Browse By

Bailey’s Caramel Irish Cream Cake – Recipe

Caramel Irish Cream CakeAnother birthday at the office, so as usual, I offered to make a special birthday cake, but asked the birthday boy to provide me with a cake recipe of his  choosing.

He is our IT Specialist, so of course, he goes online to search for an appealing looking cake, and forwards me this link, (where  all the credits are also given to the original sources of this recipe).

It sounded somewhat involved, but I love baking challenges, so I went for it.  The challenge was to shop for Bailey’s Caramel Irish Cream liquor (I’m not exactly an expert on this), but I did just fine.  Now I have practically the whole bottle of the liquor remaining for future baking, or to use it for my  “night cap”, as one of my friends suggested.  Hmmm…that sounds like a good advise, don’t you agree?

OK, back to the cake. This cake was not as challenging to complete as it sounded, but you have to be very precise with the cooking of the sugar for the butter cream frosting (you need a candy thermometer).  Please pay attention to my instructions, as these include my own experience with this process.

Caramel Irish Cream Cake serving

This cake requires several steps to complete it, but the final result is totally worth the effort.

Bailey’s Caramel Irish Cream Cake – Recipe

Bailey’s Caramel Irish Cream Cake – Recipe


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt (the original recipe called for 3/4 tsp)
  • 11 Tbs unsalted butter, softened (I used 3/4 cup)
  • 1 cup granulated sugar (I decreased the original amount by 1/2 cup)
  • 2/3 cup Dutch-processed cocoa powder (I used Hershey Unsweetened Cocoa powder)
  • 2 large eggs
  • 1 tsp Vanilla Extract (I also added 1 tsp Bailey's Irish Cream)
  • 1 1/3 cups warm water
  • 1/2 cup of warm water mixed with 1 Tbs. of Bailey's Caramel Irish Cream Liquor to use as a cake punch, to add moisture to the cake before frosting.
  • Bailey's Buttercream Frosting
  • 3 whole eggs, large
  • 4 large egg yolks
  • 1/2 cup water
  • 2 cups granulated sugar
  • 3 cups butter (1 1/2 lbs = 6 sticks), at room temperature
  • 1/3 tsp salt
  • 4 Tbs Bailey's Caramel Irish Cream
  • Chocolate - Caramel Ganache
  • 6 oz of semi-sweet chocolate
  • 4 oz of unsweetened chocolate
  • 1 cup heavy cream for whipping
  • 12 caramel candies, unwrapped (I also cut them up to smaller pieces)


