Irish Cream Devil's Food Celebration Cake with Chocolate Glaze
A decadent layered devil's food cake infused with Irish cream liqueur, featuring a rich buttercream frosting and glossy chocolate glaze. The cake batter combines boxed mix with instant pudding for extra moisture, while Irish cream adds sophisticated flavor throughout. Perfect for special occasions, holidays, or any time you want to impress guests with an elegant dessert. The smooth chocolate ganache glaze and toasted almond garnish create a bakery-quality finish that makes this cake truly celebration-worthy.
Ingredients
- 1 box Betty Crocker Super Moist Devil's Food Cake Mix
- 1 box chocolate instant pudding and pie filling mix, 4-serving size
- 4 eggs
- ⅓ cup vegetable oil
- 1 cup Irish cream liqueurheavy cream + vanilla extract1:1 ratio + 1 tsp vanilla per cupreduces alcohol content
high
- 1 cup sour cream
- 1 cup butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- ¼ cup Irish cream liqueurheavy cream + vanilla extract1:1 ratio + 1 tsp vanilla per cupreduces alcohol content
high
- 1 teaspoon vanilla
- 4 oz bittersweet baking chocolate, chopped
- ½ cup whipping cream
- ¼ cup light corn syrup
- 2 teaspoons vanilla
- ⅓ cup sliced almonds, toasted
Instructions
- 1
Heat oven to 350°F and spray two 9-inch round cake pans with cooking spray
- 2
Beat all cake ingredients with electric mixer on medium speed for about 2 minutes until well blended
- 3
Pour batter into prepared pans and bake 25 to 35 minutes until toothpick inserted in center comes out clean
- 4
Cool cakes 10 minutes, then remove from pans to cooling racks and cool completely
- 5
Beat butter and cream cheese with electric mixer until light and fluffy
- 6
Add powdered sugar one cup at a time, beating until blended
- 7
Add Irish cream liqueur and vanilla, beat until frosting is smooth and spreadable
- 8
Place one cake layer on serving plate and spread with one-third of frosting
- 9
Top with second layer and frost sides and top with thin layer to seal crumbs
- 10
Refrigerate 30 minutes, then frost with remaining frosting
- 11
Place chopped chocolate in small bowl
- 12
Heat whipping cream in saucepan over medium heat until bubbles form around edge
- 13
Pour warm cream over chocolate, let stand 1 minute, then whisk until melted
- 14
Add corn syrup and vanilla, stir until smooth and let stand 10 minutes until thickened
- 15
Pour glaze on top of cake, letting some drip down sides
- 16
Sprinkle toasted almonds around edge and store in refrigerator
Tips
Use room temperature eggs and dairy ingredients for better mixing and smoother batter texture.
The thin crumb coat layer helps create a professional-looking finish by sealing in cake crumbs before the final frosting layer.
Let the chocolate glaze cool slightly before pouring to achieve the perfect consistency that coats but doesn't run off completely.
Good to Know
Store covered in refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving for best flavor and texture.
Cake layers can be made 2 days ahead and wrapped tightly. Assembled cake is best made day of serving but can be completed 1 day ahead.
Serve chilled or at room temperature. Cut with sharp knife, wiping blade between slices for clean cuts through the glaze.
Common Mistakes
Ensure all dairy ingredients are at room temperature to prevent lumpy frosting.
Don't skip the crumb coat step or final frosting will have visible crumbs.
Let glaze cool slightly before pouring to prevent it from running off the cake completely.
Substitutions
Dairy-Free Swaps
General Alternatives
high
FAQ
Can I make this cake without alcohol?
Yes, substitute the Irish cream with equal amounts heavy cream plus vanilla extract. Use 1 teaspoon vanilla per cup of cream for similar flavor depth.
How long will this cake keep in the refrigerator?
The assembled cake will keep covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together.
Can I freeze this cake?
Yes, wrap unfrosted cake layers tightly and freeze up to 3 months. Thaw completely before frosting. Don't freeze the assembled frosted cake as texture may suffer.