Lucky Charms Irish Cream Cake

Is there anything in this world better than an alcoholic cake?  I’m thinking not.  In preparation for St. Patrick’s Day, I whipped up this Irish cream cake.  It’s three layers of buttery goodness, topped with frosting that is laden with Bailey’s Irish cream and Lucky Charms marshmallows.  Yes, you might get drunk if you eat too much of it.  You’ve been warned!

As a kid, I only ate the cereal bits out of Lucky Charms and rejected the marshmallows.  I think that I liked looking at them more than eating them… I was such a strange kid!  My stance on Lucky Charms (and sugar in general) has shifted quite a bit since then.  I hope that your St. Patrick’s Day is full of good luck and lots of colorful cake!  Scroll down for the recipe.


For the Cake


  • 1 1/2 Cups Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Irish Cream Liqueur
  • 1/4 Cup Whole Milk
  • 3/4 Cups Unsalted Butter at Room Temperature
  • 1 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 2 Large Eggs


  1. Preheat oven to 325°F Prepare 5 inch cake pan by spraying with nonstick cooking spray.
  2. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside.
  3. In  a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy. Add the eggs, one at a time, and beat well after each addition.
  4. Gradually add half the flour mixture then half the milk mixture to the butter mixture.  Repeat with remaining flour then milk and mix until incorporated.
  5. Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.

For the Frosting


  • 1 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla


  1. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy.
  2. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended.
  3. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.

Assembly:  Decorate with a variety of Lucky Charms cereal marshmallows.  For extra crunch, add layers of cereal between each layer of cake while building.  Another option is to make the cereal into a Rice Krispie-style treat like I did with my Apple Jacks Cake, and use two layers of that for extra texture.

Matcha Strawberry Pocky Cake

I made a slightly different version of this cake for a friend’s birthday last summer, and it’s one of my favorite cake designs!  I love how the Pocky sticks form a charming little fence around the cake.  For this rendition, I made three layers of matcha green tea cake and paired it with a light strawberry cream cheese icing.  I chose to use cream cheese icing because it isn’t as intensely sweet as buttercream icing… it really allowed the green tea flavor to shine through.  Visually, the muted green color really stands out next to the pink.

The cake is skirted with green tea and chocolate Pocky candy and topped with a heap of freshly-coated chocolate strawberries.  I wasn’t intending it, but it has a festive, Christmasy look, especially after finishing it off with a candy-stripe bow!  I’m definitely tempted to leave one of these out for Santa instead of cookies.

I used a cake stand from Anthropologie and a vintage plate from eBay.  The pink bamboo print on the plate suited my cake perfectly.  I really geek out over Anthropologie’s kitchen gear, and this cake stand was the ideal look for this cake.  I am so happy with how the colors and lines pulled together for this photo shoot!