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Irish Cream Celebration Cake

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8
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When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker SuperMoist devil’s food cake mix, pudding and Irish liqueur in both the cake and frosting.
Created Sep 29, 2017
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup Irish cream liqueur
  • 1 cup sour cream
  • 1 cup butter, softened
  • 125 g (half of 250 g package) cream cheese, softened
  • 3 cups icing sugar
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla
  • 4 oz (113 g) bittersweet baking chocolate, chopped
  • 1/2 cup whipping cream
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/3 cup sliced almonds, toasted

Steps

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
  •  
    2
    In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
  •  
    3
    In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add icing sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
  •  
    4
    Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
  •  
    5
    Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
  •  
    6
    Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

Expert Tips

  • Tip 1
    To make the cake layers a day ahead of time, bake and cool as directed, then place a slice of bread on each layer. Let stand at room temperature, and your cakes will stay fresh.
  • Tip 2
    Change out the Irish cream liqueur for another flavour to make an entirely different kind of cake. Amaretto, hazelnut liqueur or caramel-flavoured Irish cream liqueur would be delicious in this recipe.

Nutrition Information

1120 Calories, 64g Total Fat, 11g Protein, 121g Total Carbs, 85g Sugars

Nutrition Facts

Serving Size: 8 to 10 servings
Calories
1120
Total Fat
64g
Saturated Fat
33g
Trans Fat
1.5g
Cholesterol
210mg
Sodium
980mg
Total Carbs
121g
Dietary Fiber
4g
Sugars
85g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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