O’Hara’s Irish Red Velvet CakeIrish Red Velvet Cake is as cheery as a wee leprechaun’s cheeks and as fiery as his beard. The crimson batter contains a dusting of cocoa and is bound with buttermilk – both characteristics of a traditional Red Velvet Cake, popular in the American South. But a few glugs of O’Hara’s Irish Red Ale gives this otherwise ordinary cake Celtic edge. Makes one 6″ triple layer cake or one 8″ layer cake.
Servings Prep Time
1layer cake 1hour
Cook Time Passive Time
25-35minutes 30minutes
Servings Prep Time
1layer cake 1hour
Cook Time Passive Time
25-35minutes 30minutes
Ingredients
For the Bailey’s Buttercream
Instructions
  1. Preheat the oven to 350F.
  2. Prepare cake pans by greasing and lining with a circle of parchment paper.
  3. In a small saucepan, melt the butter and cocoa together and stir until smooth. Remove from heat and add the red food coloring, O’Hara’s Irish Red, buttermilk, vanilla extract, and apple cider vinegar.
  4. In large bowl, whisk together the dry ingredients and then beat in the wet ingredients and the eggs. Beat smooth and pour into prepared cake pans.
  5. Bake 6″ cakes for 25-30 minutes, or 8″ cakes for 30-35 minutes
For the Bailey’s Buttercream
  1. Let the cake cool completely. Meanwhile, beat the softened butter in a stand mixer on high speed until fluffy. Reduce speed and slowly incorporate the powdered sugar. When well-combined increase the speed and beat well for up to 10 minutes adding in enough Bailey’s to make the buttercream loose and fluffy. Scrape the bowl as needed.
To assemble:
  1. Assemble the layers by placing a thick layer of buttercream between them as “glue.” Use 1/3 remaining buttercream to create a crumb coating, spreading thinly all over the cake. Chill 30 minutes, then spread remaining buttercream over the cake. Enjoy!
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.