Irish Cream Cake How to Bake Bliss

If you’ve ever needed a little pick-me-up after a long day, or just wanted something that feels like a warm hug in dessert form, this Irish Cream Cake is exactly what you need. I remember the first time I tried making it—my kitchen was filled with the smell of rich butter and the subtle aroma of coffee laced with cream. That first slice disappeared in minutes at my house, with kids asking for seconds and friends asking for the recipe. It’s one of those desserts that seems fancy but is surprisingly simple to pull off. Honestly, I’ve made this countless times—sometimes with a splash more of Irish whiskey, sometimes with a drizzle of caramel on top. Every time, it’s a hit. If you love a cake that’s moist, flavorful, and a little indulgent, this one’s a lifesaver on busy nights or as a special treat for a loved one. Trust me—once you try it, it’ll become a staple in your baking lineup, just like it is in mine!

What is Irish Cream Cake?

Think of Irish Cream Cake as the cozy cousin of your classic vanilla or chocolate cake, but with a delightful twist of Irish cream liqueur woven right into the batter and frosting. It’s essentially a tender, moist cake infused with that rich, slightly caramel-y, whiskey-kissed flavor that Irish cream offers. The name comes from the luxurious spirit that’s blended into every bite—think of the smoothness of Baileys but in cake form. The concept is pretty simple: you’re baking a spongy, flavorful cake that’s elevated by a creamy, boozy punch. It’s like having your favorite after-dinner liqueur in cake, but without the glass! My favorite part is how versatile it is—serve it with fresh berries, a dusting of cocoa powder, or even a simple glaze to bring out its charming character. It’s a dessert that’s as elegant as it is approachable, perfect for celebrations or just because you deserve something special.

How do you make Irish Cream Cake?

Quick Overview

This cake is as easy as mixing the wet and dry ingredients, layering in a simple filling, and swirling everything together before popping it in the oven. The trick is in the moistness—thanks to the Irish cream—and the gentle swirl of the filling that creates a marbled, gorgeous look. The entire process takes about an hour, and because it’s baked in one pan, clean-up is minimal. I love how forgiving it is—if you overmix slightly or forget to let it cool fully, it’s still going to turn out beautifully. The result is a cake that’s decadent but doesn’t require any fancy decoration—just a drizzle of glaze or a dusting of powdered sugar. Perfect for those days when you want something homemade but don’t want to spend hours in the kitchen. Trust me, this will quickly become your go-to treat!

Ingredients

For the Main Batter:

• 2 cups all-purpose flour (I prefer unbleached for extra flavor)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup sugar
• ¾ cup unsalted butter, softened (a little longer at room temp helps)
• 3 large eggs
• ½ cup Irish cream liqueur (Baileys is a favorite)
• ½ cup sour cream or Greek yogurt (adds moisture and tang)
• 1 teaspoon vanilla extract

For the Filling:

• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tablespoon Irish cream
• Optional: chocolate chips or chopped nuts for added texture

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons Irish cream or milk
• Optional: cocoa powder or melted chocolate for extra flair

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I always do this because it makes removing the cake a breeze, and I don’t end up fighting the messy edges.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and a lighter crumb. I always do this first to keep the batter smooth and fluffy later on.

Step 3: Mix Wet Ingredients

In another large bowl, cream the butter and sugar until pale and fluffy—this takes about 3-4 minutes with a handheld mixer. Add eggs one at a time, beating well after each. Then stir in Irish cream, sour cream, and vanilla until combined. The smell now is divine—like a morning coffee with a splash of cream!

Step 4: Combine

Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can make the cake dense, so I switch to a gentle folding motion here. The batter will be thick but pourable—perfect.

Step 5: Prepare Filling

In a small bowl, beat together cream cheese, powdered sugar, and Irish cream until smooth. If you like a richer twist, stir in some mini chocolate chips or a handful of chopped nuts. It’s the little extras that make this special.

Step 6: Layer & Swirl

Pour half of the batter into your prepared pan. Drop spoonfuls of the cream cheese filling across the surface, then add the remaining batter on top. Use a knife or skewer to swirl the filling into the batter—get creative with your patterns! I love doing figure-eights or circles to create a pretty marbled effect.

Step 7: Bake

Pop it in the oven and bake for about 40-45 minutes. Check with a toothpick—if it comes out clean, you’re ready. Sometimes my oven runs a little hot, so I keep an eye on the cake at the 40-minute mark to avoid over-baking.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. It’s tempting to cut into it warm, but trust me, cooling preserves that moist texture. Meanwhile, whisk together your glaze ingredients until smooth. Once the cake is cooled, drizzle generously. If you want it extra shiny, add a splash of melted chocolate to the glaze.

Step 9: Slice & Serve

Use a sharp serrated knife to cut clean slices. Serve as is, or with a dollop of whipped cream and a sprinkle of cocoa powder. This cake looks beautiful on a cake stand or a simple plate—either way, it’s a crowd-pleaser for sure. My kids love this with a cup of hot cocoa during winter, and I’ll admit, I sneak a little more Irish cream in my coffee when I have leftover slices.

