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Home » Cakes » Coffee & Baileys Cake

Coffee & Baileys Cake

By Olivia, 138 Comments

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Jump to Recipe

The perfect pairing of coffee & Baileys in this delicious layer cake. A vanilla Baileys cake layered with dark chocolate ganache and a coffee Baileys swiss meringue buttercream.

Cake on a white cake stand with a bottle of Baileys behind it.

Coffee & Baileys is one of my favourite flavour combinations. While we’re not big drinkers around here, you can bet we always have a bottle of Baileys in the fridge. We don’t drink it on it’s own, but it often gets added to hot chocolate, or coffee, or a variety of baked goods.

Close up of the textured buttercream on the side of the cake.

Coffee & Baileys Cake

This delicious Coffee & Baileys Cake consists of:

  • Baileys infused cake layers
  • Coffee simple syrup soak
  • Baileys dark chocolate ganache
  • Espresso & Baileys Swiss meringue buttercream

I opted to go with a Swiss meringue buttercream as it’s one of my favorite frostings. American buttercream is easier to make, so you could use that instead, but I prefer the taste and texture of meringue buttercreams overall. They are much smoother, and not quite as sweet.

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Angled shot of the top of the cake.

I added both espresso powder and Baileys to the buttercream, but you could leave either out if you prefer — you’d be missing out on a pretty delicious combo though!

Cake on a white cake stand.

I wanted to keep the decoration on this cake clean and simple, so I opted to go with a pretty swirl pattern like I had done before on my Nutella Hazelnut Cake.

It’s a really simple way to give a cake a fancy looking finish. The swirls are far from perfect (especially on the top), but I didn’t let that bother me, which is HUGE for me. The old Olivia would have smoothed the whole thing down and started over. The new Olivia clearly has better things to do. It’s supposed to be rustic anyhow!

Overheard shot of the cake.

I pressed in some chocolate flakes along the bottom for some contrast using the same technique I used for my Funfetti Cake. Another simple way to fancy it up a bit.

Close up of the side of the cake with a bottle on Baileys behind it.

Baileys Ganache

I wanted a bit of contrast between the vanilla cake layers and pale coffee Baileys buttercream, so I spread a thin layer of Baileys dark chocolate ganache on each layer. I think it adds a nice pop of color, and pairs well with the chocolate flakes on the bottom.

See my How to make Ganache post for all my tips & tricks.

A piece of cake on a plate

This is one delicious cake! If you’re a coffee and baileys fan, you’ll be eating that frosting by the spoonful. The vanilla cake lets the buttercream flavour stand out, but the buttercream would pair just as well with a chocolate cake if you prefer!

Tips for this Coffee & Baileys Cake:

  • ***Recipe Revised Jan 2021*** – Increased the amount of cake batter to make thicker layers. Added Baileys to the cake batter and ganache. Added Coffee simple syrup. If you liked the original recipe replace the Baileys with milk and cream respectively. The original recipe used buttermilk instead of milk so you can replace that as well.
  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
  • The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
  • Be sure to use espresso powder, not granules in the buttercream. The granules will not dissolve. This is the kind that I use and it works perfectly. Make sure it’s instant!
  • If you can’t find espresso powder, then you can use instant espresso granules, but be sure to dissolve them in 1 Tbsp hot water first. Cool completely before using in frosting.
  • I get my chocolate flakes at The Gourmet Warehouse here in Vancouver, but these ones seem comparable (though it’s hard to see in the pic).
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • See my How to make Ganache post for all my tips & tricks.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!

Cake on a white cake stand with a bottle on Baileys behind it.
Print Pin Rate
4.75 from 16 votes

Coffee & Baileys Cake

The perfect pairing of coffee and Baileys in this delicious cake. A vanilla Baileys cake layered with chocolate ganache and a coffee Baileys swiss meringue buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 699kcal
Author Olivia

Ingredients

Baileys Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup milk room temperature, can use buttermilk
  • 1/4 cup Baileys Irish Cream room temperature

Coffee Simple Syrup (optional):

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 Tbsp instant espresso powder

Baileys Ganache:

  • 4 oz good quality dark chocolate finely chopped
  • 3 oz heavy whipping cream
  • 1 oz Baileys Irish Cream

Coffee Baileys Buttercream:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1-2 Tbsp instant espresso powder
  • 2 Tbsp Baileys Irish Cream optional
US Customary - Metric

Instructions

Baileys Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt and set aside. Combine milk and Bailleys, set aside.
  • Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
  • Spread batter evenly into prepared pan and smooth the top with a spatula.
  • Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Coffee Simple Syrup:

  • Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat. Simmer for 1min. Set aside to cool completely.

