Best Irish Cream White Chocolate Shamrock Cake Recipes

IRISH CREAM BUNDT CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
• Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
• Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
• In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
• Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
• Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
• Pour cake batter into prepared pan and smooth the top with a rubber spatula.
• Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
• Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
• Let the cake cool completely for at least 2 hours before glazing.
• In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
• Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
• Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.