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.
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.
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.
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!
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- 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
- 2 tablespoons coffee extract, see link in NOTES
- 2 tablespoons Irish cream liqueur, like Baileys
- 3 tablespoons cocoa powder
- 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
- 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.
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.
Substitute 1 teaspoon espresso powder mixed with 1 teaspoon hot water for the coffee extract, if desired.
Thanks so much for stopping by! Tricia