Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Baileys cupcake recipe is quick and simple to put together! The soft, from scratch yellow cupcake is filled with a rich and decadent Irish cream ganache. The ganache also works as the easy frosting.

These lightly boozy cupcakes taste delicious and would be perfect if you are baking for St. Patrick's Day, but they are incredible for anytime you need a special dessert. The cupcake is tender and moist and the ganache is bursting with Irish cream flavor!

why you will love this easy cupcake recipe

• An incredibly moist and soft buttery vanilla cupcake!
• Made with simple ingredients.
• The Irish cream ganache is quick and easy to make.
• The ganache serves as both the cupcake filling and topping.

ingredients and substitutions

• Unsalted butter ~ this needs to be at room temperature.
• Granulated sugar ~ provides sweetness and structure to the cupcake.
• Eggs ~ two large eggs, I prefer them at room temperature. I have not tested this recipe with any egg alternatives.
• Vanilla ~ pure vanilla extract is recommended for the best flavor.
• Sour cream ~ this should be at room temperature. Full fat sour cream is needed, full fat plain yogurt can be substituted.
• Cake flour ~ if you don't have cake flour you can use all-purpose flour plus cornstarch. Measure the flour, then remove 3 tablespoons. Add three tablespoons of cornstarch and sift the flour and cornstarch together two times before using.
• Kosher salt ~ just a little to balance the cupcake. If you don't have kosher salt, you can do a straight substitute of table salt in this recipe.
• Baking powder ~ gives a little lift to the cupcakes.
• Milk ~ I use 1%, but 2% or whole milk will also work. I don't recommend fat free milk.
• Milk chocolate ~ {not shown} Use a chocolate baking bar. 8 ounces is needed, which is typically two baking bars sold near the chocolate chips.
• Heavy whipping cream ~ {not shown} heavy whipping cream or heavy cream can be used. Half and half or milk will not work as the ganache will not set up correctly.
• Irish cream liqueur ~ {not shown} such as Baileys, Carolans or your favorite brand. I have not tested it, but I suspect that an Irish cream coffee creamer could work if you need a non-alcohol version.

how to make irish cream ganache

I recommend making the ganache first, as it needs time to cool before you can use it.

Start by finely chopping the milk chocolate bars and placing them in a heat proof bowl.

Then heat the heavy cream and Irish cream over medium heat until simmering, but not boiling. Immediately pour the hot cream over the chocolate and allow it to sit for 1-2 minutes before stirring until smooth. Then allow the chocolate ganache to cool and thicken, about 1-2 hours at room temperature.

let's make moist vanilla cupcakes

Start by preheating the oven and lining a 12-cup muffin tin with liners. These cupcake liners are my very favorite for cupcakes and muffins.

Then cream together the butter and sugar for 3 minutes until it gets nice and combined.

Next add the eggs and vanilla and mix again until well combined.

Now add the sour cream and mix another 30-60 seconds. The batter can look a little curdled at this point.

Finally add in the flour and mix on low until just a little flour is still showing. Then with the mixer running on low, slowly add the milk, mixing just until the batter comes together.

Evenly divide the batter between the prepared cupcake liners and bake.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how do you put filling inside a cupcake?

To fill a cupcake, one has several options. A paring knife, apple corer, or piping tip are all easy methods for creating the space for the filling. {And I'm guessing you have at least one of these tools already in your kitchen}.

The most important thing to remember is to make sure you leave the bottom of the cupcake intact! It is also important that your cupcakes are completely cool.

To use a knife, simply cut out the center of the cupcake by holding the knife at about a 45° angle. It will be a cone shape piece that comes out.

To use an apple corer, push the corer into the center of the cupcake and remove.

To use a piping tip, use a large open star piping tip {like a Wilton 6B} and press down with the sharp end. Then twist and pull it out to remove the cake piece.

You will need to trim a little off the piece you remove before placing back over the top of the filling. I just use a spoon to fill the cupcakes with the chocolate ganache.

easy topping for frosting

Instead of an Irish cream buttercream frosting, the remaining Irish cream ganache is used as the topping for the Baileys cupcakes.

