Irish Coffee Cake


Irish Coffee Cake 1

As I sat drinking a break time coffee wishing it was an Irish version, I realised that within my daylight hours I resided in a regimented World punctuated by bells, demands and deadlines. On top of that I’ve two self-inflicted days of fasting followed by five days of visiting the ‘Land of eat whatever I fancy’. Life felt too controlled, I longed to be free even if just for 10 minutes so I hatched a cunning lunch time plan that involved:

  1. Desertion
  2. Crime
  3. Smuggling contraband

Irish Coffee Cake 4

That does sound grand, but you’ll be glad to know that the contraband was in the form of Irish coffee cake which is the most acceptable way to bring alcohol into the workplace (ooh I’m so naughty).

I tortured myself by making this cake on a fasting day; there was no licking of fingers, bowls or sneaky tasting therefore its success remained a mystery until the next day (I know I’m so hard-core in the self-torture department). When I took these pictures I had to wrap the cake slice up and yes that was very hard, I may have licked my computer screen just a little bit but don’t tell anyone.

Irish Coffee Cake 5

As the following lunch time at work arrived I threw off my goody two shoes veil to become a wicked woman about to take a walk on the dark side. I deserted my post, stole out of the confines and told myself I could just keep on walking if I didn’t feel any better after five minutes. Trees whispered, birds darted past and teenager’s feet stampeded for cover as I inadvertently walked past their secret cigarette lair all of which made me smile.

Irish Coffee Cake 2

I felt so much better that I turned back towards the hallowed halls. Feeling stronger I dared myself to commit a detention nominated crime by entering a clearly marked exit door and skipped up the one way only stairs. There was one mission left to complete as I crept back into my office trying to hide the flush of fresh air which had reddened my face. I pulled out the contraband, my hands shook slightly as I opened the foil hiding a cake cocktail* of rich coffee with Baileys white chocolate buttercream. The time was now, fast day was over and there was only two more minutes of peace before the bells tolled so I took a big bite and realised there is truth within the words ‘naughty but nice’. The cake tasted exactly as I imagined it, I felt like I’d been transported to a glitzy restaurant where I indulged in an Irish coffee over lazy chatter.

It’s the little things in life that matter, you’ll never say on your death-bed ‘I’m so glad I spent all those hours at work’ instead why not take just 10 minutes for yourself and be a little bit naughty next lunch time. Your work will be better due to lower stress levels which results in an increase in effectiveness and cake always boosts happiness so what’s to lose?

*always eat cake responsibly

Traditionally, Irish coffee consists of hot coffee, Irish whiskey, and sugar stirred and topped with thick cream I have altered this idea to fit my cake vision (fresh cream wasn’t that practical for transporting) but feel free to adapt it anyway you wish.

Irish Coffee Cake 3

Irish Coffee Cake

Coffee Cake Ingredients

400g Salted Butter (room temperature)
400g Caster sugar
400g Self raising flour
8 eggs
5 tbsp espresso ground coffee (instant) mixed with 3 tbsp of boiling water

Instructions for Coffee Cake

1. Pre heat the oven to 160 / 140 fan or Gas 3
2. Line two deep 20cm tins (do use the right size tins to avoid disaster)
3. Beat the butter and sugar until fluffy (5 minutes as this is what makes the cake rise so beautifully to get the full big cake wow factor so not skimp this part. I also find that using very soft butter (but not liquid) helps the creaming process)
4. Add the eggs two at a time and sift quarter of the flour into the mixture and beat until combined
5. Repeat until all eggs and flour are used up
6. Add coffee extract and mix
7. Place the tins in the oven on the middle shelf for approx 50 minutes (all ovens vary so check your cake after 45 mins)
8. Cakes are ready when the skewer can be inserted into the cake and it come out clean.
9. Leave in the tin for 5-10 minutes before removing and placing on a wire rack to cool

White Chocolate and Baileys Buttercream Recipe

250g Salted Butter (room temperature)
500g Icing sugar
250g White chocolate melted
125ml Baileys (or cheaper alternative!)

White Chocolate and Baileys Buttercream Instructions

1. Beat together the butter and icing sugar until light and fluffy
2. Melt the chocolate ( I do mine in 10 second stints in the microwave)
3. Let the melted chocolate cool slightly (10 mins)
4. Pour the chocolate into the buttercream mixture in small quantities beating as you do until all the chocolate has been incorporated.
5. Add the baileys and beat to combine one last time

Assembly of the Cake

1. Level the cake that will be the bottom layer
2. Smother the bottom layer of cake in buttercream and add the top layer of cake
3. Smother the top of the cake in buttercream, make spiking patterns with a palette knife
4. Cover with grated chocolate

      5. Eat and enjoy your naughty contraband
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Coffee, Vanilla Latte and Caramel Layer Cake – The Machiatto


This is my pay day cake – the cake that rewards me for making it to the end of the month and indulges me with my own piece of cake land heaven (sigh).

Coffee Vanilla Caramel Macchiato Cake

In honour of feeling knackered this month I wanted to create a ‘Macchiato’ which is a coffee drink found in Starbucks consisting of espresso, milk. froth and drizzled with caramel. So I set out to recreate this in cake form that will last longer then a coffee (well maybe?) but will still give a coffee buzz and a sugar rush. It had to be big and as I enjoyed making my Tiffany inspired chamapgne layer cake earlier in the year I knew I wanted to make another one.