What to Serve It With

This Irish Cream Cake is incredibly versatile, and I love pairing it with different things depending on the occasion. For breakfast or brunch, I might serve it with a robust cup of coffee or a latte, letting the cake’s gentle sweetness complement the bitterness of a good brew. It’s perfect with fresh berries or a dusting of powdered sugar on top for that just-baked look. During a cozy evening, I serve slices warm with whipped cream, maybe a drizzle of caramel or chocolate sauce for extra indulgence.

And let’s not forget, it’s also perfect as an after-dinner dessert. Imagine serving it with a glass of the remaining Irish cream or a shot of espresso to balance the sweetness. When I make this for friends, there’s always a moment of oohs and ahhs when I bring it out—a little slice of Ireland’s warmth right in your kitchen.

Top Tips for Perfecting Your Irish Cream Cake

Over the years, I’ve learned a few tricks that make this cake turn out even better every time. First, when I prep the zucchini (yes, I sometimes sneak that in for moisture), I always grate it and then blot it with paper towels to remove excess moisture. Less sogginess, more spring in every bite. Trust me—moisture management makes a world of difference here.

Be gentle when mixing the wet and dry ingredients. Overmixing creates a dense cake, and nobody wants that. I always stop just when it’s combined, and I fold in the ingredients with a spatula if needed.

Swirling the filling can be fun—that pattern really makes the cake look professional. I like doing big circles or figure-eights to get a stunning marbled look. Plus, it helps distribute the flavors evenly.

When it comes to ingredient swaps, I’ve tested almond flour in this recipe—it’s a game-changer for a gluten-free version that’s still moist and flavorful. I also experimented with coconut milk instead of sour cream, which gave it a subtle tropical twist. Just keep the ratio the same; the key is keeping it moist without overloading it with fat.

For baking tips, I always position my oven rack in the middle to avoid uneven baking. And I do a toothpick test at the 40-minute mark—if it’s just a few moist crumbs, I know it’s perfect. Better to slightly underbake than over-bake in my opinion.

Finally, my favorite glaze trick: I thin it out with a splash of Irish cream or milk for a pourable consistency. It adds flavor and richness, making every slice irresistible.

Honestly, I’ve learned this recipe through a lot of trial and error, but each tweak makes it better. The best part? It’s adaptable and forgiving—so don’t be afraid to get creative!

Storing and Reheating Tips

This cake keeps lovely for a couple of days, which is a blessing because it gets better with a little time for the flavors to meld. If you’re serving it fresh, I recommend storing it covered at room temperature for up to 2 days, especially if the weather’s cool. Just make sure it’s in a container that keeps it moist but not soggy.

refrigerate leftovers in an airtight container for up to 4 days—just be sure to let the cake come to room temp before slicing again so it stays soft.

For longer storage, I like to freeze slices individually wrapped in plastic and then placed in a zip-top bag. They thaw quickly at room temperature or in the microwave for a few seconds—they’re perfect for when that late-night craving hits!

And a quick tip: when reheating, add a tiny splash of Irish cream or milk over the slice before microwaving—this keeps it moist and flavorful.

Frequently Asked Questions

Final Thoughts

I truly believe this Irish Cream Cake has a little magic in each bite. It’s moist, rich, and filled with that cozy Irish spirit that makes everything feel special. Over the years, I’ve made it for countless birthdays, brunches, and even quiet coffee moments alone—you know, those times when you just need a slice of comfort. Don’t be surprised if this becomes your new favorite; I’ve already baked it so many times, I’ve lost count! The best part? It’s adaptable—swap ingredients, add extras, or keep it simple. Each variation tastes just as wonderful. So, grab that Irish cream, a mixing spoon, and get ready to bake some happiness. I can’t wait to hear how yours turns out—be sure to share your photos and tweaks! Happy baking, and remember: a little boozy sweetness always makes life better.

Irish Cream Cake

A rich and moist Irish Cream Cake perfect for celebrations and dessert lovers.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 15.25 oz yellow cake mix
• 3.9 oz instant chocolate pudding mix
• 0.75 cup vegetable oil
• 0.25 cup vodka
• 0.5 cup Baileys Irish Cream
• 4 large eggs
• 2 tbsp salted butter
• 0.33 cup sugar
• 0.25 cup heavy whipping cream
• 0.25 cup Baileys Irish Cream
• 0.5 tsp vanilla extract
• 2 tsp corn syrup
• 1.75 cups powdered sugar

Instructions

 

Preparation Steps

• Preheat oven to 325°F and prepare a bundt pan with non-stick spray.
• Mix cake mix, pudding, oil, vodka, Irish cream, and eggs until well combined.
• Pour batter into prepared pan and bake for 35-45 minutes until a toothpick comes out clean.
• Cool for 10 minutes, then transfer to a cooling rack to cool completely.
• Make the icing by combining all ingredients except powdered sugar in a saucepan.
• Heat on low until sugar melts, then bring to a boil for 3 minutes, stirring occasionally.
• Remove from heat, whisk in 1 3/4 cups powdered sugar, and allow to thicken slightly.
• Drizzle the icing over the still-warm cake and let set.
• Serve and enjoy!

Notes

This Irish Cream Cake is moist, flavorful, and perfect for special occasions.