We’ve discovered the perfect fusion of Ireland’s beloved coffee tradition and classic cake comfort in this irresistible Irish Coffee Cake recipe. This moist and decadent dessert captures all the warm flavors of the famous cocktail – rich coffee, smooth Irish whiskey, and a hint of cream – transformed into a show-stopping cake that’ll make your kitchen smell absolutely divine.
What makes this cake truly special is its incredible versatility. Whether you’re hosting a St. Patrick’s Day celebration or simply craving something extraordinary for your afternoon coffee break, this recipe delivers bakery-quality results every time. The combination of coffee-soaked layers and whiskey-infused frosting creates a sophisticated flavor profile that’s both familiar and exciting.
Ingredients
Creating this impressive Irish Coffee Cake requires three distinct components that work together to deliver that signature coffee house flavor. We’ve organized these ingredients by preparation stage to streamline your baking process.
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup strong brewed coffee, cooled
- 1/2 cup sour cream
- 1/4 cup Irish whiskey
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Coffee Syrup
- 1/2 cup strong brewed coffee
- 1/4 cup granulated sugar
- 2 tablespoons Irish whiskey
- 1 tablespoon unsalted butter
For the Irish Cream Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 3 tablespoons Irish cream liqueur
- 2 tablespoons Irish whiskey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Equipment Needed
Before we jump into creating this spectacular Irish Coffee Cake, let’s gather the essential equipment that will make our baking process smooth and successful.
Cake Pans: We recommend using 8-inch or 9-inch round springform or regular cake pans for optimal results. Springform pans make removal easier, while regular pans work perfectly with proper preparation.
Parchment Paper: Lining our pans with parchment paper prevents sticking and ensures our cake releases cleanly from the pan every time.
Electric or Stand Mixer: This powerhouse equipment helps us cream butter and sugar until light and fluffy, creating the perfect texture for our cake batter. A stand mixer offers hands-free mixing, while a hand mixer provides excellent control.
Mixing Bowls and Spatulas: We’ll need various sizes of mixing bowls for combining ingredients and flexible spatulas for spreading batter evenly. Multiple bowls allow us to separate wet and dry ingredients efficiently.
Measuring Cups and Spoons: Precise measurements are crucial for our Irish Coffee Cake’s success. We’ll need both liquid and dry measuring cups plus a complete set of measuring spoons for accurate ingredient portions.
Offset Spatula: This specialized tool helps us spread our thick batter evenly in the pan, creating uniform layers that bake consistently.
Cooling Rack: Proper cooling prevents our cake from becoming soggy on the bottom. A wire cooling rack allows air circulation around the entire cake.
Having these tools ready before we start baking streamlines our process and ensures professional-quality results in our home kitchen.
Instructions
Now that we have our ingredients and equipment ready, let’s jump into creating this spectacular Irish Coffee Cake. We’ll work through each component systematically to ensure perfect results.
Prep the Cake Batter
Start by preheating your oven to 350°F (180°C). Grease your cake pans thoroughly and line them with parchment paper for easy removal.
Brew one cup of strong coffee and set it aside to cool slightly. We’ll use this hot coffee to create the cake’s signature moist texture.
In a large mixing bowl, we’ll combine all dry ingredients. Sift together 1½ cups all-purpose flour, 1½ cups granulated sugar, ¾ cup cornstarch, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
Create the wet ingredient mixture by lightly beating 2 eggs in a separate bowl. Add ½ cup buttermilk, ½ cup Bailey’s Irish Cream, and ½ cup neutral oil to the eggs. Whisk these ingredients together until well combined.
Pour the wet mixture slowly into the dry ingredients while mixing on low speed. This gradual addition prevents lumps from forming.
Quickly stir in the hot coffee using a spatula, mixing just until the ingredients are combined. The batter will be quite thin, which is exactly what we want for a tender cake.
Divide the batter equally between your prepared pans, ensuring even distribution for uniform baking.
Bake the Cake
Place both pans in the preheated oven and bake for 45-50 minutes. We’ll know the cake is done when a toothpick inserted in the center comes out mostly clean with just a little moisture clinging to it.
Allow the cakes to cool in their pans for 15-20 minutes. This resting period prevents the layers from breaking when we remove them.
Transfer the cooled cakes to wire racks and let them cool completely before proceeding to the next steps.
Make the Coffee Syrup
Heat strong coffee with sugar in a small saucepan until the sugar completely dissolves. Bring this mixture to a boil and let it bubble for exactly 1 minute.
Remove the pan from heat and stir in Irish whiskey to taste. The alcohol will add depth while the heat helps it integrate smoothly.
Once your cake layers have cooled, pour the coffee syrup evenly over each layer. Allow the cakes to soak for 2-3 hours, which gives the syrup time to penetrate and create that signature moist texture.
Prepare the Irish Cream Frosting
Begin by whipping heavy cream in a clean bowl until soft peaks form. This usually takes 2-3 minutes with an electric mixer.
