Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • facebook
  • pinterest
  • twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

March 7, 2019 16 Comments

Irish Cream Breakfast Cake

  • Share
  • Yum
  • Tweet

This post may contain affiliate links. Please read my disclosure policy.

A sliced, marbled Irish Cream Breakfast Cake with a coffee glaze and espresso beans

Marbled Irish Cream Breakfast Cake has a soft, tender crumb and layers and layers of flavor from the coffee extract and luscious Irish cream!

I’ll admit this may not be the best choice for an early breakfast due to the spirited glaze, but this Irish Cream Breakfast Cake is a fantastic choice for brunch! The base cake batter is divided in half then enhanced with Coffee Extract, cocoa and Irish cream liqueur. The two batters are marbled together to create the pretty swirls and baked in a springform pan.

 

A collage of photos drizzling and spreading a glaze on an Irish Cream Breakfast Cake

The Irish Cream glaze is optional, but highly recommended.

Whisk together your favorite Irish cream (we use Bailey’s), a little coffee extract and powdered sugar. This easy glaze is drizzled over a slightly warm cake then served with a hot cup of coffee for a uniquely delicious way to start the day! If you’re making the cake ahead of time I recommend adding the glaze just before serving. Dust the top with powdered sugar instead of glazing if you’ll be sharing with underage kiddos. The Irish Cream flavor really comes through, especially in the glaze. We make our own coffee extract (see link in recipe notes) but you can buy it where you find vanilla extract in larger stores or on Amazon. In a pinch, substitute a little espresso powder for the coffee extract if desired.

 

An Irish Cream Breakfast Cake with a spirited coffee flavored glaze garnished with espresso beans

We’re nuts for these easy, no mixer required breakfast cakes and think you will be too.

Each and every one of our breakfast cake recipes have been well tested and perfected, and are always a hit with friends, family and guests. If you haven’t tried one yet, I recommend our Cinnamon Breakfast Cake which tastes a lot like a soft, warm snickerdoodle. Another favorite is our Fresh Peach Breakfast Cake with a rich, moist sour cream batter, sweet crispy top and loads of delicious fresh peaches. Great for sweet summer peaches! The Blueberry Breakfast Cake is also very popular here at SRFD. It’s a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon. A must try anytime of the year. You can find all our Breakfast Cakes HERE under the Breakfast Recipe Index.

 

A slice of Irish Cream Breakfast Cake served with hot coffee

Garnished with chocolate covered espresso beans, this breakfast cake is a mocha lovers dream!

We adore the flavor profile in this Irish Cream Breakfast Cake. It’s unique and delicious and great served for brunch, afternoon tea or even dessert. Not just for St. Patrick’s Day!

 

A slice of Irish Cream Breakfast Cake

We’re thrilled with this Irish Cream Breakfast Cake and hope you give it a go!

 

Thanks for PINNING!

Marbled Irish Cream Breakfast Cake has a soft, tender crumb and layers and layers of flavor from the coffee extract and luscious Irish cream! #Irishcream #breakfastcake #coffeecake #mochacake #irishcreamcake #irishcreambreakfastcake #cake #easycake #brunchcake

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Kitchen Essentials – The Springform Pan

 

We use our 8-inch springform pan all the time in the SRFD kitchen. It’s inexpensive, easy to use and cleans up beautifully. The nonstick durable steel construction bakes evenly too. Click on the photo for more information.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

PRINT THE RECIPE!

Irish Cream Breakfast Cake

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 8
Course: Breakfast or Brunch
PRINT RECIPE

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

For the marbled batter:

  • 2 tablespoons coffee extract, see link in NOTES
  • 2 tablespoons Irish cream liqueur, like Baileys
  • 3 tablespoons cocoa powder

For the glaze:

  • 1 tablespoon Irish cream liqueur
  • 1 tablespoons coffee extract
  • 1/2 cup sifted powdered sugar
  • milk if needed
  • chocolate covered coffee beans for garnish if desired

Instructions

  • Preheat oven to 325F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake onto a serving platter. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
  • In a small mixing bowl lightly whisk the eggs. Add the milk, melted cooled butter, and vanilla. Whisk until blended. The butter will be a little lumpy - this is fine.
  • Pour the milk mixture into the flour mixture and gently fold together with a spatula just until all of the flour is incorporated. The batter will be thick.
  • Transfer 1 1/2 cups the batter to a clean bowl. Add 2 tablespoons coffee extract and 2 tablespoons Irish cream to the batter. Sift the cocoa powder over the batter and gently blend to combine.
  • Dollop scoops of the cake batter into the prepared pan, alternating between the two until all batter is used. Lightly draw a knife through the batter to swirl. Set the pan aside and allow it to rest for 15-20 minutes before baking. This step helps ensure good loft and puffiness.
  • Bake at 325F until a toothpick comes out with no wet batter, about 45-50 minutes. Allow the cake to cool on a rack for 15-30 minutes.
  • Remove the sides of the pan and slide onto a serving plate. Mix the glaze ingredients together until smooth and drizzle over the cake. Cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.

