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.
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 🙂