Directions

1. 1

   Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the room-temperature butter and granulated sugar. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, approximately 3-4 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate. Pour in the vanilla extract and mix until combined.

2. 2

   In a separate bowl, sift together the flour, baking soda, and salt. Dissolve the instant coffee in the 1/4 cup of boiled water and let cool slightly. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, beating on low speed until just combined after each addition. Carefully pour in the cooled coffee mixture and fold gently to incorporate.

3. 3

   Remove the mixing bowl from the mixer. Using a rubber spatula, gently fold the Irish cream liqueur into the cake batter using the folding method, being careful not to deflate the batter. Mix only until the Irish cream is fully incorporated and no streaks remain.

4. 4

   Pour the cake batter into a buttered 9-inch round cake pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire cooling rack and cool completely before serving. This cake is intended for adult consumption only.