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Marbled Irish Cream Breakfast Cake has a soft, tender crumb and layers and layers of flavor from the coffee extract and luscious Irish cream!
Easy Irish Cream Breakfast Cake
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.
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. Or, 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 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.
Easy no mixer recipe
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.
Garnish with espresso beans
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!
We’re thrilled with this Irish Cream Breakfast Cake and hope you give it a go!
Irish Cream Breakfast Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup milk
- ½ 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
- ½ cup sifted powdered sugar
- milk if needed
- chocolate covered coffee beans for garnish if desired
Instructions
- Preheat oven to 325°F. 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 ½ 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 325°F 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.
Nutrition
More great Irish-Inspired Recipe
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Everything we love about a great Irish coffee in a delicious cupcake!
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Irish Soda Bread
One of the easiest, most rewarding quick breads you can make at home!
View this RecipePublished March 2019, updated March 2025
rose333
Don’t have any Baileys. Would like to substitute Irish Whiskey. Your thoughts?
Tricia Buice
Hi Rose. I haven’t tested this with whiskey but I think it might work. Start with half the amount called for and see how it goes. Good luck and enjoy!
De
I have an espresso machine, so do you think it’d work well enough to just substitute cooled espresso for the coffee extract?
Tricia Buice
Yes I do! Enjoy 🙂
Susan
What a beautiful, marbled cake and I love your coffee extract series, Tricia!
Tricia Buice
Thanks so much Susan!
Sammie
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.
Tricia Buice
Thanks Sammie – probably less sugar and donuts and so good 🙂 I like my carbs in the morning!!
Jennifer @ Seasons and Suppers
Oh my! I can’t think of a better way to start any day 🙂 So pretty and the flavours must be so fantastic!
Tricia Buice
Thanks Jennifer! It is very tasty indeed 🙂
Abbe@This is How I Cook
Sounds fabulous Tricia! I think this cake might actually relax a crazy day! Bring it on! Besides I’m a sucker for glaze.
Tricia Buice
It’s a relaxing cake for sure Abbe – haha. It makes me smile 🙂
sue | the view from great island
Now THIS is what I call breakfast! Pinning and sharing! The marbling is absolutely gorgeous!
Tricia Buice
Me to Sue! Thanks so much 🙂
Chris Scheuer
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!
Tricia Buice
Thank you Chris 😉
angiesrecipes
That coffee flavoured marbled effect looks so beautiful! I would love a slice for my tea now, Tricia 🙂
Tricia Buice
Wish I could share a slice or two with you Angie. Thanks so much!
Beth
Hello, HAPPY ST. PATRICK’S DAY!!
Can I use almond milk for this recipe instead of cow’s milk? If so, should I lessen the amount as what’s being asked in the recipe because almond milk seems a little thicker? Thank you for your advise.
Tricia Buice
Happy St. Patrick’s Day to you too Beth! I haven’t tried baking this cake with almond milk but if you’ve had good success making this exchange in the past, then I would give it a try. I don’t think I would reduce the amount, however. Sorry I can’t help more.