Spiked Coffee Cake with Bailey's Irish Cream (and I Changed My Mind Story #4)
Prep time
Cook time
Total time
This quick and easy hot yellow cake is soaked in coffee spiked with Bailey's Irish Cream and topped with crackle icing. No fuss, no waiting for the cake to cool, no plates necessary! (Side note: my icing seized in the pictures above and that's why it has a rough texture. It was still delicious, but I've included the tried and true, tested version below that will give you smooth crackle icing instead of what's pictured. I could've remade the cake for the pictures, but since I've already tested this version of the icing so many times, I didn't bother.)
Serves: 8-10
  • Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • Spiked Coffee Ingredients:
  • 1/4 cup butter
  • 3 tablespoons coffee
  • 1/2 cup sugar
  • 3 tablespoons Bailey’s Irish Cream
  • Caramel Crackle Icing Ingredients:
  • 1/2 cup sugar
  • 1/4 cup butter, cut into chunks
  • 1/3 cup evaporated milk
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • vanilla bean ice cream (optional, for serving)
  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Gently poke holes all across the top of the cake with a fork or wooden skewer.
  2. Make the spiked coffee glaze: While the cake cooks, combine butter, coffee, and sugar in a saucepan and bring to a boil over medium heat and continue to boil for 4 minutes, stirring constantly. Remove from heat and stir in Bailey’s. Pour over the top of the warm cake and set aside to soak in.
  3. Make the icing: Bring the sugar, butter, evaporated milk, and salt to a boil over medium-high heat. Reduce the heat and simmer, whisking constantly, for 10 minutes. The frosting will bubble like caramel most of the time and you'll notice it start to pull away from the sides of the pan as it nears the 10-minute mark. Remove the icing from the heat and whisk in the vanilla extract. Pour the icing over the hot cake and spread quickly, because it begins to set immediately. Cut and serve the cake immediately.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2017/04/23/spiked-coffee-cake-baileys-irish-cream/