There’s a story behind our gluten-free Irish cream cake recipe. Monica and I love Irish cream flavoring in our desserts and drinks. One of Monica’s favorite drinks at Starbucks is the Irish cream cold brew, and one of Monica’s favorite cake flavors at Daughter’s Bakery is their Irish cream cake (although it’s not gluten free).
Irish cream flavored drinks and desserts are seasonal, and typically are brought out in March, due to St. Patrick’s Day. Well, in March 2024, Starbucks, Daughter’s Bakery, and every other coffee and dessert place seemed to want to have “lavendar” as their seasonal flavor instead of Irish cream.
So Monica and I decided one weekend, we would bake our own Irish Cream Cake, the only Irish Cream Cake we know of that is gluten-free!
Michael & Monica’s Gluten-Free Irish Cream Cake
Ingredients
1 box Gluten-Free Yellow Cake Mix (We use Krusteaz)
1 3.4 oz. Vanilla Instant Pudding
4 eggs
1/4 Cup of Espresso
1/2 Cup of Vegetable Oil
3/4 Cup of Irish Cream Liqueur
Whipped Chocolate Icing Recipe
1 Cup of Butter (Melted)
3 Cups of Powdered Sugar (Sifted)
2/3 Cup of Cocoa Powder (Sifted)
1 1/2 tsp. Espresso
1/4 Cup of Heavy Cream
Irish Cream Mousse Filling
1 3.4 oz. Vanilla Instant Pudding
1 3/4 Cup of Heavy Cream or Whipping Cream
1/4 Cup of Irish Cream Liqueur
Gluten Free Irish Cream Cake Recipe
Step 1: Preheat oven to 325 degrees.
Step 2: Grease and flour two 9 inch cake pans (with gluten-free flour).
Step 3: Combine cake mix, pudding, eggs, vegetable oil, espresso, and irish cream in a mixing bowl and mix until well-blended (about 5 minutes).
Step 4: Pour the mixed batter into the greased and floured cake pans.
Step 5: Bake the cakes in the oven at 325 degrees for 25 minutes, or until toothpick comes out clean.
Gluten-Free Irish Cream Mousse Filling Recipe
Step 1: Chill a mixing bowl and whisk attachment in freezer for 10-15 minutes.
Step 2: Whisk pudding mix, heavy cream, and Irish cream liqueur on high until thick.
Step 3: Refrigerate until cakes are cool and ready to be filled.
Gluten-Free Whipped Chocolate Icing Recipe
Step 1: Sift the cocoa powder and sugar in a mixing bowl.
Step 2: Add the melted butter, espresso, and heavy cream to the mix, and blend it.
Step 3: Once the mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.
Step 4: Chill the butter cream in the freezer for about 5 minutes.
Step 4: Remove the butter cream from the freezer, and whip it on high speed for 5 minutes until it is light and fluffy.
Finishing & Decorating The Cake
Step 1: Spread the mousse on top of the bottom layer of the cake, and then put the other layer on top.
Step 2: Decorate the cake as you wish with the whipped chocolate frosting.
Step 3: Chill in the refrigerator for 1 hour prior to serving.
This 9-inch gluten-free Irish cream cake will comfortably serve 12-16 people, and would be perfect for your St. Patrick’s Day celebrations, or any other celebration. Moreover, your friends with gluten sensitivities or celiac disease will thank you, and the rest of the party probably won’t even notice the difference!
Now that you’ve gotten your cake fix, get your cookie fix with Jonathan’s gluten-free thumbprint cookies!
Made with love,