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This Baileys Chocolate Cake recipe combines two of my favorite things (Baileys and chocolate) in one amazing dessert. Layers of moist Baileys-infused chocolate cake are stacked, filled, and frosted with rich Baileys frosting. It doesn’t get much better, folks.
Why You’ll Love This Baileys Chocolate Cake Recipe
- A beautifully simple recipe. The batter for this cake is so easy to throw together. You won’t need to employ any fancy mixing methods. Just mix everything together in one bowl, transfer the batter to cake pans, and bake! If you’re looking for an even simpler chocolate cake recipe (no layers involved), try my Easy Moist Chocolate Sheet Cake.
- Big Baileys flavor. If you’re going to put “Baileys” in the title of a dessert, it had better be loaded with Baileys flavor. And this cake certainly is. I made sure to include plenty of Bailey’s Irish cream in the cake batter as well as in the frosting.
- Great moisture. I wanted the cake layers themselves to be supremely moist. So I used my Best Chocolate Cake Recipe for inspiration and just added a little kick of Baileys Irish Cream. The result? One of the moistest cakes you’ve ever experienced.
What You’ll Need
Here’s what you’ll need to bring this Baileys chocolate cake recipe to life. Don’t forget to scroll to the recipe card below for exact measurements.
For the Baileys chocolate cake
- All-purpose flour – You could easily use a 1:1 gluten-free flour instead.
- Sugar
- Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder for a richer chocolate flavor.
- Baking soda – The baking soda helps the cake rise so that it’s nice and light and fluffy.
- Salt – You need a little salt to balance out the sweetness of this chocolate cake.
- Eggs
- Milk – I usually go with whole milk but 2% will also work.
- Vegetable oil – The use of vegetable oil in the cake batter makes the cake itself supremely moist. While you can achieve moist cake layers with butter (like in this awesome German Chocolate Cake), vegetable oil usually wins in that department.
- Baileys Irish Cream – I used a generous amount of Baileys Irish Cream in this cake. It adds moisture and, of course, awesome Baileys flavor.
- Boiling water – The hot water helps the chocolate in the cocoa powder bloom for the best chocolate flavor.
- Vanilla
To make the Baileys frosting*
- Butter – The butter should be softened at room temperature. Otherwise, you’ll find yourself with lumpy frosting.
- Shortening – I used roughly half shortening and half butter in this frosting. The shortening helps the buttercream hold its shape.
- Powdered sugar – The powdered sugar not only sweetens the frosting but also helps to stabilize it.
- Baileys Irish Cream
* I went with a baileys-infused frosting here. If you’re looking for chocolate frosting, check out my classic Chocolate Buttercream. You can replace some (or all) of the heavy cream in that recipe with Baileys Irish Cream.
How To Make Baileys Chocolate Cake
Time to tie on your apron and get to baking! Here’s a quick look at how to make chocolate cake with Baileys Irish cream. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Line the bottom of three 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 300°F.
- Make the batter. Whisk together the flour, sugar, cocoa powder, baking soda, and salt, and then mix the eggs, milk, vegetable oil, and Irish cream into the dry ingredients. Finally, combine the hot water and vanilla and mix it into the batter.
- Bake. Divide the batter between the cake pans and bake for 32-34 minutes.
- Cool. Allow the cakes to cool in their pans for 10 minutes and then turn them out onto cooling racks to cool completely.
- Make the frosting. Beat the butter and shortening together until smooth. Mix in half of the powdered sugar followed by 4 tablespoons of Baileys and then the remaining powdered sugar. Add additional Baileys to the frosting (if needed) to get a smooth consistency.
- Assemble. Remove the domes from the cooled cake layers using a serrated knife. Then, place one layer on a cake plate and spread 1 cup of frosting over it. Stack the second cake layer on top and frost with 1 cup of frosting. Repeat with the last cake layer. Frost the outside of the cake.
- Make the chocolate ganache. Microwave the heavy whipping cream until boiling, then pour it over the chocolate chips. Cover and let sit for a few minutes and then whisk until smooth.
- Decorate the cake. Drizzle the chocolate ganache down the sides of the cake and pipe dollops of frosting around the border. Spread the remaining ganache into the center of the frosting border.
