IRISH COFFEE SWIRL CAKE RECIPE WITH OSSORO IRISH CREAM | ST. PATRICK'S DAY SPECIAL EASY DESSERT

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Irish whiskey

🥗Healthier: bourbon

💰Cheaper: any blended whiskey

Bourbon provides a similar flavor profile at a lower cost.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob is caffeine-free and lower in calories.

Preheat oven to 350°F (175°C).

Grease a 7-inch round bundt pan with non-stick spray.

In a bowl, mix all-purpose flour and baking powder with a wire whisk and set aside.

In another bowl, cream together salted butter and caster sugar until light and fluffy.

Add 3 eggs one at a time, mixing well after each addition.

Add vanilla extract (optional) and mix again.

Alternate adding dry ingredients and milk/curd, starting with dry ingredients and ending with flour.

Mix until just combined, scraping the sides of the bowl as needed.

In a separate bowl, mix one tablespoon of instant coffee with two tablespoons of hot water and let it cool.

Add Irish cream to the coffee mixture and mix well.

Transfer one-third of the batter to the coffee mixture and mix until combined.

Pour a layer of plain batter into the prepared bundt pan, followed by the coffee batter, then top with remaining plain batter.

Swirl the batter with a wooden skewer to create a swirl effect.

Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10-15 minutes before demolding onto a wire rack.

Prepare icing by mixing powdered sugar with Irish cream and coffee until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens