Baileys Cream Cake: The Ultimate Decadent Dessert Recipe

A Slice of Heaven: Why You’ll Fall in Love with Baileys Cream Cake

Picture this: a cozy evening, your favorite playlist softly humming in the background, and you take a bite of a cake so creamy, so rich, that it feels like a warm hug for your taste buds. That’s exactly what happened when I first made this Baileys Cream Cake. The combination of mascarpone cream, coffee, and Baileys Irish Cream is pure magic. If you’re a fan of the liqueur, this cake will knock your socks off. It’s indulgent, elegant, and perfect for any celebration—or just because.

The Story Behind This Decadent Treat

I stumbled upon this recipe during a holiday baking spree. My friends were coming over, and I wanted to impress them with something unique. A little research led me to this beauty. Traditionally, cakes with liqueurs have been popular in European kitchens for years, but this one adds a modern twist. The mascarpone gives it a velvety texture, while the Baileys elevates the flavor profile to something truly unforgettable. Since then, it’s become my go-to dessert for special occasions.

Why You’ll Love This Recipe

This Baileys Cream Cake is a showstopper for several reasons. First, it’s super creamy thanks to the mascarpone and whipped cream layers. Second, the Baileys adds a subtle kick that balances the sweetness perfectly. Third, it’s surprisingly easy to make! Even if you’re not a pro baker, this recipe is forgiving and fun. Plus, the aroma of coffee and chocolate wafting through your kitchen? Priceless.

Perfect Occasions to Whip Up This Cake

Whether it’s a birthday, anniversary, or just a random Tuesday, this cake fits the bill. Serve it at dinner parties to wow your guests or bring it to potlucks where it’ll steal the spotlight. I’ve even made it for holiday gatherings—it pairs beautifully with a glass of wine or, naturally, more Baileys!

Ingredients List

Let’s get to the good stuff! Here’s what you’ll need:

For the Floors

• 7 eggs
• 220g sugar
• 1 pack vanilla sugar
• 80g breadcrumbs
• 100g grated dark chocolate couverture
• 240g ground hazelnuts
• 1 tsp cocoa
• 1 pack of baking powder

For the Cream

• 400g cream
• 2 packs of cream stiffener
• 5 sheets of gelatin
• 4 tsp instant coffee powder
• 250g mascarpone
• 120g sugar
• 120ml coffee cream liqueur (Baileys)
• 50g dark chocolate couverture

Substitution Options

No problem if you’re missing an ingredient or two. Swap out the hazelnuts for almonds or pecans if needed. If you don’t have Baileys, try another coffee liqueur or even heavy cream mixed with a splash of espresso for a non-alcoholic version. For vegans, coconut cream and plant-based gelatin can work wonders.

Preparation Steps

Step 1: Preheat and Prep

Start by preheating your oven to 180°C (fan) or 160°C (conventional). Separate the eggs carefully—this is key to getting that fluffy texture later on. Beat the egg whites until they form stiff peaks, then set them aside. In another bowl, use a hand mixer to whip the egg yolks with sugar and vanilla sugar until pale and foamy. Add breadcrumbs, chocolate, hazelnuts, cocoa powder, and baking powder, mixing gently. Finally, fold in the beaten egg whites using a spatula. Pro tip: Be gentle here to keep the airiness intact.

Step 2: Bake and Cool

Line a springform pan (Ø 26 cm) with baking paper and pour in the batter. Bake for about 25-30 minutes until golden brown. Let it cool completely before slicing horizontally into three layers. While waiting, whip the cream with cream stiffener and chill it. Soak the gelatin sheets in cold water—they’ll be ready when soft and pliable.

Step 3: Assemble the Cream

In a large bowl, mix mascarpone, sugar, and Baileys until smooth. Dissolve the instant coffee powder in hot water and stir it into the mascarpone mixture. Squeeze out the gelatin, dissolve it in a saucepan over low heat, and gradually incorporate it into the cream. Once combined, fold in the chilled whipped cream. Chef’s tip: Work quickly with the gelatin to prevent it from setting too soon.

