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    Home » Dessert

    Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing

    Published November 29, 2017. Last modified January 22, 2020 By Gary White

    822 shares
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    Kahlua Red Velvet Cake with Baileys Cream Cheese Icing | The Foodie Eats

    This Kahlua red velvet cake is exactly what red velvet cake should be - rich and decadent. And with the added bonus of booze! In the cake and in the icing.

    Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing | The Foodie Eats

    As a kid growing up, my Aunt Ula Mae's best red velvet cake was hands down my favorite dessert. And I'm pretty sure that her recipe is legendary in my home town. She would cook one for our family every year when I was a kid. But as I grew up, moved away, and spent less and less time in Apopka, I had fewer tastes of that magical cake. So it has become one of my missions in life to create another red velvet cake that has  that same richness and depth of flavor. And I actually believe this red velvet cake comes very close! And with a boozy kick!

    The Process

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Then pour batter into pans. Should be about 3 cups per pan. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Remove pans and let cool for at least 10 minutes before removing cakes.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy.

    Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

    Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.

    ★ Did you make this recipe? Please give it a star rating below!★

    Kahlua Red Velvet Cake with Baileys Cream Cheese Icing | The Foodie Eats

    Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing

    This Kahlua red velvet cake is exactly what red velvet cake should be - rich and decadent. And with the added bonus of booze! In the cake and in the icing.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Cooling: 30 minutes
    Total Time: 1 hour
    Servings: 16
    Calories: 290kcal
    Author: Gary White

    Ingredients

    • 2 tsp. vegetable shortening
    • 2 Tbsp. unsweetened cocoa powder
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • ¼ cup unsweetened cocoa powder
    • 1 tsp. salt
    • 2 cups sugar
    • 1 cup vegetable oil
    • 2 eggs
    • 1 cup buttermilk
    • 1 tsp. vanilla extract
    • 2 oz. red food coloring
    • 3 mini bottles Kahlua about ⅔ cup
    • 1 tsp. white vinegar
    • 8 oz. cream cheese softened
    • 2 sticks butter softened
    • 1 ½ cups powdered sugar
    • 2 mini bottles Baileys Irish Cream about ½ cup

    Instructions

    • Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
    • First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
    • Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil. Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
    • Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
    • Then pour batter into pans. Should be about 3 cups per pan.
    • Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
    • Remove pans and let cool for at least 10 minutes before removing cakes. Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.
    • Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.
    • Frost the cakes in the style of your choice. And enjoy!

    Nutrition

    Calories: 290kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 275mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 245IU | Calcium: 54mg | Iron: 1.4mg
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    Reader Interactions

    Comments

    1. Honnye Athanasiou

      December 09, 2019 at 9:22 pm

      How many ounces are in the mini bottles? Thank you

      Reply
      • Gary White

        December 10, 2019 at 8:50 am

        50 mL

        Reply
    2. Cheryl

      October 05, 2020 at 7:30 am

      This sounds really yummy can’t wait to try

      Reply
    3. L.C

      December 27, 2021 at 3:11 pm

      How can you convert this to cupcakes?

      Reply
      • Gary White

        February 14, 2022 at 9:16 am

        I am by no means a baker, but I don't think you would need to change the batter. Then I would bake them until a toothpick comes out clean, beginning to check them around 12 minutes - depending on your muffin pan size.

        Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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