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Home › Recipe

Updated: Mar 9, 2023 · Published: Feb 24, 2023 by Elizabeth Marek · This post may contain affiliate links · 27 Comments

Irish Cream Cake

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Chocolate Irish cream cake starts with a dark, rich chocolate cake and while it's still warm, soaked with decadent Irish cream sauce, then frosted with Bailey's Irish Cream and whiskey white chocolate ganache and some homemade caramel sauce. This is a great recipe for St. Patrick's Day!slice chocolate cake with white frosting and caramel drip on a dark plate

This recipe is based on a cocktail called an Irish Slammer. Something about St. Patrick's Day makes me want to combine all of the Irish-inspired ingredients in one cake! Dark Guinness beer and Irish cream liqueur combined with chocolate bring together a dark decadent dessert worthy of celebrating even if you aren't Irish!

This recipe is more involved than many of my easy cake recipes. It has a lot of ingredients and steps, but its results are worth the time and effort. This chocolate cake recipe is an elevated cake, with more complex flavors and will impress everyone who is lucky enough to get a slice! 

Table of contents

  • Irish Cream Cake Ingredients
  • How to Make Irish Cream Cake
    • Making Death by Chocolate Cake
    • Making the Bailey's Irish Cream Sauce
    • Soaking the Cake Layers with Irish Cream Sauce
    • Making the White Chocolate Ganache
    • Assembling the Irish Cream Cake
  • FAQ
  • More Yummy Recipes for St. Patrick's Day

Irish Cream Cake Ingredientsbowls of ingredients for irish cream cake laid out on a table

Guinness is an Irish dry stout that originated in an Irish brewery. It has a dark chocolatey flavor and is slightly bitter. Like coffee, the flavor of this beer adds a rich flavor to chocolate cake, and the alcohol content tenderizes the gluten as well as helps retain moisture in the cake.

Irish Cream is a liqueur made from Irish whiskey, heavy cream, sugar, and a hint of cocoa. It is very sweet, so it lends itself well as a flavoring to other drinks and desserts. I love using it to flavor my frostings and fillings.

Mayonnaise sounds like a strange ingredient for a cake, however, it adds a lot of flavor and moisture. Mayonnaise is an emulsion of eggs, canola oil, salt, and acid, so many ingredients are already included in cake recipes.

How to Make Irish Cream Cake

There are 4 components to this decadent chocolate Irish cream cake, the death by chocolate cake, Irish cream sauce, Bailey's white chocolate ganache, and caramel sauce. It is possible to make this cake in one day, but I recommend making all of the components the day before, and assembling them on the day you're ready to serve. The ganache will take about 4 hours to set up, and the sauce will need to soak in the cakes for 2 hours.

Making Death by Chocolate Cake

  1. NOTE: It is SUPER IMPORTANT that all the wet ingredients listed are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  2. Preheat your oven to 350ºF/177º C.
  3. Prepare three 8-inch cake pans with cake goop, parchment paper, or preferred pan release spray.hands brushing cake goop into a cake pan with a pastry brush.
  4. Whisk together the Guinness, espresso powder, and vanilla in a measuring cup and set it aside. hand pouring Guinness into a measuring cup
  5. Sift together the cake flour, cocoa powder, salt, baking powder, and baking soda in a large bowl and set it aside. hands whisking a bowl of chocolate cake ingredients
  6. Place the softened butter in the bowl of a stand mixer with the paddle attachment. Cream the butter on medium speed until it's smooth and shiny. I'm using a stand mixer but you can definitely use an electric mixer if that is what you have.hand adding a bowl of butter into a stand mixer bowl
  7. Gradually sprinkle in the sugar on low speed, then bump it up to medium and cream the butter and sugar until the mixture is fluffy and almost white, about 3-5 minutes. hand adding a bowl of sugar into a stand mixer bowl
  8. Add the eggs one at a time. Allow each egg to incorporate fully before adding in the next egg to avoid breaking your batter.hand adding a bowl of eggs into a stand mixer bowl
  9. Add in the mayo and mix until combined. 
  10. With the mixer on low speed, add ⅓ of the dry ingredients and mix until almost combined. Add ⅓ of the liquid ingredients. Repeat the process with the flour mixture and liquids two more times until everything is fully incorporated.hand pouring liquid ingredients from a measuring cup into a stand mixer bowlhand adding a bowl of dry ingredients into a stand mixer bowl
  11. Gently fold in the mini chocolate chips. hand adding chocolate chips into cake batter
  12. Pour the batter into the prepared pans and bake them for 35-40 minutes until a wooden skewer comes out clean but with a few sticky crumbs.three cake pans full of chocolate cake batter
  13. Let the cake cool in the pan for about 20 minutes then remove them and place them onto a wire rack to cool while you prepare the Bailey's drizzle.

