Green Guinness Cake With Bailey's Buttercream

Ingredients

Cake Ingredients:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
1/2 cup cocoa powder
2 1/2 cups cake flour
1 teaspoon salt
1/2 cup buttermilk
1/2 cup Guinness
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Whipped Cream Filling Ingredients:
3 tablespoons Baileys Irish Cream
Bailey's Buttercream Frosting Ingredients:
2 tablespoons Bailey's Irish Cream
2 tablespoons Heavy Whipping Cream
1 tablespoon vanilla extract

Preparation

1
The recipe was developed from a Red Velvet recipe...Paula Deen's to be exact. I took components of the Red Velvet and made it less southern and more Irish- and dare I say, more delicious. Who needs Corned Beef and Cabbage for St. Patrick's Day?!
2
Green Guinness Cake:
3
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
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Add the eggs one at a time and mix well after each addition.
5
Mix cocoa and food coloring together and then add to sugar mixture (I always do this in a disposable solo cup- to avoid staining anything); mix well.
6
Sift together flour and salt.
7
Add flour mixture to the creamed mixture alternately with buttermilk and Guinness.
8
Blend in vanilla. Add baking soda to mixture.
9
Pour batter into 2 or 3 (depending on how many layers you want. I went with 2)8-inch round greased and floured pans.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
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12
Combine ingredients in KitchenAid or use a hand mixer in a large bowl on high.
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Blend until firm and peaks develop.
14
Be careful as you will get a splash of cream if you turn it on too high. (I wrap a dishtowel around the mixer to prevent a splash.)
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The middle of the cake, between the 2 layers can be filled with either the Whipped Cream Filling -as listed above- or extra Bailey's Buttercream.)
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Bailey's Buttercream Instructions:
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Beat butter for a few minutes on medium speed.
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Add 3 cups of powdered sugar and set mixer to the lowest speed until the sugar has been incorporated with the butter.
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Increase mixer speed to medium and slowly add vanilla extract, salt, cream and Bailey's and beat for for 3 minutes.
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If you need to make the frosting thinner- add more cream or Bailey's. If you need to thicken it- add more sugar. It should be firm but, fluffy.
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This amount of frosting will only frost the outside of the cake. If you want an interior layer of frosting - double the amounts above.
22
To frost the cake- I cut off the uneven top portions of the cakes so that they are flat and level. You can do this by laying them flat on the counter and using a bread knife so take off the rounded top of the cake. Make sure it is level.
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Spread the whipped cream filling on the top of the bottom layer, then place 2nd layer on top- rough side down.
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You should have the smooth side of the cake facing up- as you don't want crumbs to break off and muddy up your frosting skills.
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Use a large scoop of the frosting- place it in the center of the cake and swirl out to the corner of the cake. Finish off with the sides.
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Sprinkle green colored sugar on top of the cake from some sparkle.
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The original Buttercream recipe came from The Savory Sweet Life and was altered to create the Bailey's Buttercream.
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Http://www.savorysweetlife.com/
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For the frosting I wanted a traditional Buttercream texture-wise but need a little more ooomph.
30
There are 2 parts to the frosting and filling of this cake. To keep it lighter- I used a Bailey's Whipped Cream for the center filling. To top it off I used the Bailey's Buttercream.
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Yield:

6.0

Added:

Monday, March 14, 2011 - 11:22am

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