Step 4: Layer and Decorate

Place the first cake layer on a plate and spread a generous amount of cream on top. Repeat with the second and third layers, finishing with a thick layer of cream all around. Melt the remaining dark chocolate and drizzle it artistically over the cake. Chill for at least 4 hours before serving.

Timing Breakdown

Prep Time: 30 minutes
Cooking Time: 30 minutes
Resting Time: 4+ hours
Total Time: Approximately 5 hours

Chef’s Secret

For an extra touch of elegance, garnish the cake with crushed hazelnuts or edible gold flakes. Trust me, people will think you’re a professional pastry chef!

Extra Info

Did you know Baileys was invented in Ireland in 1974? It’s a blend of Irish whiskey, cream, and cocoa—a match made in dessert heaven.

Necessary Equipment

• Springform pan (Ø 26 cm)
• Hand mixer
• Spatula
• Baking paper
• Saucepan
• Whisk

Storage Tips

Store your Baileys Cream Cake in the fridge, covered with plastic wrap or in an airtight container. This keeps it fresh for up to 3 days. Avoid freezing as the cream may separate upon thawing. Always let the cake come to room temperature for 15-20 minutes before serving to enhance its flavors.

If you live in a warm climate, place the cake near the back of the fridge where it’s coldest. And remember, leftovers are rare—but if you do have some, enjoy them with a cup of coffee!

Lastly, never store the cake uncovered. The cream can dry out, ruining its luscious texture.

Tips and Advice

• Use room-temperature eggs for easier separation and better volume.
• Don’t rush the chilling process—it ensures the layers set properly.
• Experiment with different liqueurs if Baileys isn’t available.

Presentation Ideas

• Garnish with fresh berries for a pop of color.
• Dust powdered sugar lightly over the top for a rustic look.
• Serve slices on elegant dessert plates with a sprig of mint.

Healthier Alternatives

Here are six ways to lighten up this decadent treat:

1. Light Mascarpone: Use reduced-fat mascarpone to cut calories without sacrificing flavor.
2. Whipped Coconut Cream: Swap dairy cream for coconut cream for a vegan option.
3. Almond Flour Base: Replace breadcrumbs with almond flour for added protein.
4. Less Sugar: Reduce sugar by 20%—the liqueur adds sweetness anyway.
5. No Gelatin: Try agar-agar as a vegetarian alternative.
6. Fruit Swirl: Add a swirl of raspberry purée to the cream for tartness.

Common Mistakes to Avoid

Mistake 1: Overmixing the Batter

Overmixing deflates the egg whites, making the cake dense instead of light. Gently fold ingredients to maintain airiness.

Mistake 2: Skipping the Chilling Step

Rushing the chilling time causes the layers to slide apart. Patience pays off here!

Mistake 3: Using Warm Gelatin

Warm gelatin sets faster than expected. Always dissolve it slowly and incorporate it immediately.

FAQs

Can I Make This Cake Ahead?

Absolutely! It tastes even better the next day as the flavors meld together.

Is This Cake Alcoholic?

Yes, it contains Baileys, which has alcohol. For kids, consider substituting with a non-alcoholic version.

How Do I Know When the Cake Is Done?

Insert a toothpick into the center; if it comes out clean, it’s ready.

Can I Freeze This Cake?

Freezing isn’t recommended due to the cream layers.

What Can I Use Instead of Hazelnuts?

Almonds or walnuts work great as substitutes.

Can I Skip the Coffee Powder?

Yes, but the coffee enhances the Baileys flavor significantly.

How Long Does It Last?

Up to 3 days in the fridge when stored properly.

Can I Use Store-Bought Whipped Cream?

Technically yes, but homemade is fresher and holds its shape longer.

Do I Need a Springform Pan?

It’s ideal, but a regular pan lined with parchment works too.

Can I Make Mini Cakes?

Yes! Divide the batter among smaller pans for individual servings.

Final Thoughts

This Baileys Cream Cake is more than just a dessert—it’s an experience. From its creamy layers to its boozy kick, every bite is pure bliss. Whether you’re celebrating a milestone or simply treating yourself, this cake promises to deliver joy. So grab your apron, gather your ingredients, and let’s bake some happiness!