Coffee Vanilla Caramel Macchiato Cake

Inside this layer cake there are four layers of espresso flavoured coffee cake one layer earnt for each week worked.  I think a pay day cake should be desirable and luxurious with no saving pennies or calorie counting allowed as it is a once a month treat.

Coffee Vanilla Caramel Macchiato CakeEach coffee liquor soaked layer has lashings of rich dulce du leche caramel and vanilla bean latte buttercream.  The entire cake is bathed with swirling layers of buttercream and edged delicatley with dulce du leche caramel.

Of course the best thing about going out to Starbucks is usually a toss up between the silky caramel drizzle or the little caramel wafers on top of your cup that go all gooey with the heat.

To make the experience as close as possible my ‘Macchiato’ layer cake has these butter toffee wafers too, after all this is pay day cake and I want to have it all for a moment before going back to basics next week.

Coffee Vanilla Caramel Macchiato Cake

I like this idea so much I think I will make myself a pay day cake each month.  Want a bite? Go on…

Macchiato Coffee Vanilla Caramel Cake

Ingredients for Coffee Cake

400g Butter (room temperature)
400g Caster sugar
400g Self raising flour / cake flour
8 Eggs (room temperature)
2 tsp Homemade vanilla extract (or use good quality)
4 tsp of Espresso instant powder (or to your own taste)
Water to make up 50ml of coffee
1 tin of dulce du leach / caramel (this will be used for the filling later – I use Nestle)

Preheat the oven to 150 / 315F / Gas 2-3 or 140 fan

  1. Grease and line two 8inch / 20cm deep cake tins (I use silverwood)
  2. Combine the butter and sugar in a bowl and beat until fluffy and pale in colour (about 5 mins)
  3. Add two eggs and mix until combined
  4. Add half the flour and mix until combined
  5. Repeat with the remaining eggs and flour
  6. Make up the espresso with 4tsp of coffee added with enough water to make 50 ml
  7. Add vanilla extract and mix for the least time until the flavours are mixed in
  8. Pour the batter evenly into two tins (you can weigh the mixture)
  9. Place in the middle of the oven and bake for approx 50 mins or until cake is springy to the touch and a cake tester / skewer comes out clean.
  10. Leave in the tin to cool

Layering the Cakes

  1. Once cool – cut the top edge off each cake to make it level
  2. Measure the height of your cakes to work out equal layers
  3. Slice each cake in half horizontally to make four layers  ( I use a serrated knife to do this – I go around the sides of the cake first before then taking the knife across the remaining middle section to get a clean layer – see the video on the tiffany inspired champagne layer cake for this)

Ingredients for Coffee Sugar Syrup
45ml coffee liquor (or use espresso mix again)
3 tbsp of homemade vanilla sugar (or you can use any type of brown sugar)

Heat the coffee liquor and sugar in a small pan until the sugar has dissolved
Brush the mixture evenly onto each cake layer

Vanilla Bean Latte Buttercream
400g softened butter
800g icing sugar
6 tbs milk
4tsp instant espresso powder
2 vanilla beans (seeds scraped out)
2 tsp homemade vanilla essence (or other good quality)

  1. Cream the butter and  milk until light and fluffy
  2. Add the icing sugar and continue beating until it is well combined and light and fluffy in texture
  3. Add the espresso powder to the 2 tsp of vanilla extract and pour into the buttercream mixture
  4. Add the beans / seeds from 2 vanilla pods and add to the buttercream mixture
  5. Mix for the final time until all flavouring is well combined
  6. Use straight away or if putting it in the fridge remember to allow at least an hour for it to come fully back to room temperature so it is soft enough to pipe

To Assemble the Cake

Add a dollop of buttercream to the centre of your cake stand and then add your first layer of cake and press down – this will keep your cake in place.

Layer your cake in this order

1st layer – caramel
2nd layer – buttercream
3rd layer – caramel

  1. Use a palette knife to spread out the fillings and make sure you don’t go right to the edge or the caramel is likely to ooze down the sides of your cake.
  2. Add a very thin coating layer of buttercream using a palette knife all over your cake (don’t worry what it looks like) and place in the fridge for 30 mins so the buttercream can firm up.  This will stop crumbs getting into your icing.
  3. After 30 mins use a large palette knife to ice your cake all the way round (again the video on the tiffany layer cake is very good at showing you this).  Iit is much easier if you have a cake turntable – I do not have one but I do have a lazy susan (revolving circle wooden board) so I used that and it worked perfectly!
  4. To get the same effect with the buttercream as I did you need a small palette knife placed flat on the side of the cake at the bottom.  Hold the palette knife and move the cake round on the turntable until you reach the top.  It is like running your finger round and round your cake.
  5. I then used a palette knife loaded with dulce du leche and went round the same pattern gently to add a touch of caramel to the layers.
  6. Make a criss cross on the top of the cake with caramel (just like they do in Starbuck) and pipe buttercream on the top in what ever formation you like – top with a butter toffee wafer and get ready to eat.

This cake will last well in an airtight container for a few days.  I also entered into the fantastic Alphabake Challenge for March and this month’s letter is M.  The challenge in kindly hosted by The More than Occasional Baker and this months host Caroline Makes.

Enjoy! x