Mary Berry Baileys Cake Recipe
Do you love creamy Irish cream? You will adore this Mary Berry Baileys Cake Recipe. It is the perfect treat for parties.
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.