Once you have filled the cupcakes, place the remaining chocolate ganache in the refrigerator to chill for about 30 minutes. You can then either spoon and smooth the ganache over the cupcakes or make a simple rosette like the photos in this post. I used a Wilton 1M piping tip for this look.

do baileys cupcakes contain alcohol?

The cupcake portion does not contain alcohol, but the Irish cream ganache does.

The ganache uses 6 tablespoons of Irish cream liqueur, which works out to about a teaspoon and a half of alcohol per cupcake.

Remember to snap a picture and tag me on Instagram if you make these Baileys Cupcakes {filled with Irish cream ganache}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more boozy desserts to enjoy!

• Rum Coconut Cupcakes
• Tom & Jerry Tiramisu
• Fudgy Irish Cream Brownies
• Cherry Bourbon Crumble No Churn Ice Cream
• Margarita Pie

Yield: 12 cupcakes

Baileys Cupcakes {Filled with Irish Cream Ganache)

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Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.

Prep Time 20 minutes

Bake Time 20 minutes

Cooling Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

Irish cream ganache

• 8 ounces milk chocolate, finely chopped (226g)
• 6 tablespoons Irish cream liqueur (90mL)
• ¼ cup heavy whipping cream (60mL)

cupcakes

• 1 ½ cups cake flour (173g)
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113g)
• 1cup granulated sugar (200g)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¼ cup sour cream, room temperature (60g)
• ½ cup milk, room temperature (125mL)

Instructions

1. For the Irish cream ganache: Place the finely chopped milk chocolate in a heat proof bowl and set aside. Heat the Irish cream and heavy whipping cream over medium heat until simmering, but not boiling. Then pour the hot cream mixture over the chopped chocolate and let it sit 1-2 minutes before stirring until smooth. Let the mixture cool and thicken to room temperature, about 1-2 hours.
2. For the cupcakes: Preheat your oven to 350°F and prepare a 12-cup muffin pan with cupcake liners.
3. Whisk together the cake flour, baking powder, and kosher salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Add the eggs and vanilla and beat for 1-2 minutes on medium-high. Scrape up and down the sides of the bowl and add the sour cream, mixing another 30-60 seconds.
5. With the mixer on low, slowly add the flour mixture and mix until just a little flour is still showing. Scrape up and down the sides of your bowl then turn the mixer on low and slowly add the milk. Mix until just combined, being careful to not over mix your batter.
6. Divide your batter equally between the 12 cupcake liners (it's roughly 3 tablespoons of batter per cupcake). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Allow the cupcakes to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
8. To fill the cupcakes: Use a paring knife, apple corer or large star piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with Irish cream ganache and top with the piece of cupcake you removed to seal. (You will need to trim a little of the cut piece so it will fit back in).
9. Then chill the ganache for 30 minutes in the refrigerator before spooning or piping onto the top of each cupcake. I used a Wilton 1M piping tip to create the rosette look you see in the photos.
   

Notes

Be sure to use heavy whipping cream or whipping cream for the ganache. Half and half or milk will not work.

If you do not have cake flour; measure the flour, then remove 3 tablespoons. Add 3 tablespoons of cornstarch and sift the flour and cornstarch together two times before using.

Full fat sour cream is going to yield the best results. Full fat plain yogurt can be substituted.

The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 104mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

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Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert, a snack or even for breakfast!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Anyone else dreaming of spring? I'm pretty sure I have shared before that I'm a summer girl. Give me the sun, long hours of daylight and heat and I'm a happy girl!

With many weeks still to go until spring, let's take advantage of the citrus season and make this ricotta pound cake! The texture is moist and the blood orange brings a brightness to the color and taste of this cake.