Making the Bailey's Irish Cream Sauce

  1. Combine the sweetened condensed milk and Bailey's Irish cream in a measuring cup.
  2. Microwave the cream mixture for 30 seconds and then in 15-second increments until it is just simmering. You can also do this in a pot over the stove.
  3. Pour the simmering cream mixture over the chocolate in a medium bowl and let it rest for 5 minutes.hot liquid pouring on top of a bowl of chocolate
  4. Whisk the sauce mixture until it's smooth and melted.hand whisking a bowl of ganache

Soaking the Cake Layers with Irish Cream Sauce

  1. Place plastic wrap into the bottom of your cake pan and set the cooled cake back into the pan. The plastic wrap will keep the cake from sticking when it's time to remove them later on.hands placing plastic wrap inside the pan and the cake on top
  2. Poke holes into the top of the cake with the end of a wooden spoon or dowel. hands poking holes into the top of the chocolate cake
  3. Drizzle the warm sauce all over the cake to soak into the holes and use a spatula to smooth out the top.drizzling chocolate sauce into the holes of a chocolate cake
  4. At this point, you need to freeze the cakes for two hours or let them refrigerate overnight to let the cakes fully cool down. This will give you enough time to make the ganache frosting and caramel sauce.hand smoothing out the chocolate glaze with a spoon

Making the White Chocolate Ganache

  1. Heat up the heavy cream and Bailey's over medium heat in a saucepan until simmering, but not boiling.cream heating up in a pot on the stove
  2. Pour the hot mixture over your white chocolate. Let it sit for about 5 minutes to melt the chocolate.hot cream pouring from a saucepan into a bowl of white chocolate
  3. Add in the whiskey, vanilla, butter, and salt then whisk until it's smooth and creamy.hand pouring a measuring cup of whiskey into a bowl of ganache
  4. Let the ganache cool until it thickens to a peanut butter consistency, about 4 hours at room temperature. Pro-tip: Pour the ganache into a sheet pan so it cools faster.hand holding a whisk above a bowl of white chocolate ganache
  5. Mix the ganache for a minute in your stand mixer or with an electric hand mixer for the smoothest application on the cake.smooth white chocolate ganache in a stand mixer

Assembling the Irish Cream Cake

  1. Once your cakes are chilled, remove them from the cake pans and peel away the plastic wrap. They should be firm and easy to handle.hands peeling plastic wrap off of a chilled chocolate cake
  2. Place your first layer of cake onto your 8" cake board or a plate.
  3. Apply a generous amount of the Irish cream ganache to the cake and distribute it evenly across the cake layer.hand smoothing white chocolate ganache with a spatula onto a chocolate cake
  4. Repeat this process with the other two layers.a naked chocolate irish cream cake stacked with three layers
  5. Apply a thin coat of the ganache to the outside of the cake and smooth it out with a bench scraper. I liked this rustic naked cake look so I didn't add a second coat of frosting.hand applying a thin coating of frosting on a chocolate cake with a spatula
  6. Chill the cake for about 20 minutes. I like to transfer my cake to a serving plate after frosting.bench scraper holding up and down next to a chocolate cake
  7. Then add your caramel drizzle on top. I made my own but you can use store-bought caramel.fresh caramel sauce dripping down the sides of a cake
  8. Once your cake is assembled, I recommend leaving it at room temperature to soften up. This cake tastes best warm. Pro-tip: microwave a slice for 10 seconds before eating for maximum gooey-ness!slice of chocolate Irish cream cake on a dark plate

FAQ

Does Irish Cream Cake Have Alcohol?

Yes, traditionally it has Irish whiskey as an ingredient, however, you can buy non-alcoholic Irish Cream. A lot of the alcohol will cook out during the baking process, but not all of it. An important note if you plan on serving this to children. 

What is Irish Cream Flavor? 

