Do you love creamy Irish cream? You will adore this Mary Berry Baileys Cake Recipe. It is the perfect treat for parties.
This cake is rich, soft, and very delicious. Learning how to make Mary Berry Baileys Cake is easy. It combines classic baking with a boozy twist.
Everyone will ask for a second slice of this. Let’s bake this Mary Berry Baileys Cake Recipe today!
What Makes This Recipe Special
This cake has a very deep flavor. The Baileys adds a hint of cocoa and cream. It makes the sponge moist and very light.
The texture is velvety and melts in your mouth. It is a great dessert for special occasions. This recipe is very simple to follow.
You only need about one hour. It looks fancy but stays quite humble. Even beginners can make this cake perfectly.
Equipment List
- Mixing Bowl: Use this to hold all your dry ingredients. It should be deep to prevent flour spills.
- Electric Hand Whisk: This helps beat the butter and sugar. It makes the sponge very light and airy.
- Two Round Cake Tins: These hold the batter while it bakes. Use 8-inch tins for the best height.
- Baking Parchment: Line your tins with this paper. It stops the cake from sticking to the bottom.
- Metal Spoon: Use this to fold in your flour gently. It keeps the air bubbles inside the batter.
- Wire Cooling Rack: Place the hot cakes on this. It lets air circulate so they cool fast.
- Offset Spatula: This is for spreading the smooth icing. It helps you get a level finish.
Ingredients You Need for Mary Berry Baileys Cake Recipe
- Self-Raising Flour: This provides the structure for your cake. It contains lifting agents for a good rise.
- Baking Powder: This gives the sponge an extra boost. It ensures the cake is not heavy.
- Caster Sugar: This sweetens the sponge perfectly. Its fine grains melt easily into the butter.
- Softened Butter: Use unsalted butter for a rich taste. It must be soft to cream well.
- Large Eggs: These bind all the ingredients together. Always use room temperature eggs for baking.
- Baileys Irish Cream: This is the star of the show. It adds the signature creamy liqueur flavor.
- Cocoa Powder: This adds a hint of chocolate. It pairs beautifully with the Irish cream.
- Icing Sugar: This makes the sweet topping. It creates a smooth and glossy frosting.
- Mascarpone Cheese: This thickens the filling. It makes the Baileys frosting very stable.
How to Assemble Mary Berry Baileys Cake Recipe
- Preheat your oven to 180°C. Grease your cake tins with a little butter. Line the bottoms with circles of baking paper.
- Add butter and sugar to a large bowl. Beat them until the mixture looks pale. This should take about three minutes.
- Add the eggs one at a time. Whisk well after you add each egg. This prevents the mixture from curdling.
- Sift the flour and baking powder together. Gently fold them into the wet mix. Use a slow motion to keep air.
- Pour in a splash of Baileys cream. Stir it gently into the thick batter. It should smell wonderful and sweet.
- Divide the batter between the two tins. Smooth the tops with a small spoon. Bake them for about 25 minutes.
- Check the cakes with a thin skewer. It should come out clean and dry. Let the cakes cool in the tins.
- Mix mascarpone, icing sugar, and more Baileys. Whisk until the frosting is very thick. Spread it between the two cake layers.
Recipe Success Tips
- Use room temperature eggs for a better rise.
- Do not over-mix the flour into the batter.
- Measure the Baileys carefully to keep the balance.
- Always sift your cocoa powder to remove lumps.
- Let the cake cool fully before you ice it.
- Grease the sides of the tins very well.
- Use full-fat mascarpone for the best frosting texture.
- Keep the butter soft but not melted or oily.
How To Store Leftover
- You should store this cake in the fridge. The frosting contains cheese and cream. Put it in an airtight container first.
- This keeps the sponge from drying out. It stays fresh for up to three days. Take it out 20 minutes before eating. This lets the flavors wake up again.
Sides & Pairings Suggestions
- Serve this cake with a cup of coffee. The bitter coffee balances the sweet cream. A scoop of vanilla ice cream is great.
- You can also add fresh raspberries on top. The tart berries cut through the rich Baileys. Some people love a small glass of Baileys.
- It makes the dessert feel very luxurious.
Nutritions
| Nutrient | Value per Serving |
| Calories | 450 kcal |
| Total Fat | 28g |
| Sugars | 35g |
| Protein | 5g |
| Carbohydrates | 42g |
FAQs about Mary Berry Baileys Cake Recipe
Q: Can I make this cake without alcohol?
A: Yes, you can use Irish cream syrup. It gives the flavor without the spirit. This is better for children or non-drinkers.
Q: Why did my cake sink in the middle?
A: You might have opened the oven too soon. Cold air stops the cake from rising. Keep the door shut until the end.
Q: Can I freeze the sponge layers?
A: Yes, you can freeze the plain sponges. Wrap them tightly in plastic wrap first. They last for up to one month.
Q: What if I don’t have mascarpone?
A: You can use cream cheese instead. It will be a bit more tangy. The texture will still be very creamy.
Final Thoughts
This Mary Berry Baileys Cake Recipe is a true delight. It is easy to bake and tastes amazing. Your friends will love the creamy Baileys flavor.
It is the best choice for birthdays or holidays. Try this classic baking technique for great results. You will feel like a pro in the kitchen. Happy baking and enjoy every single bite!
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Mary Berry Baileys Cake Recipe
Equipment
- Mixing bowl
- Electric Hand Whisk
- Two Round Cake Tins
- Baking Parchment
- Metal Spoon
- Wire cooling rack
- Offset spatula
Ingredients
- Softened Butter 225 g
- Caster Sugar 225 g
- Large Eggs 4
- Self-raising Flour 225 g
- Baking Powder 1 Tsp
- Cocoa Powder 2 Tbsp
- Baileys Irish Cream 4 Tbsp
- Mascarpone Cheese 250 g
- Icing Sugar 100 g
Instructions
- Preheat your oven to 180°C. Grease your cake tins with a little butter. Line the bottoms with circles of baking paper.
- Add butter and sugar to a large bowl. Beat them until the mixture looks pale. This should take about three minutes.
- Add the eggs one at a time. Whisk well after you add each egg. This prevents the mixture from curdling.
- Sift the flour and baking powder together. Gently fold them into the wet mix. Use a slow motion to keep air.
- Pour in a splash of Baileys cream. Stir it gently into the thick batter. It should smell wonderful and sweet.
- Divide the batter between the two tins. Smooth the tops with a small spoon. Bake them for about 25 minutes.
- Check the cakes with a thin skewer. It should come out clean and dry. Let the cakes cool in the tins.
- Mix mascarpone, icing sugar, and more Baileys. Whisk until the frosting is very thick. Spread it between the two cake layers.
Notes
- Use room temperature eggs for a better rise.
- Do not over-mix the flour into the batter.
- Measure the Baileys carefully to keep the balance.
- Always sift your cocoa powder to remove lumps.
- Let the cake cool fully before you ice it.
- Grease the sides of the tins very well.
- Use full-fat mascarpone for the best frosting texture.
- Keep the butter soft but not melted or oily.
