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Bailey's Irish Cream Chocolate Cake

This decadent chocolate cake infused with Bailey's Irish Cream is perfect for special occasions and easy to make, combining comfort and sophistication in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 3/4 cups all-purpose flour
  • 1.75 cups 1 3/4 cups granulated sugar
  • 0.75 cups 3/4 cup unsweetened cocoa powder
  • 1.5 teaspoons 1 1/2 teaspoons baking powder
  • 1.5 teaspoons 1 1/2 teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 large eggs Make sure eggs are at room temperature
  • 1 cup 1 cup Bailey’s Irish Cream
  • 1 cup 1 cup whole milk Make sure milk is at room temperature
  • 0.5 cups 1/2 cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water This will thin the batter
For the Buttercream Frosting
  • 1 cup 1 cup unsalted butter, softened
  • 4 cups 4 cups powdered sugar
  • 0.25 cups 1/4 cup Bailey’s Irish Cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • Shaved chocolate for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
  3. Add the eggs, Bailey’s Irish Cream, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until combined.
  4. Carefully stir in the boiling water; the batter will now be thin, almost like a liquid. This is normal.
  5. Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to release any air bubbles.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and let cool completely on wire racks.
Frosting
  1. For the frosting, beat the softened butter in a mixing bowl until creamy.
  2. Gradually add the powdered sugar, continuing to mix until well incorporated. Next, add the Bailey’s Irish Cream and vanilla extract, mixing until smooth.
  3. Once the cakes are cool, frost the top of one layer, then place the second layer on top and frost the sides and top of the entire cake.
  4. Garnish with shaved chocolate before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. It freezes well for up to 3 months. Enjoy at room temperature with a dollop of whipped cream or vanilla ice cream.