Baileys Coffee And Walnut Cake


Baileys Coffee And Walnut Cake is the ultimate combination of flavours and textures combined in an exquisite and easy to make sponge cake. There is nothing low key about this cake, except how easy it is to make. Bailey’s Irish Cream is in both the sponge and mascarpone frosting and it is delicious. So delicious in fact, this is the cake you need to make if you, or someone you love are true coffee lovers.

Baileys coffee cake covered in mascarpone frosting and decorated with walnuts.

For the past few years I have baked a  Coffee and Walnut Cake for my Father in law’s birthday. Since that is his favourite cake. While I have created some cakes such as Coffee Pecan Glazed Bundt Cake and Maple Syrup Iced Coffee Bundt Cake, a traditional Coffee and Walnut Cake has always been his favourite.

Sadly, this year my wonderful and much loved Father in law passed away. So, in remembrance of him, on what would have been his birthday, I wanted to bake one more cake that I hope he would have enjoyed. This delicious Baileys Coffee And Walnut Cake.

A Twist On A Classic Coffee Cake

Rather than baking my classic coffee and walnut cake, I decided to switch things up. I enjoy the challenge of creating new recipes and as we love Baileys Irish Cream Liqueur as a family, using it in a coffee cake recipe ticked all the right boxes! And my intuition proved right. Since the unmistakable flavour of Baileys comes through in both the sponge and frosting of this cake.

A slice of Baileys coffee cake on a pretty plate.

A deliciously flavoured coffee and Baileys light sponge cake, covered in whipped, Baileys mascarpone frosting and decorated with walnuts. While this cake is beautiful it is also easy to make. Especially as I have included step by step photos for every stage of the recipe. So, let’s get baking!

Recipe: Baileys Coffee And Walnut Cake – serves 8-10 (generously!)

For The Cake:

2 x 20cm (8inch) sandwich cake tins

225g/8oz Unsalted Butter – at room temperature

1/4tsp Salt – I use Maldon 

225g/8oz Caster Sugar

4 Large Free Range Eggs

75ml/5tbsp Bailey’s Irish Cream Liqueur

1/2tsp Instant Coffee – dissolved in 2tsp hot water

225g/8oz Plain Flour

1.5tsp Baking Powder

For The Frosting And Decoration:

500g/1lb 2oz Mascarpone Cheese

50g/2oz Icing Sugar

1tsp Vanilla Bean Paste – alternatively use vanilla extract

60ml/4tbsp Bailey’s Irish Cream Liqueur

16 Walnut Halves

150g/5oz Chopped Walnuts

To Make The Baileys Coffee Cake Sponges:

Preheat the oven to 180C/160C fan, 350F, gas mark 4
  • First of all grease both cake tins and line the base with baking parchment.
  • Add the butter, sugar and salt to a large bowl. Whisk together until light and creamy.
  • Next, add the eggs, coffee and Bailey’s to the bowl.
  • Sift the flour and baking powder into the bowl.
  • Slowly whisk all of the ingredients together until the batter mix is smooth. Take care not to over mix as this can cause the cake to become dense and heavy.

The stages of mixing up a cake batter.

  • Spoon the cake batter into the prepared tins, dividing evenly between the two.
  • Smooth the surface of the cake batter using the back of a spoon.
  • Place the tins in the centre of a preheated oven.
  • Leave to bake for 35-40 minutes, the cakes are baked when they are golden and when lightly pressed in the centre spring back.
  • As soon as the cakes are baked remove from the oven.
  • Allow the cakes to cool for 10 minutes before turning them out and placing on a cooling rack.

Before and after baking a coffee sponge.

Making The Baileys Mascarpone Frosting:

  • Into a large bowl add the mascarpone cheese, sifted icing sugar, vanilla paste and Bailey’s.
  • Whisk together until the mixture is smooth and free from lumps.

Frosting The Cake:

  • Place the base sponge flat side up onto a plate or cake board.
  • Spoon some of the mascarpone frosting onto the cake. Don’t overdo it, you can always add more!
  • Use a pallet knife to smooth the frosting evenly over the sponge, taking it almost to the edge. Otherwise, too much frosting will ooze out when the top sponge is added.

Showing how to fill and cover a cake in mascarpone frosting.

  • Place the top sponge, flat side down, evenly on to the base.
  • Spoon a generous amount of mascarpone frosting on to the top of the cake.
  • Use a pallet knife to roughly cover the cake top with frosting while also pushing the frosting over the side of the cake. See the images below for guidance.
  • Work around the cake gently easing the frosting to cover the side of the cake.
  • Once the side of the cake is roughly covered scrape the pallet knife on the top of the frosting bowl and wipe clean. I use a clean tea towel.
  • Smooth the top of the cake so that it’s smooth and even.
  • Clean the pallet knife as before and place it flat, against the side of the cake.
  • Rotate the cake plate, keeping the knife in place, so the frosting forms an even layer that completely covers the side of the cake.
  • Repeat the last step (as many times as needed), adding frosting where needed, until the side of the cake is evenly covered all the way round.

Creating a smooth finish ready to decorate with walnuts.