  1. Preheat oven to 325F.
  2. Line two 9 inch round cake pans with parchment paper cut out to match the pan's bottom.  Grease well bottom and sides. (see TIP below).
  3. In a medium bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt.
  4. Mix with a whisk, to incorporate.
  5. In a large bowl, beat the butter until creamy, add sugar, and beat on high speed for 3 minutes
  6. Beat in the eggs, one at a time.
  7. Beat in the vanilla.
  8. Mixing at low speed, gradually add in the flour mixture, in 3 portions, alternating it with the warm water, in two portions.
  9. Scrape down the sides, mix for 30 seconds.
  10. Pour batter into prepared pans.
  11. Bake cakes for 45 minutes, on the middle oven rack.
  12. Remove cake  from the oven, and cool in pans,  rested on a trivet or wire rack, for 20 minutes.
  13. Remove cake from pans, peel off the parchment paper, set cakes on wire racks to cool completely.
  14. Bailey's Buttercream Frosting
  15. In a large mixing bowl, whisk at high speed, the egg yolks and whole eggs, for 5 minutes, until thick and creamy.
  16. In a medium saucepan, combine the water and sugar.
  17. Bring it to boil, and simmer until your candy thermometer reaches 234 -240F.  DO NOT go over 240F, because your "liquid" sugar will turn into a sugar "ROCK".  I would suggest to stop cooking at 235F. ( I cooked my first batch  to 245 F, waiting for the "soft ball stage" mentioned in the original recipe, which never happened, but rather it kept on being a saucepan of foamy mixture, then before I could start adding it into the egg mixture it totally crystallized into a sugar rock, so I had to start all over again)
  18. Immediately transfer the syrup to a large heatproof liquid measuring cup, and start adding slowly in a thin stream, into the creamy egg mixture, while continuing mixing on a low speed.
  19. Once all the sugar syrup has been incorporated into the eggs mixture, beat on medium speed for another 7 minutes, or until the mixture has cooled.
  20. In a separate bowl, mix the butter to a creamy mixture (it is easier this way, so that the butter blend better into the frosting, without leaving small butter lumps).
  21. Gradually add the soft butter, by couple of tablespoon at a time, into the egg mixture, beating at medium speed after each addition.
  22. Once all the butter has been added in, beat at medium speed until the frosting thickens slightly, about 3 minutes.
  23. Stir in the salt, and the Bailey's Caramel Irish Cream, to incorporate evenly.
  24. Chocolate - Caramel Ganache
  25. Place the chocolate in food processor and pulsate to small chips.  Set aside.
  26. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely.
  27. Pour the hot caramel cream over the chopped chocolate, and stir until all the chocolate melts into a smooth paste, forming a creamy ganache . Cover and set aside for now.
  28. Cake Assembly
  29. I prepared this cake with 3 layers of filling, as you can see in the above picture, with the ganache in the middle and the Irish cream in the lower and upper layer.
  30. Cut each cake horizontally in half,  into two even rounds, thus a total of 4 cake rounds.
  31. Place the bottom round on a cake plate (I place two pieces of wax paper, on the cake plate, so they meet in the middle of the plate, and can be pulled out from both sides from under the completed cake, so your cake plate stays nice and clean after frosting.  Using a pastry brush, generously brush each cake layer with the prepared cake punch, before adding filling.
  32. Spread a nice, thick layer of Bailey's Caramel Irish Cream frosting on top of the first cake round.
  33. Cover with second cake layer. Moisturize with cake punch.
  34. Spread the ganache over this layer.  (I saved 1/4 cup of the chocolate-caramel ganache for decorating the top of my cake  If you like you can use only 1/2 of the ganache for this layer, and leave 1/2 for the top, rather than the cream icing).
  35. Top with another cake layer, and repeat the brushing with the cake punch.
  36. Spread another layer of the Baily's Caramel Irish Cream filling.
  37. Top off with the last round of the cake.  Place the cut part down, and the nice even cake bottom to the top, for easy frosting. Brush the top with the cake punch.
  38. Frost the top and sides of the cake with the remaining Bailey's Caramel Irish Cream frosting (unless you are using the second half of the ganache for the top, then only decorate the top with some white frosting, then frost the sides.
  39. Decorate per your own imagination.  (I drizzled store bought caramel ice cream syrup over the plates before serving).
  40. Keep the cake refrigerated until about 15 minutes before serving, to gently soften the frosting for easier slicing.


I always grease and four dust my cake pans before pouring in the cake batter, to prevent the cake from sticking to the pan, hence easier cake removal after baking.  If you use parchment paper, then you only grease it, and no need to dust it with flour.

To dust your cake pan, grease your pan, sprinkle about 1 Tbs of flour over the bottom of the pan,  lift the pan with two hands, and move it around in a way that the flour spreads evenly over the bottom and sides of the whole pan. Gently shake out any remaining flour.


26 thoughts on “Bailey’s Caramel Irish Cream Cake – Recipe”

  1. busymom says:

    Mmmm looks delicious!

  2. Lori says:

    YUMM! I’m sure it was as good as your picture of the final cake!

  3. Suburban Grandma says:

    That cake was really yummy, if I may say so myself. Very rich, yet on a lighter side.

  4. Suburban Grandma says:

    Thank you.
    I did get quite a bit of positive feedback about this cake.
    I was very happy with the final result.

  5. Diana says:


    I’m so sorry I haven’t been around…no excuses from me! You are so sweet and kind to always think of me! Happy Thanksgiving to you and your family as well! Are you having all of your kids and grandkids over? We had a great Halloween with the pumpkins and the girls dressing up! We’re excited for the holidays. I still have to make a twitter but Im following you on facebook now too!! Love this cake….wow baileys caramel cream!!

    I bet your grandkids looked adorable on Halloween! 🙂

  6. Suburban Grandma says:

    Ooooh, there is no need for excuses… are still on your honeymoon!!!! Wishing your whole life to be just as happy and special as your honeymoon!!
    Thanksgiving this year will be low key…it’s the in-laws turn to have the big bash…I will have all my kids and grandkids for Christmas…can’t wait.
    Thank you for following me on facebook. This cake tasted really yummy, if I may so so myself. Definitely will make it again.

