Makes one 6-inch tall cake. Double the recipe to make a tall 8-inch cake.
Tender Irish cream cake layers frosted with silky Irish cream frosting.
This cake is moist and flavorful with hints of hazelnut and almond.
The flavor of Irish cream is entirely unique if you have never tried it before.
I’m definitely a sucker for the flavor.
This is a kid friendly cake made with Irish cream flavored syrup and extract.

Cake

Ingredients

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• 2 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• 8 tablespoons butter
• 1 ¾ cups sugar
• 2 eggs
• 1 teaspoon Irish Cream extract (made by Lorann oils)
• 1 ¼ cups whole milk
• ½ cup Irish Cream Torani Syrup

Instructions

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Preheat the oven to 350℉, coat 3 six inch pans with non-stick spray and line them with parchment rounds.
In the bowl of a standard mixer, cream the butter until it is smooth and coating the inside of the bowl.
Add in sugar and cream until fluffy.
Slowly add in eggs and Irish cream extract.
In a separate bowl, Sift together flour, baking soda and salt.
On low speed, alternate between adding a third of the flour to the butter mixture, followed by a third of the milk, and mix.
Repeat and mix until incorporated, and stop to scrape down the bowl as needed.
Add in Irish cream syrup last, and mix well.
Divide batter into the 3 prepared cake pans and bake for 30 minutes or until baked in the middle.
Put them in the freezer and frost while frozen.

Irish Cream Buttercream Frosting

Ingredients

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• 8 tablespoons butter
• 1 2-lb bag powdered sugar
• 1 to 8 tablespoons heavy cream
  (depends on how much you need to get your frosting the right consistency)
• ⅛ teaspoon salt
• ¼ cup Irish Cream Torani Syrup
• 1 teaspoon of Irish cream extract (optional depending on how strong of a flavor you want.
  Taste your frosting after adding in the syrup and add more to make a stronger flavor.)

Instructions

Cream butter in the mixer, when it is coating the sides of the bowl add in the powdered sugar and mix to combine.
(It will just be powder).
Add in small amounts of heavy cream until the frosting starts to come together.
Add in Irish Cream syrup and Irish Cream extract.
Whip frosting for 2 minutes until it is light and silky.