Good Irish Cream should have a smooth, creamy texture and taste like vanilla with hints of chocolate and whiskey. It should also not be overly sweet or alcoholic tasting. Look for brands that use high-quality ingredients such as real cream, whiskey, and natural flavorings to ensure the best flavor possible.

How Do You Store Leftover Cake?

Cover the cake with plastic wrap or in an airtight container to keep the cake from drying out. It can be kept at room temperature for up to 4 days, or in the refrigerator for a week. This cake also freezes well!

Can I use this recipe in a bundt pan?

Yes, you can bake this cake into a traditional bundt cake, using a 10-cup bundt cake pan. Once you have cooled and removed the cake from the pan, soak it and pour the warm ganache over the cake. Or you could use my fail-proof chocolate bundt cake recipe and finish it in the same way.

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute AP flour for the cake flour in this recipe. Or you can replace 2 Tablespoons of flour with cornstarch for every cup of all purpose flour.

Do I have to use mayonnaise?

The mayonnaise can be substituted with sour cream. However mayo is an emulsion of eggs and oil, salt, and vinegar, so it is a beneficial ingredient to the overall flavor of the cake. 

More Yummy Recipes for St. Patrick's Day

Grandma's Sweet Irish Soda Bread

Green Velvet Cake

Traditional Irish Soda Bread

Guinness Beer Cake

Recipe

slice of chocolate cake with white frosting and caramel drip on a dark plate

Irish Cream Cake

This Irish cream cake is three rich chocolate layers of Guinness cake soaked in Bailey's Irish Cream with an Irish Whiskey white chocolate frosting! Drizzle it in homemade caramel for the most perfect St. Patrick's Day cake!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 40 minutes minutes
Cook Time: 40 minutes minutes
Resting Time: 6 hours hours
Total Time: 7 hours hours 20 minutes minutes
Course: Dessert
Cuisine: American, irish
Servings: 25 servings
Calories: 576kcal
Author: Elizabeth Marek

Equipment

  • Stand mixer with paddle attachment
  • 3 8" x 2" cake pans

Ingredients

Death By Chocolate Cake

  • 14 ounces Stout Beer Guinness
  • 1 ½ Tablespoons Espresso Powder
  • 2 teaspoons Real Vanilla
  • 14 ounces Cake Flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Baking soda
  • 1 ½ teaspoons Salt
  • 6 ounces Dutched Cocoa Powder
  • 10 ounces Unsalted Butter
  • 16 ounces Granulated Sugar
  • 4 Large Eggs
  • 6 ounces Mayonnaise
  • 6 ounces Mini chocolate chips

Bailey's Poke Filling

  • 8 ounces Sweetened Condensed Milk
  • 4 ounces Bailey's Irish Cream Liqueur
  • 4.5 ounces Semi-sweet chocolate

Bailey's White Chocolate Ganache

  • 24 ounces White chocolate
  • 4 ounces Bailey's Irish Cream Liqueur
  • 4 ounces Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Irish Whiskey (Jameson)
  • ¼ teaspoon Salt
  • 4 ounces softened butter unsalted
US Customary - Metric

Instructions

Making Death by Chocolate Cake

  • NOTE: It is SUPER IMPORTANT that all the wet ingredients listed are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  • Preheat your oven to 350ºF/177º C.
  • Prepare three 8-inch cake pans with cake goop, parchment paper, or preferred pan release spray.
  • Whisk together the Guinness, espresso powder, and vanilla in a measuring cup and set it aside.
  • Sift together the cake flour, cocoa powder, salt, baking powder, and baking soda in a large bowl and set it aside. 
  • Place the softened butter in the bowl of a stand mixer with the paddle attachment. Cream the butter on medium speed until it's smooth and shiny. I'm using a stand mixer but you can definitely use an electric mixer if that is what you have.
  • Gradually sprinkle in the sugar on low speed, then bump it up to medium and cream the butter and sugar until the mixture is fluffy and almost white, about 3-5 minutes. 
  • Add the eggs one at a time. Allow each egg to incorporate fully before adding in the next egg to avoid breaking your batter.
  • Add in the mayo and mix until combined. 
  • With the mixer on low speed, add ⅓ of the dry ingredients and mix until almost combined. Add ⅓ of the liquid ingredients. Repeat the process with the flour mixture and liquids two more times until everything is fully incorporated.
  • Gently fold in the mini chocolate chips.
  • Pour the batter into the prepared pans and bake them for 35-40 minutes until a wooden skewer comes out clean but with a few sticky crumbs.
  • Let the cake cool in the pan for about 20 minutes then remove them and place them onto a wire rack to cool while you prepare the Bailey's drizzle.

