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.
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.
Nutrition
Calories: 1008kcalCarbohydrates: 58gProtein: 14gFat: 78gSaturated Fat: 28gPolyunsaturated Fat: 28gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 181mgSodium: 308mgPotassium: 293mgFiber: 3gSugar: 33gVitamin A: 1428IUVitamin C: 1mgCalcium: 205mgIron: 3mg
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