Perfect Irish Coffee Cake

Here is my favorite Irish coffee cake recipe, with a crumbly espresso streusel topping, a tender cake full of coffee and Irish cream flavor, and a sweet cream cheese glaze drizzled over the top.

This coffee cake has become my go-to for weekend brunch or when I need to bring something to a potluck. The combination of coffee, Irish cream, and that buttery streusel is hard to resist. Plus, it makes the whole house smell amazing while it bakes!

What Kind of Irish Cream Liqueur Should I Use?

The most popular choice is Baileys Irish Cream, which you can find at pretty much any liquor store, but there are plenty of other brands that work just as well in baking. If you want to save a few bucks, store-brand Irish cream liqueurs taste great in cakes since the baking process mellows out any subtle differences between brands. You can even make your own Irish cream at home by mixing heavy cream, whiskey, condensed milk, and a bit of chocolate syrup and vanilla – it keeps in the fridge for about two months. Just make sure whatever you use is actual Irish cream liqueur and not just coffee creamer, since you need that whiskey base to get the right flavor in your cake.

Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient or two:

• Irish cream liqueur: If you don’t have Irish cream or prefer a non-alcoholic version, mix together 1/4 cup heavy cream, 1 tablespoon coffee, 1 tablespoon chocolate syrup, and 1/2 teaspoon vanilla extract for each 1/4 cup of liqueur needed. The flavor won’t be exactly the same, but it’ll still taste great.
• Buttermilk: Make your own by mixing 3 tablespoons of regular milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Espresso powder: You can use instant coffee granules instead – they work just as well. If you don’t have either, strong brewed coffee can work, but reduce other liquids in the recipe by the same amount.
• Almond essence: If you’re not a fan of almond flavor or don’t have it on hand, just use extra vanilla extract instead. The cake will still turn out delicious.
• Vanilla powder: Regular vanilla extract works fine here – use 1/2 teaspoon of extract in place of the powder.
• Brown sugar: In a pinch, you can use all granulated sugar, though the cake will lose a bit of that molasses depth. Or make your own brown sugar by mixing 1 cup white sugar with 1 tablespoon molasses.

Watch Out for These Mistakes While Baking

The biggest mistake with coffee cake is overmixing the batter once you add the flour, which develops too much gluten and creates a tough, dense cake instead of a tender crumb – mix just until the ingredients are combined and you still see a few small streaks of flour.

Don’t skip pressing down the middle crumb layer into the batter, as this step helps create distinct layers and prevents the crumbs from all floating to the top during baking.

Since this cake contains Irish cream liqueur, underbaking is a real risk – make sure to test with a toothpick in the center, and if it comes out with wet batter (not just moist crumbs), give it another 5 minutes.

For the glaze, let your cake cool completely before drizzling, otherwise the icing will melt right into the cake and you’ll lose that pretty finish on top.

What to Serve With Irish Coffee Cake?

This coffee cake is perfect for brunch or an afternoon treat, and it pairs beautifully with a hot cup of coffee or Irish breakfast tea. I love serving it alongside fresh berries like strawberries or raspberries to balance out the richness of the cake. If you’re hosting a brunch, set out some scrambled eggs, crispy bacon, and fresh fruit salad to make it a complete spread. For a more dessert-focused occasion, a dollop of whipped cream or a scoop of vanilla ice cream turns each slice into something really special.

Storage Instructions

Store: This Irish coffee cake keeps really well at room temperature for 2-3 days when covered with plastic wrap or stored in an airtight container. If you want it to last longer, pop it in the fridge for up to 5 days. The flavors actually get even better after a day or two as everything settles together.

Freeze: You can freeze this cake for up to 3 months, which is great for making ahead for a party or special occasion. Wrap it tightly in plastic wrap, then again in foil before freezing. I recommend freezing it without the glaze and adding that fresh after thawing.

