Coffee cake with coffee and Baileys icing on a cake stand

Baileys cake

Name: Baileys cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 175ml vegetable oil plus extra for the tins; 2 eggs beaten; 175ml buttermilk; 170ml strong coffee made with 2 tbsp coffee granules, cooled; 350g plain flour; 2 tsp bicarbonate of soda; 1 tsp baking powder; 125g caster sugar; 125g light brown soft sugar; chocolate shavings or chocolate-coated coffee beans, to decorate (optional); 250g double cream; 250g mascarpone; 225g icing sugar sifted; 1 tbsp cocoa powder; 90ml Baileys or other Irish cream liqueur

Helena Busiakiewicz

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 30 mins

plus cooling

A star rating of 4.2 out of 5.9 ratingsRate

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Celebrate St Patrick’s Day on 17 March with this luxurious twist on classic coffee cake, which takes flavour inspiration from a Baileys cocktail

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175ml vegetable oil

plus extra for the tins
2 eggs

beaten
175ml buttermilk
170ml strong coffee

made with 2 tbsp coffee granules, cooled
350g plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
125g caster sugar
125g light brown soft sugar
chocolate shavings

or chocolate-coated coffee beans, to decorate (optional)

For the mascarpone icing

250g double cream
250g mascarpone
225g icing sugar

sifted
1 tbsp cocoa powder
90ml Baileys

or other Irish cream liqueur

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Nutrition: Per serving (8)

kcal953
fat56g
saturates23g
carbs98g
sugars64g
fibre2g
protein10g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Oil two deep 20cm cake tins and line with baking parchment. Whisk the oil, eggs, buttermilk and cooled coffee together in a medium bowl until combined. In a separate large bowl, whisk together the flour, bicarb, baking powder, both the sugars and a pinch of salt, breaking up any lumps of sugar. Slowly drizzle the wet ingredients into the dry, whisking until smooth. Divide the batter between the two tins and bake for 20-25 mins, or until a skewer inserted into the middles comes out clean. Leave to cool in the tins for 10 mins, then invert onto a wire rack to cool completely.
step 2

Meanwhile, make the mascarpone icing. Beat the double cream, mascarpone, icing sugar, cocoa powder and Baileys together in a stand mixer or using an electric whisk until the mixture is thick, creamy and holds its shape.
step 3

When the cakes have cooled, spread a small dollop of icing in the middle of a cake plate or stand and put one sponge on top. Spread half the remaining icing over the top, then sandwich with the second sponge, making sure the flat side is facing up. Spread over the rest of the icing, swirling it with a palette knife. Decorate with chocolate shavings or chocolate-covered coffee beans, if you like. Will keep chilled for up to three days.

Recipe from Good Food magazine, March 2023

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A star rating of 4.2 out of 5.9 ratings

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