DESSERT

Homemade Baileys Espresso Cream Cake: Layers of Boozy, Coffee Perfection!

Indulge in a truly decadent dessert experience with this Homemade Baileys Espresso Cream Cake. Inspired by the famous Carousel Cakes’ creation, this recipe features moist vanilla cake layers, a light and airy Baileys-infused cream filling, and a rich, velvety espresso buttercream. It’s a symphony of flavors – the sweet, creamy notes of Baileys dancing with the robust bitterness of espresso, all within a tender cake. Perfect for celebrations, coffee lovers, or anyone who enjoys a sophisticated, boozy treat!

What Makes This “The Best”: Flavor Harmony & Texture Contrast ✨

This recipe aims for excellence by:

  • Moist Cake: A well-balanced vanilla cake that stays tender and complements the rich fillings.
  • Authentic Baileys Flavor: Incorporating Baileys Irish Cream into a mousse-like filling for that signature creamy, slightly boozy taste.
  • Intense Espresso: Using instant espresso powder for a deep, concentrated coffee flavor in the buttercream.
  • Balanced Sweetness: Ensuring the sweetness doesn’t overpower the coffee and liqueur notes.
  • Textural Variety: The soft cake, light mousse, and smooth buttercream create a delightful contrast.

Ingredients: Your Decadent Cake Arsenal 🛒

This recipe yields one 8-inch, 3-layer cake, serving 12-16.

I. For the Moist Vanilla Cake Layers:

  • 2 ½ cups (300g) All-Purpose Flour, spooned and leveled
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup (2 sticks / 226g) Unsalted Butter, softened
  • 1 ¾ cups (350g) Granulated Sugar
  • 4 large Eggs, at room temperature
  • 1 tbsp Vanilla Extract
  • 1 cup (240ml) Whole Milk, at room temperature

II. For the Baileys Cream Mousse Filling:

  • 1 ½ cups (360ml) Heavy Cream (cold, 36% fat or higher)
  • ½ cup (120ml) Baileys Irish Cream Liqueur
  • ¼ cup (30g) Powdered Sugar (confectioners’ sugar), sifted
  • 1 tsp Vanilla Extract
  • Optional: 1 tbsp Instant Espresso Powder (for a stronger coffee-Baileys taste in the mousse)

III. For the Espresso Buttercream:

  • 1 cup (2 sticks / 226g) Unsalted Butter, softened
  • 4-5 cups (480-600g) Powdered Sugar (confectioners’ sugar), sifted
  • ¼ cup (60ml) Heavy Cream (or whole milk)
  • 3 tbsp Instant Espresso Powder, dissolved in 2 tbsp Hot Water (allow to cool slightly)
  • 1 tsp Vanilla Extract
  • Pinch of Salt

IV. For Simple Espresso Soak (Optional, but recommended for extra moisture & flavor):

  • ¼ cup (60ml) Hot Water
  • 1 tbsp Granulated Sugar
  • 1 tsp Instant Espresso Powder

V. For Garnish:

  • Chocolate shavings or curls
  • A few whole coffee beans or chocolate-covered espresso beans
  • Dusting of cocoa powder

Equipment Needed:

  • Three 8-inch round cake pans
  • Parchment paper
  • Electric mixer (stand mixer or handheld)
  • Mixing bowls
  • Whisks, spatulas
  • Wire cooling racks
  • Serrated knife (for leveling cakes)
  • Offset spatula or bench scraper (for frosting)

Step-by-Step Preparation: A Labor of Love, Worth Every Bite! 📝

Part 1: The Vanilla Cake Layers

  1. Preheat & Prep Pans: Preheat oven to 350°F (175°C).4 Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.5
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl with an electric mixer, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and beat on medium-high for 3-5 minutes until light and fluffy, scraping down the sides as needed.
  4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition, until fully incorporated. Beat in the vanilla extract.
  5. Alternate Wet & Dry: With the mixer on low speed, gradually add the dry ingredient mixture, alternating with the milk, beginning and ending with dry ingredients (e.g., flour, milk, flour, milk, flour). Mix just until combined and no streaks of flour remain. Do not overmix.
  6. Bake: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool: Let the cakes cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack, remove the pans and parchment paper, and let cool completely. Once cool, wrap in plastic wrap if not assembling immediately, or if freezing.

Part 2: The Baileys Cream Mousse Filling

  1. Whip Cream: In a large, chilled bowl with a chilled whisk attachment (or using a handheld mixer), beat the cold heavy cream on medium-high speed until soft peaks form.
  2. Add Baileys & Sweetener: Gradually add the sifted powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  3. Fold in Baileys: Gently fold in the Baileys Irish Cream liqueur until just combined. If using, dissolve instant espresso powder in 1 tablespoon of hot Baileys (warm gently if needed) before folding in. Be careful not to overmix, or the mousse will deflate.
  4. Chill: Cover and refrigerate until ready to assemble. This filling works best when chilled.

Part 3: The Espresso Buttercream

  1. Dissolve Espresso: In a small bowl, dissolve the instant espresso powder in 2 tbsp hot water. Stir until no granules remain. Let cool slightly.
  2. Cream Butter: In a large bowl with an electric mixer, beat the softened butter on medium speed for 2-3 minutes until creamy and light.
  3. Add Powdered Sugar: Gradually add the sifted powdered sugar to the butter, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
  4. Add Liquids & Flavor: Pour in the cooled dissolved espresso, heavy cream (or milk), vanilla extract, and pinch of salt. Beat on medium-high speed for another 3-5 minutes, until the buttercream is smooth, light, and fluffy. If it seems too thick, add a tiny bit more cream; if too thin, add more sifted powdered sugar.

