Irish Cream Coffee Cake

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

A moist marbled coffee cake with an "Irish" twist covered with coffee liqueur icing

Inspired by:

recipe updated Oct 8, 2019


  • Butter icon
    225g (about 1 cup)
  • Caster sugar icon
    Caster sugar
    340g (about 1¾ cups)
  • Egg icon
    6 (300g)
  • Milk icon
    240ml (1 cup)
  • Sour cream icon
    Sour cream
    120ml (½ cup)
  • All purpose flour icon
    All purpose flour
    370g (about 2¾ cups)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Coffee extract icon
    Coffee extract
    4 tbsp (52g)
  • Irish cream liqueur icon
    Irish cream liqueur
    2 tbsp (30ml)
  • Icing sugar icon
    Icing sugar
    150g (about 1¼ cups)
  • Water icon
    2 tbsp (30ml)


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Medium bowl
  • kCook icon Bundt pan - 9 x 3"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Prepare a clean bundt pan
  3. Add butter and caster sugar to a clean medium bowl
  4. Beat until pale and light
  5. Add egg to the batter one by one
  6. Add milk and sour cream to the batter
  7. Sift all purpose flour and baking powder into the batter
  8. Mix until smooth
  9. Transfer two thirds of batter to bundt pan
  10. Add coffee extract and irish cream liqueur to the batter
  11. Mix together until smooth
  12. Spoon the rest of batter into bundt pan
  13. Swirl
  14. Bake until lightly browned and let cool - 55 min, 180°C
  15. Add icing sugar, water, coffee extract and irish cream liqueur to a clean medium bowl
  16. Mix until smooth
  17. Glaze until covered
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