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5 from 1 vote

Irish Cream Breakfast Cake

Marbled Irish Cream Breakfast Cake has a soft, tender crumb and layers and layers of flavor from the coffee extract and luscious Irish cream!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast, Brunch
Cuisine: Irish
Keyword: breakfast cake, Irish Cream
Servings: 8
Calories: 376kcal
Author: Tricia


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


  • 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.


  • 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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 376kcal | Carbohydrates: 54g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 291mg | Potassium: 122mg | Fiber: 1g | Sugar: 29g | Vitamin A: 463IU | Calcium: 96mg | Iron: 2mg