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.
Coffee & Baileys is one of my favorite flavor 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 its own, but it often gets added to hot chocolate, or coffee, or a variety of baked goods.
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.
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 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!
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.
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.
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 flavor stand out, but the buttercream would pair just as well with a chocolate cake if you prefer!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- 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.
- The ganache can be made a day or two in advance and kept at room temperature. Place plastic wrap directly on top to prevent a skin from forming. Do not refrigerate as it will get too firm.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.
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.
- Be sure to use instant 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).
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- 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!
Coffee & Baileys Cake
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 extract
- 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
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.
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 🙂