Project Description

How do you celebrate anniversaries with your partner or spouse? It was our 14th year anniversary a few days ago, and with almost the 4th wave of Covid-19 spread in addition to the new Omicron variant, we were unable to go out. We chose to do what I love doing most together which is developing a new recipe.

My husband and I have talked about a baileys cake here and there, but I never got around to making it. What a perfect opportunity to bake it on our anniversary.

ABOUT THE RECIPE 

As always, the recipe was formed in my imagination, I already saw how I wanted it to look, feel and taste. And it delivered just as I thought. For extra moistness and a little bit of density, I used sour cream. I wanted a more flat than doomed top which I get with the normal creaming method, so I opted for the reverse creaming methods. This also produced a tender, velvety and tighter crumbs.

This would be a perfect layer cake with frosting, but my husband isn’t a fan of frosting. To add some extra texture to the cake, I chose to use ginger snaps crumb topping. Ginger snaps being one of his favorite cookies.

Because we used chocolate baileys, it had a faint chocolate flavor and aroma. The cake color is almost that of an espresso cake. It tastes so good, my husband says every cake should be made with baileys. I kind of agree if only baileys were as cheap as buttermilk or sour cream. You can play on the sugar content. Go lower if using frosting or more as you desire. 

Full Recipe in Details

STARTING GUIDE

  • Pastry: Baileys Cake

  • Prep  Time: 20 mins

  • Baking time: 70 min

  • Total Time: 1 hr, 30 mins

INGREDIENTS

  • 333 g Flour

  • 250 g Butter

  • 100 g Sour cream

  • 290 g Sugar or 260 g if using frosting

  • 10 g Baking powder

  • 3 g Salt

  • 4 Eggs

  • 120 ml Baileys

  • 50 ml Sunflower oil

  • 3 tsp Vanilla flavor

  • For crumb topping: 

    • 90 g ginger snaps 
    • 50 g flour 
    • 30 g sugar 
    • 35 g butter (melted)
GUIDE / INSTRUCTIONS

  • Add all dry ingredients in a mixer, mix for 30 seconds to incorporate

  • Divide baileys in two parts. Mix 80% of baileys with sour cream, vanilla and oil. And mix the other 20% with the eggs

  • Mix all crumb topping ingredient and set aside

  • Cut butter in cubes and add to flour little at a time. Mix until it forms or resembles fine grains of sand

  • Add in baileys and oil mixture, mix properly for about 2 minutes

  • Add in the second part (egg mixture) in 2 or 3 additions. Mix until combined, do not over mix

  • Transfer into prepared pan level the top of batter

  • Sprinkle crumb topping onto batter, slightly press down with a spatula or hands

  • Bake at 150⁰ for 65-70 minutes

  • For an extra baileys taste; bring cake out of oven, poke some holes with a toothpick or cake taster and doze with baileys. The amount of baileys you add at this stage is based on preference.

NOTES

This cake cake can be replicated into a normal vanilla cake replacing baileys for buttermilk or yogurt. Try it out!

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