Makes 12 servings

The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it divine.

How to Make It

Step 1

Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Step 2

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Step 3

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Step 4

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.

Ratings & Reviews

j2kwalk2's Review

August 25, 2013
Maybe because I am not a fan of white cake that this recipe did not rate with me. As always the Cream Cheese icing is tops. The toasted pecans are a must. The Butterscotch Filling is good. I would double the recipe and use only whole milk; low fat just does not give it what it needs. Maybe even half and half? I did not put that much Irish Cream on my cakes, possible needs a lot more. The cake recipe is a good white cake recipe, hard to go wrong with it. Will probably give it a pass on my next special occasion.

KrisAllenFn's Review

August 29, 2012

klloch's Review

December 05, 2011
OMG! This was absolutely killer! Love the filling and it's not too much trouble to make! I did add a little bit of Bailey's to my cream cheese frosting! Super hit at the office. This is soooooooo moist and is a definite keeper.

pchefrebecca1's Review

March 11, 2011
The cake was not hard to make and came out very moist and fluffy. The filling was a little tedious but delicious. May use instant butterscotch pudding next time. Would have probably been just fine without the pricey irish cream, plus one of my guests was not 21 so her mother wouldn't let her have the cake. So if not in mixed company, it is a good choice. I absolutely love the lime chiffon cake recipe from Cooking Light though.

JCorner1967's Review

March 23, 2010
I made this cake for my daughters coming home for the week-end....they loved it. So did the people at my office the following Monday! However, I found it strange that it didn't have salt in the batter. So, I did add 1/2 tsp. Also, next time I will probably buy Smucker's Butterscotch topping to save time. Overall it was definitely a 5 star cake!

Chicagobsw's Review

March 17, 2010
Made this for a work party on St. Patty's Day....cake was gone. Disappeared. It was awwwwwesome! And pretty easy to make. I actually had to work late the night before so didn't get to baking until 9 pm. I was in bed by 11 with the gorgeous cake sitting pretty in my fridge. Highly recommend this cake!