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Mary Berry Baileys Cake Recipe

Mary Berry Baileys Cake Recipe

Are you ready for a sweet treat? This Mary Berry Baileys Cake Recipe is truly amazing. It is perfect for any special party. Everyone loves the rich taste of Irish cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 12
Calories 455 kcal

Equipment

  • Large Mixing Bowl
  • Electric Hand Whisk
  • Two Round Cake Tins
  • Baking Parchment Paper
  • Wire Cooling Rack
  • Metal Spatula
  • Fine Mesh Sieve
  • Digital Measuring Scales
  • Small Saucepan
  • Large Metal Spoon

Ingredients
  

  • 225 g BUTTER
  • 225 g CASTER SUGAR
  • 225 g SELF-RAISING FLOUR
  • 4 large EGGS
  • 50 ml BAILEYS IRISH CREAM
  • 2 tbsp COCOA POWDER
  • 1 tsp BAKING POWDER
  • 50 g DARK CHOCOLATE
  • 300 ml DOUBLE CREAM
  • 2 tbsp ICING SUGAR

Instructions
 

Preheat your oven.

  • Set it to the correct heat. This ensures the cake rises right away. Grease your cake tins very well with butter.

Mix the base.

  • Cream the soft butter and sugar. Do this until the mix is very fluffy. It should look pale and very light.

Add the eggs.

  • Add them one at a time. Whisk the mix well after each egg. This prevents the cake mix from curdling.

Fold in flour.

  • Sift the flour and cocoa powder. Mix them in using a very gentle motion. Do not knock the air out.

Add the Baileys.

  • Pour the Irish cream into the bowl. Stir it until it is just combined. The batter will smell very wonderful now.

Bake the cake.

  • Pour batter into the two tins. Bake until the tops feel quite springy. A skewer should come out very clean.

Cool the cakes.

  • Let them rest in the tins first. Then move them to a wire rack. They must be cold before you add cream.

Make the filling.

  • Whip the double cream and Baileys. Add icing sugar for a bit of sweetness. Whip it until it forms soft peaks.

Stack the layers.

  • Spread the cream on one cake. Place the second cake layer on top. Press it down very gently to stick.

Decorate the top.

  • Melt the dark chocolate slowly. Drizzle it over the top in lines. Serve your beautiful cake to your happy guests.

Notes

➔ Use room temperature eggs for a much better rise.
➔ Do not overmix the batter after adding the flour.
➔ Sieve the cocoa powder to remove all the lumps.
➔ Let the cake cool completely before adding any cream.
➔ Use high-quality Irish cream for the very best flavor.
➔ Measure your ingredients exactly for a perfect sponge bake.
Keyword Mary Berry Baileys Cake Recipe