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.
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Baileys Chocolate Cake
- Total Time: 45 minutes
- Yield: 12–16 servings 1x
Ingredients
For the Cake:
- 1 large egg
- 2/3 cup olive oil or melted coconut oil
- 1 cup buttermilk
- 1/4 cup Irish cream liqueur
- 1 cup very strong black coffee (decaf is fine), cooled
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup 100% unsweetened cocoa powder
- 1/2 tsp table salt
- 1 tbsp baking soda
Stabilized Whipped Cream Frosting:
- 1 teaspoon unflavored gelatin powder
- 4 teaspoons cold water
- 2 cups (480 ml) heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 2 tablespoons Irish cream liqueur
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) with rack on lower-middle position. Generously grease and flour two 9-inch nonstick cake pans along the bottom and sides. Tap off excess flour; set aside.
- In a large bowl, whisk together the egg, oil, buttermilk, Irish cream liqueur, and coffee until fully incorporated.
- In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda. Add the dry mixture to the wet ingredients and stir gently until no streaks remain (a few tiny lumps are fine). The batter will be runny.
- Divide batter evenly between the prepared pans. Bake 20–25 minutes until a toothpick inserted in the center comes out with a few tender crumbs. Let cool completely in the pans.
- Make the stabilized whipped cream frosting: sprinkle the gelatin over the cold water in a small bowl and let bloom for 5 minutes. Microwave for 5–10 seconds until the gelatin is dissolved and liquid; cool to room temperature (it should still be liquid, not set).
- In a large chilled bowl, beat the cold heavy cream and powdered sugar with an electric mixer on medium-high until it begins to thicken. With the mixer running, drizzle in the dissolved gelatin in a thin, steady stream. Add the Irish cream liqueur and vanilla extract and continue beating to medium-stiff peaks. Do not over-beat.
- Once the cakes are fully cooled, run a thin knife around the edges to loosen. Place the first layer on a serving plate and frost with half the whipped cream. Top with the second layer and spread the remaining frosting over the top. Garnish with chocolate curls or chocolate chips if desired. Store covered in the refrigerator.
Notes
Stabilizing the whipped cream with gelatin means you can frost the cake hours ahead without it weeping or collapsing. Make sure the dissolved gelatin is at room temperature — not warm, not set — when you add it to the cream. The cake keeps well covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cake, Dessert
Frequently Asked Questions
How can I stabilize the whipped cream frosting for my Baileys Chocolate Cake?
To stabilize the whipped cream frosting, you can use a stabilizer like powdered sugar or gelatin, which helps maintain its structure and prevents it from becoming runny.
What should I do if I don’t have Baileys Irish Cream?
If you don’t have Baileys Irish Cream, you can substitute with another coffee liqueur or a homemade mixture of cream, sugar, and coffee flavoring, but the flavor will differ slightly.
What is the best way to ensure my Baileys Chocolate Cake is moist?
To ensure your cake is moist, make sure to properly measure your ingredients, avoid over-baking, and consider using room temperature eggs and butter for better emulsification.
Thanks for the cake-love!