Baileys Ganache:

  • Place chopped chocolate, Baileys, and cream into a microwave safe bowl, stir. Microwave on high for 30 seconds, stir. Again, microwave on high for 30 seconds, stir until smooth. Cool completely until thickened, ideally overnight.

Coffee Baileys Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add espresso and Baileys. Whip until smooth.**

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Brush generously with 2-3 Tbsp of coffee syrup. Spread a layer of ganache and then top with buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost the cake and do a decorative swirl with an offset spatula if desired. Add chocolate flakes to the bottom if desired.

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Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Calories: 699kcalCarbohydrates: 68gProtein: 7gFat: 44gSaturated Fat: 27gCholesterol: 150mgSodium: 194mgPotassium: 249mgFiber: 2gSugar: 47gVitamin A: 1260IUCalcium: 82mgIron: 3mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published on Apr 3, 2016

Coffee Baileys Cake photo collage

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January 7, 2021

Comments

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    Recipe Rating




  1. Christina says

    January 18, 2021 at 2:32 PM

    5 stars
    I made this recipe into cupcakes today. They were very tasty. It gave me practice on ganache, even though it didn’t turn out as I expected. Bottled chocolate to the rescue for drizzle. LOL I also got to make a frosting I’ve never done before. I don’t have a lot of practice with meringue either so not sure if my frosting was the right consistency, but it tasted good.

    Reply
    • Olivia says

      January 19, 2021 at 9:31 AM

      Hi Christina! So glad you liked these 🙂 Take a look at my SMBC tutorial if you haven’t already for tips if needed https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  2. Poornima says

    January 16, 2021 at 9:35 AM

    What is the replacement of baileys irish cream in the cake?

    Reply
    • Olivia says

      January 18, 2021 at 9:42 AM

      Hi Poornima! You can replace it with extra milk.

      Reply
  3. Tarn Allen says

    January 11, 2021 at 12:16 AM

    5 stars
    This was fantastic! The ganache and syrup make it especially delicious. I can’t wait to make it for my friend who loves coffee desserts.

    Reply
    • Olivia says

      January 11, 2021 at 10:11 AM

      Hi Tarn! Yay! I’m so happy you loved it 🙂 Let me know if your friend does too!

      Reply
  4. Kim says

    January 8, 2021 at 12:22 PM

    Recipe calls for 1/4 cup baileys. Do I add it to the buttermilk.? I never mentions…..

    Reply
    • Olivia says

      January 8, 2021 at 2:07 PM

      Hi Kim! Yes, you mix it with the milk in step #2 of the instructions.

      Reply
  5. Kathy says

    January 8, 2021 at 10:25 AM

    I can’t wait to try this. I had to have a coffee and Baileys while reading the blog! lol

    Reply
    • Olivia says

      January 8, 2021 at 2:07 PM

      Hi Kathy! I’m definitely having Baileys in my coffee tomorrow! I hope you love this one 🙂

      Reply
  6. Rohilla says

    November 29, 2020 at 5:34 AM

    Hi there,
    Is it normal for the frosting to take a long time to uncurdle?
    Thanks!

    Reply
    • Olivia says

      November 29, 2020 at 4:25 PM

      Hi Rohilla! It shouldn’t take too long but it depends on how cold your butter was. See this post for all my tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  7. Hope says

    July 15, 2020 at 11:37 AM

    Recipe did not work. The cake was dense and the buttercream tasted more like butter than anything. I followed all of the instructions, and ended up throwing the whole thing away.

    Reply
    • Olivia says

      July 15, 2020 at 3:03 PM

      Hi Hope! Sorry to hear you didn’t love this one. I prefer my cakes on the denser side, but it should not be too dense. If so, it could be due to overmixing the cake batter or expired baking powder. The frosting should not taste like butter. It should be light and fluffy. Was the meringue stiff before you added the butter? If so it probably needed more whipping to fluff it up. It is more buttery than a typical American buttercream though. Here’s a detailed tutorial: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  8. Lizzie says

    May 31, 2020 at 11:09 PM

    4 stars
    Made this! Love it! But somehow the cake turned a little denser. Brushed the cake layers with rum and baileys mixture for more alcoholic flavour…love it!! Nice frosting too and not too sweet!

    Reply
    • Olivia says

      June 1, 2020 at 9:38 AM

      Hi Lizzie! So happy you loved it 🙂

      Reply
  9. Jenna says

    November 19, 2019 at 9:58 AM

    Looking to make this cake for Thanksgiving! How long can I leave the ganache sit out on the counter for? I know the recipe says overnight, but could I make it two days before?

