Why You’ll Love This Irish Cream Cake Recipe
If you’re looking for a dessert that combines rich flavors and a touch of indulgence, you’ll love this Irish Cream Cake recipe.
The moist devil’s food cake pairs beautifully with the creamy, decadent frosting that features Irish cream and cream cheese.
Each slice offers a delightful blend of chocolatey goodness and a hint of boozy sweetness, making it perfect for special occasions or just a cozy night in.
Plus, the chocolate glaze and toasted almonds on top add a touch of elegance.
Trust me, this cake will impress your guests and leave everyone craving more.
You won’t regret trying it!
Ingredients of Irish Cream Cake
When you’re gearing up to bake a show-stopping dessert, gathering your ingredients is the first and most important step. For this Irish Cream Cake, you’ll need a mix of rich flavors and textures that come together to create something truly special.
Imagine the deep, chocolaty goodness of devil’s food cake, perfectly complemented by a smooth, creamy frosting that has just the right amount of Irish cream in it. Doesn’t that sound delightful? Let’s get to the nitty-gritty of what you’ll need to whip up this beauty!
Ingredients for Irish Cream Cake
- 1 box devil’s food cake mix
- 3 1/2 ounces instant chocolate pudding mix (4-serving size)
- 4 eggs
- 1/3 cup vegetable oil
- 1 cup Irish cream liqueur
- 1 cup sour cream
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup Irish cream liqueur (for frosting)
- 1 teaspoon vanilla extract
- 4 ounces bittersweet baking chocolate, chopped
- 1/2 cup whipping cream
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract (for glaze)
- 1/3 cup sliced almonds, toasted
Now, before you dive headfirst into baking, let’s chat about a couple of things. First off, make sure your butter and cream cheese are softened. Trust me, it makes a world of difference when you’re trying to whip up that fluffy frosting.
If you forget to take them out of the fridge ahead of time (I’ve done it more times than I’d like to admit), you can give them a quick zap in the microwave, but be super careful not to melt them.
Oh, and while we’re at it, feel free to play around with the toppings. If almonds aren’t your jam, maybe try some crushed hazelnuts or even a sprinkle of chocolate shavings instead. The goal is to have fun and make it your own!
How to Make Irish Cream Cake
Making the Irish Cream Cake is really an adventure in flavor and a whole lot of fun. To kick things off, preheat your oven to 350°F (or 325°F if you’re using dark or nonstick pans). Now, grab those two 9-inch round cake pans and give them a nice coat of cooking spray so your cakes won’t stick like a stubborn kid clinging to their favorite toy.
In a large mixing bowl, combine the 1 box of devil’s food cake mix, 3 1/2 ounces of instant chocolate pudding mix, 4 eggs, 1/3 cup of vegetable oil, 1 cup of Irish cream liqueur, and 1 cup of sour cream. You’ll want to beat this mixture with an electric mixer on medium speed for about 5 minutes, scraping down the sides of the bowl now and then—it’s like giving your batter a little love.
Once everything’s well blended, pour the luscious batter evenly into the prepared cake pans and bake them for 35 to 45 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean—no one wants a gooey surprise in the middle of their cake. After they bake, let them cool in the pans for about 10 minutes, then flip those beauties out onto a cooling rack to cool completely.
While your cakes cool, it’s time to whip up the frosting. In another large bowl, beat 1 cup of softened butter and 4 ounces of softened cream cheese together until they’re light and fluffy—think cloud-like, but tastier.
Next, reduce the speed to low and gradually add in 3 cups of powdered sugar, one cup at a time, mixing until everything is blended. Add in 1/4 cup of Irish cream liqueur and 1 teaspoon of vanilla extract, and beat until your frosting is smooth and spreadable.
Once your cakes have cooled down, place one layer on a serving plate, spread about one-third of the frosting on top, and then gently place the second layer on top. Frost the sides and top with a thin layer of frosting to seal in any crumbs—this is called a crumb coat, and it’s a baker’s secret weapon.
After refrigerating for 30 minutes, frost the cake with the remaining frosting, and get ready for the grand finale: the chocolate glaze.
For the glaze, place 4 ounces of chopped bittersweet baking chocolate in a small bowl. In a small saucepan, heat 1/2 cup of whipping cream until bubbles form around the edge—be careful not to let it boil over like my last attempt at cooking pasta.
Pour the warm cream over the chocolate and let it sit for a minute before whisking it all together until it’s melted and smooth. Stir in 1/4 cup of light corn syrup and 1 teaspoon of vanilla extract, letting it thicken a bit before pouring it over the frosted cake.
Let some of the glaze drizzle down the sides like a fancy waterfall because, let’s be honest, it’s all about presentation. Finally, sprinkle some toasted sliced almonds around the edge for that extra crunch. Your Irish Cream Cake is now ready to be the star of your dessert table. Enjoy every sweet bite!
Irish Cream Cake Substitutions & Variations
While the Irish Cream Cake recipe is delicious as is, there are plenty of ways to customize it to suit your taste or dietary needs.
For a lighter version, you can substitute Greek yogurt for sour cream. If you’re avoiding gluten, try a gluten-free cake mix. I love adding a splash of espresso to intensify the chocolate flavor.
For a twist, use different liqueurs like hazelnut or coffee. You can also swap the almonds for walnuts or omit nuts altogether.
If you want a dairy-free option, use coconut cream instead of butter and cream cheese. The possibilities are endless!
Additional Tips & Notes
To guarantee your Irish Cream Cake turns out perfectly, I recommend prepping your ingredients ahead of time. This makes the mixing process smoother and helps avoid any last-minute scrambles.
If you want a richer flavor, let your Irish cream and sour cream sit at room temperature before using them.
Also, don’t rush the cooling process; letting the cakes cool completely prevents melting your frosting.
When pouring the glaze, take your time for an even distribution.
Finally, if you have leftover cake, store it in the fridge—it’s even better the next day as the flavors meld beautifully.
Enjoy your baking!