Get ready for St. Patrick’s Day! Let them eat cake—delicious, moist gluten-free cake! Bake em a pot o’ gold with this Lucky Irish Cream Cake recipe! Delicious & gluten-free—perfect for your St. Patrick’s Day Celebration! Share this recipe with your friends…or keep it as your little secret! Shhh….we won’t tell:-)
- 2 packs of your favorite Gluten-Free Yellow Cake mix (and ingredients needed to make the cake listed on bag/box—eggs, oil water or milk)—Note for extra moist cakes use almond or coconut milk in place of water.
- Parchment paper to line cake pans
- Raw sugar for dusting pan
- Cooking oil spray or butter for greasing cake pans
- 2 Cups Bailey’s Original Irish Cream Liqueur or Declan’s Irish Cream
(Spirits are gluten free due to distillation process and measure less then 20ppm)
- *Clean spray bottle (optional for even distribution of Irish Cream)
- Green ribbon to wrap around frosted cake for decoration (optional)
Cake & Cake Frosting Method:
Follow your cake mix’s instructions for combining ingredients. Then pour cake batter into 2 round cake pans lined with parchment paper—greased and dusted with sugar. Bake according to your cake mix. Remove from oven and let cool. Once Cake has cooled, place your serving plate atop cake pan; flip it over allowing the cake to sit top down on serving plate. Now it’s time to saturate your cake with Irish Cream. I like to put it in a spray bottle and spray the cake with Irish Cream for even saturation. Another option is spoon on the Irish cream to saturate the cake from top and let the liquid soak in. You want just enough Irish cream to lightly saturate. It will make your cake super moist and flavorful. Now add a thin lay of butter cream frosting on the top of your first cake layer. Remove your second cake from pan and place atop your first cake layer. Saturate your top cake layer with Irish Cream as you did the first layer. Then frost the entire cake with butter cream. Let set on fridge.
Mix up the decorative avocado green frosting and put in piping bag or a simple zip-lock will do. If you use zip lock bag cut and opening in one corner, and use just like a piping bag.
Draw a four-leaf clover atop your cake. Do this by making 1 leaf at a time—each leaf is a heart. Connect 4 hearts together and you’ve got a lucky four-leaf clover. Add a line for a stem and wrap a green ribbon around the side of your cake you are ready to impress your friends. Refrigerate cake till 30 minutes before serving.
Frosting recipes below:
Basic Butter Cream
3 cups confectioners’ sugar
1 cup butter or raw coconut oil
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Wisk together sugar and butter in standing mixer on low until well blended. Then increase speed to medium for 2 minutes. Add vanilla and cream. Mix for 1 more minute until combined. It should be fluffy and easy to spread. Keep confectionary sugar and extra cream on-hand as you may need little more of either one depending on the consistency you wish to obtain.
Decorative Green Icing:
8 ounces avocado meat, approximately 2 small to medium
2 teaspoons freshly squeezed lime-juice
1 pound powdered sugar, sifted
1/2-teaspoon vanilla extract
Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lime-juice and beat for 2 to 3 minutes. Add powdered sugar a little at a time and beat until smooth. Add the lime extract and mix to combine. Store in refrigerator till ready to frost.
Happy St. Patrick’s Day!