    Reply
    • Olivia says

      November 20, 2019 at 10:48 AM

      Hi Jenna! A couple days will be totally fine! Definitely do not refrigerate before use as it will completely firm up.

      Reply
  10. Amie says

    November 18, 2019 at 4:11 AM

    Hey!! I want to try this cake for a friend’s birthday and live in the middle of nowhere so i dont have access to sprinkles and flakes. Would the consistency of the ganache allow me to give the cake the ‘drip’ effect?

    Reply
    • Olivia says

      November 18, 2019 at 9:37 AM

      Hi Amie! Yes, it should work just fine for a drip! You may need to warm it slightly if it’s too thick (literally 5 secs in the microwave), but it will work fine. You may want to make more. I’d suggest doubling the ganache recipe so that you have enough for filling and drip.

      Reply
  11. Cally says

    August 8, 2019 at 9:55 PM

    Hi. Can you use already made coffee instead of instant powder?

    Reply
    • Olivia says

      August 9, 2019 at 10:04 AM

      Hi Cally! It won’t have as much of a flavour impact. I would make it very strong but only use 1 Tbsp or so in the buttercream.

      Reply
  12. Remi says

    March 17, 2019 at 1:34 PM

    5 stars
    Hi Olivia!

    I loved this recipe! The cake was moist and soft, I added a bit of Bailey’s for flavor instead of vanilla, it was fantastic! Do you have any tips on the buttercream? Mine was very very curdled, and I kept whipping it but it got progressively worse 🙁 I’m about to try again with stiffer egg whites, is there anything else I should watch for?

    Reply
    • Olivia says

      March 19, 2019 at 1:45 PM

      Hi Remi! So glad you liked this recipe and sorry for the trouble with the buttercream! Swiss meringue can be tricky to work with. I wrote a whole post on it with some tips here: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  13. Taylor says

    February 2, 2019 at 1:40 PM

    Hi I’m currently making this when you say cool the ganache ideally over night, are you putting it in the fridge?

    Reply
    • Olivia says

      February 6, 2019 at 1:22 PM

      Hi Taylor! No, I leave it on the counter and then microwave for about 5 secs before using.

      Reply
  14. Eve says

    September 27, 2018 at 4:17 AM

    5 stars
    Hi Olivia I would love to make this cake in the 10″ and 8″ cake pans. Should I double or triple the recipe?

    Reply
    • Olivia says

      September 27, 2018 at 2:03 PM

      Hi Eve! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  15. mariah says

    May 2, 2018 at 8:58 PM

    4 stars
    hi. your cake looks tall. ive tried your recipe but mine turned out shorter and it looks very cute in size.haha. i dont know the reason why. but other than that, it was delicious

    Reply
    • Olivia says

      May 3, 2018 at 5:00 PM

      Hi Mariah! Did you use 6″ cake pans? If so, be sure to not overmix the batter as that can cause smaller, denser cakes.

      Reply
    • Kate says

      July 8, 2019 at 9:34 AM

      How long will this cake last?

      Reply
      • Olivia says

        July 10, 2019 at 5:07 PM

        Hi Kate! The cake will last for 2-3 days in the fridge. Any longer and it will start to dry out.

        Reply
  16. Danni says

    April 24, 2018 at 6:58 AM

    5 stars
    Hey Olivia,

    Love the sound of this cake! But I don’t have a paddle attachment for my mixer. What’s the best way to do it without the attachment? I tried doing it with the standard mixer but I think it may have split the ingredients (if that’s even possible haha).

    Danni

    Reply
    • Olivia says

      April 24, 2018 at 2:31 PM

      Hi Danni! Are you using a hand mixer? That should work ok too as long as you use the beaters and not the whisk attachment 🙂

      Reply
    • Olivia says

      April 24, 2018 at 2:32 PM

      Also, having the mixture split is possible no matter what you use. Be sure all of your ingredients are at room temperature and that you alternate the flour/liquids. Usually though, a split cake batter bakes up just fine.

      Reply
      • Danni says

        April 25, 2018 at 7:37 AM

        5 stars
        It’s an electric mixer just a very cheap one so it only has one attachment type (whisk). The cake batter was great (thanks to your recipe), it was the butter cream that I had the issue making.

        Reply
        • Olivia says

          April 26, 2018 at 2:37 PM

          Ah yes. It would not be the best for the frosting 🙁 BUT Swiss meringue is notorious for splitting or looking curdled at some point. It will come back together, you just need to keep whipping it!

          Reply
  17. Alexandra says

    March 24, 2018 at 4:42 PM

    5 stars
    Dear Olivia,

    This cake looks so delicious that I wanted to make it for a birthday. However, I loved the design and pink look to the pink champagne cake. I was wondering if I could use this recipe to get the flavour, but make it pink and design is like the other one?