True story ~ on the first test bake of this ricotta bundt cake, both Mr. two sugar bugs and I were in love. Knowing I needed to make it again, I told my husband that I would take the cake to work with me. He flat out told me, "no, it's too good to share". He then proceeded to give me the side eye any time I tried to take a sliver; jokingly telling me it was, "his coffee cake". So just a word of warning that you might need to make two!☺️

why you will love this italian pound cake

• The cake is quick and simple to make.
• The crumb is incredibly moist and tender.
• The blood orange adds a subtle hint of flavor {mildly sweet with a hint of raspberry} and gorgeous color to the icing.
• Decorating is a breeze, just drizzle the glaze over the top of the cooled cake.
• The cake is perfect for a simple dessert. It is also excellent with a cup of coffee {cake for breakfast is a fairly regular thing in my house🙄}.

ingredients and substitutions for this cake

• All-purpose flour ~ provides the structure. If you want to use cake flour, omit the cornstarch. I have not tested this cake with a gluten free flour; if you try it please let me know!
• Cornstarch ~ helps to create the tender and moist crumb texture. Do not use if substituting cake flour.
• Baking powder ~ provides some lift to the cake.
• Kosher salt ~ helps to balance all the flavors.
• Unsalted butter ~ provides flavor, moisture and structure. You want this at room temperature.
• Orange zest ~ brings a subtle fresh citrus flavor to the cake. Use the zest of one medium to large orange, I use a blood orange {sometimes sold as a raspberry orange}. You will juice the orange as well and use it to make the glaze. Substitute any type of orange or you can also use lemon. This is my favorite zesting tool and my favorite juicing tool.
• Granulated sugar ~ provides sweetness and structure.
• Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
• Eggs ~ three large eggs are needed. Bring them to room temperature.
• Vanilla ~ I prefer pure vanilla extract.
• Vanilla bean ~ you can use half a vanilla bean, vanilla bean paste or vanilla bean powder {I used Beyond Good's Vanilla Bean Powder}.
• Confectioners' sugar ~ {not shown} for the glaze.
• Freeze dried raspberries ~ {not shown} optional for garnish. Since blood oranges are also known as raspberry oranges, I brought a pop of raspberry color to the top of the cake with some crumbled freeze dried raspberries.

how to make the best ricotta cake

Start by preheating the oven and preparing the bundt pan {this is the one I have}. You can refer to the recipe card or this Milky Way cake for helpful tips on how to prepare a bundt pan.

In a stand mixer or with a hand held mixer, cream together the butter, sugar and orange zest. Then add the ricotta cheese and beat to combine. The mixture may look a little curdled, but don't let it worry you!

Next beat in the eggs, one at a time, scraping up and down the bowl after each addition. Again, don't be alarmed by the curdled appearance of the batter! Once all the eggs have been added, mix in the flour until just a few streaks of flour remain.

Now scrape the bowl again and mix the batter on medium for 30 seconds, until the batter looks light and fluffy. The batter is quite thick.

Finally spoon the batter into the prepared bundt pan and bake. The batter will not fill the pan and creates a less tall finished bundt cake.

The cake has finished baking when a tester comes out with just a few moist crumbs. The edges will have darkened and will be pulling away from the pan.

can you substitute a tube pan for a bundt pan?

Yes, if you don't have a bundt pan, you can use a tube pan in it's place. Using a bundt pan helps to keep the crumb on this pound cake moist and tender and doesn't dry out while baking.

how do you get a cake out of a bundt pan?

Once the cake has baked, allow it to cool in the pan for 10 minutes. This is the sweet spot; the cake has cooled enough to not be too fragile, but not enough that the sugars have firmed up and will stick to the pan.

Once the 10 minutes are up, place a wire cooling rack or plate over the bundt pan. Now gently flip the whole thing over while holding the pan and rack/plate over the top. If you are anything like me, you'll feel very awkward at this moment. One hand will be on the bundt pan and one on the rack/plate.

If the pan was prepared properly, the cake should just slide right out once it's flipped over.

how to make the blood orange glaze

Simply place confectioners’ sugar in a bowl and add the freshly squeezed blood orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze.  Spoon it over the cooled cake.

does ricotta cake have to be refrigerated?

No, this ricotta bundt cake does not need to be refrigerated. Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

Remember to snap a picture and tag me on Instagram if you make this Ricotta Bundt Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more easy cake recipes to try

• Milky Way Cake
• Vanilla Snack Cake
• Chocolate Malt Cake
• Pink Velvet Cake
• Pumpkin Snack Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10-12 servings

Ricotta Bundt Cake

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Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert a snack or even for breakfast!

