There’s something warm, comforting, and a touch nostalgic about a slice of cake that tastes like Baileys and coffee. Inspired by holiday coffee drinks, this Baileys cake is rich, cozy, and one of the best desserts to serve this season.
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Cinnamon Baileys Cake Inspiration
I was deciding what to bake for our Sunday Family Cake when I noticed a bottle of Baileys Vanilla Cinnamon on my dad’s counter by the coffee pot. That little moment was the spark—one sip-inspired idea that became a cake.
My dad generously let me take the bottle home, and I tested the idea until it felt just right. The result is a cake that captures the creamy, spiced flavor of a Baileys coffee but in an indulgent, layered dessert—quite possibly my favorite flavor this year.
Doctored Cake Mix Layers
I start with a doctored yellow cake mix, folding in ground cinnamon and cinnamon chips to amplify the warm cinnamon notes in the Baileys. Each baked layer is sliced in half, creating six thin layers that are lightly brushed with a bit more Baileys for extra moisture and flavor.
Baileys & Coffee Buttercream
The frosting pairs Baileys Vanilla Cinnamon with instant coffee powder to recreate that beloved Baileys-and-coffee profile. For a silky, airy buttercream, whip the butter on high for 5–10 minutes first until it is pale and fluffy, then add the sugar, coffee, salt, and Baileys and finish at high speed until smooth.
Coffee-Infused Baking
If you love coffee in desserts, here are some other baked goods that celebrate espresso and coffee flavors: espresso molasses cookies, double chocolate cake, boozy marshmallows, better box mix brownies, and an espresso Oreo cake. Each of these recipes uses coffee to deepen flavor and add warmth.
- Espresso Molasses Cookies
- Double Chocolate Cake
- Boozy Marshmallows
- Better Box Mix Brownies
- Espresso Oreo Cake
Baileys Cake (Gluten-Free Option)
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5 from 7 reviews
- Author: Katie
- Total Time: 2 Hours 30 Minutes
- Yield: 10 Slices
Description
A slice of holiday cheer: an easy doctored box-mix Baileys cake finished with a whipped Baileys-and-coffee buttercream. It’s spiced, boozy, and perfect for seasonal celebrations.
Ingredients
Bailey’s & Coffee Cake
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1 box (461 g) yellow/golden cake mix (*can substitute gluten-free cake mix)
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1 teaspoon ground cinnamon
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1/2 cup Baileys Vanilla Cinnamon liqueur (*any Baileys flavor can be used)
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4 egg whites, room temperature
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1/3 cup Greek yogurt or sour cream, room temperature
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1/3 cup vegetable oil
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1/4 cup milk, room temperature
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1 teaspoon vanilla extract
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1 cup cinnamon chips (optional; chocolate chips or no chips also work)
Baileys & Coffee Buttercream
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2 cups salted butter, room temperature
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6 cups icing sugar
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1/4 cup instant coffee powder
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1 teaspoon fine sea salt
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1/4 cup Baileys Vanilla Cinnamon liqueur
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Optional: extra instant coffee powder for dusting and extra Baileys for brushing layers
Instructions
Baileys Cake
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Preheat oven to 350°F (175°C). Prepare three 6-inch round pans with baking spray and parchment.
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In a mixing bowl, combine cake mix and cinnamon and whisk briefly to remove lumps.
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Add the wet ingredients (Baileys, egg whites, Greek yogurt or sour cream, oil, milk, and vanilla) and mix until just combined—avoid overmixing.
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Fold in cinnamon chips if using.
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Divide batter among the pans and bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
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Cool in the pans for 10 minutes, then invert onto a rack to cool completely.
Baileys & Coffee Buttercream
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In a stand mixer fitted with the paddle or whisk, whip the butter on high speed until light and fluffy (about 5–10 minutes).
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Add the icing sugar, instant coffee powder, and salt, then pour in the Baileys and mix on low until incorporated.
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Increase speed to high and whip for about 5 minutes until the frosting is smooth and creamy, scraping the bowl as needed.
Cake Assembly
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Level each cooled cake and, using a cake leveler, slice each layer in half to create six thin layers.
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Place one layer on a cake board or plate. Optionally brush a little Baileys on the layer, then spread about 1 cup of buttercream.
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Repeat with remaining layers. Apply a thin crumb coat of buttercream all over the cake and refrigerate for 20 minutes.
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Finish with a final layer of buttercream and smooth the sides with a smoother or offset spatula.
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Decorate as desired—piped swirls, a dusting of instant coffee, or simple buttercream peaks work beautifully. Slice and enjoy.
Equipment
6 Inch Cake pan
9 Inch Angled Icing Spatula
Cake Leveler
KitchenAid Mixer 4.5 QT.
Wilton 1M Piping Tip
Wilton Icing Smoother
Notes
* Any flavor of Baileys works for this recipe.
** If you can’t find cinnamon chips, substitute chocolate chips or omit them.
- Prep Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American