    Thanks !

    Reply
    • Olivia says

      March 25, 2018 at 10:53 AM

      Hi Alexandra! That should work but the frosting will be tinted brown if you use the coffee & baileys.

      Reply
  18. Linda says

    February 26, 2018 at 8:15 PM

    Can you please tell me if you use power egg whites or fresh? If you use fresh, how many eggs does it take for 1/2 cup?
    I plan to make this cake for St. Patrick’s Day!
    Thanks for sharing!

    Reply
    • Olivia says

      February 27, 2018 at 5:03 PM

      Hi Linda! I use fresh egg whites and 1/2 cup is 3 whites. I will update the recipe, not sure why I had it in cups in the first place! I hope you like this one 🙂

      Reply
  19. Christy says

    February 17, 2018 at 4:37 AM

    Hi,

    Greetings from Indonesia ♥️

    I immediately falling in love with the cake. however, i cant seem to find buttermilk. Can i replace it with sour cream?

    Reply
    • Olivia says

      February 18, 2018 at 4:02 PM

      Hi Christy! You can use regular milk, or 1/2milk 1/2 sour cream/yogurt 🙂

      Reply
  20. ann marie whitten ( Murray) says

    January 13, 2018 at 3:40 AM

    Hi Olivia

    always curious, can you use liquid egg whites for baking opposed to whites separated from eggs? I particular to this recipe and your coffee baileys macaron recipe?

    Thanks so much!
    Ann Marie
    Murraybakes

    Reply
    • Olivia says

      January 15, 2018 at 2:29 PM

      Hi Ann Marie! I tried liquid egg whites once for macarons and it was a huge fail. The meringue totally didn’t whip up! Perhaps this was a one off or an issue with that particular brand, but I haven’t tried them since 🙁 In a cake though, liquid would be fine, but I wouldn’t use them for any kind of meringue.

      Reply
  21. LJ says

    August 4, 2017 at 2:56 PM

    5 stars
    Hi,

    When you say line with parchment, do you mean just the bottom or the sides as well? I made the cake and flavours were excellent, but the actual cake turned out quite dense and very uneven.

    Thanks,
    LJ

    Reply
    • Olivia says

      August 6, 2017 at 10:32 AM

      Hi LJ! I just line the bottoms of my pans but make sure to spray the sides as well. Sorry to hear that the cake turned out dense! This can sometimes happen if the batter is overmixed 🙁

      Reply
  22. Hope says

    August 2, 2017 at 5:36 PM

    Hi Olivia,

    I had a question about the hot water bath. When you say to put it over the stove, should the stove be on? If so, what setting should the stove be at? Thanks!

    Reply
    • Olivia says

      August 3, 2017 at 2:31 PM

      Hi Hope! Yes, the stove should be on. What I do is I pour a bit of water into a pot (not a lot, a couple inches), bring it to a boil, then reduce the heat to low so that the water continues to simmer while I have the bowl of egg whites over top of it. I hope that helps!

      Reply
  23. Courtney says

    June 11, 2017 at 4:34 PM

    4 stars
    I made this cake for a family dinner tonight and the frosting and ganache combo was amazing!! I was a little disappointed that the cake turned out crumbly and slightly dry. Several other comments said it was moist so, maybe I did something wrong?

    Reply
    • Olivia says

      June 12, 2017 at 10:17 AM

      Hi Courtney! Sorry to hear that it was dry :\ Is it possible that it got overbaked? Or perhaps something was off in the measurements since it was crumbly too.

      Reply
  24. Donna says

    May 13, 2017 at 7:34 PM

    Did you use 6×2 or 6×3″ pans?

    Reply
    • Olivia says

      May 14, 2017 at 1:53 PM

      Hi Donna! I use 6×2.

      Reply
  25. JD says

    April 7, 2017 at 7:39 AM

    I am so excited… I want to make this case for my hubby’s birthday…
    Let’s see how I pull together.

    Thank you for sharing!

    Reply
    • Olivia says

      April 7, 2017 at 7:55 AM

      Hi JD! I hope you guys like it. Let me know how it goes 🙂

      Reply
  26. Morgen says

    April 4, 2017 at 1:41 AM

    Hi Olivia,

    I love the idea of your recipe and your cake is absolutely gorgeous! I’m planning on making this as a double-layered sheet cake for my husband’s birthday next week (for 20+ people!)

    I was just curious if there was a reason why you only used baking powder in the recipe, instead of both baking powder and baking soda.
    Most buttermilk recipes use both, so that there isn’t to much of an alkaline or acidic taste.

