Date posted: 27/11/2023

Tate & Lyle’s white chocolate and Irish cream cake

A rich and indulgent white chocolate cake to celebrate the season of goodwill, with the addition of Irish cream liqueur. Make the cake ahead and decorate with chocolate stars, gold Maltesers, edible gold leaf or a sprinkle of edible glitter.

    Votes: 0 Average: 0


    For the cake
    White chocolate, broken into small pieces 250g
    Whole milk 150ml
    Everyday Favourites unsalted butter, cut into small pieces 200g
    Irish cream liqueur 50ml
    Tate & Lyle Caster Sugar 220g
    Vanilla bean paste 1 ½ tsp
    Everyday Favourites Medium eggs, beaten 3
    Everyday Favourites plain flour 300g
    Everyday Favourites ground nutmeg ½ tsp
    Baking powder 2 tsp
    For the buttercream
    Everyday Favourites unsalted butter, cut into cubes 370g
    Vanilla extract or bean paste 1 tsp
    Tate & Lyle Icing Sugar 500g


    The page that you are currently reading is an ad feature
    1. Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool.
    2. Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins.
    3. Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack.
    4. To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake.
        The cakes can be baked in advance and frozen for up to 3 months. Wrap them well before freezing and defrost at room temperature before decorating.
    Back to Top