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Baileys cake

An exclusive recipe, created by random experiment, and now a family favourite.

Bailey's Cake Recipe

Delicious Baileys cake
Seriously good Baileys cake

Baileys Irish creme is one of the most popular liqueurs around, and it's become a popular ingredient among chefs aiming to present truly gorgeous desserts to amuse their clientele.

Which is why it felt so right to add a few slugs to a birthday cake I was making! Somehow the sponge cake on its own just didn't have the necessary 'pizzaz' for the occasion. But it soon did.

If you've got a special celebration coming up, or you want to add a real 'treat factor' to a family or friends get-together, you owe it to yourself and your guests to try this Baileys cake!

It's an easy recipe, and the result is sensational.

No sophisticated decoration is needed. The cake will be remembered for its taste, not its appearance (although there's no reason to not dress it up, if you want to!)


For the sponge

  •   100g/3½oz margarine or unsalted
  •   200g/8oz Castor sugar
  •   1 teaspoon cocoa powder
  •   2 medium eggs, separated
  •   pinch of salt
  •   1 teaspoon cinnamon
  •   175g/7oz Self raising flour
  •   120ml Baileys

    For the cream filling

  •   75g/3ox marg/butter
  •   175g/7oz Icing sugar
  •   good slug of Baileys

    For the icing top

  •   100g/4oz Icing sugar
  •   As much Baileys as needed to make
          a firm fondant icing.

  • Method:

    Preheat the oven to 180C/Gas 4 and grease a 5-or 6-inch round tin.

    Sieve the salt, cinnamon, cocoa and flour. Set aside.

    Cream the sugar and margarine until light and fluffy. Add the egg yolks, then alternately, blend in a spoonful of the sieved flour mix and a spoonful of Baileys. Continue to mix until the consistency is smooth and even.

    Beat the egg whites until stiff. Fold into the cake mixture.

    Turn into the tin and bake in the centre of the oven for 45 mintues to one hour (the Baileys cake sponge is ready when a skewer comes out clean).

    When it has cooled, cut it horizontally to make a top and a bottom layer.

    Whisk together the cream filling ingredients and then spread over the bottom layer. Add the top layer, and refrigerate for one hour to allow the cream filling to become a little firmer.

    Mix the icing ingredients and spread over the top of the sponge.

    Decorate your cake with chocolate chips or shaving. Or don't bother, just tuck in!


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