The perfect pairing of coffee and Baileys in this delicious layer cake. A vanilla buttermilk cake layered with chocolate ganache and a coffee Baileys swiss meringue buttercream. | livforcake.com
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4.77 from 13 votes

Coffee & Baileys Layer Cake

The perfect pairing of coffee and Baileys in this delicious layer cake. A vanilla buttermilk 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 584
Author Olivia

Ingredients

Cake:

Ganache:

Coffee Baileys Buttercream:

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.

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.

Nutrition

Calories: 584kcal | Carbohydrates: 52g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 152mg | Potassium: 245mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1155IU | Calcium: 82mg | Iron: 2.1mg