If you love the rich flavor of Irish coffee, this Irish Coffee Cake is about to become your new favorite treat. Made with strong brewed coffee, brown sugar, and a buttery cinnamon crumble, this tender cake is finished with a smooth Irish cream glaze for the perfect bakery-style finish. It’s cozy, comforting, and perfect for brunch, dessert, or a festive St. Patrick’s Day celebration.
💕 Why You’ll Love This Recipe
- Perfectly moist texture thanks to sour cream and brewed coffee
- Buttery cinnamon crumble baked right into the center
- Irish cream glaze adds a rich café-style finish
- Great for brunch or dessert
- Easy to make with simple pantry ingredients
If you love this recipe you'll also need to try my Irish Soda Bread Pudding with Warm Vanilla Whiskey Sauce
Ingredients:
Jump to:
Instructions:
1. Prepare the Oven
Preheat oven to 350°F.
Grease and line an 8x8 or 9x9 baking pan.
2. Make the Streusel
In a small bowl combine:
- brown sugar
- flour
- cinnamon
Cut in the cold butter with a fork until crumbly. Set aside.
3. Mix the Dry Ingredients
In a bowl whisk together:
- flour
- baking powder
- baking soda
- salt
4. Make the Batter
In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time.
Mix in:
- sour cream
- brewed coffee
- vanilla extract
Gradually mix in the dry ingredients until just combined.
5. Assemble the Cake
Spread half of the batter into the prepared pan.
Sprinkle half the streusel.
Add the remaining batter and top with the remaining streusel.
6. Bake
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before glazing.
7. Make the Irish Cream Glaze
Whisk together powdered sugar, Irish cream, milk, and vanilla until smooth.
Drizzle over cooled cake.
Helpful Tips & Tricks:
- Use room temperature ingredients for the best texture.
- Brew extra-strong coffee so the flavor shines through the cake.
- For extra crunch, add chopped pecans or walnuts to the streusel.
- Let the cake cool completely before glazing so the drizzle stays pretty.
Make-Ahead and Storage Tips:
Make Ahead
Bake the cake a day in advance and glaze before serving.
Storage
Store covered at room temperature for 2 days or in the refrigerator for 5 days.
Freezing
Freeze the unglazed cake tightly wrapped for up to 2 months.
FAQ's:
What kind of coffee works best?
A strong dark roast or espresso works beautifully.
Can this be made in a bundt pan?
Yes, but increase baking time to about 45–50 minutes.
Can I turn this into muffins?
Absolutely! Bake at 350°F for about 18–20 minutes.
Substitutions & Variations:
Non-alcoholic: Replace Irish cream with milk + ¼ teaspoon coffee extract.
Nutty version: Add ½ cup chopped pecans to the streusel.
Chocolate twist: Mix mini chocolate chips into the batter.
Espresso version: Use espresso instead of brewed coffee.
Recent Recipes:
Irish Coffee Cake
Equipment
- Hand Mixer or Stand Mixer
- 8x8 or 9x9 baking pan
- cooling rack
- measuring cups and spoons
Ingredients
Coffee Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¾ cup sour cream
- ½ cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
Cinnamon Streusel
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoon cold butter, cubed
Irish Cream Glaze
- 1 cup powdered sugar
- 3 tablespoon Irish cream liqueur I used Bailey's
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
Instructions
1. Preheat the Oven
- Preheat oven to 350°F.
- Grease and line an 8x8 or 9x9 baking pan.
2. Make the Streusel
- In a small bowl combine: flour, brown sugar, cinnamon.
- Cut in the cold butter with a fork until crumbly. Set aside.
3. Mix the Dry Ingredients
- In a bowl whisk together: flour, baking powder, baking soda, salt.
4. Make the Batter
- In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time.
- Mix in: sour cream, brewed coffee, vanilla extract
- Gradually mix in the dry ingredients until just combined.
5. Assemble the Cake
- Spread half of the batter into the prepared pan.
- Sprinkle half the streusel.
- Add the remaining batter and top with the remaining streusel.
6. Bake
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
7. Make the Irish Cream Glaze
- Whisk together powdered sugar, Irish cream, milk, and vanilla until smooth.
- Drizzle over cooled cake.
Notes
- Adding a tablespoon of instant espresso powder to the batter intensifies the coffee flavor without making the cake bitter.
- If your glaze is too thick, add ½ teaspoon milk at a time until drizzle consistency.
- Lining your pan with parchment paper makes removing the cake clean and easy.
