The perfect pairing of coffee & Baileys in this delicious layer cake. A vanilla buttermilk cake layered with dark chocolate ganache and a coffee Baileys swiss meringue buttercream.
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.
It’s been a while since my last Baileys recipe, and I’ve been meaning to do a Coffee & Baileys buttercream for a while. I opted to go with a Swiss meringue buttercream this time, as opposed to a standard American buttercream. The American is easier to make, but I prefer the taste and texture of meringue buttercreams overall. They are much smoother, and not quite as sweet.
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!
I wanted to keep the decoration on this Coffee & Baileys 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 %^&* to do. It’s supposed to be rustic anyhow!
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.
I also wanted a bit of contrast between the vanilla cake layers and pale coffee Baileys buttercream, so I spread a thin layer of 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.
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!
Notes & tips for this Coffee & Baileys Cake:
- Be sure to use espresso powder, not espresso granules in the buttercream. The granules will not dissolve. This is the kind that I use and it works perfectly.
- If you can’t find espresso powder, then you can use 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).
- To help ensure your cake layers bake up nice and flat, see my tips here.
- If you like this cake, be sure to check out these Baileys Cheesecake Cookie Cups, Baileys Hot Chocolate Bundt Cake, and these Coffee & Baileys macarons!
Coffee & Baileys Layer Cake
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla
- 3/4 cup buttermilk room temperature
Ganache:
- 4 oz good quality dark chocolate finely chopped
- 4 oz heavy whipping cream
Coffee Baileys Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter cubed, room temperature
- 1 Tbsp instant espresso powder not granules
- 2 Tbsp Baileys Irish Cream
Instructions
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.
- 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 buttermilk, 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.
Ganache:
- Place chopped chocolate 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 hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (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 Baileys and espresso powder. Whip until smooth.**
Assembly:
- Place one layer of cake on a cake stand or serving plate. 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
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Jenna says
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?
Olivia says
Hi Jenna! A couple days will be totally fine! Definitely do not refrigerate before use as it will completely firm up.
Amie says
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?
Olivia says
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.
Cally says
Hi. Can you use already made coffee instead of instant powder?
Olivia says
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.
Remi says
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?
Olivia says
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/
Taylor says
Hi I’m currently making this when you say cool the ganache ideally over night, are you putting it in the fridge?
Olivia says
Hi Taylor! No, I leave it on the counter and then microwave for about 5 secs before using.
Eve says
Hi Olivia I would love to make this cake in the 10″ and 8″ cake pans. Should I double or triple the recipe?
Olivia says
Hi Eve! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
mariah says
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
Olivia says
Hi Mariah! Did you use 6″ cake pans? If so, be sure to not overmix the batter as that can cause smaller, denser cakes.
Kate says
How long will this cake last?
Olivia says
Hi Kate! The cake will last for 2-3 days in the fridge. Any longer and it will start to dry out.
Danni says
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
Olivia says
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 🙂
Olivia says
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.
Danni says
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.
Olivia says
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!
Alexandra says
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 !
Olivia says
Hi Alexandra! That should work but the frosting will be tinted brown if you use the coffee & baileys.
Linda says
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!
Olivia says
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 🙂
Christy says
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?
Olivia says
Hi Christy! You can use regular milk, or 1/2milk 1/2 sour cream/yogurt 🙂
ann marie whitten ( Murray) says
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
Olivia says
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.
LJ says
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
Olivia says
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 🙁
Hope says
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!
Olivia says
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!
Courtney says
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?
Olivia says
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.
Donna says
Did you use 6×2 or 6×3″ pans?
Olivia says
Hi Donna! I use 6×2.
JD says
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!
Olivia says
Hi JD! I hope you guys like it. Let me know how it goes 🙂
Morgen says
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
Olivia says
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!! 🙂
Dagmara says
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?
Olivia says
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! 🙂
naz says
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
Olivia says
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!
Helen says
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.
Olivia says
Hi Helen! I LOVE that buttercream. I am so glad you liked this cake 🙂
Ana says
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? 🤔
Olivia says
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!
Ana says
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 😘🙌🏽
Olivia says
Thanks so much Ana! I needed to hear that today 😊💕
Helen says
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.
Olivia says
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!
Aurelia says
Hello! Does this recipe work if I use cake flour?
Olivia says
Hi Aurelia! Yes, that should work fine 🙂
Emily says
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! 😁
Olivia says
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!