Part 4: Simple Espresso Soak (Optional)

  1. In a small bowl, combine hot water, granulated sugar, and instant espresso powder. Stir until sugar and espresso are dissolved. Let cool completely before using.

Part 5: Assembly

  1. Level Cakes: Once completely cool, use a serrated knife to level the tops of your cake layers if they are domed, creating flat surfaces.
  2. Soak (Optional): Place the first cake layer on your serving plate or cake stand. Brush generously with the cooled espresso soak.
  3. First Filling Layer: Spread about half of the Baileys cream mousse filling evenly over the first cake layer, leaving a small border.
  4. Second Layer: Carefully place the second cake layer on top. If using, brush with espresso soak. Spread the remaining half of the Baileys cream mousse filling.
  5. Top Layer: Place the third cake layer on top. If using, brush with espresso soak.
  6. Crumb Coat: Apply a thin layer of the Espresso Buttercream all over the top and sides of the cake. This is called a crumb coat and traps any loose crumbs.
  7. Chill Crumb Coat: Refrigerate the cake for 15-20 minutes, or until the crumb coat is firm.
  8. Final Frosting: Apply the remaining Espresso Buttercream to the top and sides of the cake, smoothing it with an offset spatula or bench scraper. You can create decorative swirls or a smooth finish.
  9. Garnish: Garnish with chocolate shavings/curls, a few coffee beans, or a light dusting of cocoa powder.

Pro Tips for the BEST Baileys Espresso Cream Cake ✨

  • Room Temperature Ingredients: For the cake and buttercream, ensure butter, eggs, and milk are at room temperature for a smooth, emulsified batter and frosting.
  • Sift Powdered Sugar: Always sift powdered sugar for buttercream and mousse to prevent lumps.
  • Don’t Overmix: Overmixing cake batter develops gluten, leading to a tough cake. Mix just until combined.
  • Chill Your Bowl & Whisk: For the Baileys cream mousse, a chilled bowl and whisk attachment (or beater) will help the cream whip up faster and firmer.
  • Quality Baileys & Espresso: Use a Baileys you enjoy drinking, as its flavor will come through. For espresso, instant espresso powder (like King Arthur Flour’s or Medaglia d’Oro) is best as it dissolves well and has concentrated flavor.6
  • Leveling Cakes: Leveling your cake layers creates a stable, even base for stacking, preventing a lopsided cake.7
  • Chill Between Steps: Chilling the cake after the crumb coat makes applying the final layer of frosting much easier and cleaner.
  • Let it Set: For the best flavor and stability, allow the assembled cake to chill in the refrigerator for at least 1-2 hours before slicing.

Creative Variations & Customizations 🌈

  • Chocolate Cake Base: For a richer cake, use a favorite chocolate cake recipe instead of vanilla.
  • Baileys Ganache Drip: Instead of a full frosting, do a semi-naked cake with the espresso buttercream, and then add a Baileys-infused chocolate ganache drip.
  • Chocolate Shavings in Mousse: Fold some finely shaved chocolate into the Baileys cream mousse for extra texture and chocolate flavor.
  • Toasted Nuts: Add finely chopped toasted pecans or walnuts between layers or around the base of the cake for crunch.
  • Stronger Coffee Flavor: Increase the amount of espresso powder in the buttercream or simple syrup to your preference.

Serving Suggestions 🍽️

  • Serve chilled for the best texture and flavor.
  • A small slice is often sufficient due to its richness.
  • Pair with a cup of coffee, espresso, or a shot of Baileys on the side.

Storage & Make-Ahead Tips 🧊🗓️

  • Storage (Assembled Cake): Store the cake in an airtight cake carrier or covered loosely with plastic wrap in the refrigerator for up to 3-4 days. The flavors actually meld beautifully over time.
  • Make-Ahead (Components):
    • Cake Layers: Baked and cooled cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 1 month. Thaw at room temperature before assembling.
    • Espresso Buttercream: Can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Before using, bring to room temperature and re-whip in an electric mixer until light and fluffy again.
    • Baileys Cream Mousse: Best made fresh just before assembly, as whipped cream-based fillings are less stable over time.
  • Freezing (Assembled Cake): While possible, freezing a cake with a whipped cream-based mousse can sometimes affect its texture upon thawing (it may weep slightly). If you must freeze, wrap the entire cake (un-garnished) tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 weeks. Thaw in the refrigerator overnight before bringing to room temperature and garnishing.

Conclusion 🌟

This Homemade Baileys Espresso Cream Cake is a celebration of luxurious flavors and textures. Each component, from the tender vanilla cake to the light Baileys mousse and robust espresso buttercream, comes together to create a showstopping dessert that truly lives up to its decadent name. While a bit more involved than a simple weeknight bake, the result is a sophisticated, incredibly flavorful cake that’s perfect for special occasions, or simply to treat yourself to a taste of gourmet indulgence at home. Enjoy the rich, boozy, coffee-infused magic in every glorious bite!