Irish Cream Sheet Cake

Get ready to elevate your dessert game with our irresistible Irish Cream Sheet Cake recipe. This divine creation is a symphony of flavors, combining the rich essence of Bailey’s Irish Cream with the moist texture of a classic sheet cake. Whether you’re celebrating St. Patrick’s Day, hosting a gathering, or simply craving a taste of indulgence, this dessert is sure to impress. So, prepare your taste buds for a journey to culinary bliss as we delve into the world of Irish-inspired sweetness!

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 eggs
• 1/4 cup Irish cream non-alcoholic coffee creamer
• 1/2 cup Bailey’s Irish cream
• 2 teaspoons vanilla extract

For the Frosting:

• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup whole milk
• 1/4 cup Bailey’s Irish cream or Irish cream non-alcoholic coffee creamer
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups powdered sugar

Instructions:

For the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition.
5. Incorporate Liquids: Stir in the Irish cream non-alcoholic coffee creamer, Bailey’s Irish cream, and vanilla extract until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Pour Batter: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack.

For the Frosting:

1. Prepare Frosting: In a saucepan, combine the sugar, butter, milk, and Bailey’s Irish cream or Irish cream non-alcoholic coffee creamer.
2. Heat and Stir: Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Boil: Allow the mixture to boil for 1 minute, then remove from heat.
4. Add Vanilla and Salt: Stir in the vanilla extract and salt until well combined.
5. Incorporate Powdered Sugar: Gradually stir in the powdered sugar until the frosting is smooth and spreadable.
6. Spread Frosting: Spread the frosting evenly over the cooled cake in the baking pan.
7. Chill (Optional): For a firmer frosting, refrigerate the cake for 30 minutes to allow the frosting to set.
8. Slice and Serve: Slice the cake into squares and serve. Enjoy the decadent flavors of Bailey’s Irish Cream in every bite!

Cook Notes and Variations:

• Add Chocolate Chips: Fold in a cup of chocolate chips to the cake batter for an extra indulgent touch.
• Garnish with Nuts: Sprinkle chopped toasted nuts such as pecans or walnuts over the frosting for added texture and flavor.
• Drizzle with Chocolate: Drizzle melted chocolate over the top of the frosted cake for a decorative finish.
• Make it Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake suitable for those with gluten sensitivities.

FAQs (Frequently Asked Questions):

Q: Can I use alcoholic Irish cream instead of non-alcoholic coffee creamer? A: Yes, you can use Bailey’s Irish cream instead of non-alcoholic coffee creamer for an extra kick of flavor. Just be mindful of the alcohol content, especially if serving to children or individuals who avoid alcohol.

Q: Can I make this cake in advance? A: Yes, you can bake the cake ahead of time and store it, tightly covered, at room temperature for up to 2 days. Frost the cake just before serving for the best freshness.

Q: Can I freeze leftover cake? A: Yes, you can freeze the unfrosted cake for up to 1 month. Thaw it overnight in the refrigerator before frosting and serving.

Q: Is there a keto-friendly version of this recipe? A: To make a keto-friendly version, substitute almond flour for all-purpose flour, use a keto-friendly sweetener in place of sugar, and opt for a low-carb Irish cream alternative.

Keto and Low-Carb Version:

Keto-Friendly Variation:

• Replace all-purpose flour with almond flour.
• Use a keto-friendly sweetener such as erythritol or stevia in both the cake and frosting.
• Substitute Irish cream with a keto-friendly alternative or omit it altogether.

Low-Carb Variation:

• Reduce the amount of sugar used or use a sugar substitute.
• Choose a low-carb milk alternative such as almond milk or coconut milk in the frosting.
• Use a low-carb Irish cream alternative or omit it altogether for a lower-carb version.

In conclusion, our Irish Cream Sheet Cake is a luxurious indulgence that’s perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or simply craving a decadent dessert, this cake is sure to impress with its rich flavor and moist texture. With the irresistible combination of Bailey’s Irish Cream and velvety frosting, each bite is a taste of pure bliss. So, gather your ingredients, follow our simple recipe, and treat yourself to a slice of heavenly sweetness that will leave you coming back for more!