Making the Bailey's Irish Cream Sauce

  • Combine the sweetened condensed milk and Bailey's Irish cream in a measuring cup.
  • Microwave the cream mixture for 30 seconds and then in 15-second increments until it is just simmering. You can also do this in a pot over the stove.
  • Pour the simmering cream mixture over the chocolate in a medium bowl and let it rest for 5 minutes.
  • Whisk the sauce mixture until it's smooth and melted.

Soaking the Cake Layers with Irish Cream Sauce

  • Place plastic wrap into the bottom of your cake pan and set the cooled cake back into the pan. The plastic wrap will keep the cake from sticking when it's time to remove them later on.
  • Poke holes into the top of the cake with the end of a wooden spoon or dowel.
  • Drizzle the warm sauce all over the cake to soak into the holes and use a spatula to smooth out the top.
  • At this point, you need to freeze the cakes for two hours or let them refrigerate overnight to let the cakes fully cool down. This will give you enough time to make the ganache frosting and caramel sauce.

Making the White Chocolate Ganache

  • Heat up the heavy cream and Bailey's over medium heat in a saucepan until simmering, but not boiling.
  • Pour the hot mixture over your white chocolate. Let it sit for about 5 minutes to melt the chocolate.
  • Add in the whiskey, vanilla, butter, and salt then whisk until it's smooth and creamy.
  • Let the ganache cool until it thickens to a peanut butter consistency, about 4 hours at room temperature. Pro-tip: Pour the ganache into a sheet pan so it cools faster.
  • Mix the ganache for a minute in your stand mixer or with an electric hand mixer for the smoothest application on the cake.

Assembling the Irish Cream Cake

  • Once your cakes are chilled, remove them from the cake pans and peel away the plastic wrap. They should be firm and easy to handle.
  • Place your first layer of cake onto your 8" cake board or a plate.
  • Apply a generous amount of the Irish cream ganache to the cake and distribute it evenly across the cake layer.
  • Repeat this process with the other two layers.
  • Apply a thin coat of the ganache to the outside of the cake and smooth it out with a bench scraper. I liked this rustic naked cake look so I didn't add a second coat of frosting.
  • Chill the cake for about 20 minutes. I like to transfer my cake to a serving plate after frosting.
  • Then add the caramel drizzle on top. I made my own but you can use store-bought caramel.
  • Once your cake is assembled, I recommend leaving it at room temperature to soften up. This cake tastes best warm. Pro-tip: microwave a slice for 10 seconds before eating for maximum gooey-ness!

Video

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
6. It is possible to make this cake in one day, but I recommend making all of the components the day before, and assembling them on the day you're ready to serve. The ganache will take about 4 hours to set up, and the sauce will need to soak in the cakes for 2 hours.

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 65g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 307mg | Fiber: 4g | Sugar: 47g | Vitamin A: 448IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Bernadette says

    August 29, 2018 at 9:31 am

    5 stars
    The cake sounds amazing!

    Question, because the poke filling has sweetened condensed milk in it, would the cake need to be stored in the refrigerator?

    Thanks?
    Bernadette

    Reply
    • The Sugar Geek Show says

      September 01, 2018 at 9:45 pm

      The cake can be left at room temperature for up to 4 hours but should be refrigerated otherwise

      Reply
  2. susan foster says

    August 29, 2018 at 10:23 am

    5 stars
    Thank you for having the respect to,apologise and change the name of the cake. It was offensive and I was tempted to email you about it. I grew up while the Irish troubles were going on and had Irish school friends with relatives while all this was going on and it was a very bad time. So glad we have all found peace now.

    Reply
    • The Sugar Geek Show says

      September 01, 2018 at 9:42 pm

      I'm so sorry if my post offended you, I truly truly had no idea and feel terrible about it.

      Reply
  3. Jennifer says

    August 29, 2018 at 12:29 pm

    Do you think the two cakes could be torted to create 4 layers? Or are they too tender, even after freezing or refrigerating, to do so?