Decorating The Cake With Walnuts:

  • First of all place the weighed walnuts, (setting the 16 walnut halves to one side) on to a board a chop roughly so that they are about the same size. See the picture below for guidance. Set to one side.
  • Take a small handful of chopped walnuts and press them to the side of the cake. Don’t worry about nuts that fall on to the plate or small gaps, since we will use them in a bit.
  • Continue placing nuts on to the side of the cake until it is covered.
  • Place a large sharp knife under the fallen nuts. Turn the knife vertically to press the nuts into the frosting. See the image above.
  • Continue this last step, working around the cake until all of the nuts are pressed on to the cake.
  • Finally, if there are any chopped nuts left use them to plug any large gaps.
  • Place the 16 walnut halves evenly on the cake top.
  • Refrigerate the cake for at least one hour before serving. As this allows the frosting to set.

The finished baileys coffee and walnut cake.

Is this a cake or gateaux? One thing’s for sure, it is utterly delicious.

Reading back through recipe posts on this blog is almost like reading a diary. Whether I mention family events, special occasions, or the weather, it always brings back memories. And because I am quite a sentimental person, each recipe is special to me. Likewise when someone makes a recipe of mine it always brings me joy. So thank you to everyone who reads, cooks and bakes using this blog.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.



Image for Pinterest with descriptive graphics.




Black Forest Cupcakes


Hello there, today we are talking birthdays. Most importantly, birthdays mean cake, lots of it. Shared amongst family and friends in a celebration of us getting another year older. And yes, I hear you, cakes could also be seen as a comfort food, for those of us notching up the years! When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. Especially as the best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Pinterest sized image of Black Forest Cupcakes with descriptive graphics.


Also I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. So, have I got your attention now?

Black Forest Cupcakes

Remembered Flavours

Previously as I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes. 

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Since our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

And Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious doesn’t even begin to describe how good these cupcakes are!

Black Forest Cupcakes


Using mascarpone and cream for the topping gives these cupcakes a rich, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Okay confession time! As soon as these Black Forest Cupcakes had been assembled and had their beauty shots taken, I unashamedly face planted, straight into one. And what’s life without a little fun?! So I had to wash my face, hands afterwards, yet it was totally worth it. So, when you make these, I encourage you to do the same. And have some fun!

Black Forest Cupcakes

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temperature

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey 

200g/7oz Plain White Flour

50g/2oz Cocoa – I use Callebaut

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10oz Pouch or Tin Good Quality Cherry Pie Filling – alternatively use fresh cherries with the stone removed.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

Making The Chocolate Cupcake Batter

  • First of all, place 18 cupcake cases into deep cupcake or muffin tins.
  • Then place the butter, sugar, vanilla extract and salt in to a large bowl.
Whisked butter sugar salt and vanilla extract form the basis of the cupcakes batter.
Whisked butter, sugar, salt and vanilla extract.


  • Whisk the butter, sugar, vanilla and salt together until pale and creamy.
  • Sift the flour, cocoa and baking powder together into a separate bowl (dry mix).
  • Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again.
  • Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.
Chocolate cupcake batter that will form the The Base of each Black Forest Cupcake.
Chocolate cupcake batter.


  • Spoon the chocolate batter into each cupcake case. I use a standard ice cream scoop as this ensures each cupcake is the same size.
Using an ice cream scoop to evenly fill each cupcake case.
Filling the cupcake cases.
  • Finally, check that all of the cupcake cases are filled equally.
Cupcake cases filled with chocolate batter ready to be baked and decorated as Black Forest Cupcakes.
Cupcakes ready to be baked.


Baking The Cupcakes

  • Place the tins into the middle and lower part of a preheated oven and bake for 15 – 20 minutes.
  • The cupcakes are cooked when pressed lightly on top, the sponge springs back.
Tins containing freshly baked chocolate cupcakes.
Freshly backed chocolate cupcakes.


  • As soon as the cupcakes are baked remove from the oven.
  • Remove the cupcakes from the pan and leave to cool completely on a cooling rack.
Chocolate cupcakes cooling on a rack prior to being turned into Black Forest Cupcakes.
Freshly baked chocolate cupcakes cooling on a rack.

Making The Whipped Mascarpone Frosting And Decorating The Cupcakes

  • To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened.
  • This process can easily done by hand, it takes very little time. Also beware of over whisking as the mixture will separate.


Black Forest Cupcakes whipped mascarpone topping in a bowl.
Whipped mascarpone cupcake frosting.
  • Fit a large piping bag with a large star tip, I use Wilton 1M. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.
Swirls of piped mascarpone frosting on top of the chocolate sponge reading to be finished with a cherry and some syrup that completes the Black Forest Cupcakes
Whipped mascarpone topped chocolate cupcakes.
  • Tip the cherry pie filling into a bowl.
  • Use a spoon to place a cherry on top of each of the cupcakes.
  • Finally, go back and drizzle a little of the syrup over each cupcake.
Black Forest Cupcakes

If not eaten immediately, these Black Forest Cupcakes need to be kept refrigerated in an air tight container, where they will keep for up to 3 days.

If you have enjoyed this recipe for Black Forest Cupcakes you may also like these:

Lemon Blueberry Cupcakes

Blueberry topped cupcakes.
Lemon Blueberry Cupcakes

Vanilla Bean Cupcakes

Edible pearl topped frosted cupcakes in wintage style cupcake cases on a doilie topped cake stand.
Vanilla Bean Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Cupcakes in pink cupcake cases topped with piped white frosting and a single pink chocolate speckled heart.
Pink Heart Topped White Chocolate Cupcakes

Since I have revealed my birthday cake of choice from my younger years and also today, I would love to know if you’ve had a favourite flavour. Either birthday cakes or remembered flavours from days gone by? And because I love Black Forest flavours so much I also have a gluten free  Black Forest Roulade which you may want to try!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate and cherry cupcakes, with whipped cream topping.