Dessertsbeyondfrosting
Baileys Ice Cream Cake
This Baileys Ice Cream Cake has layers of chocolate cake, no-churn ice cream, chocolate ganache and whipped cream topping. There’s Baileys Irish Cream in almost every layer.
👥 8 Servings⏱️ Prep & Cook: 5h 28m⏳ Prep: 5h🔥 Cook: 28 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- microwave
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & dust the edges with a combination of flour and cocoa powder.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream until combined.
large eggs2(10ml) pure vanilla extract2 teaspoons(140g) all-purpose flour1 cup(5ml) pure vanilla extract1 teaspoon(45ml) heavy whipping cream3 tablespoons(30ml) Baileys Irish Cream2 tablespoons(236ml) heavy whipping cream1 cup(5ml) Baileys Irish Cream1 teaspoon
4
In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Bake at 350°F for ⏱️ 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
6
For the Ice Cream
7
Prepare a batch of whipped cream. Chill the bowl in the freezer for ⏱️ 5-10 minutes. Beat the cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
8
To soften the cream cheese in the microwave, unwrap and microwave on a plate for ⏱️ 15-20 seconds. Beat the softened cream cheese until it’s completely smooth and free of lumps. Next, add the granulated sugar and the vanilla extract and continue beating until well mixed.
9
Next, mix in the Baileys until it’s well combined then fold in the prepared whipped cream and stir together until it’s fully incorporated.
10
To Assemble
11
Prepare the pan. Line an 8-inch springform pan (or cake pan) with parchment paper or an 8-inch cake board. Line the sides of the pan with a cake collar or plastic wrap placed under the cake board and up the sides of the pan.
12
Cut the dome off the top of the cake so it’s relatively flat on top. Transfer the cake layer to an 8-inch springform pan.
13
Pour the prepared ice cream over the cake, spread evenly, and freeze for at least ⏱️ 30-60 minutes before adding the ganache. The full cake needs ⏱️ 2-4 hours to fully freeze before serving.
14
In a microwave-safe bowl, combine the chocolate with the heavy whipping cream and Baileys. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely melted. Allow to cool completely.
15
Pour the chocolate over the top of the ice cream layer and spread evenly. Return the cake to the freezer until the ganache has been set.
16
Prepare a batch of whipped cream by chilling the bowl in the freezer for ⏱️ 5-10 minutes. Beat the heavy cream at medium-high speed until soft peaks form. Add the Baileys and the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the border on the outside edge of the cake.
Nutrition Facts
calories
596 calories
fat Content
39.3 g
serving Size
1 Slice
fiber Content
1.5 g
sugar Content
42.6 g
sodium Content
260.6 mg
protein Content
6.9 g
trans Fat Content
0.7 g
cholesterol Content
130.8 mg
carbohydrate Content
55.8 g
saturated Fat Content
25.1 g
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