Serve: Let frozen cake thaw in the fridge overnight, then bring it to room temperature before serving for the best flavor and texture. If you stored it in the fridge, just let it sit out for about 30 minutes before digging in so the cake softens up nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 540-600 g

Ingredients

For the streusel:

• 1 1/2 cups flour (I always use King Arthur all-purpose flour for consistent results)
• 1/2 cup brown sugar
• 1 1/2 tsp espresso powder (gives better richness and depth to the chocolate notes)
• 1/2 tsp vanilla powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 7 tbsp butter (cold and cut into 1/2-inch cubes for a sandier texture)
• 2 tbsp Irish cream liqueur

For the cake:

• 2 cups flour
• 2 tsp baking powder
• 2 1/2 tsp espresso powder
• 1 tsp salt
• 3/4 cup butter (room temperature, about 70°F, for better creaming)
• 3/8 cup brown sugar
• 3/8 cup sugar
• 2 large eggs (large and at room temperature to prevent the batter from curdling)
• 1 tsp vanilla
• 1 tsp almond extract
• 3 tbsp buttermilk
• 1/2 cup Irish cream liqueur (I prefer Baileys for its smooth finish)

For the icing:

• 1.5 oz cream cheese (softened for a perfectly smooth, lump-free glaze)
• 10 tsp powdered sugar
• pinch of salt
• 9 tsp Irish cream liqueur
• 1/4 tsp vanilla
• 1/8 tsp almond extract

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F.

While it heats, generously grease a 9×13 inch baking dish (or similar size) and dust it with flour, tapping out any excess.

This prevents the cake from sticking and ensures clean edges.

Step 2: Make the Crumb Topping

• 1 1/2 cups flour
• 1/2 cup brown sugar
• 1 1/2 tsp espresso powder
• 1/2 tsp vanilla powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 7 tbsp cold butter, cubed
• 2 tbsp Irish cream liqueur

In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup brown sugar, 1 1/2 tsp espresso powder, 1/2 tsp vanilla powder, 1/4 tsp cinnamon, and 1/4 tsp salt.

Add the 7 tbsp of cold, cubed butter and use your fingertips to work it into the flour mixture until it resembles coarse sand with pea-sized butter pieces throughout.

Stir in 2 tbsp Irish cream liqueur until the mixture just comes together in clumps.

Set aside—I like to keep this crumb mixture in the fridge while preparing the batter so it stays cold and creates a better texture when baked.

Step 3: Combine Dry Ingredients for the Cake

• 2 cups flour
• 2 tsp baking powder
• 2 1/2 tsp espresso powder
• 1 tsp salt

In another medium bowl, whisk together 2 cups flour, 2 tsp baking powder, 2 1/2 tsp espresso powder, and 1 tsp salt.

Set this mixture aside—having it ready will make the next step faster and prevent overmixing the batter.

Step 4: Cream Butter and Build the Cake Batter

• 3/4 cup butter, room temperature
• 3/8 cup brown sugar
• 3/8 cup sugar
• 2 large eggs, room temperature
• 1 tsp vanilla
• 1 tsp almond extract
• dry ingredient mixture from Step 3
• 3 tbsp buttermilk
• 1/2 cup Irish cream liqueur

In a stand mixer (or with a hand mixer), beat 3/4 cup room temperature butter with 3/8 cup brown sugar and 3/8 cup sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.

Add 2 room temperature eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla and 1 tsp almond extract.

Reduce speed to low and add the dry ingredient mixture from Step 3 in three additions, alternating with 3 tbsp buttermilk and 1/2 cup Irish cream liqueur (add buttermilk and liqueur in two additions total).

Mix until just combined after each addition—don’t overmix.

I always use room temperature eggs and butter because they combine more smoothly and create a better texture in the final cake.

Step 5: Assemble and Bake the Cake

• batter from Step 4
• crumb topping from Step 2

Spread half of the batter from Step 4 into the prepared pan and gently smooth the top.

Sprinkle half of the crumb topping from Step 2 evenly over the batter and press it down lightly with your fingers.

Pour the remaining batter over the crumbs, spreading it carefully to create an even layer.

Top with the remaining crumb mixture, pressing it down gently so it adheres and bakes into the cake rather than falling off.

Bake at 350°F for 45-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for at least 15 minutes before glazing.

Step 6: Make and Drizzle the Irish Cream Glaze

• 1.5 oz cream cheese, softened
• 10 tsp powdered sugar
• pinch of salt
• 9 tsp Irish cream liqueur
• 1/4 tsp vanilla
• 1/8 tsp almond extract

Microwave 1.5 oz softened cream cheese for 30 seconds until smooth and pourable.

