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Soft, sweet cake infused with BAILEYS™ Macadamia Brittle Coffee Creamer with a luscious white chocolate-macadamia brittle frosting. Recipe by URBAN BAKES .

  • Cake

    • Heat oven to 350 degrees F. Grease and lightly flour bottom and sides of three 8-inch round baking pans; set aside
    • In a medium bowl, whisk flour, sugar, baking powder and salt; set aside.
    • In large bowl using an electric mixer on low speed, beat shortening, eggs, and vanilla until just combined. Gradually add parts flour-mixture alternating with BAILEYS® Macadamia Brittle Coffee Creamer. Fold in macadamia nuts. Divide and pour batter evenly into baking pans.
    • Bake 40 to 45 minutes or until a toothpick inserted in center of cakes comes out clean. Allow cakes to cool for 10 minutes in pan before removing and transferring cakes to a wire rack for additional cooling.


    • Using a cooking spray or about 1 Tablespoon of butter, or vegetable oil, grease a large baking sheet, set aside
    • In a 3-quart saucepan on medium heat, bring sugar, corn syrup and water to a light rolling boil. Do not stir. Continue to boil until sugar is completely dissolved and liquid begins to form a golden-amber color, about 10 to 15 minutes. Note: Around the 10 minute mark or when a candy thermometer approaches 300 degrees F, keep an eye out. The color of the caramel liquid can quickly change within seconds from amber to an undesirable dark brown color.
    • Immediately remove pan from heat and stir in butter or margarine, baking soda and macadamia nuts; mix until fully coated. Transfer and evenly spread onto the greased baking sheet.
    • Allow brittle to cool for about 20 minutes. When hardened, break brittle into shards.


    • Meanwhile, in a medium microwaveable bowl, melt white chocolate for 30 seconds, stir and reheat at 15 second intervals until about 75 % of white chocolate has melted. Continue stirring until all of the white chocolate has completely melted; set aside to cool to room temperature.
    • In a large bowl using an electric mixer* beat butter until light and fluffy. Add in cooled melted white chocolate and beat together for 30 seconds
    • On low speed, beat in 5 cups of confectioners' sugar, vanilla and 6 Tablespoons of BAILEYS® Macadamia Brittle Coffee Creamer until smooth and spreadable. Add 1/2 Tablespoon at a time if frosting is too thick or 1 cup of confectioners' sugar if frosting is too thin.


    • Once cakes have cooled, place each cake above a flat leveled surface. Use a long serrated knife at eye level to the cake, cut any dome-shaped tops to create an even flat surface; discard or eat scraps
    • Place one cake layer over a cake plate/stand cut-side-down. Using an angled spatula, generously spread frosting on top. Place the second cake layer cut-side-down over the frosting and gently press downward to seal any gaps between the frosting and cake layer. Repeat this process for the final cake layer. (Note: frosting may spill over the sides of the cakes, it will be used.
    • Once layers have been frosted, continue to evenly frost around the sides of the cake. Generously apply more frosting if needed. Use a bench scraper to glide along the sides of the cake to sharpen edges and remove excess frosting
    • Fit a piping bag with a closed or open star tip and fill bag with remaining frosting. Pipe swirls around the top of the cake's perimeter. Pipe a second row closer to the center. Leave the center empty to place several shards of macadamia brittle
    • Cut slices of cake using a long and sharp serrated knife. ENJOY!

      *Using a high-powered electric mixer is highly recommended in making the white chocolate-macadamia brittle frosting. If using a stand mixer, use the paddle attachment to decrease the amount of air bubbles.
      If you only have one 8-inch pan, bake each cake for 20 to 25 minutes. Place batter in the refrigerator while each cake layer is being baked.
  • Ingredients for cake:

    • 2 1/4 all-purpose flour
    • 1 1/2 cups granulated sugar
    • 3 1/2 tsp baking powder
    • 1 tsp salt
    • 2/3 cup vegetable shortening
    • 3 large eggs
    • 1 tsp pure vanilla extract
    • 1 cup BAILEYS™ Macadamia Brittle Coffee Creamer
    • 1/2 cup macadamia nuts, chopped (optional)  

    Ingredients for brittle:

    • 2 cups sugar
    • 1/2 cup light corn syrup
    • 1/2 cup water
    • 2 Tbsp butter or margarine
    • 1 tsp  baking soda
    • 1 1/2 cups macadamia nuts, halved  

    Ingredients for frosting:

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