    Reply
  4. Shannon S. A. Rowley says

    August 29, 2018 at 8:56 pm

    Liz, Thank you for your generosity with all of us fellow bakers and wanna be bakers. All the free recipes, trade secrets, inspiration due to your love for baking and creating beautiful cakes (which have come from countless hours of hard work and development of your craft I’m sure). I greatly appreciate you and am excited to try this new Chocolate Irish Cream Cake. Shannon

    Reply
    • The Sugar Geek Show says

      September 01, 2018 at 9:39 pm

      Aww thank you so much!! You're so kind to take the time to leave me an encouraging message <3 pretty much made my whole week right there

      Reply
  5. Refilwe chilisa says

    August 29, 2018 at 9:41 pm

    5 stars
    Hi can I have the measurements in grams please.. it looks yummy I want to try it out!!

    Reply
    • The Sugar Geek Show says

      September 01, 2018 at 9:38 pm

      You can use a google calculator to translate oz into grams if that is your preferred method of measuring

      Reply
  6. Flor Malaspina Baca says

    September 03, 2018 at 1:17 am

    5 stars
    Se ve un delicioso pastel y a la vez explosiva , la haré para el cumpleaños de mi hijo ?

    Reply
  7. Flor Malaspina Baca says

    September 03, 2018 at 1:20 am

    Y me gustaría ver el tutorial de la botella de whisky.

    Reply
  8. Debra Wright says

    September 04, 2018 at 5:07 am

    The written recipe doesn't show the caramel on the top and sides. Can you tell me what you use. (It shows the procedure in the video)

    Reply
    • The Sugar Geek Show says

      September 05, 2018 at 7:07 pm

      If you want to make the caramel go to the caramel sauce recipe on the site 🙂
      https://sugargeekshow.com/recipe/caramel-sauce-recipe-3/

      Reply
  9. Sikii C says

    October 05, 2018 at 11:12 pm

    5 stars
    Thank you Liz for sharing your idea and experience on sugargeekshow! It's grateful to know you and learn your cake arts!

    Reply
  10. Natascha M says

    November 12, 2018 at 3:11 pm

    Thanks Liz for Amazing recipe. Made this for work and was told...omg I need this in my life daily and omg I think it's Mouth O....

    Would like to do kid friendly version. What would you use instead of The beer in baileys

    Reply
    • The Sugar Geek Show says

      November 13, 2018 at 9:12 am

      You can replace the beer with coffee and use irish creamer (like you would put in coffee)

      Reply
  11. Keegan says

    December 15, 2018 at 10:52 pm

    I love your recipes! Could you make this into cupcakes? I am just wondering how poking holes to fill with the Irish cream would work?

    Reply
  12. Keegan says

    December 15, 2018 at 11:05 pm

    5 stars
    I love your recipes! Could you make this recipe into cupcakes? I am wondering how the filling method would work with irish cream

    Reply
    • The Sugar Geek Show says

      December 16, 2018 at 7:19 pm

      I don't see why not 🙂

      Reply
  13. Cindy Lien says

    April 06, 2019 at 10:46 am

    Is there something else I could replace the stout beer with. I have an allergy to anything made with barley.

    Reply
    • The Sugar Geek Show says

      April 07, 2019 at 11:02 am

      You can leave out the espresso and use coffee instead

      Reply
  14. Rachel S says

    June 26, 2019 at 11:00 pm

    I was wondering how this cake would hold up if shipped. Of course I would be using every percaution with the shipping to keep the cake cool inside a styrofoam cooler with dry ice or several ice packs.
    Rachel

    Reply
    • The Sugar Geek Show says

      June 28, 2019 at 5:58 am

      I don't ship cakes

      Reply
  15. Esmeralda says

    March 11, 2021 at 8:32 am

    5 stars
    Hi! I love your page, every recipe is perfect! This is my go recipe for every time I want a chocolate cake!

    I was wondering if I could use some of the cake batter for cupcakes?

    Thank you!!

    Reply
    • Elizabeth Marek says

      March 11, 2021 at 9:00 am

      I haven't tested this with cupcakes but it should be ok if you remove the oil from the recipe

      Reply
  16. Sarah Bellissimo says

    March 12, 2021 at 6:31 am

    This recipe looks amazing and I can’t wait to try it this weekend. What do you mean when you say real vanilla? Is that just real vanilla extract vs imitation, is it vanilla bean?

    Reply
    • Elizabeth Marek says

      March 19, 2021 at 9:49 am

      Its real vanilla not imitation vanilla. Not vanilla bean

      Reply
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