Whisk in 10 tsp powdered sugar, a pinch of salt, 9 tsp Irish cream liqueur, 1/4 tsp vanilla, and 1/8 tsp almond extract until the glaze is smooth and thin enough to drizzle but still slightly thick.

Let the cake cool completely, then drizzle the glaze over the top in a decorative pattern.

For a smoother glaze, I like to sift the powdered sugar first to avoid any lumps that might not dissolve completely.

Perfect Irish Coffee Cake

Delicious Perfect Irish Coffee Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 12 slices

Calories 4300 kcal

Ingredients

  

For the streusel::

• 1 1/2 cups flour (I always use King Arthur all-purpose flour for consistent results)
• 1/2 cup brown sugar
• 1 1/2 tsp espresso powder (gives better richness and depth to the chocolate notes)
• 1/2 tsp vanilla powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 7 tbsp butter (cold and cut into 1/2-inch cubes for a sandier texture)
• 2 tbsp Irish cream liqueur

For the cake::

• 2 cups flour
• 2 tsp baking powder
• 2 1/2 tsp espresso powder
• 1 tsp salt
• 3/4 cup butter (room temperature, about 70°F, for better creaming)
• 3/8 cup brown sugar
• 3/8 cup sugar
• 2 large eggs (large and at room temperature to prevent the batter from curdling)
• 1 tsp vanilla
• 1 tsp almond extract
• 3 tbsp buttermilk
• 1/2 cup Irish cream liqueur (I prefer Baileys for its smooth finish)

For the icing::

• 1.5 oz cream cheese (softened for a perfectly smooth, lump-free glaze)
• 10 tsp powdered sugar
• pinch of salt
• 9 tsp Irish cream liqueur
• 1/4 tsp vanilla
• 1/8 tsp almond extract

Instructions

 

• Preheat your oven to 350°F. While it heats, generously grease a 9x13 inch baking dish (or similar size) and dust it with flour, tapping out any excess. This prevents the cake from sticking and ensures clean edges.
• In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup brown sugar, 1 1/2 tsp espresso powder, 1/2 tsp vanilla powder, 1/4 tsp cinnamon, and 1/4 tsp salt. Add the 7 tbsp of cold, cubed butter and use your fingertips to work it into the flour mixture until it resembles coarse sand with pea-sized butter pieces throughout. Stir in 2 tbsp Irish cream liqueur until the mixture just comes together in clumps. Set aside—I like to keep this crumb mixture in the fridge while preparing the batter so it stays cold and creates a better texture when baked.
• In another medium bowl, whisk together 2 cups flour, 2 tsp baking powder, 2 1/2 tsp espresso powder, and 1 tsp salt. Set this mixture aside—having it ready will make the next step faster and prevent overmixing the batter.
• In a stand mixer (or with a hand mixer), beat 3/4 cup room temperature butter with 3/8 cup brown sugar and 3/8 cup sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Add 2 room temperature eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla and 1 tsp almond extract. Reduce speed to low and add the dry ingredient mixture from Step 3 in three additions, alternating with 3 tbsp buttermilk and 1/2 cup Irish cream liqueur (add buttermilk and liqueur in two additions total). Mix until just combined after each addition—don't overmix. I always use room temperature eggs and butter because they combine more smoothly and create a better texture in the final cake.
• Spread half of the batter from Step 4 into the prepared pan and gently smooth the top. Sprinkle half of the crumb topping from Step 2 evenly over the batter and press it down lightly with your fingers. Pour the remaining batter over the crumbs, spreading it carefully to create an even layer. Top with the remaining crumb mixture, pressing it down gently so it adheres and bakes into the cake rather than falling off. Bake at 350°F for 45-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for at least 15 minutes before glazing.
• Microwave 1.5 oz softened cream cheese for 30 seconds until smooth and pourable. Whisk in 10 tsp powdered sugar, a pinch of salt, 9 tsp Irish cream liqueur, 1/4 tsp vanilla, and 1/8 tsp almond extract until the glaze is smooth and thin enough to drizzle but still slightly thick. Let the cake cool completely, then drizzle the glaze over the top in a decorative pattern. For a smoother glaze, I like to sift the powdered sugar first to avoid any lumps that might not dissolve completely.