Irish Cream Celebration Cake

Looking for a St. Patrick's Day dessert? Make an Irish Cream Celebration Cake! This is a beautiful and easy cake from Betty Crocker -- perfect for when you have some Bailey's and are in the mood to doctor up a box of cake mix. It's an chocolate cake with Irish cream in the batter and in the frosting, plus a stunning layer of ganache drizzled over the top.

Okay, so my ganache could have been a little more "stunning". I opted to pour the ganache instead of drizzle it Tuxedo Cake style, but I poured it a little too early. Things got messy. Next time I'll stick with a drizzle.

Betty Crocker calls for a box of their Super Moist Devil's Food Cake and gives the proper ratios for that particular mix, which comes in a 13.25 oz box. I recommend sticking with that exact type of cake mix for your first try.

• St. Patrick's Day Chocolate Irish Cream Pie
• Irish Cream Chocolate Chip Cupcakes
• Oreo Irish Cream Pie
• Frosted Irish Cream Brownies
• Almond Meal Irish Soda Bread

Recipe

Irish Cream Celebration Cake

Anna

Chocolate Irish Cream Celebration Cake is a chocolate Irish cream cake with a drizzle of chocolate ganache over the top.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time and Chilling Time 1 hour hr 9 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

Cake:

• 1 box Betty Crocker Super Moist Devil's Food Cake Mix
• 1 box chocolate instant pudding mix (3.9 oz)
• 4 large eggs
• 1 cup Bailey's or other type Irish Cream
• ⅓ cup vegetable oil
• 1 cup sour cream

Irish Cream Frosting:

• 2 sticks butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• ¼ cup Irish cream liqueur
• 1 teaspoon vanilla

Chocolate Glaze:

• 4 oz bittersweet chocolate, chopped chopped
• ½ cup whipping cream
• ¼ cup light corn syrup
• 2 teaspoons vanilla
• ⅓ cup sliced almonds toasted (optional)

Instructions

 

• Preheat oven to 350 degrees F. Spray 2 9-inch round cake pans with flour-added baking spray or just grease and flour as usual.
• Combine all cake ingredients in a large bowl and beat at medium mixer speed for 2 minutes, scraping sides of bowl. When thoroughly mixed, pour into prepared pans. Bake for 35 minutes or until cakes spring back when touched. Do not over-bake. They will rise quite a bit in the oven, then sink back down as they bake, so they should be flat.
• Let cool in pans 10 minutes on wire rack. Remove from pans and finish cooling on racks.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce mixer speed and gradually add powdered sugar, 1 cup at a time, beating until blended. Add Irish Cream and vanilla; beat until frosting is smooth and spreadable.
• Spread icing between and on top of cake layers, then frost all over. Chill cake while you make the glaze.
• Put the chopped chocolate in a bowl. In a saucepan, heat whipping cream over medium until it begins to simmer. Pour warm cream over chocolate; let stand 1 minute then whisk until chocolate is melted and mixture is smooth. Add corn syrup and 2 teaspoons vanilla, stirring until smooth. Let stand 10 minutes or until thickened.
• Drizzle glaze over cake (or dump it over the top like I did). Garnish with almonds if desired.

Keyword Irish Cream Cake

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