    So, I suppose what I’m asking is: is there a particular reason for this and do you think it would come out fluffier/more balanced (flavor-wise) if I were to use both?

    Thanks so much and I can’t wait to see how it all turns out!

    – Morgen

    Reply
    • Olivia says

      April 4, 2017 at 10:49 PM

      Hi Morgen! I did a LOT of recipe testing to try and find a yellow cake recipe that worked for me, and the one that did best was one with buttermilk and just baking powder. I like the not-too-sweet taste of the cake as it pairs well with a sweet frosting. You could use baking soda as well, but you’d need to reduce the baking powder as you don’t want too much raising agent in there as your cake could collapse (seems counter-intuitive, I know). Please let me know how you like this one!! 🙂

      Reply
  27. Dagmara says

    April 2, 2017 at 1:52 PM

    I want to be precise while making this cake and since I’m used to “grams”, could you tell me how many grams of butter do I need in this buttercream? Some pages tell me that it 1 1/2 cups is the same as 342 grams – is that right?

    Reply
    • Olivia says

      April 2, 2017 at 2:48 PM

      Hi Dagmara! Yes, that’s about right. 1.5 cups of butter equals about 340g. The butter measurement doesn’t need to be so precise though, I’ve discovered. I’ve made meringue buttercreams with both more and less butter than a recipe calls for. I hope that helps. Let me know how you like it! 🙂

      Reply
  28. naz says

    March 30, 2017 at 12:59 PM

    4 stars
    hi,
    ive never done a layered cake so I wanted to know if you front between the layers after they have cooled or until the next day? Also wanted to know when exactly the ganashe applied to the cake to

    thank you

    Reply
    • Olivia says

      March 31, 2017 at 8:58 AM

      Hi Naz! I always bake my layers in advance since I like to spread the cake-making out. Make sure the layers are completely cool before frosting. I’ve updated the recipe with assembly instructions. I hope that helps!

      Reply
  29. Helen says

    March 19, 2017 at 7:48 AM

    I made this cake for St. Patrick’s Day. It was outstanding! The cake itself is moist with a lovely texture — probably one of the best I’ve ever had. The buttercream is light and creamy (I guess a cup and a half of butter will do that for you). I was a bit concerned that the espresso powder would make the buttercream a bit bitter but the flavours blended beautifully. This one is a definite keeper! Thanks, Olivia, for a great recipe.

    Reply
    • Olivia says

      March 19, 2017 at 10:04 AM

      Hi Helen! I LOVE that buttercream. I am so glad you liked this cake 🙂

      Reply
  30. Ana says

    March 19, 2017 at 12:35 AM

    The frosting is to die for!!! BUT it doesn’t look as cute as yours 🙁. Mine ended up looking like Oreo frosting after adding the espresso powder 😢. Looks like Oreo frosting, but tastes delicious. How did you get yours to look like in the picture? 🤔

    Reply
    • Olivia says

      March 19, 2017 at 10:07 AM

      Hi Ana! Hmm, the espresso powder I use is very fine (the consistency of powdered sugar, not granules) so it blends in easily. Next time you can try dissolving it in a Tbsp of hot water first before adding it to the frosting (make sure it cools completely though). I hope that helps!

      Reply
      • Ana says

        March 19, 2017 at 10:16 AM

        That might be it then, the espresso coffee I used was Cafe Bustelo Ground Coffeee but I will look for the expression powder instead, and if not I will definitely try the tbsp trick hopefully it works as well. Thank you for replying, I love the fact that you engage with your crowd 😘🙌🏽

        Reply
        • Olivia says

          March 19, 2017 at 12:43 PM

          Thanks so much Ana! I needed to hear that today 😊💕

          Reply
  31. Helen says

    March 9, 2017 at 5:48 AM

    Looks amazing! I wanted to make this cake for my boyfriend’s birthday. All of his favs in one beautiful package. I was wondering, if I wanted to make the cakes ahead of time, would I be able to freeze the cake portions and frost it when I am ready? And if I could, how long would I be able to keep it in the freezer before it would change the texture of the cake? Thanks in advance.

    Reply
    • Olivia says

      March 9, 2017 at 3:32 PM

      Hi Helen! I often freeze my cake layers after baking, just be sure to wrap them well in plastic wrap and/or put them in a freezer bag. I’ve kept them in the freezer for up to a month with no issues as long as they are well wrapped!

      Reply
  32. Aurelia says

    February 1, 2017 at 12:13 PM

    Hello! Does this recipe work if I use cake flour?

