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Irish Cream Cake

Photo by Ardfern

Irish Cream Cake

Published: 03/21/2011 by Janet

» Recipes: The Food that Makes us Floridians!

Irish Cream Cake


2 ½ cups sifted all-purpose flour

1 ½ cups sugar

4 teaspoons baking powder

1 teaspoon salt

2/3 cup of butter flavored Crisco shortening

1 cup whole milk

2 teaspoons vanilla

2 eggs

1 cup heavy cream

½ teaspoon vanilla

¼ cup confectioners’ sugar

1 pint of fresh raspberries, blackberries or strawberries, washed (hulled & sliced if using strawberries)

More confectioners’ sugar for dusting


1.       Grease and flour two 9” round cake pans

2.       Preheat oven to 350F degrees

3.       Combine flour, sugar, baking powder, salt , shortening and milk.  Beat 150 strokes by hand.

4.       Add vanilla and eggs, beat another 150 strokes. 

5.       Pour into prepared pans, and bake 25 minutes, until cake is done tested with a toothpick in the center.

6.       Cool in pans 10 minutes, then turn out onto a rack to cool completely

7.       Add the vanilla and confectioners’ sugar to the heavy cream and beat until stiff.

8.       Cut each layer of the cake in half horizontally.  Spread 1/3 of the whipped cream  on top of the bottom layer. Be sure whipped cream is oozing out the sides.  Top with 1/3 of the berries.   Be sure berries come to the edge of the cake, so they show.   Repeat filling in the other layers.  Reserve a few of the berries for a garnish.

9.       Place the top of the cake on.   Dust the top heavily with confectioners’ sugar.  Add a few berries on the top to garnish.