Irish Cream Coffee Cake

Irish Cream Coffee Cake

Everyone is familiar with Coffee Cake, right?  It’s that yellow cake with brown sugar and you eat it with coffee.  Well, that’s not what this is.  This is cake . . . with coffee.  Coffee in the cake.  And throw in a little Bailey’s while you’re at it.  Yeah.  There you go.

After serving your Irish Stew or Dublin Coddle and toasting St. Patrick a few times, toast your friends and neighbors with this delicious Irish Cream Coffee Cake.

Irish Cream Coffee Cake


  • 2.25 sticks of unsalted butter
  • 12 oz caster or baker’s sugar (see Instructions)
  • 6 large eggs
  • 8 oz milk
  • 1/2 cup sour cream
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 2 TBL coffee extract, or 1 TBL instant coffee granules and 2 tsp water
  • 1 TBL Irish Cream liqueur


  • 1 1/4 cup powdered sugar
  • 1 tsp coffee extract or 1/4 tsp coffee granules
  • 1 TBL Irish Cream liqueur
  • 2 tsp water or milk


Caster sugar (in the U.S. we call it “baker’s sugar”) is simply a finer granulated sugar.  You can find it in most stores in the baking section.  But you can also make it yourself – see the instructions here.

Coffee extract: This too, you can find in a store, but it’s pretty pricey.  I just used the coffee granules and water.  I picked up a box of Via French Roast packets from Starbucks – one tablespoon is about 3 packets.

You’ll need a bundt pan – I found a good, solid one at Amazon I use all the time.

  • Grease and flour the bundt pan.  Preheat the oven to 350 F.
  • Beat together the butter and sugar in a large bowl until light and pale.
  • Add the eggs, one at a time until incorporated.
  • Add the milk and sour cream and combine.
  • Mix the baking powder and flour with a whisk and slowly add to the batter.  Scrape down the sides and beat until smooth – about two more minutes.
  • Pour about 3/4 of the batter into the prepared bundt pan.
  • Mix the coffee extract or granule/water mixture and the Irish Cream to the remaining batter.  Drop this batter onto the top of the batter in the bundt pan and cut through it several times with a butter knife.
  • Bake at 350 for about 55 minutes (mine was right on at 55 min.) or until a pick comes out clean.  Cool in the pan on a wire rack for about 10 minutes, invert and let the cake cool completely.
  • To make the icing, simply mix together the powdered sugar, Irish Cream and coffee extract or granules and slowly add water or milk until you get a fairly thin consistency.  The icing on my cake in the picture is just a little too thick – I should have added a few drops more water.
  • Drizzle the cake with icing.

The original recipe called for 2 full tablespoons of coffee extract in the icing, which for me would have been just waaaaaay too much.  But you may like it.  Just taste your icing as you’re working on it and add more if you want.