Irish Cream Celebration Cake
Since St. Patrick's Day is tomorrow, I thought we'd kick it off right with a recipe: Irish Cream Celebration Cake. You had me at Irish Cream. This is courtesy of the lovely Shelly of Behind Blue Eyes. Shelly's blog doesn't just focus on food; but DIY, crafts, travel, and motherhood. She's definitely one to read since she covers so many great topics. And will keep your mouth watering, like this post. But I'll let her take it away with this great Irish Cream Celebration Cake!
As you probably know, one of my favorite holidays, St. Patrick’s Day is right around the corner…I know I think I’ve been calling every holiday my favorite, but hey, what can I say? I love to celebrate. And on that note, I really can’t think of a better way to celebrate my Irish heritage then having a little Bailey’s Irish Cream. Actually, I prefer Feeney’s Irish Cream. However, all the Dominick’s stores closed in Illinois and that was my place to shop for groceries and get some Feeney’s, so I had to settle for Bailey’s. ☹ Sad face, I know. So for those of you in the Chicagoland/Kenoshaland area that knows where to get any Feeney’s Irish Cream, PLEASE let me know where I can find it!
Since I’m now a mother, my days of polishing off some booze are long ago. I can’t really think of anything worse than waking up with a hangover and having a two-year old. So with that being said, if I can’t drink it, why not cook with it! The second best thing to some Irish Cream might just be some chocolate cake. A few years ago, I stumbled upon a recipe on the Betty Crocker website (before Pinterest existed! ) called Irish Cream Celebration Cake. Now the title alone is right up my alley. I wish I was the genius that came up with this recipe because let me tell you, it is the bomb dot com! One of these days, I have every intention of trying to make this from scratch since I really don’t like using premade box items. I did make a few changes to the original recipe though; I put my changes in parentheses.
To make this cake you will need the following:
- 1 box of Devil’s Food cake mix
- 1 box (3.8 oz) chocolate instant pudding (or Devil’s Food instant pudding)
- 4 eggs
- 1/3 cup vegetable oil
- 1 cup Irish Cream liqueur
- 1 cup sour cream
Irish Cream Frosting
- 1 cup butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- ¼ cup Irish Cream liqueur
- 1 teaspoon vanilla
- 4 oz bittersweet baking chocolate (or semi-sweet chocolate)
- ½ cup whipping cream
- ¼ cup light corn syrup (or honey)
- 2 teaspoons vanilla
- 1/3 cup sliced almonds, optional
- Heat oven to 350F. Spray 2 (9-inch) round cake pans with cooking spray
- In a large bowl, beat all cake ingredients with mixer until well blended. Pour batter into pans and bake for approximately 30 minutes. Cool completely.
- Beat butter and cream cheese with electric mixer until light and fluffy. Reduce speed to low. Add powdered sugar, one cup at a time, beating until blended. Add ¼ cup liqueur and 1 teaspoon vanilla, beat until frosting is smooth.
- Place 1 cake layer on serving plate and cover with frosting. Top with second layer and frost sides and top of cake with a thin layer of frosting to seal crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
- Place chocolate in a bowl. In a small saucepan, heat whipping cream over medium heat until bubbles form around the edge. Pour warm cream over chocolate; let stand for a minute to help melt the chocolate. Stir with whisk until chocolate is melted. Add honey and 2 teaspoons vanilla. Stir until smooth. Let glaze stand until thickened.
- Pour glaze on top of cake, letting it drip down the side. Store in refrigerator.