    Reply
    • Olivia says

      February 1, 2017 at 12:54 PM

      Hi Aurelia! Yes, that should work fine 🙂

      Reply
  33. Emily says

    January 27, 2017 at 1:12 PM

    Hi! This recipe looks amazing and I’m making it today for a party. I was wondering if I could swap the buttermilk(or at least part of it) for coffee so I have a coffee flavored cake. Thanks! 😁

    Reply
    • Olivia says

      January 29, 2017 at 11:14 AM

      Hi Emily! Sorry for the delayed reply. I hope it worked out ok! I would recommend adding espresso powder to the cake for a coffee flavour. You could try to use 1/4 cup coffee and 1/2 cup buttermilk, but I have never tried it. Let me know how it turned out!

      Reply
  34. Isla says

    January 26, 2017 at 1:13 PM

    I made this cake for my moms birthday and it was AMAZING and such a hit! Thank you so much for sharing, I will definitely be making it again 🙂

    Reply
    • Olivia says

      January 26, 2017 at 2:11 PM

      Hi Isla! Yay! So glad you hear you liked it 😀

      Reply
  35. kelly says

    January 17, 2017 at 5:43 AM

    Is 11/2 cup butter 360 grams?
    thankyou 🙂

    Reply
    • Olivia says

      January 17, 2017 at 9:26 AM

      Hi Kelly! There was a spacing error in the recipe, it should say 1 1/2 cups butter which is 340 grams 🙂

      Reply
  36. Dean harper says

    December 27, 2016 at 5:07 PM

    Love the pictures. Love the cake but i couldnt get my butter cream to set. So i dont really no were i weny wrong. Sets in the fridge but not when i take it out it seems to go soft again. 😡 guess im just going to have to eat my mistake all by my self hahaha

    Reply
    • Olivia says

      December 28, 2016 at 8:54 AM

      Hi Dean! Was the meringue very stiff before you added the butter? I’m thinking perhaps it didn’t whip up properly. How soft does the buttercream get out of the fridge? It’s supposed to be quite soft and silky at room temperature, but should still hold its shape.

      Reply
  37. Vidollia says

    November 21, 2016 at 8:51 AM

    Hi Olivia. This recipe is so delicious. Instead of Baileys, can I use Coffee liquer? Thank you so much. Always love your recipes.

    Reply
    • Olivia says

      November 21, 2016 at 9:33 AM

      Hi Vidollia! You can totally use coffee liqueur instead :). Let me know how it turns out!

      Reply
  38. Kelly says

    November 2, 2016 at 6:04 PM

    Can you please tell me what technique you used to get the swirls?

    Reply
    • Olivia says

      November 3, 2016 at 9:03 AM

      Hi Kelly! I used a small offset spatula and pressed it into the side of the cake as I turned it on a turntable. I hope that helps!

      Reply
  39. Melanie says

    August 6, 2016 at 8:49 AM

    Can this be made a day in advance?

    Reply
    • Olivia says

      August 6, 2016 at 12:01 PM

      Hi Melanie! For sure, just keep it in the fridge overnight and take it out a couple hours before you plan to serve it 🙂

      Reply
  40. Val says

    July 19, 2016 at 5:35 AM

    Hi Olivia,

    Amazing cake. Can’t wait to try it.
    I was wondering, can I use two 9″ Pam’s instead of the three 6″ as mentioned?
    And would I have to add a lil more to the ingredients? Thanks.

    Reply
    • Olivia says

      July 19, 2016 at 8:47 AM

      Hi Val! You could use two 9″ pans, though your layers would be a bit thinner than mine are.

      Reply
  41. Sukriti Gracias says

    July 12, 2016 at 7:02 PM

    Teg caje looks amazing. Id love to try it out but how is the cake assembled?

    Reply
    • Sukriti Gracias says

      July 12, 2016 at 7:03 PM

      The cake*****

      Reply
    • Olivia says

      July 13, 2016 at 8:32 AM

      Hi Sukriti! To assemble, place one layer of cake on a cake stand or serving dish. Spread a thin layer of ganache over top (note: the ganache should not be runny and should be a spreadable consistency). Then top that layer with about 2/3 cup buttercream. Repeat with remaining layers and frost the outside.

      Reply
  42. Suzanka says

    June 17, 2016 at 7:58 AM

    Hello! Can I use an espresso shot instead of powder?

    Reply
    • Olivia says

      June 17, 2016 at 11:38 AM

      Hi Suzanka! I haven’t tried that so can’t be sure. I think it should work, though it’s possible it might not incorporate well into the buttercream. So if you try it make sure to whip it very well to combine 🙂

      Reply
  43. Melissa says

    June 10, 2016 at 2:36 PM

    How many servings? Am I overlooking that? Wanting to makes this as a grooms cake. Thanks!