Prep Time 20 minutes

Bake Time 40 minutes

Total Time 1 hour

Ingredients

Ricotta cake

• 1 ⅓ cups all-purpose flour* (167g)
• 3 tablespoons cornstarch* (24g)
• 2 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup unsalted butter, room temperature (170g)
• 1 raspberry/blood orange**, zested and juiced
• 1 ½ cups whole milk ricotta, room temperature (330g)
• 1 ½ cups granulated sugar (300g)
• 3 large eggs, room temperature
• ½ teaspoon pure ground vanilla powder (or ½ vanilla bean or vanilla bean paste)
• 1 teaspoon pure vanilla extract

raspberry orange glaze

• 1 ¼ cups confectioners’ sugar (150g)
• 1 - 3 tablespoons raspberry/blood orange juice (15-45mL)

garnish {if desired}

• Freeze dried raspberries, crushed
• Orange zest

Instructions

1. For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Generously butter a 10 or 12 cup bundt pan, making sure to get every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around the bundt pan, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray.
2. In a medium bowl, sift together the flour, cornstarch, baking powder and kosher salt.  If using pure ground vanilla whisk it in with the dry ingredients. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and orange zest for 3 minutes on medium speed (6 on a KitchenAid mixer).  Scrape the bowl and add the ricotta and cream another 2 minutes on medium.  The mixture may look a little curdled at this point, but don’t let it worry you!
4. Scrape up and down the bowl and beat in the eggs, one at a time, scraping up and down the bowl after each addition.  If using a vanilla bean, split the bean and scrape the seeds into the batter along with the vanilla extract and beat to combine.  Or if using vanilla bean paste, add it with the vanilla extract. Again, the mixture may look very curdled at this point.
5. Scrape up and down the bowl and add the flour mixture.  Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.
6. Pour the batter into the prepared bundt pan (it won’t fill the bundt all the way to to the top) and smooth the top with a spatula.
7. Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 25 minutes more.
8. Remove the cake from the oven and allow it to sit for 10 minutes (set a timer!), then invert onto a metal cooling rack to cool completely.  
9. For the raspberry orange glaze:  place confectioners’ sugar in a bowl and add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze.  Spoon it over the cooled cake.  Garnish with orange zest and crumbled freeze dried raspberries, if desired.

Notes

*You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.

**Any type of orange can be used. Lemon can also be substituted.

Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 385Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 253mgCarbohydrates: 53gFiber: 1gSugar: 38gProtein: 7g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache. I walk you through all the steps to assemble this cake and you'll be amazed at how easy it is!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Have you ever had opera cake? I was first introduced to it years ago by Mr. two sugar bugs. This classic French dessert is typically a labor of love due to all the steps involved in creating it. But it sure is elegant and delicious!

I had a lemon and blueberry version this past fall when Mr. two sugar bugs and I snuck away to the desert for a few days and it got me thinking of other variations.

Opera cake was my husband's request for his birthday cake this past year and while I enjoyed getting to bake without any other pressures, it literally took me all day to make the cake.

So I set out to make an opera cake that is a bit easier. Don't get me wrong, there are still several steps in this cake recipe, but I've replaced the coffee simple syrup with raspberry jam {all you have to do is open the jar!} and the finicky French buttercream with my easy peasy not-too-sweet American buttercream.

what is opera cake made of?

The classic French cake is made of an almond sponge {called Joconde}, a coffee syrup soak, a French coffee buttercream and a rich chocolate ganache.

This variation on the classic dessert keeps the almond sponge and chocolate ganache, but substitutes the coffee syrup with raspberry jam and the French buttercream with my easy not-too-sweet American raspberry buttercream.

why you will love this easy homemade dessert

• The flavors of sweet raspberry and dark chocolate create a nicely balanced combination.
• No special sized pans needed! I wanted this recipe to be easy, so the almond sponge bakes in a 9x13 pan.
• The buttercream frosting is a raspberry version of my not-too-sweet American buttercream, which makes it easy peasy to make.
• The layers look so impressive that you'll feel like you just accomplished a round on the Great British Bake Off!
• The cake's appearance has an elegance to it so it's perfect for any special occasion!