Isla says
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 🙂
Olivia says
Hi Isla! Yay! So glad you hear you liked it 😀
kelly says
Is 11/2 cup butter 360 grams?
thankyou 🙂
Olivia says
Hi Kelly! There was a spacing error in the recipe, it should say 1 1/2 cups butter which is 340 grams 🙂
Dean harper says
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
Olivia says
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.
Vidollia says
Hi Olivia. This recipe is so delicious. Instead of Baileys, can I use Coffee liquer? Thank you so much. Always love your recipes.
Olivia says
Hi Vidollia! You can totally use coffee liqueur instead :). Let me know how it turns out!
Kelly says
Can you please tell me what technique you used to get the swirls?
Olivia says
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!
Melanie says
Can this be made a day in advance?
Olivia says
Hi Melanie! For sure, just keep it in the fridge overnight and take it out a couple hours before you plan to serve it 🙂
Val says
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.
Olivia says
Hi Val! You could use two 9″ pans, though your layers would be a bit thinner than mine are.
Sukriti Gracias says
Teg caje looks amazing. Id love to try it out but how is the cake assembled?
Sukriti Gracias says
The cake*****
Olivia says
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.
Suzanka says
Hello! Can I use an espresso shot instead of powder?
Olivia says
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 🙂
Melissa says
How many servings? Am I overlooking that? Wanting to makes this as a grooms cake. Thanks!
Olivia says
Hi Melissa! It depends on how generous the pieces are 😊. I’d say about 10 servings or so.
Melissa says
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!
Olivia says
Good call on the doubling! 😉 And yeah… a KitchenAid mixer is a lifesaver!
Cyndi says
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!!!!!
Gigi says
Did you have to double your buttercream recipe to fill the layers and frost the cake? Thanks
Olivia says
Hi Gigi! The amount of buttercream in the recipe is enough to frost and fill this cake.
Kirsty says
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
Olivia says
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!
Candy St Martin says
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?
Olivia says
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!
Matt says
Hello. Quick question. Can I use Baileys instead of buttermilk in the cake? Thanks!
Olivia says
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!
Matt says
Thank you for your replay!! I can’t wait to try the cake. It’s for my birthday LOL.
Olivia says
Ohhh awesome!! Let me know how you like it and Happy Birthday! 🙂
Sandra says
Yum! Did you really mean 6in cake pans?
Olivia says
Hi Sandra! Yes, but you could use two 8″ rounds instead of three 6″ if you prefer.
Ines says
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.
Olivia says
Hi Ines! Yes, two 8″ pans will work perfectly :). Let me know how you like it!
Debbie V says
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!
Olivia says
Hi Debbie! I bought them at a local store here in Vancouver called The Gourmet Warehouse.
Nila @ The Tough Cookie says
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 😉
Nila @ The Tough Cookie says
BTW, I hate auto-correct… 🙁
Olivia says
Haha no worries! Happens to me ALL the time ;). And thank you!!
Mary Ann | The Beach House Kitchen says
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!!
Olivia says
Thanks so much Mary Ann! Much of the buttercream was consumed with a spoon before making it to the cake for sure, haha.
jacquee | i sugar coat it! says
Bailey’s buttercream is da bomb! Love the swirls and chocolate flakes and everything about this cake!!
Olivia says
Thank you!! <3 <3 <3
Brandi Bryant says
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.
Olivia says
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 :).
Jeff @ Make It Like a Man! says
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!
Olivia says
Thanks so much Jeff!! I’m happy with how it turned out 🙂
Claudia | The Brick Kitchen says
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
Olivia says
Thanks so much Claudia! It’s a fave 🙂
Megan @ Meg is Well says
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.
Olivia says
Thanks so much Megan! I love this combo 🙂
Beverley Press says
Olivia this recipe is made for me in so many ways…thank you
Olivia says
Hi Beverly! I’m so glad you like it 🙂
Roxanne says
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.
Olivia says
Yay! Let me know how you like it 🙂 And thanks!!
Kristen says
Olivia, this cake is absolutely stunning! The pictures are gorgeous and the flavor is perfect. Pinning
Olivia says
Thank you so much Kristin!!
Katrina says
This cake sounds absolutely PERFECT! Love the chocolate ganache in there too. Totally swooning right now.
Olivia says
Ahh thank you!! 🙂 🙂 🙂
allie @ Through Her Looking Glass says
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
Olivia says
Thanks so much Allie!! I’m a huge fan of this combo 🙂