So here's how it works: Every week(-ish, or may be every two weeks) one of us is going to bake a cake. We get to choose our own recipe, -- either taking the opportunity to share a favorite or experiment with a new one -- take pictures of the baking adventure, post the recipe on this blog, and then bring in the cake to share.

As the five of us would like to avoid gaining a gazillion pounds during the process, we are inviting you, our fellow CCE'ers to come wallow in frosting along side us. In order to partake in all the cakey goodness, we'd like to request that your bring own fork and plate, and that you provide us with your comments and feedback here on our blog.

And, with that being said, LET THEM EAT CAKE!!!

Wednesday, March 17, 2010

St. Patty's Day Irish Cream Cake

For Saint Patrick's Day I decided to make an Irish Cream cake. I love Bailey's, so that combined with cake sounded like a win win to me! I found a recipe that had great reviews so I decided to be ambitious and try it, even though it is much more complicated than anything I've tried before. There are a lot of steps, so I broke up the process into two days.

First I made the cakes:

1/2 cup butter, softened
1/2 cup shortening
2 cups white sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk

Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. (I cooled them overnight).

Then I made the butterscotch filling:

1/2 cup firmly packed brown sugar
2 tablespoons butter
1 cup milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

Then I made the cream cheese frosting:

1 (8-ounce) cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package powdered sugar, unsifted

Beat first 3 ingredients with an electric mixer until creamy. Add confectioners sugar, beating at low speed until blended. Beat at high speed until smooth.

Then I assembled the cake:

1/2 cup Irish cream liqueur
3 cakes
2 cups butterscotch filling
3 cups cream cheese frosting

3/4 cup chopped pecans, toasted
14 pecan halves, toasted (I didn't use these)

Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top (I made a shamrock out of green colored frosting instead of using these pecan halves).

...and it's a hit!!

We cut the cake and it is de-lic-ious! It is moist, and has the perfect amount of Irish Cream and sugary sweetness. The cake cut well and presented nicely. I definitely recommend making this cake. Even though it was a lot of work it was totally worth it!!


  1. Aaha-mazing! Fatastic cake . . . great flavor combinations - layers of buterscotch, vanilla, Baileys. Cake is tender but plenty sturdy to handle filing and frosting. Great job Lisa! and major cudos for tackling a complicated recipe!

  2. Great job Lisa! Yummy! I am not a huge butterscotch fan, but this has just a hint of the butterscotch. There is just a hint of each of the flavors that all works together so well. I loved the shamrock.

  3. The cake was OH-SO-YUMMY! It was so moist and delicious. Sometimes, I am not a fan of nuts in my dessert but this was very good. I love the Baileys too. Desserts make me happy, so I am very happy this afternoon.

    Thank you, Lisa!

    Anabel Newkirk