ingredients needed for raspberry opera cake

• Large eggs ~ three egg whites and three whole eggs are needed for the almond sponge.
• Granulated sugar ~ just a couple tablespoons are needed.
• Almond flour ~ I typically buy Bob's Red Mill, but many of my friends use the Kirkland almond flour at Costco and rave about it.
• Confectioners' sugar ~ provides the subtle sweetness in the cake layers.
• All-purpose flour ~ just a small amount to add a little structure to the cake.
• Unsalted butter ~ a couple tablespoons are melted for the almond sponge and the rest is needed at room temperature for the raspberry buttercream.
• Semi-sweet chocolate ~ use the best you can afford. I enjoy using Callebaut, Scharffen Berger or Trader Joe's Pound Plus. Chop it small for the best results.
• Raspberry jam ~ used for spreading on each layer of cake and also used in the buttercream frosting.
• Pure vanilla extract ~ for the raspberry buttercream.
• Heavy cream ~ for the buttercream.
• Kosher salt ~ just a pinch to help balance the sweetness in the frosting.

how to make the almond sponge

Start by preheating the oven and preparing a 9x13 baking pan. I use USA Pan Bakeware and cannot recommend them enough! Butter the pan well, lay a piece of parchment on the bottom and then butter it again.

Next you will whip the egg whites and granulated sugar until a thick, glossy meringue forms.

Then add the almond flour, confectioners' sugar, and all-purpose flour to the bowl of a stand mixer and mix with the paddle attachment to combine the dry ingredients. Next add the three eggs and mix until a thick batter is formed.

Now take about ⅓ of the meringue mixture and fold it into the batter with a spatula. Once combined add the remaining meringue and the melted butter and gently fold until a thick batter is formed, being careful not to deflate the batter.

Pour the batter into the prepared pan and smooth the top with an off-set spatula before baking. The cake bakes quickly, about 10 minutes. The edges should be lightly brown and be pulling away from the sides of the pan when it's done.

Allow the cake to cool in the pan for 5 minutes before inverting the cake onto a wire cooling rack. Remove the parchment from the bottom of the cake and allow it to cool completely.

Once cool, trim the browned edges off and then cut the cake into three even rectangles.

easy chocolate ganache

Prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler {save aside 1 ounce of the chocolate}.  Stir until the butter and chocolate mixture is smooth.  Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth. 

Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour.  If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.

easy raspberry buttercream frosting

Homemade buttercream is the best! This recipe uses an American style buttercream, but you will whip the butter for a much longer time than many recipes call for. Using the whisk attachment on a stand mixer and beating the butter for a full 5 minutes first helps to give the buttercream a silkier texture.

This buttercream also uses less confectioners' sugar, so the frosting flavor is more similar to a French or Swiss buttercream and isn't so cloyingly sweet. To give it the pink hue and raspberry flavor we will be using jam.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to assemble raspberry opera cake

Start by placing one layer of the sponge cake on a serving plate or cutting board. Then top the cake with a layer of raspberry jam, followed by half of the raspberry buttercream smoothed in an even layer.

Next place a second layer of cake on top of the buttercream and again cover the cake with a layer of raspberry jam.

Add half of the chocolate ganache and spread it in an even layer over the jam layer.

Then place the last layer of cake over the chocolate ganache, spread the jam over the cake and finish by smoothing the second half of the raspberry buttercream over the top.

Once all the layers are in place, put the cake in the refrigerator to chill and firm up.

After the cake has chilled and the buttercream is firm {this takes about 30 minutes}, warm the remaining chocolate ganache to a pourable consistency. This takes just a few minutes over a double boiler.

You want the ganache to be pourable, but not hot. If needed, let the ganache sit on the counter a few minutes before pouring it over the cake and smoothing it in an even layer. I use my trusty off-set spatula for all of the smoothing in this cake. Then place the cake back into the refrigerator to firm up the ganache topping.

Once the ganache topping has firmed in the refrigerator, conservatively trim off the edges to neaten the appearance. Someone has to test a few bites as well, just to make sure it's okay to share!😉😉

Then slice and enjoy!!

