A really good and tasty Irish coffee cake.


Recipe Summary

35 mins
55 mins
1 hr 10 mins
2 hrs 40 mins
1 coffee cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.

  • Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.

  • Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.

  • Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.

  • Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.

  • Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.

  • Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.

  • Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Cook's Notes:

Margarine can be used in place of butter, if preferred.

If using 9-inch cake pans, baking time will be 30 to 35 minutes.

Nutrition Facts

657 calories; protein 6.2g; carbohydrates 85.4g; fat 31.7g; cholesterol 113.3mg; sodium 293.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This is a pretty delicious cake! It's definitely got the coffee flavor down--the whiskey doesn't come through much, but it's still tasty. The cake itself is interesting in that it depends on cream for the fat instead of butter. This created a fine textured cake--and one that is better suited to being slightly under-baked than over. The coffee-whiskey soak helps with that too. I baked mine in two 8" square cake pans, and they needed 32 minutes to bake. The frosting was a bit different. I thought that maybe trying to mix the butter and coffee/whiskey mixture would be difficult--and I was right. Would not combine. So I would blend in the powdered sugar 1 cup at a time first, then add in the flavorings. Also, I barely had enough frosting to fill and cover the cake--and that's with bumping up the frosting recipe by an extra 1/3. I only needed a little bit of chocolate to drizzle over the top--6 oz left a lot leftover (though not complaining about having extra chocolate around). Overall, it's a different cake, and I enjoyed making it. Thank you for the recipe! Read More