    Reply
    • Olivia says

      June 10, 2016 at 8:55 PM

      Hi Melissa! It depends on how generous the pieces are 😊. I’d say about 10 servings or so.

      Reply
      • Melissa says

        June 11, 2016 at 10:30 AM

        5 stars
        Thank you! I cut the recipe in half and did a trial run. It is yummy! May end up doubling it…too good to be too stingy on serving size. Wish I had a kitchen aid mixer for the frosting. Lol Thanks again!

        Reply
        • Olivia says

          June 11, 2016 at 11:57 AM

          Good call on the doubling! 😉 And yeah… a KitchenAid mixer is a lifesaver!

          Reply
        • Cyndi says

          May 28, 2018 at 1:29 AM

          Melissa, I am 60 yrs old n just got a Kitchen Aide mixer ( 230.00 @ Walmart) n I soooooooooo wish I had invested in one years ago- as I have made so many cakes since age 13 I can’t even begin to count. I am so happy with it n glad I invested in one- well worth the money!!!!!

          Reply
  44. Gigi says

    May 27, 2016 at 5:37 PM

    Did you have to double your buttercream recipe to fill the layers and frost the cake? Thanks

    Reply
    • Olivia says

      May 27, 2016 at 7:08 PM

      Hi Gigi! The amount of buttercream in the recipe is enough to frost and fill this cake.

      Reply
  45. Kirsty says

    May 15, 2016 at 10:30 AM

    Hi, as a UK reader could you please tell me (if possible )what the metric measurements would be?
    My mother-in-laws birthday coming up soon and she is a huge Baileys lover.
    Thank you

    Reply
    • Olivia says

      May 15, 2016 at 12:57 PM

      Hi Kristy! I I don’t have the measurements in metric, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually (you can select them on the right side).

      http://www.traditionaloven.com/conversions_of_measures/butter_converter.html

      I hope that helps!

      Reply
  46. Candy St Martin says

    May 13, 2016 at 2:44 PM

    I’ve always used icing sugar instead of granulated. I don’t get the grainy texture this way. Could I then omit the water bath?

    Reply
    • Olivia says

      May 13, 2016 at 3:51 PM

      Hi Candy! The water bath is to also cook the egg whites so they’re food safe. I’ve never made a Swiss meringue buttercream with icing sugar so I’m not sure that it would work!

      Reply
  47. Matt says

    May 12, 2016 at 5:28 PM

    Hello. Quick question. Can I use Baileys instead of buttermilk in the cake? Thanks!

    Reply
    • Olivia says

      May 12, 2016 at 5:30 PM

      Hi Matt! No, the buttermilk needs to be there. If you’d like more of a Baileys flavour, then I would recommend swapping the vanilla for Baileys and increasing it to as much as 1 Tbsp. Let me know how you like it!

      Reply
      • Matt says

        May 14, 2016 at 5:47 PM

        Thank you for your replay!! I can’t wait to try the cake. It’s for my birthday LOL.

        Reply
        • Olivia says

          May 14, 2016 at 5:53 PM

          Ohhh awesome!! Let me know how you like it and Happy Birthday! 🙂

          Reply
  48. Sandra says

    May 6, 2016 at 2:03 PM

    Yum! Did you really mean 6in cake pans?

    Reply
    • Olivia says

      May 6, 2016 at 4:06 PM

      Hi Sandra! Yes, but you could use two 8″ rounds instead of three 6″ if you prefer.

      Reply
  49. Ines says

    May 6, 2016 at 11:54 AM

    I’m looking forward to preparing this amazing cake! I was wondering, can I use 2 eight inch instead of 3 six inch pans? I was going to slit the 8 inch layers.

    Reply
    • Olivia says

      May 6, 2016 at 1:25 PM

      Hi Ines! Yes, two 8″ pans will work perfectly :). Let me know how you like it!

      Reply
  50. Debbie V says

    April 29, 2016 at 12:16 PM

    5 stars
    Beautiful! Where do you buy the chocolate flakes? I had some a long time ago and loved them but can’t seem to find them any more. Thanks!

    Reply
    • Olivia says

      April 29, 2016 at 4:45 PM

      Hi Debbie! I bought them at a local store here in Vancouver called The Gourmet Warehouse.

      Reply
  51. Nila @ The Tough Cookie says

    April 13, 2016 at 12:04 PM

    This cake looks soon good! I love coffee buttercream, but I’ve never tried it with Baileys. This one is going on my to-bake list 😉

    Reply
    • Nila @ The Tough Cookie says

      April 13, 2016 at 12:05 PM

      BTW, I hate auto-correct… 🙁

      Reply
      • Olivia says

        April 13, 2016 at 12:06 PM

        Haha no worries! Happens to me ALL the time ;). And thank you!!