Remember to snap a picture and tag me on Instagram if you make this Raspberry Opera Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cake recipes to enjoy ~

• Cookie Butter Cake
• Homemade Vanilla Snack Cake
• Raspberry White Chocolate Loaf Cake
• Chocolate Malt Cake
• Pumpkin Snack Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 8 -10 slices

Raspberry Opera Cake

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Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache.

Prep Time 1 hour

Bake Time 10 minutes

Chill Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

almond cake

• 3 large egg whites
• 2 tablespoons granulated sugar (25g)
• 1 cup almond flour (112g)
• 1 cup confectioners’ sugar (120g)
• ¼ cup all-purpose flour (32g)
• 3 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled (28g)

chocolate ganache

• 6 tablespoons unsalted butter (85g)
• 7 ounces semisweet chocolate, finely chopped (198g)

Raspberry buttercream

• ½ cup unsalted butter, room temperature (113g)
• Pinch of kosher salt
• 1 cup + 2 tablespoons confectioners’ sugar (135g)
• 3 tablespoons raspberry jam (54g)
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy whipping cream (30mL)

Raspberry jam

• ¼ cup raspberry jam (72g)

Instructions

1. Preheat the oven to 425°F and lightly butter a 9x13 baking pan, line it with parchment paper and butter the parchment paper.
2. Using a hand held mixer or stand mixer with the whisk, whisk the egg whites and granulated sugar until a glossy and thick meringue is formed.  Set aside.  
3. Using a clean bowl, attach the paddle attachment to a stand mixer and add the almond flour, confectioners’ sugar, all-purpose flour and mix to combine the dry ingredients.  Then add the eggs and mix on low to combine, about 30 seconds.  Stop and scrape the bowl, then beat on medium-low until fully combined, about 2 minutes (speed 4 on Kitchen Aid).  
4. Stop and scrape up and down the mixer bowl, then fold in about ⅓ of the egg white mixture.  Next add in the remaining egg whites and the melted butter.  Gently fold to combine, being careful to not deflate the batter.
5. Pour the batter into the prepared pan and spread evenly with an off set spatula.   Bake about 8-10 minutes until the cake is pulling away from the sides of the pan and a tester comes out clean.  
6. Remove the cake from the oven and allow to cool in the pan for 5 minutes.  Next invert the cake onto a wire cooling rack, peel off the parchment paper.  Let cake cool completely.
7. While the cake cools, prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler (save aside 1 ounce of the chocolate).  Stir until the butter and chocolate mixture is smooth.  Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth.  Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour.  If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.
8. While the ganache thickens, prepare the raspberry buttercream.  Using a stand mixer with the whisk attachment, beat the butter and a pinch of kosher salt for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl.  After 5 minutes, scrape up and down the mixer bowl and add half the confectioners’ sugar, half the jam and the vanilla.  Mix on low until combined, then increase the speed and beat until fully incorporated.  Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar, jam and the heavy cream.  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
9. To assemble the cake: lightly trim away any browned edges and cut the cake into equal thirds.  
10. Place one layer on a serving plate and use a knife to evenly spread one generous tablespoon of raspberry jam over the cake.  
11. Then spread half the raspberry buttercream in an even layer over the jam. The jam underneath can make the buttercream a little slippery, so take your time while smoothing the layers.
12. Top with the second layer of cake and spread another generous tablespoon of jam over the cake followed by half the chocolate ganache, spreading in an even layer.
13. Top with the final layer of cake and spread with the final tablespoon of jam, followed by an even layer of the remaining raspberry buttercream.  Place the cake in the refrigerator to chill until firm, about 30 minutes.
14. Reheat the remaining chocolate ganache until shiny and a pourable consistency; the ganache should not be hot.  Let it sit on the counter a few minutes if it's too warm. Remove the cake from the refrigerator and pour the ganache over the top of the cake and spread evenly.  Return the cake to the refrigerator to chill until firm, about 30 minutes.
15. When the cake is chilled, trim away as little of the edges as needed to neaten, then cut into desired size slices and serve.

Notes

Store any leftovers covered tightly in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 74mgCarbohydrates: 42gFiber: 3gSugar: 33gProtein: 7g

The nutrition information is an estimate only and may not be entirely accurate.

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