Tips for Success
I have a few tips and tricks that will help you make your dream of the perfect Baileys chocolate cake come true. Check ’em out before you start baking.
- Don’t over-mix. When combining the wet and dry ingredients for the cake batter, mix just until everything is combined. Over-mixing the batter can cause the glutens in the flour to overdevelop, which can result in tough, dense cake layers.
- Cool completely. Allow the cake layers to cool completely before stacking, filling, and frosting. If they are still warm, the frosting will slide off.
- Room temperature butter. Before making the frosting, allow the butter to soften at room temperature. If it is too cold, your frosting will turn out lumpy.
- Get the frosting right. When it comes to the frosting, it’s important to get the consistency right. Don’t be afraid to add a little extra Bailey’s to make it more spreadable/pipeable. Check out my post on how to get the right frosting consistency for more information.
- Resources for elegant presentation. Stacking, filling, and frosting a layer cake can feel intimidating but anyone can do it. Just check out my tutorials on how to level a cake, how to stack a cake, and how to frost a smooth cake with buttercream. You’ll be a pro in no time. This one on how to make a chocolate drip cake is helpful as well.
Proper Storage
- Counter/Refrigerator. Store the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. I like using toothpicks to prop the plastic away from the decorative frosting. You can also arrange slices in a single layer in an airtight container. This dessert will stay good at room temperature for up to 24 hours or in the fridge for up to 3 days.
- Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight container. You can store leftover Baileys chocolate cake in the freezer for up to 3 months.
More Desserts With Baileys
- No Bake Baileys Chocolate Cheesecake
- Baileys Chocolate Mousse Brownie Cake
- Baileys Chocolate Cupcakes
- Mini Baileys Chocolate Cheesecakes
- Baileys Chocolate Cookies
- Baileys Chocolate Roll
Recipe
Baileys Chocolate Cake
- Prep Time: 45 minutes
- Cook Time: 34 minutes
- Total Time: 1 hour 19 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Baileys Chocolate Cake combines two of my favorite things – Baileys and chocolate – in one amazing, moist and fun layer cake!
Ingredients
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1/2 cup (120ml) Baileys Irish Cream
- 3/4 cup (180ml) boiling water
- 1 tsp vanilla
BAILEYS FROSTING
- 1 1/2 cups (336g) butter
- 1 1/4 cups (236g) shortening
- 10 1/4 cups (1208g) powdered sugar
- 5 tbsp (75ml) Baileys Irish Cream
CHOCOLATE GANACHE
- 4.5 oz semi sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Instructions
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and combine.
- Add eggs, milk, vegetable oil and Irish cream to the dry ingredients and mix well.
- Combine the water and vanilla extract and slowly pour into the batter. Mix well.
- Divide the batter evenly between the cakes pans and bake for about 32-34 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- White the cake cools, make the frosting. Beat the butter and shortening together until smooth.
- Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add 4 tablespoons of Baileys to the frosting and mix until smooth.
- Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add additional Baileys to the frosting, as needed to get a smooth consistency.
- To put the cake together, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat. See my tips on how to level a cake and how to stack a cake.
- Place the first layer of cake on your serving plate or on a cardboard cake circle.
- Spread 1 cup (240g) of frosting into an even layer.
- Add the second layer of cake, then another cup (240g) of frosting.
- Top the cake with the third layer of cake.
- Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial on how to frost a smooth cake with buttercream.
- Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Add the chocolate chips to a metal or glass bowl.
- Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes.
- Whisk chocolate until smooth.
- Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
- Pipe dollops of frosting around the border of the cake. I used Ateco tip 808.
- Spread the remaining ganache into the center the of the piped border.
- You can store the cake in an air tight container at room temperature for up to 24 hours. If setting out for longer than 24 hours, you may want to refrigerate the cake because of the chocolate ganache. Cake is best served at room temperature. Cake is best for 2-3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1120
- Sugar: 121.9 g
- Sodium: 381.2 mg
- Fat: 61.8 g
- Carbohydrates: 141.2 g
- Protein: 5.5 g
- Cholesterol: 92 mg
Can I freeze this cake before frosting
I mean, the layers should freeze well. I wouldn’t personally recommend freezing cake and then frosting it frozen, but I know some people like to do that.
