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Baileys cream cake served on a plate
Indulgent grown-up cake with a rich Baileys and mascarpone filling

Baileys Irish cream cake

Author: Flavelo
Recipes Cakes and Desserts
A favourite dessert for grown-ups. The smooth, caramel notes of Irish cream liqueur (whisky and cream base) pair perfectly with the neutral creaminess of mascarpone. The sponge here is just a light vehicle; the star of the show is the fluffy, boozy cream.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Hand mixer
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Whisk the egg whites with the sugar to stiff peaks, add the yolks, then gently fold in the flour mixed with baking powder.

Tip: We are making a classic sponge: the whisked egg foam is the raising agent, be careful not to knock it out when mixing.
2 ✓

Bake the sponge for 25-30 minutes in the cake tin. Cool completely.

Tip: Do not open the oven door during baking, or the sponge will collapse.
3 ✓

Mix the mascarpone until smooth with the icing sugar and Baileys.

Tip: Do not mix too long with a machine, as mascarpone can become runny.
4 ✓

Whip the double cream until stiff, and fold into the mascarpone mixture.

Tip: The cream lightens the mascarpone, making the filling airy.
5 ✓

Slice the sponge in half, fill with the cream, and coat the top.

Tip: Decorate with chocolate shavings or cocoa powder.

Recipe FAQ

Can children eat this?
The alcohol in the cream is not baked out, so it is not recommended for children! Use caramel milk or flavouring instead.

Ingredients

  • 200 g Plain flour
  • 4 Eggs
  • 150 g Caster sugar (for sponge)
  • 1 packet Baking powder
  • 250 g Mascarpone
  • 200 ml Cold double cream
  • 80 ml Baileys liqueur
  • 50 g Icing sugar (for cream)