Baileys Chocolate Cake

This rich chocolate cake is baked with Baileys Irish Cream and layered with a sweet, spiked whipped cream.

This Baileys Chocolate Cake with Whipped Frosting is a surprisingly easy homemade cake that’s blissfully delicious. Here’s an Irish Cream Chocolate Cake that is wonderfully tender, moist, and ultra chocolatey.

This Baileys Irish Cream Chocolate Cake? It’s notably better than pretty much all the other chocolate cakes we’ve been tasting. There’s something quite magical and irresistible about this ultra tender, moist, chocolatey cake infused with Baileys Irish Cream. Frosted with Baileys whipped cream frosting.

We stabilize the whipped cream frosting so that you can frost the cake ahead of time and not worry about it becoming runny. Stabilized whipped cream is a cake’s best friend and we use it on every dessert possible.

The fluffy light whipped cream frosting is the perfect accompaniment to the decadent dark chocolate cake.

Some of us are very willing supporters of coffee, chocolate, and Irish Cream. If you’ve never tried that combo, it’s time. This trifecta is destined for victory.

Click here for the whipped frosting recipe.

Baileys Chocolate Cake
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Cake, Dessert
Serves: One 9" double layer cake
Ingredients
For the Cake:
  • 1 large egg
  • ⅔ cup olive oil or melted coconut oil
  • 1 cup buttermilk
  • ¼ cup Baileys Irish Cream
  • 1 cup very strong black coffee (decaf is fine)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 cup 100% unsweetened cocoa powder
  • ½ tsp table salt
  • 1 TB baking soda
For the Frosting:
  • Click the link above for the recipe.
Instructions
  1. Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9" nonstick cake pans along the bottom and sides. Gently tap off excess flour; set aside.
  2. In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
  3. In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda until well combined. Add dry mixture to the bowl with wet ingredients. Use hand whisk to gently stir mixture until no streaks/lumps of dry flour remain (some tiny lumps are fine.) Batter will be runny.
  4. Divide batter evenly between greased/floured cake pans, ensuring that pans have even distribution of batter. Bake 20-25 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Let cool completely in pans.
  5. Meanwhile, make the Frosting:
  6. Click the link above for the recipe.
  7. Once cakes in pan have fully cooled, run a thin knife around the edges to loosen; carefully remove first cake from pan, and turn it onto serving plate. Frost with half of the frosting. Top with second round cake and remaining frosting on top. If desired, garnish with chocolate curls or chocolate chips. Cake keeps well covered in fridge.
Notes
* If needed, pound hard on back of inverted cake pan to release cakes once cooled.
* This cake's texture and flavor become even better the next day, so if you want to make it completely the day before, including frosting/assembling, just cover airtight and chill finished caked until ready to serve.

 

Amy Dong

Welcome to our kitchen! Here is the place where you'll find an ever-growing collection of all things yum. We're an active, hyper-busy family of six (including Miss Dog) -- we get how hard it is to put delicious 'n healthy food on the table every night! We do the recipe testing so your family will love what you dish up, and your friends will be begging for your recipes. Come on over and let's get cooking!

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