This sounds amazing. Can buttermilk replace the milk and coffee replace the boiling water without changing the taste of the cake? TIA
Yes, that’d be fine.
Thank-you
Hello, I’m in the UK..you say use baking soda…
In the UK we have baking powder or bicarbonate of soda…
Which shall I use.
Also what type of sugar are you using please?
Thank you
Bicarbonate of soda. I use regular granulated sugar, unless the recipe says otherwise.
Just going to attempt this cake. Converting the cooking temperature as I have a fan oven – it says 129 degrees. Surely this is far too low to cook the sponges in 32-34 minutes?
I bake them at 300 degree Fahrenheit.
Great 😊
Hi Lindsay,
This cake sounds delish! How do you think it was fare if I swapped the Bailey’s for Whiskey instead?
It should work just fine if you’re a fan of whiskey.
Would this work as a cupcake? If so, how long in the oven? Thanks!
Yes, probably 15-20 minutes in the oven.
Hi,Lovely cake recipe.Highly recommended!I don’t really fancy the butter frosting that’s why I made it with whipping cream(300 ml whipping cream+50ml Baileys+1tbs cocoa powder+1 1/2 icing sugar).I didn’t use Baileys original Irish cream I swap it with Baileys orange truffle flavour.Definitely will do it again!Thanks!
Hi, I want to make to a plain vanilla Bailey cake. How can I accomplish that?
I don’t have a recipe like that currently, but you could try using the layers of this cake and swap out some of the water for Bailey’s and see how that turns out. It’s probably the most similar cake to this one but vanilla. https://www.lifeloveandsugar.com/berry-mascarpone-layer-cake/
I’m planning on making this cake at the weekend but just with two layers (as I only have two cake tins), I can divide the recipe by 3 to work out the amount a need for each layer but what do I do with the eggs? Would you recommend I use one egg or two?
Thanks!
You could use the full recipe and just bake it in two pans. You’d just increase the baking time a bit.
Outstanding!
Before frosting, I brushed the 2 lower layers with Baileys. I did not have any whipping cream, so I just used Baileys in the frosting. And the ganache, I just added 2 tablespoons butter and milk with 4 ounces of 72% dark chocolate squares. It was a perfect dessert for my friend’s birthday. Thank you.
Glad you enjoyed it!
I made this last year for my MIL’s birthday. I am making it today for my husband’s birthday. It is a wonderful cake and I am the first to recommend it. However, the shortening in the frosting gives it a weird texture and the taste is quite apparent. I realize it makes it more stable, but it’s not worth the taste or texture. Stick with a traditional, butter based frosting.
I’m so glad you enjoyed the cake! And yes, you can certainly swap out the shortening for more butter.
Love how this cake is very moist and tasty! However the frosting I find too sweet.. I am an amateur and would love to make this cake as a Christmas gift for a special friend.. my question is if I reduce the amount of powdered sugar in the frosting recipe, will it change the consistency and ruin the frosting itself? Thank you in advance x
You won’t necessarily ruin it, but as far as consistency, the amount you reduce it can have an effect. You’ll want to keep this consistency for frosting if you’re following my tutorial for frosting a smooth cake. It can be a little thinner for piping and frosting cupcakes. Thinner than that is ok, but it really depends on your preference for consistency on a cake.
Hi Lindsay, would I be able to substitute baking soda for baking powder?
I imagine you could, but you’d need more baking powder than soda and I’m not sure of the amount. Plus, it greatly changes the texture of the cake so I wouldn’t actually recommend it.
Ok thank you!
I made this for an Easter/double birthday party yesterday. I will say it is the BEST chocolate cake I have ever made. And I have made a lot of cake. Several people said it was like nothing they have had, and loved it! It will be my go to chocolate cake from now on, with or without the Baileys. I did use buttermilk and coffee instead. However, the frosting is way off. I only used 4 cups powdered sugar and at least twice as much Baileys. It had that shortening flavor that was hard to overcome. It also had that shortening texture and residue that wa a turn off. I think the cake would be even better with a basic buttercream with no shortening. That is just my personal opinion. Everyone at the party absolutely LOVED it. I am sure it will be requested for our next celebration. Thanks for a great recipe.