Add granulated sugar gradually while continuing to whip until stiff peaks develop. The frosting should hold its shape but remain smooth and spreadable.
Gently fold in Irish whiskey to taste, being careful not to overmix and deflate the whipped cream. The whiskey adds that essential Irish coffee flavor profile.
Assemble the Cake
Place one soaked cake layer on your serving plate, ensuring it’s centered and stable.
Spread a generous layer of Irish cream frosting over the top, leaving about ½ inch border around the edges.
Position the second cake layer on top, pressing gently to secure it in place.
Apply the remaining frosting to the top and sides of the cake, using an offset spatula for smooth, even coverage.
For an elegant finishing touch, consider decorating with toasted hazelnuts around the base or dusting the top with powdered sugar.
Directions for Serving
We recommend serving our Irish Coffee Cake at room temperature for the best texture and flavor experience. The cake tastes most delicious when the coffee syrup has fully absorbed into the layers and the Irish cream frosting has set properly.
For the bundt cake version, we dust the surface generously with powdered sugar just before serving. This creates an elegant presentation while adding a subtle sweetness that complements the coffee and whiskey flavors. We suggest cutting clean slices using a sharp serrated knife, wiping the blade between cuts to maintain neat edges.
The layered cake variation pairs beautifully with our Bailey’s whipped cream frosting. We spread this luxurious topping between each layer and across the top surface, creating swirls for visual appeal. When serving guests, we recommend using a cake server to lift each portion carefully, ensuring the frosting remains intact.
| Serving Style | Temperature | Accompaniment | Presentation |
|---|---|---|---|
| Bundt Cake | Room Temperature | Vanilla Ice Cream | Powdered Sugar Dusting |
| Layer Cake | Room Temperature | Bailey’s Whipped Cream | Decorative Swirls |
| Coffee House Style | Room Temperature | Irish Whiskey Whipped Cream | Toasted Hazelnuts |
We enhance the serving experience by adding a scoop of vanilla ice cream alongside the bundt cake. The cold, creamy texture creates a delightful contrast to the warm spices and coffee flavors in the cake. This combination transforms a simple dessert into a restaurant quality experience.
Our coffee house variation elevates the presentation with toasted hazelnuts sprinkled over Irish whiskey whipped cream. We lightly toast the hazelnuts in a dry skillet until golden and fragrant, then chop them coarsely before sprinkling over each slice. This adds textural interest and intensifies the nutty undertones in the cake.
For optimal flavor, we serve individual portions on dessert plates with coffee spoons. The cake pairs exceptionally well with freshly brewed coffee, Irish coffee, or even a small glass of Irish whiskey for adult gatherings. We store any remaining cake covered in the refrigerator and bring it to room temperature 30 minutes before serving additional portions.
Make-Ahead Instructions
We love that this Irish Coffee Cake recipe offers excellent make-ahead options for busy schedules or party planning. The cake components can be prepared days in advance without compromising flavor or texture.
Baking the Cake in Advance
Our Irish Coffee Cake layers can be baked up to 3 days before serving. Once the cakes have cooled completely, we wrap them tightly in plastic wrap and store them in the refrigerator. This advance preparation actually improves the cake’s texture and allows the coffee flavors to develop more fully.
For longer storage, we recommend freezing the cake layers. Double wrap the cooled cakes in plastic wrap, then place them in freezer-safe bags. The cakes maintain their quality for up to 3 months when properly frozen. We thaw frozen cakes overnight in the refrigerator before proceeding with assembly.
Preparing the Coffee Syrup
The coffee syrup benefits from advance preparation and can be made up to 1 week ahead. We store the cooled syrup in an airtight container in the refrigerator. When ready to use, we warm it slightly to room temperature for easier application.
Assembling with Syrup
After soaking the cake layers with our Irish whiskey coffee syrup, we refrigerate the assembled cake for 2 to 3 hours. This resting period allows the syrup to penetrate the cake layers fully, creating maximum moisture and flavor absorption.
Frosting Preparation
We prepare the Irish cream frosting up to 2 days in advance and store it covered in the refrigerator. Before using, we let the frosting come to room temperature and give it a quick whip to restore its smooth texture.
Final Assembly Timeline
For best results, we complete the final cake assembly on the day of serving. The whipped cream topping should be made fresh within a few hours of serving and kept chilled until ready to present.
| Component | Advance Timeline | Storage Method |
|---|---|---|
| Cake layers | Up to 3 days | Wrapped tightly, refrigerated |
| Cake layers (frozen) | Up to 3 months | Double wrapped, frozen |
| Coffee syrup | Up to 1 week | Airtight container, refrigerated |
| Irish cream frosting | Up to 2 days | Covered, refrigerated |
| Assembled cake (with syrup) | 2-3 hours | Refrigerated for flavor absorption |
Storage Tips
Proper storage ensures our Irish Coffee Cake maintains its rich flavor and moist texture for days after baking. The storage method depends on whether we’re working with unfrosted cake layers or the fully assembled dessert.
