BAILEYS™ Frosted Vanilla Cookie Layer Cake

This BAILEYS™ Frosted Vanilla Cookie Layer Cake is to die for and so fun! With BAILEYS™ Coffee Creamer Frosted Vanilla Cookie in the cake and icing, and crushed up sugar cookies in the filling, it combines two great desserts into one.

This post is sponsored by BAILEYS™ Coffee Creamers, but all opinions are my own.

So as you should know by now, I love my BAILEYS™ Coffee Creamers. They are the best for your morning coffee. I’ve gotten so that I can’t even deal with milk and sugar when I’m traveling. It’s just not the same. My mom even keeps her fridge stocked with it when I’m visiting. She knows what’s up.

And it adds the best flavor and moisture to desserts. I’ve used them in this poke cake, cupcakes, coffee cake, and this seriously amazing caramel blended coffee. I’m never disappointed.

But when I first heard about this new frosted vanilla cookie flavor, I couldn’t wait. I mean seriously, dying. I’ve been waiting all year for this! I’m so pumped to finally share it with you.

The cake layers have the creamer baked right into them, giving the cake the light flavor of sugar cookies. It’s a really light and fluffy cake that I’m so in love with. Plus, it’s nice and easy to make.

One thing I’ll note about the mixing of the ingredients for the cake is the creaming of the butter and sugar. Be sure to fully cream them together, at least 2-3 minutes. You will actually see the butter and sugar mixture change to a lighter shade of yellow and become fluffy in texture. This is so important because it adds air to the batter and makes this cake so, so light.

The filling of the cake is super fun. It’s a buttercream, but it’s fairly different from your standard buttercream. To give it that signature vanilla cookie flavor, it’s full of BAILEYS™ Coffee Creamer Frosted Vanilla Cookie, cookie crumbs and even some flour. Crazy, right?! But spot on for the cookie flavor I was going for.

All the moisture soaks into the cookie crumbs and it’s almost like having cookie dough between the layers, but the result is so much lighter than actually cookie dough. It’s perfect with the cake. I used premade sugar cookies I got from our grocery store bakery. They make softer cookies, which are my preferred way.

The rest of the cake is frosted with buttercream that’s – you guessed it – filled with the creamer. ☺ When all combined, this is seriously one amazing cake with SO much flavor! I’m dying to make it again already.

And don’t let the décor intimidate you. It’s very easy. I actually just used the same store-bought sugar cookies I used for the filling of the cake. Feel free to decorate the cookies you use however you like (you could even decorate them with Christmas colors!), but I wanted mine to be frosted.

The ones I purchased weren’t pre-frosted (which is how I’d recommend to buy them so that they crush better for the filling), and they were a touch big, so I used a smaller cookie cutter to make them the right size, then iced them and added sprinkles. Easy peasy. And no additional baking involved. ☺ Just put those beauties right on your cake with a little bit of icing around the edge and some sprinkles and you’ve got one heck of a party in a cake!

This cake was a huge hit with everyone that tried it. Despite seeming like it could be rich, it’s actually very light. I took it to work and ended up with quite a swarm of people around who thoroughly enjoyed it.

You might also like:

No Bake Baileys Cheesecake
Baileys Chocolate Cream Pie
Baileys Brownie Cheesecake
Baileys Chocolate Poke Cake
Baileys chocolate Mousse Brownie Cake
Baileys Chocolate Cupcakes

BAILEYS™ Frosted Vanilla Cookie Layer Cake

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• Yield: 12-14 Slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

CAKE

• 3/4 cup salted butter, room temp
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 6 egg whites
• 2 1/2 cups all purpose flour
• 4 tsp baking powder
• 3/4 cup BAILEYS™ Coffee Creamer Frosted Vanilla Cookie
• 1/2 cup water

FILLING

• 1 cup salted butter, room temp
• 2 cups powdered sugar
• 1 1/4 cups sugar cookie crumbs
• 1 tsp vanilla extract
• 1/4 cup BAILEYS™ Coffee Creamer Frosted Vanilla Cookie
• 1 cup flour

FROSTING

• 3/4 cup salted butter
• 3/4 cup shortening
• 6 cups powdered sugar
• 6–7 tbsp BAILEYS™ Coffee Creamer Frosted Vanilla Cookie

Instructions

1. Grease the sides of three 8 inch cake pans and place a circle of parchment paper in the bottom for easy removal. Preheat oven to 350 degrees.

2. Beat butter and sugar together until light in color and fluffy, about 2-3 minutes.

3. Add vanilla and sour cream and mix until well combined.

4. Add egg whites in two batches, mixing until well combined.

5. Combine dry ingredients in another bowl, then combine BAILEYS™ Coffee Creamers Frosted Vanilla Cookie and water in a separate bowl.

6. Add half of the dry ingredients to the batter and mix until well combined. Add the creamer mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

7. Divide batter evenly between three cake pans, then bake for 23-25 minutes, or until a toothpick inserted comes out with just a few crumbs.

8. Allow cakes to sit for 2-3 minutes, then remove to wire racks to cool.

9. To make the filling, beat butter until smooth, then add powdered sugar and beat until smooth.

10. Add the sugar cookie crumbs and vanilla extract and mix until smooth.

11. Add the creamer and mix until smooth, then add flour and mix until smooth and all is well combined. Set filling aside.

12. To make the frosting, beat butter and shortening until smooth.

13. Slowly add 3 cups of powdered sugar and beat until smooth.

14. Add creamer and beat until smooth.

15. Add remaining powdered sugar and beat until smooth. If frosting seems too thick, add more creamer in small amounts.

16. To put the cake together, first cut off the domes on top of the cakes.

17. Place the first layer on a cake plate or cardboard cake circle. Spread about 1/2 of the filling evenly on top of the cake layer.

18. Place second layer of cake on top of the filling and top with remaining filling, spreading into an even layer.

19. Top cake with final cake layer.

20. Cover the outside of the cake with the frosting. Here is a tutorial on how to get a nice smooth finish.

21. Pipe icing around the edges of the cake and add some sprinkles. I used icing tip Ateco 844, which is similar to Wilton 1M.

22. To add the cookies to the outside of the cake, pipe a little remaining frosting onto the backs of the cookies and press them onto the cake.

Notes

For the sugar cookie crumbs and the cookies on the cake, I used cookies from my grocery store bakery. They were plain sugar cookies to start, which is best for making the crumbs. I then cut the cookies to a smaller size with a cookie cutter and iced them. Feel free to decorate your cookies however you prefer to change up the look of your cake for your occasion.

Enjoy!