10 min. 15 min.
Per the request of one of Kiss My Bundt Bakery’s Facebook fans, Janice, I’m sharing recipes for a Guinness and a Bailey’s Irish Cream Cake.
Before I can share the recipe, I’m going to let you in on a baking secret. When engaging in recipe development, most chef’s start with a base recipes and begin making modifications until they get their desired dessert. For me, when I am developing a dessert, I work off of about 10 different cake batter bases, and then let the creativity soar. These two recipes are based on my Buttery Blank Canvas Recipe.
When I operated Kiss My Bundt Bakery on West 3rd Street, I used to create flavors on a regular basis for my customers, inspired by the seasons or by special holidays. The Guinness Cake was invented during this time as part of my “Drunken Bundts” concept. Guinness-rich cake, complete with a guinness syrup and guinness buttercream really didn’t mask the fact that this cake was made from the dark stout. Most guinness cakes you’ll find on a simple internet search usually include chocolate or cocoa, which masks the true flavor of Guinness. Not this recipe.
My Bailey’s cake is a buttery and sweet cake, with hints of irish whiskey were also a part of my St. Patty’s Day special line-up.
While both of these cakes taste incredible different, they are surprisingly made from the same “blank canvas” recipe. So, since Janice asked, you all benefit by getting these two delicious dessert recipes.
Blank Canvas Cake Recipe
6 oz Butter
1 ¾ C Sugar, white
2 ½ C Flour, all purpose, measured then sifted
2 ½ tsp Baking powder
½ tsp Salt
3 lg. Eggs (room temperature)
1 ¼ Cup of Liquid
1 tsp flavoring agent (extract, oil)
- FOR A GUINNESS CAKE: For the liquid, use ¾ C of Guinness and ½ C of milk. Use 1 tsp vanilla extract.
- FOR AN IRISH CREAM CAKE: For the liquid, use ¾ C Irish Cream (such as Bailey’s) and ½ C milk. Use 1 tsp vanilla extract.
- Preheat oven to 350 degrees.
- Measure your flour, baking powder, salt. Then sift the ingredients. *Bakers note: this helps lighten the cake. Put the sifted dry ingredients in a bowl, then set aside.
- Measure your butter, and place in your mixing bowl. Beat the butter for about 2 minutes until light and fluffy. Then, slowly add the sugar. Beat the sugar and butter for another 2 minutes. *Bakers note: this help lighten the cake EVEN more.
- After you’ve cracked eggs into a separate bowl to ensure no shells, add eggs into the mixture of butter and sugar. Be sure to add the eggs one at a time and wait 30 seconds before adding each additional egg. Baker’s note: this helps lighten your cake EVEN MORE. Mix for another 1 minute.
- Pour liquids into a measuring cup and add extract.
- Beginning and ending with the flour mixture, add the 1/3 of the flour mixture into the mixing bowl. Scrape the sides of the bowl, then add ½ of the liquid mixture. Then add 1/3 of the flour mixture. Then add the remainder of the liquid mixture. Then, add the last 1/3 of the four. Make sure well mixed and that you see no flour. Now you’re done!
- Add batter into cake pans and no matter what kind of cake you make (a bundt, cupcakes, two 8- or 9-inch cakes) the cakes are down when golden brown and a toothpick inserted into the cake comes out clean. Cool before frosting!