for the part that you came here for – how to make your own Bailey’s espresso cream cake. This Coffee and Bailey’s cake is inspired by Liv for Cake, who has created the most decadent, luxurious recipe for any coffee and cake lover. Let’s take a look at how to make it.

Ingredients

The ingredients you’ll need for this recipe are:

For the cake:

2 1/4 cups of all-purpose flour
2 1/4 teaspoons of baking powder
3/4 teaspoons of salt
3/4 cup of room temp. butter (unsalted)
1 1/2 cups of granulated sugar
3 large eggs
1 teaspoon of vanilla extract
3/4 cup of milk/buttermilk (must be room temp.)
1/4 cup of Bailey’s Espresso Cream (room temp.)

For the syrup:

1/2 cup of sugar
1/2 cup of water
1 tablespoon of instant espresso powder

For the ganache:

4oz of chopped dark chocolate
3oz of heavy whipping cream
1oz of Bailey’s espresso cream

For the buttercream:

3 large egg whites
1 cup of granulated sugar
1 1/2 cups of room temp. butter (unsalted)
1-2 tablespoons of instant espresso powder (depending on how strong you want the flavor to be)
2 tablespoons of Bailey’s espresso cream

Method

Now all you need to do is:

Step 1: Prepare

Gather all of the ingredients you need and preheat your oven to 350F. Now use 3 6″ cake pans and grease, flour, and line with parchment.

Step 2: Make the batter

Grab a bowl and mix the flour, salt, and baking powder. In a separate bowl, combine the Bailey’s and milk/buttermilk. Now, in another bowl, beat the butter.

Once smooth, add the sugar. This should take a few minutes. Add the vanilla and then add the eggs individually – being sure that each egg is well mixed before adding another.

Now alternate between adding the milk mixture and the flour mixture to your butter mixture. Do this until you have everything in one bowl.

Step 3: Bake

Distribute the batter evenly among the prepared pans and place it in the oven for around 30 minutes. You can check whether your cakes are baked by inserting a skewer into the center of your cake. If it comes out clean, your cakes are ready. Once baked, remove from the oven and leave to cool on a wire rack.

Step 4: Make the syrup

Add the sugar, water, and espresso powder to a pan and bring to a boil over medium heat. Leave for around one minute when it starts to boil and then set aside.

Step 5: Make the ganache

Grab a microwavable bowl and add the chocolate, Bailey’s, and cream. Place in a microwave and check every 30 seconds until it reaches a smooth consistency. Then remove from the microwave and leave the ganache to thicken for at least a few hours, ideally.

Step 6: Make the buttercream

Add the sugar and egg whites to a bowl and mix well. Place the bowl of simmering water and stir for approx. 3 minutes. The mixture should no longer be grainy.

Now whisk for a few minutes until you have stiff peaks. Leave to cool for around 5-10 minutes. Gradually add the butter, while continually mixing. Once combined, add the espresso powder and Bailey’s. Mix until smooth.

Step 7: Assemble

Brush one layer of your cake with a few tablespoons of the syrup cake, then spread one layer of ganache and buttercream. Then add your next two layers, while repeating the same steps. Leave to chill. Serve the cake as it is, or add frosting of your choice.

Conclusion

What I love about this cake is how much fun you can have with it. Cakes with liquor bottles are becoming more popular, so why not add a mini bottle to your cake?! Do you have any tips or tricks when it comes to Bailey’s espresso cream cake recipe?

If so, please feel free to let me know in the comments below. Sharing is caring!

FAQs

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