Breakfast Buzz: Jameson and Baileys Irish Coffee Cake

irish coffee cake

“May those who love us love us. And those that don’t love us, May God turn their hearts. And if He doesn’t turn their hearts, May he turn their ankles, So we’ll know them by their limping.”

And so the countdown begins. It’s almost that wonderful time of year when being ghostly pale and looking amazing in Kelly green is the ultimate symbol of cool—so what if it’s only for about 48 hours.

I take it where I can get it.

Fratboymessy drinking aside, March 17th is a great day to dive head first into some great Irish food and love on freckles. Bring on the soda breads, scones, breakfast and beer laden stews—there’s nothing Irish about those damn coconut potatoes.

So…who’s up for breakfast?

Irish Coffee Cake
This cakey dream has all the elements of a warm Irish Coffee – java, Jameson and Baileys — in an edible form. It reminds me of those chocolate glazed donuts my grandma used to get from Curry Donut on Saturday mornings, just with a little more oomph. Thanks for encouraging the fat kid in me to recreate that taste, Gram.

Chocolate Coffee Cake:

  • 2 C. sugar
  • 2 C. All Purpose Flour
  • ¾ C. cocoa powder
  • 2 t. baking soda
  • 1 t. baking powder
  • 1 t salt
  • 2 eggs
  • 1 C. strong black coffee (room temp)
  • 1 t. vanilla extract
  • 1 t. Cinnamon
  • 1 C. buttermilk or sour milk (1 T white vinegar + milk to equal 1 cup)
  • ½ C. vegetable oil

Pre-heat oven to 350 degrees.

Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, coffee, vanilla, buttermilk, and vegetable oil. Beat at a medium speed for about 2 minutes. Pour evenly into greased/floured pans. Bake 30-35 mins or until wooden pick inserted into the center comes out clean. Allow to cool completely before you glaze.

*Time should be adjusted according to the pan you’re working with—I used 8” cake pans and cooked for about 32 mins. A rectangular or bunt pan may take a little more time. Start with 30 and go from there.

Jameson/Baileys Glaze Icing:

Melt butter and add all ingredients together. Mix until creamy. Drizzle over the top of your chocolate cake and allow to set (or not, if you can’t wait). It’s a little boozy but I’ve never heard anyone complain about a little buzz in the morning…