Description
This rich and decadent Baileys Irish Cream Chocolate Cake features moist chocolate layers infused with Baileys Irish Cream and is topped with a luscious Baileys buttercream frosting. Perfect for chocolate and Baileys lovers looking to create an indulgent dessert with a boozy twist.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup Baileys Irish Cream
For Baileys Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup Baileys Irish Cream
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick after baking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed using a mixer until the batter is smooth and well combined.
- Incorporate hot water and Baileys: Carefully stir in the boiling water followed by the Baileys Irish Cream. The batter will be quite thin, which is normal for this recipe.
- Divide batter: Pour the batter evenly into the prepared cake pans, distributing it as evenly as possible for uniform layers.
- Bake the cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are properly baked.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the frosting – beat butter: In a large bowl, beat the softened unsalted butter on medium speed until it becomes creamy and smooth.
- Add powdered sugar: Gradually add the powdered sugar to the butter, beating on low speed to avoid a sugar cloud until fully incorporated.
- Add Baileys and vanilla: Mix in the Baileys Irish Cream and vanilla extract. Then beat on high speed until the frosting is light, fluffy, and spreadable.
- Adjust consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until reaching your preferred consistency for spreading.
- Frost the cake: Once the cakes are completely cooled, evenly frost the layers and top the cake with the Baileys buttercream frosting, smoothing or decorating as desired.
Notes
- Ensure the cakes are fully cooled before frosting to prevent the buttercream from melting.
- You can substitute vegetable oil with melted unsalted butter for a richer flavor.
- For a stronger Baileys flavor, consider brushing each cake layer with additional Baileys before frosting.
- Store the cake in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- This cake can also be made in a 9×13 inch pan; adjust baking time accordingly (around 35-40 minutes).
