Baileys Chocolate Cake Recipes

16 February 2024 Bookmark1
This Baileys Chocolate Cake recipe combines  of my favored things – Baileys and chocolate – in a single awesome, moist and fun layer cake!

Baileys Chocolate Cake Recipes
Baileys Chocolate Cake Recipes

Baileys with chocolate is a combination that I fell in love with years ago when I had Baileys in my hot chocolate for the primary time. It became a revelation in top notch-ness. hot chocolate has in no way been the same because. And now i am a large fan of Baileys and chocolate cakes. I’ve made numerous, and now I’ve got this cute layer cake for you.

The chocolate cake is exquisite moist and smooth to make. It’s one bowl most effective and no creaming wanted, making it easier to mix collectively and to easy up. score! when blended with the Baileys frosting, it’s natural heaven. To top it off, it’s were given chocolate ganache dripping down the edges. while now not entirely vital, it makes for a fun presentation and even extra chocolate. can you cross incorrect with greater chocolate? I assume no longer.

This cake is the jam. Moan-inducing for certain. So moist, so chocolatey, so complete of clean Irish cream taste!

Baileys Chocolate Cake Recipes


  • 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


  • 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


  • 4.5 oz semi sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream


  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
  2. Add all dry ingredients to a large bowl and combine.
  3. Add eggs, milk, vegetable oil and Irish cream to the dry ingredients and mix well.
  4. Combine the water and vanilla extract and slowly pour into the batter. Mix well.
  5. 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.
  6. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. White the cake cools, make the frosting. Beat the butter and shortening together until smooth.
  8. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
  9. Add 4 tablespoons of Baileys to the frosting and mix until smooth.
  10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
  11. Add additional Baileys to the frosting, as needed to get a smooth consistency.
  12. 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.
  13. Place the first layer of cake on your serving plate or on a cardboard cake circle.
  14. Spread 1 cup (240g) of frosting into an even layer.
  15. Add the second layer of cake, then another cup (240g) of frosting.
  16. Top the cake with the third layer of cake.
  17. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial.
  18. 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.
  19. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes.
  20. Whisk chocolate until smooth.
  21. Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
  22. Pipe dollops of frosting around the border of the cake. I used Ateco tip 808.
  23. Spread the remaining ganache into the center the of the piped border.
  24. 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.


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