Baileys Cake with Dulce de Leche Cream
This Baileys cake is soft, nutty, and full of rich flavor from Baileys Irish cream and finely ground walnuts. Two cake layers are filled with a creamy dulce de leche and cream cheese filling, then covered with whipped cream and fresh berries.
💛 Genesis made this beautiful Baileys cake for us at La Cocina de Keesha Studio. The creamy filling and fresh fruit on top make it especially pretty for birthdays, celebrations, or a special dessert table.
If you love rich cakes and creamy desserts, try our Coffee Cheesecake, Vanilla-Chocolate Graham Cracker Cheesecake, and Marbled Red Velvet Cake too.
Tips & Trick
- Beat the eggs well: The air incorporated at the beginning helps give the cake a lighter texture.
- Fold the flour gently: Once the dry ingredients go in, avoid aggressive mixing.
- Grind the walnuts finely: This helps them blend evenly into the cake instead of leaving large pieces.
- Cool the layers completely: Warm cake can melt the cream filling and make the layers slide.
- Keep the cream cold: Cold heavy cream whips faster and holds its shape much better.
The Dulce de Leche and Baileys Combination
Baileys brings creamy notes of chocolate, vanilla, and Irish whiskey, while dulce de leche adds deep caramel sweetness. Together they make this cake rich without needing a complicated filling.
If you love rich, creamy desserts, try our Dulce de Leche Cheesecake Bites, Creamy Venezuelan Quesillo, and Sweet Potato Flan with Caramel Sauce next.
How to Store
Keep the cake covered in the refrigerator for up to 3 days because of the whipped cream and cream cheese filling. For the best texture, let a slice sit at room temperature for a few minutes before serving.
FAQs about Baileys Cake
Baileys Cake with Dulce de Leche Cream
Ingredients
For the Baileys Cake
- 4 large eggs
- ½ cup + 2 tablespoons light brown sugar 125 g
- ½ cup + 2 tablespoons granulated sugar 125 g
- ¾ cup + 1 tablespoon vegetable oil 200 ml
- ¾ cup + 1 tablespoon Baileys Irish Cream 200 ml
- 2 tbsp vanilla extract
- 1⅔ cups 200 g all-purpose flour
- 2 cups 200 g finely ground walnuts
- 1 tbsp baking powder
- Pinch of salt, quantity to confirm
For the Dulce de Leche Filling
- 8¾ oz cream cheese, softened 250 g
- 7 oz dulce de leche 200 g
- 1 cup heavy whipping cream 250 ml
For the Outside
- 1 cup 250 ml heavy whipping cream
- Fresh strawberries, for decorating
- Fresh blueberries, for decorating
- Fresh raspberries, for decorating
- Fresh mint, optional, for decorating
Instructions
How to Make Baileys Cake
- Prep: Preheat the oven to 400°F (200°C) and grease two 8½-inch (22 cm) cake pans.
- Whip the Eggs and Sugar: Add the eggs, brown sugar, granulated sugar, and salt to a mixing bowl. Beat until the mixture becomes pale, airy, and approximately doubles in volume.
- Add the Liquids: Pour in the oil, vanilla, and Baileys. Mix until evenly incorporated.
- Combine the Dry Ingredients: In a separate bowl, mix the flour, baking powder, and ground walnuts.
- Make the Batter: Gradually fold the dry ingredients into the wet mixture in portions until everything is combined. Avoid overmixing so you keep some of the air in the batter.
- Fill the Pans: Divide the batter evenly between the two prepared 22 cm cake pans.
- Bake: Bake at 400°F (200°C) for about 20 minutes, or until the cakes are baked through and a toothpick inserted into the center comes out clean.
- Cool: Let the cake layers cool completely before adding the filling.
How to Make the Dulce de Leche Filling
- Whip the Cream: Whip the total 2 cups (500 ml) heavy cream until it holds a firm, fluffy consistency.
- Reserve Half: Set aside half of the whipped cream to cover the finished cake.
- Make the Filling: Add the cream cheese and dulce de leche to the remaining whipped cream. Mix gently until smooth and evenly combined.
- Fill the Cake: Place one cooled cake layer on your serving plate and spread the dulce de leche filling evenly over the top.
- Add the Second Layer: Place the second cake layer over the filling and gently press into place.
- Cover: Frost the outside of the cake with the reserved whipped cream.
- Decorate: Finish with strawberries, blueberries, raspberries, or your favorite fresh fruit. Add a little fresh mint if you like.
