What is Mary Berry Baileys Cake?
Mary Berry’s Baileys Cake is a decadent cake infused with Baileys Irish Cream, offering a unique combination of rich chocolate or vanilla flavors with the creamy, whiskey-infused notes of Baileys. The cake is often served as a celebratory dessert and can include a Baileys-flavored buttercream or ganache, making it a perfect treat for special occasions or gatherings.
What Goes Best with Mary Berry Baileys Cake?
Baileys Cake pairs well with:
- Baileys Buttercream: A Baileys-infused buttercream frosting enhances the liqueur’s flavor.
- Whipped cream: Lightly sweetened whipped cream helps balance the richness of the cake.
- Dark chocolate drizzle: A rich chocolate sauce or ganache complements the creamy Baileys.
- Coffee or espresso: The flavors of coffee harmonize beautifully with the Baileys liqueur.
- Vanilla ice cream: The cold, creamy vanilla contrasts with the dense cake, creating a delicious pairing.
- Fresh berries: Raspberries or strawberries add a tart contrast to the sweet, rich cake.
Ingredients
For the Baileys cake:
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract (optional)
- 100ml Baileys Irish Cream
- 2 tsp baking powder
- 50g cocoa powder (for a chocolate Baileys cake)
For the Baileys buttercream (optional):
- 150g unsalted butter, softened
- 300g icing sugar
- 50ml Baileys Irish Cream
- 1 tsp vanilla extract
How to Prepare Mary Berry Baileys Cake
- Preheat the oven: Set the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
- Prepare the batter: Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and Baileys. Stir until well combined.
- Add dry ingredients: Sift the flour, baking powder, and cocoa powder (if using) into the wet mixture and fold gently to combine.
- Bake the cake: Divide the batter evenly between the two prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
Mary Berry Baileys Cake – Detailed Recipe
Ingredients
Refer to the list above.
Instructions
- Prepare batter: Cream butter and sugar, beat in eggs, Baileys, and vanilla extract.
- Add dry ingredients: Fold in flour, baking powder, and cocoa (if making chocolate Baileys cake).
- Bake: Divide the batter between the cake tins and bake for 25-30 minutes.
- Cool and assemble: Allow the cakes to cool before frosting with Baileys buttercream.
Notes
- Baileys flavor: Adjust the amount of Baileys based on how strong you want the flavor. You can add more Baileys to the buttercream for a stronger taste.
- Chocolate version: For a chocolate twist, include cocoa powder in the batter and make a Baileys chocolate ganache to drizzle over the cake.
- For a non-alcoholic version: You can replace Baileys with a coffee or vanilla syrup for a similar flavor profile without the alcohol.
How to Serve Mary Berry Baileys Cake
- With Baileys buttercream: Frost the cake with a Baileys buttercream or ganache to enhance the Baileys flavor.
- With fresh berries: Serve slices with fresh raspberries or strawberries to cut through the richness.
- With ice cream: A scoop of vanilla or Baileys-flavored ice cream pairs perfectly with the cake.
- With whipped cream: Add a dollop of whipped cream for a light contrast to the dense cake.
- Dust with cocoa or icing sugar: For a simple presentation, dust the top with cocoa powder or icing sugar.
How to Reheat Mary Berry Baileys Cake
- In the microwave: Reheat individual slices for 10-15 seconds, but be careful not to melt any frosting.
- In the oven: Warm slices in a preheated oven at 150°C (300°F) for 5-10 minutes.
How to Store Leftovers of Mary Berry Baileys Cake
- At room temperature: If the cake is unfrosted, it can be stored in an airtight container at room temperature for 2-3 days.
- In the fridge: If frosted with buttercream or ganache, store the cake in the fridge for up to 5 days. Bring to room temperature before serving.
- In the freezer: You can freeze the cake (either whole or in slices) by wrapping it tightly in cling film and foil. It will keep for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions Regarding Mary Berry Baileys Cake
- Can I use a different liqueur instead of Baileys?
Yes, you can substitute Baileys with other cream liqueurs or flavored spirits like Kahlúa or Irish whiskey. - Can I make this cake non-alcoholic?
Yes, simply replace Baileys with a coffee or vanilla syrup for a non-alcoholic version. - Can I make a chocolate version of Baileys cake?
Yes, adding cocoa powder to the batter makes a delicious chocolate Baileys cake. - Can I use Baileys in the frosting?
Yes, adding Baileys to buttercream frosting or ganache gives it a rich, creamy flavor that complements the cake. - Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in cling film and foil to prevent freezer burn. - What’s the best way to make sure the cake stays moist?
Don’t over-bake the cake, and ensure that the batter has enough Baileys and oil or butter for moisture. - Can I add coffee to the batter for extra flavor?
Yes, adding a shot of espresso or coffee granules can complement the Baileys flavor beautifully. - What’s the best type of frosting for Baileys cake?
A Baileys buttercream or chocolate ganache works perfectly with the flavor of the cake. - Can I make this cake in advance?
Yes, you can bake the cake a day or two ahead and frost it closer to serving time. - How do I make sure the Baileys flavor is strong enough?
You can adjust the amount of Baileys in both the cake and frosting to your preference. Just be careful not to overdo it, as too much liquid can affect the texture.
Nutritional Information (per 100g of Baileys Cake with Buttercream)
- Calories: 400 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 120mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
