Friday, March 14, 2014

Sassy Sweets: Guinness and Bailey's Ice Cream Cake

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We cannot get this close to St. Patrick's Day without a special dessert, right?  This year I wanted to make something completely out of the box and different.  I've really been into the idea of ice cream cakes lately.  Probably because my birthday is oh goodness, only a WEEK away!  Yes, 28 years old.  It sounds old, doesn't it?  Sometimes I feel much older than that and sometimes I freak out that my 20s are almost over.

But that's not really important at the moment, right?  Today we're talking about CAKE.  Glorious cake.  Frankly, I'd be happy with either the cake OR the ice cream part for dessert but then again, I'm not too picky.  And the two of them together, WOW!  It's time to make St. Patrick's Day about adults, in my opinion.  I mean, we don't have kids so what else would our St. Patrick's Day be about, I ask you!

And the second best part about this dessert (besides the actual eating of it of course) is that about half a Guinness is left after making the cake.  Which means John gets to drink it.  In about 1 gulp and look around for the rest of the Guinness (that I hid in the back, behind 100 things so he couldn't get to them until I wanted him to).  Luckily it was a Saturday, a perfectly acceptable time to have a Guinness or 2.
Guinness and Bailey's Ice Cream Cake
Serves:  8-10 (1 9-inch cake)
Guinness Cake:  
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/4 cup sour cream
2 eggs
1 cup buttermilk
1 cup Guinness
1/2 cup vegetable oil

Bailey's Irish Ice Cream:
3 cups heavy cream
1 1/2 cups whole milk
1 cup Bailey's Irish Cream
1 cup sugar

2 cups heavy cream
1/2 cup sugar
3 tablespoons Bailey's Irish Cream

Guinness Cake:  Preheat the oven to 350 degrees F.  Grease 2 9-inch round cake pans.  Set aside.  In a large bowl, whisk sugar, flour, cocoa powder, baking soda, and baking powder together.  Add sour cream, eggs, buttermilk, Guinness, and vegetable oil.  Whisk until fully combined, batter will be runny.  Transfer the mixture evenly into the 2 prepared pans.  Bake for 35-45 minutes until the cake is fully baked through.  Set aside and let cool.  Wrap in plastic wrap and set aside until ready to assemble. 

Bailey's Irish Ice Cream:  Line a 9-inch cake pan with plastic wrap, hanging the wrap over the edges.  Set aside.  In a small bowl whisk heavy cream, whole milk, Bailey's Irish Cream, and sugar until the sugar is dissolved.  Freeze according to your ice cream manufacturer's instructions.  Transfer the ice cream to the prepared pan.  Cover tightly with plastic wrap and freeze about 4-6 hours until firm. 

Frosting:  Beat heavy cream, sugar, and Bailey's Irish Cream until peaks form and stay.  Use immediately. 

Assembly:  Flip one of the cakes over onto a plate.  Then, top it with the ice cream.  Use the plastic wrap under the ice cream to flip it over the top of the cake.  Immediately top with the second layer of cake.  Spread the whipped cream over the cake and down the sides.  Serve immediately. 

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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