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Irish Cream Celebration Cake

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  • Prep 50 min
  • Total 3 hr 0 min
  • Servings 10
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A grown-up occasion calls for a grown-up cake. Might we suggest an Irish cream cake? This beautiful creation uses Betty Crocker™ Super Moist™ devil’s food cake mix, pudding and Irish liqueur in both the cake and frosting. The result is an unbelievably delicious Irish Cream Celebration Cake. One of the best things about this particular Irish chocolate cake recipe is that it requires under an hour of prep. That's the true beauty of making an Irish cream cake using cake mix!
By Bree Hester
Updated Feb 27, 2023
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  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup Irish cream liqueur
  • 1 cup sour cream

Irish Cream Frosting

  • 1 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla

Chocolate Glaze

  • 4 oz bittersweet baking chocolate, chopped
  • 1/2 cup whipping cream
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/3 cup sliced almonds, toasted


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat all cake ingredients with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
  • 3
    In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
  • 4
    Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
  • 5
    Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
  • 6
    Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make the Irish chocolate cake layers a day ahead of time, bake and cool as directed. Wrap cake layers tightly in plastic wrap and let stand at room temperature until ready to frost.
  • tip 2
    This Irish cream liqueur cake recipe is easy to customize. Simply switch out the Irish cream liqueur for another flavor to make an entirely different kind of cake. Amaretto, hazelnut liqueur or caramel-flavored Irish cream liqueur would be delicious in this recipe.
  • tip 3
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.


Nutrition Facts are not available for this recipe
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