Recipe Notes

If you don’t have a springform pan bake this cake in an 8 or 9-inch square or round pan or 9-inch springform pan. If using a 9-inch pan, reduce the baking time to 30-40 minutes. You can also use a high-sided 9-inch layer cake pan but for easy removal I recommend the springform pan. My springform pan is very dark so I bake at a lower temperature of 325 degrees F. If you have a light colored pan, you can bake at 350 degrees F with good results.
 
Coffee Extract is available on Amazon and in some grocery stores. Or you can make your own in just one week. Click HERE to get our easy Coffee Extract recipe and make some at home.
 
Substitute 1 teaspoon espresso powder mixed with 1 teaspoon hot water for the coffee extract, if desired.

Thanks so much for stopping by!  Tricia

  • Share
  • Yum
  • Tweet

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Hot Cross BunsA sliced single layer blackberry cake with a crunchy sugary topBlackberry Breakfast CakePineapple Pound CakePumpkin Breakfast Cake with Pecan CrumbleOats Fruit and Nut Browned Butter Breakfast Cookie

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: Bangers and Mash
Next Post: Blueberry Overnight French Toast Casserole

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. De says

    May 9, 2019 at 9:06 am

    I have an espresso machine, so do you think it’d work well enough to just substitute cooled espresso for the coffee extract?

    reply to this comment >
    • Tricia Buice says

      May 9, 2019 at 9:14 am

      Yes I do! Enjoy 🙂

      reply to this comment >
  2. Susan says

    March 11, 2019 at 10:42 am

    What a beautiful, marbled cake and I love your coffee extract series, Tricia!

    reply to this comment >
    • Tricia Buice says

      March 11, 2019 at 2:32 pm

      Thanks so much Susan!

      reply to this comment >
  3. Sammie says

    March 10, 2019 at 5:13 pm

    Wow! I love that you purposely make cake for breakfast and brunch. This is definitely my kind of blog! Beautiful cake and pinned for making.

    reply to this comment >
    • Tricia Buice says

      March 11, 2019 at 7:14 am

      Thanks Sammie – probably less sugar and donuts and so good 🙂 I like my carbs in the morning!!

      reply to this comment >
  4. Jennifer @ Seasons and Suppers says

    March 8, 2019 at 8:00 am

    Oh my! I can’t think of a better way to start any day 🙂 So pretty and the flavours must be so fantastic!

    reply to this comment >
    • Tricia Buice says

      March 9, 2019 at 7:41 am

      Thanks Jennifer! It is very tasty indeed 🙂

      reply to this comment >
  5. Abbe@This is How I Cook says

    March 7, 2019 at 2:21 pm

    Sounds fabulous Tricia! I think this cake might actually relax a crazy day! Bring it on! Besides I’m a sucker for glaze.

    reply to this comment >
    • Tricia Buice says

      March 7, 2019 at 8:00 pm

      It’s a relaxing cake for sure Abbe – haha. It makes me smile 🙂

      reply to this comment >
  6. sue | the view from great island says

    March 7, 2019 at 9:22 am

    Now THIS is what I call breakfast! Pinning and sharing! The marbling is absolutely gorgeous!

    reply to this comment >
    • Tricia Buice says

      March 7, 2019 at 10:14 am

      Me to Sue! Thanks so much 🙂

      reply to this comment >
  7. Chris Scheuer says

    March 7, 2019 at 9:15 am

    You are the queen of breakfast cakes, Tricia! I love every one of them – so simple but impressive at the same time. This looks like the absolute perfect way to celebrate St Patrick’s!

    reply to this comment >
    • Tricia Buice says

      March 7, 2019 at 10:15 am

      Thank you Chris 😉

      reply to this comment >
  8. angiesrecipes says

    March 7, 2019 at 5:42 am

    That coffee flavoured marbled effect looks so beautiful! I would love a slice for my tea now, Tricia 🙂

    reply to this comment >
    • Tricia Buice says

      March 7, 2019 at 7:01 am

      Wish I could share a slice or two with you Angie. Thanks so much!

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

Trending Now!

Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce

Lemon Meltaways – a delicious little cookie

Lemon Meltaways – a delicious little cookie

Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

All Content Copyright Saving Room For Dessert © 2021 • Privacy Policy • Site Design by Emily White Designs

  • Pin
  • Share
  • Yum
  • Tweet
801shares