  7. Rose White says:

    Oh! Good for you that you perfectly add icing on your cake. I don’t get perfect putting some icing on my cake since my hands always shaking. LOL. With you skill in putting icing it seems that you are a good baker. Thanks for sharing your recipe I can make some of this on one of our birthdays.

  8. Suburban Grandma says:

    Thank you for the lovely comment.
    Maybe you should try to have some of the Caramel Irish Cream before icing the cake, to steady your hand….lol.
    Good luck with your next birthday cake. I am sure you will do a great job.

  9. Anna says:

    Tried this recipe but the baileys cream is not thick enough. Nowhere near thick enough to frost. Any idea what went wrong? It’s currently in the freezer. I’m hoping if it cools down enough itll thicken.

  10. Suburban Grandma says:

    I am not sure what went wrong, because I made this cake from this recipe, and did not encounter this issue. The only thing I can think of is maybe your butter was too soft, or you did not beat your eggs long enough to form a thick creamy mixture. or your cooked sugar mixture was not the correct consistency. Sometimes when my frosting is a little too soft, I place in the fridge for a while to set it a bit, before frosting my cake. These are the mysteries of baking…I guess, sometimes we do everything the same way as before, and the cake does not come out the same way.
    Let’s hope cooling it, will save your frosting and your hard work.

  11. Champion AC says:

    That looks so good. I know what I’m going to make this weekend.

  12. Suburban Grandma says:

    It tastes great!

  13. Nicki says:

    For chocolate cakes, I use a bit of cocoa powder instead of flour in the bottom of the pan. Probably doesn’t matter, since you’re frosting the cake, but you know…

  14. Suburban Grandma says:

    I never tried cocoa, since the flour absorbs some of the moisture from the chocolate cake batter, so it does not differ from the cake.

  15. Nicole says:

    you said you made a 3 layer cake, but it looks and sounds like 4. you used 4 cake layers correct?

  16. Suburban Grandma says:

    I guess I did not make myself clear in the instructions.
    There are 4 cake layers, and 3 filling layers.
    Here is where I mention the cutting of the cake layers:

    “Cut each cake horizontally in half, into two even rounds, thus a total of 4 cake rounds.”
    Thank you for your input. I will modify that particular line, to avoid misunderstanding between the cake layers and filling layers.

  17. Judy Mc says:

    The cake looks wonderful, but I’m confused about the eggs in the frosting. The ingredients say 3 large eggs and 4 large egg yokes, but in the recipe, you mention egg whites. Are the 3 large eggs supposed to be egg whites?

  18. Suburban Grandma says:

    Now that you pointed it out to me, I can see how this could be confusing…
    What needs to be done, is to mix the 3 whole eggs (yolks and whites) with the additional 4 egg yolks.
    I hope this helps.
    This cake was really delicious. I should make it again, just to use up more of the leftover Irish Cream…

  19. Angie says:

    The Buttercream Frosting has a discrepancy in the ingredients vs the directions. Is it 3 eggs plus 4 egg yolks or 4 egg whites? I made it with the 4 egg yolks and it came out wrong.

  20. Suburban Grandma says:

    The ingredients are correct, calling for 4 egg yolks and 3 whole eggs. The directions specify to beat together the whole eggs and egg yolks. I don’t know what issues you encountered, but perhaps you had the same problem as I did, at my first try….please read about it in the directions….
    I made this cake from this recipe and the results are shown in the picture. Hopefully your next try will be more successful.

  21. Pingback: Bailey’s Caramel Irish Cream Cake | Pie Recipes, Pie Crust, Tips & Tricks and latest Trends
  22. Trackback: Bailey’s Caramel Irish Cream Cake | Pie Recipes, Pie Crust, Tips & Tricks and latest Trends
  23. Suburban Grandma says:

    I feel honored having my Bailey’s Caramel Irish Cream Cake recipe and pictures on your website.
    Thank you for sharing.

  24. Molly says:

    Do you think I would be able to make the cake Friday and leave in the fridge until Saturday to serve??

  25. Suburban Grandma says:

    Definitely. This cake and icing holds very well for few days.
    Good Luck!

  26. Abie says:

    How much exactly would one charge for this type of cake? i am doing a class project where i must make a menu and i made an irish cream cake but do not know how much one would cost.

  27. Suburban Grandma says:

    First you need to calculate the cost of your ingredients then add your time, then add your mark up (expected profit). If this cake would sell in a restaurant it would be considerably more than at a church bake sale or a bazaar. I hope this helps you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.