Killarney Cake is a festive Saint Patrick's Day layer cake built on chocolate fudge cake mix infused with creme de menthe liqueur, studded with chopped green maraschino cherries, and crowned with a minty whipped cream frosting. Its standout trait is the bright minty-chocolate flavor combination with a celebratory green-and-chocolate aesthetic.
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Prepare cake mix following package directions, substituting 1/4 cup creme de menthe for 1/4 cup water. Stir in chopped cherries.
Pour into 2 greased 9 inch layer cake pans; bake as directed. Cool.
Whip cream with 3 tablespoons creme de menthe. Spread 1/3 of whipped cream between cake layers. Heap remaining whipped cream on top.
Arrange whole cherries and chocolate curls over whipped cream.
Written automatically by CookOS, not by the creator.
Refrigerate the frosted cake covered for up to 2 days. Do not freeze whipped cream frosting. Thaw unfrosted cake layers at room temperature, covered, for 1 hour before frosting.
Written automatically by CookOS, not by the creator.
Yes. Substitute 1 teaspoon peppermint extract for the 1/4 cup creme de menthe in the cake batter, and 1/2 teaspoon extract plus 1 tablespoon water for the 3 tablespoons liqueur in the frosting. The flavor will be slightly more intense and less smooth.
Add the confectioners' sugar as directed, chill the frosted cake for at least 1 hour before serving, and store it in the refrigerator. Avoid leaving it at room temperature for more than 2 hours.
Bake and cool the cake layers 1 day ahead, wrapped and stored at room temperature. Frost with the whipped cream frosting no more than 4 hours before serving, and refrigerate until serving time.
Standard 9-inch round layer cake pans (two). Prepare them per the cake mix instructions for best results.
Most supermarkets stock them in the baking or cocktail garnish aisle, typically in jars near red maraschino cherries.
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