        Reply
  52. Mary Ann | The Beach House Kitchen says

    April 8, 2016 at 9:46 AM

    This cake is absolutely gorgeous Olivia! And that Coffee Bailey’s Buttercream sounds unbelievable! I think I would have to double that buttercream recipe because I would be eating too much from the bowl before it got to the cake!!

    Reply
    • Olivia says

      April 8, 2016 at 3:09 PM

      Thanks so much Mary Ann! Much of the buttercream was consumed with a spoon before making it to the cake for sure, haha.

      Reply
  53. jacquee | i sugar coat it! says

    April 8, 2016 at 6:39 AM

    5 stars
    Bailey’s buttercream is da bomb! Love the swirls and chocolate flakes and everything about this cake!!

    Reply
    • Olivia says

      April 8, 2016 at 9:28 AM

      Thank you!! <3 <3 <3

      Reply
  54. Brandi Bryant says

    April 7, 2016 at 9:53 AM

    Looks wonderful and sounds delicious. How do you get your cake layers and filling layers so even? The inside is just as pretty as the outside. Thanks for the recipe.

    Reply
    • Olivia says

      April 7, 2016 at 4:54 PM

      Hi Brandi! Thank you! For the cake layers, I use a scale to weigh the batter (I know) so that they are as even as possible. The filling is harder to gauge! I usually test to see how thick it is my sticking my offset spatula down into the frosting — if that makes sense. Then I try to make sure the rest of the layers have about the same amount. I hope that was helpful and not completely confusing :).

      Reply
  55. Jeff @ Make It Like a Man! says

    April 6, 2016 at 6:50 AM

    GMTA! I just make a Baileys cake for my friend’s birthday. I sure wish I’d seen your post beforehand, because I love the way you decorated yours. I think your swirl patterns are beutiful! Personally, I don’t think that one should srive for perfection in a homemade cake. It should look like it was made with love, and yours definitely does!

    Reply
    • Olivia says

      April 6, 2016 at 8:35 AM

      Thanks so much Jeff!! I’m happy with how it turned out 🙂

      Reply
  56. Claudia | The Brick Kitchen says

    April 5, 2016 at 4:25 PM

    Your swirls look pretty perfect to me! Glad you didn’t wipe it off and start again – it looks amazing as is. Love the chocolate and baileys combination too, and espresso is my absolute favourite, so you are ticking alllll the boxes there! Such a lovely celebration cake <3

    Reply
    • Olivia says

      April 5, 2016 at 10:07 PM

      Thanks so much Claudia! It’s a fave 🙂

      Reply
  57. Megan @ Meg is Well says

    April 4, 2016 at 8:11 PM

    I love the swirls! They add texture and character to the cake. It looks amazing and I can’t think of a more perfect pairing. Gotta love Baileys.

    Reply
    • Olivia says

      April 5, 2016 at 8:32 AM

      Thanks so much Megan! I love this combo 🙂

      Reply
  58. Beverley Press says

    April 4, 2016 at 2:27 PM

    5 stars
    Olivia this recipe is made for me in so many ways…thank you

    Reply
    • Olivia says

      April 4, 2016 at 3:08 PM

      Hi Beverly! I’m so glad you like it 🙂

      Reply
  59. Roxanne says

    April 4, 2016 at 10:12 AM

    My parents arrive next saturday from Canada for a visit, i think i Will have to make this for their Arrival. A special,cake for two special people, love Your site.

    Reply
    • Olivia says

      April 4, 2016 at 10:27 AM

      Yay! Let me know how you like it 🙂 And thanks!!

      Reply
  60. Kristen says

    April 4, 2016 at 5:04 AM

    Olivia, this cake is absolutely stunning! The pictures are gorgeous and the flavor is perfect. Pinning

    Reply
    • Olivia says

      April 4, 2016 at 8:40 AM

      Thank you so much Kristin!!

      Reply
  61. Katrina says

    April 3, 2016 at 4:45 PM

    This cake sounds absolutely PERFECT! Love the chocolate ganache in there too. Totally swooning right now.

    Reply
    • Olivia says

      April 3, 2016 at 6:38 PM

      Ahh thank you!! 🙂 🙂 🙂

      Reply
  62. allie @ Through Her Looking Glass says

    April 3, 2016 at 2:28 PM

    Dear Olivia, what a gorgeous cake! I love everything about it. The Swiss Meringue Buttercream, the espresso powder and Baileys! Also the chocolate flakes. A winning combination and the perfect cake. xo

    Reply
    • Olivia says

      April 3, 2016 at 6:38 PM

      Thanks so much Allie!! I’m a huge fan of this combo 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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