Room Temperature Storage
Unfrosted cake layers store beautifully at room temperature in an airtight container for 3 to 5 days. This method works perfectly when we plan to assemble the cake later or want to prepare components ahead of time. The coffee-infused layers actually develop deeper flavors during this storage period.
Refrigerated Storage
Once we add Bailey’s filling or whipped cream frosting our cake requires refrigeration. Store the assembled cake in an airtight container in the refrigerator for 3 to 5 days to maintain the cream’s freshness and prevent spoilage. Wrap any cut edges with plastic wrap to prevent the cake from drying out.
We recommend removing the refrigerated cake from the fridge 1 to 2 hours before serving. This allows the coffee flavors to emerge fully and brings the cake to the ideal serving temperature for maximum taste impact.
Freezing for Long-Term Storage
For extended storage our Irish Coffee Cake freezes exceptionally well for 1 to 2 months. Double wrap the assembled cake in plastic wrap before freezing to prevent freezer burn and maintain moisture. The freezing process actually helps preserve both the cake’s texture and the complex coffee and whiskey flavors.
Thaw the frozen cake in the refrigerator overnight before serving. We suggest adding fresh whipped cream or Bailey’s frosting within 12 hours of thawing for the best presentation and taste experience.
| Storage Method | Duration | Temperature | Special Notes |
|---|---|---|---|
| Unfrosted cake layers | 3-5 days | Room temperature | Airtight container required |
| Assembled cake with cream | 3-5 days | Refrigerated | Wrap cut edges with plastic |
| Frozen assembled cake | 1-2 months | Freezer | Double wrap in plastic |
| Thawed cake serving | 1-2 hours | Room temperature | Remove from fridge before serving |
These storage guidelines ensure our Irish Coffee Cake delivers the same bakery-quality experience whether served fresh or after several days of proper storage.
Conclusion
We’ve shared everything you need to create an authentic Irish Coffee Cake that’ll impress your family and friends. This recipe brings together the beloved flavors of coffee and Irish whiskey in a way that’s both sophisticated and comforting.
The beauty of this cake lies in its flexibility – you can make components ahead of time and assemble when ready. Whether you’re celebrating St. Patrick’s Day or simply craving something special with your afternoon coffee this recipe delivers bakery-quality results every time.
With proper storage techniques you’ll be able to enjoy this moist flavorful cake for days. We’re confident this Irish Coffee Cake will become a favorite in your recipe collection and a go-to dessert for any occasion that calls for something truly special.
Frequently Asked Questions
What makes this Irish Coffee Cake special?
This Irish Coffee Cake combines the rich flavors of coffee, Irish whiskey, and cream into a moist, decadent dessert. It features coffee-soaked layers and whiskey-infused frosting, creating a sophisticated yet familiar flavor experience that’s perfect for special occasions like St. Patrick’s Day or afternoon coffee breaks.
What are the main components of this cake recipe?
The recipe consists of three key components: the cake itself (made with flour, sugars, butter, eggs, coffee, and Irish whiskey), a coffee syrup for moisture, and an Irish cream frosting. This organized approach streamlines the baking process and enhances the overall flavor experience.
What equipment do I need to make this cake?
Essential equipment includes 8-inch or 9-inch round cake pans, parchment paper, an electric or stand mixer, various mixing bowls, measuring cups and spoons, an offset spatula, and a cooling rack. Having these tools ready ensures professional-quality results in your home kitchen.
How should I serve the Irish Coffee Cake?
Serve the cake at room temperature for optimal texture and flavor. The bundt version can be dusted with powdered sugar, while the layered version pairs beautifully with Bailey’s whipped cream frosting. Consider accompaniments like vanilla ice cream or Irish whiskey whipped cream for an enhanced experience.
Can I make this cake ahead of time?
Yes! Cake layers can be baked 3 days in advance and refrigerated, or frozen for up to 3 months. Coffee syrup keeps for 1 week refrigerated, and frosting can be made 2 days ahead. The assembled cake should rest 2-3 hours in the refrigerator after soaking for maximum flavor absorption.
How should I store the Irish Coffee Cake?
Store unfrosted layers at room temperature in an airtight container for 3-5 days. Once frosted, refrigerate for 3-5 days with cut edges wrapped. For long-term storage, freeze for 1-2 months double-wrapped. Thaw overnight in the refrigerator and add fresh frosting within 12 hours.
What’s the best way to achieve bakery-quality results?
Use room temperature ingredients, measure precisely, don’t overmix the batter, and ensure proper cooling before assembly. The coffee syrup is crucial for moisture, so don’t skip this step. Allow the assembled cake to rest in the refrigerator before serving for optimal flavor development.
