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What to do with too dry cake?

I made Bailey's Irish Cream Cake and while it is actually pretty tasty, it's too dry to eat as it is. Can I repurpose it somehow?

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  1. I would cut into cubes, lightly toast it, and cover it with chocolate syrup, and whipped cream.

    1. Ice cream. Bailey's Irish Cream Cake ice cream sounds incredible.

      Alternatively, some sort of trifle or bread/cake pudding of some sort.

      or the above.

      3 Replies
          1. re: TeRReT

            +1 - I know you already re-purposed this particular cake, but one of my favorite dishes at the (old) Silk City Diner in Philly was the chocolate bread pudding. As far as I could figure out, it was actually "stale cake" pudding, with big hunks of dark chocolate mixed in before baking. (My guess would be that you would use less sugar in the milk-egg mix than for normal sweet bread pudding.) Delicious, and I bet it would work really well with Bailey's Irish Cream cake!

          2. cut into cubes. in a saucepan, heat some raspberries (fresh or frozen) with a bit of sugar til it all cooks into a soupy goodness. pour this over the cake cubes. let sit in fridge or at room temp a few hours. top with fresh whipped cream.

            1 Reply
            1. Is it already frosted? If not, what about soaking it with a more Bailey's, or a syrup flavored with Baileys? Even better, what about a syrup based with strong coffee? Call it an Irish coffee cake...

              2 Replies
              1. re: StrandedYankee

                +1 most cakes that you buy in a professional setting have been "soaked" with a cake syrup. Typically a mix of simple syrup and a flavoring (alcohol, coffee, extract, etc). It will help keep a cake moist and can help to save a dry cake.

                Trifle is always good too.

                1. when serving a slice, place at the bottom of a dessert bowl, sprinkle with liqueur (I would use coffee liqueur) then a dollop of whipped cream.

                  1. Melting an appropriate flavor of ice cream to use as a sauce is another "cure" for dry cake.

                    1. Blend a bit of rum and pinch of sugar in a saucepan, make a thin syrup to pour over it when serving. Or, prepare a box of Jello and pour that over it. Chill to set the Jello before serving.

                      1. I immediately thought of the method of Tres Leche Cake, with the holes made in it and a heated sweetened milk, I think they said condensed milk, poured over it. I've never made it but it sounds wonderful and I am keeping an eye on dessert menus for it. I'm afraid if I make it I'll eat too much!!

                        1. maybe you can repurpose it.
                          all I do when a cake is too dry to eat any longer is turn it into crumbs using the food processor.
                          my favorite thing to do is put the crumbs in zipper bags and freeze. I can incorporate them into many baked goods, they add flavor and crunch. example: make a batch of sugar cookies, roll in balls, roll balls in cake crumbs put on cookie sheet and bake. so you made Irish cream cake, it would go so well with chocolate crackle cookies.

                          1. sub for ladyfingers into a tweaked tiramisu/trifle recipe for that bailey's/coffee deal, in dessert form.

                              1. Cut it into 1"-inch thick slices, and layer two per person with lightly sweetened stiffly whipped cream, and then frost them completely. Let sit in fridge overnight. At serving time, plate and garnish with a coffee or fudge syrup. The cake will have absorbed some cream, and will have turned almost into a mousse.

                                1. Cut up on cubes and incorporate in a cheesecake. There's a café near my job where they have a carrot cake cheesecake like that. It's brilliant.

                                  1 Reply
                                  1. re: TheSnowpea

                                    Snowpea, what flavor is the cheesecake base? That's a grand idea! you could do so much with it, so many combos!!

                                  2. I wanted to thank everyone who made suggestions (so many great ideas!) and to update you on the whereabouts of the cake remains. Well, it was a 9X13 cake, we ate about 1/4th of it. It was a Bailey's Irish Cream cake and the frosting (also made with Bailey's) was excellent. Since we made it for St. Patrick's Day, we thought it would be fair to let the Jack Russell have a smidge (only about an 1/8 of a typical slice). The other dog got to share some too, even though he hails from Budapest.

                                    The rest I divided in half. I used Jeni's Splendid Ice Cream base recipe, doubled it and subbed a little more Bailey's for some of the heavy cream. I froze the remaining cake and once the ice cream had set up about 24 hours, thawed it a bit, chopped some frozen cake, mixed it into the cream, refroze. We sampled just a few spoonfuls tonight (too full for a whole bowl) but it is great! I really like this happy accident, but I am a BIG fan of ice cream to begin with. I would take a bowl of vanilla ice cream any day over any type of cake or chocolate product.

                                    The rest of the cake (still frozen) got tipped upside down and I slathered about 2 TB's of Bailey's over the surface area using my pastry brush. I tipped it bake right side up, put it back in the fridge and, voila, not too dry anymore. It got eaten pretty quickly!

                                    I really liked all of the suggestions. It was tempting to try toasting it, that sounds delicious, but I really didn't want to waste that frosting.

                                    Thank you again!