Baileys Cake is a cake as delicious as it is easy to make! A single-layer chocolate cake (for ease!) is infused with Baileys Irish Cream and baked until perfectly tender and moist. Frost your cake in a luscious Baileys Cream Cheese frosting and add chocolate shavings for a festive St. Patrick’s Day dessert!
This amazing cake is perfect for a special occasion (like St Patrick’s Day, naturally) or anytime you need a fancy feeling dessert that doesn’t take a lot of effort. Let’s dive right in!
Why you’ll love this Baileys Cake:
- Baileys Chocolate Cake – This moist & rich chocolate cake is full of Baileys Irish Cream! It really does taste like Baileys, but don’t worry – it’s not too strong or overwhelming.
- Baileys Cream Cheese Frosting – This frosting is absolutely packed with flavor thanks to a combo of brown butter and Bailey
- s. Cream cheese makes it extra creamy and keeps the sweetness toned down.
- Easy Recipe – This delicious cake is completely doable for any skill level baker – it’s especially easy because you only need to worry about one layer, not multiple cake layers that must be stacked!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Baileys Irish Cream – You can use Baileys or any other irish cream liquor in this recipe! Five Farms makes an absolutely delicious Irish Cream.
- Cocoa Powder – Use natural cocoa powder, not dutch process. They are not interchangeable (each one reacts differently with baking soda/baking powder).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Corn Starch – Just a bit of corn starch helps keep this cake perfectly tender!
- Brown sugar – Brown sugar adds sweetness, depth of flavor, and moisture.
- Eggs – Use a large egg, at room temperature.
- Sour Cream – Use full fat sour cream at room temperature.
- Cream Cheese – Use cold, full fat cream cheese.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
Ingredient Substitutions:
- Gluten-free – I have not tested a gluten-free version of this cake.
- Dairy-free – Use your favorite, trusted, dairy-free substitutes to make this recipe dairy-free.
- Sour Cream – You can use full fat greek yogurt, at room temperature, in place of the sour cream.
How to Make this Baileys Irish Cream Cake Recipe Step-by-Step:
Step 1: Bloom the Cocoa. Add the baileys to a large 2-cup glass measuring cup and gently heat in the microwave until steaming. Whisk in the cocoa powder until dissolved, and set aside. This draws out the chocolate flavor from the cocoa and makes a huge difference.
Step 2: Make the Cake Batter. Whisk together the dry ingredients in a large bowl. Then, stir in the wet ingredients – the beaten egg, sour cream, milk, the hot chocolate mixture, vegetable oil, vinegar, and vanilla extract.
Step 3: Bake. Pour the batter into a greased & floured 8-inch cake pan. Bake at 350 for 28 to 32 minutes. Invert onto a cooling rack to cool completely.
Step 4: Make the Baileys Frosting. While the cake cools, make the frosting. In a medium bowl, beat together the brown butter & cream cheese until creamy. Mix in the baileys, powdered sugar, vanilla extract, and a pinch of salt. Spread frosting on top of the cake once it is cooled.
Serving + Storing this Recipe:
Slice & serve once the cake is frosted! Top with chocolate shavings, if desired. Store leftover cake in an airtight container in the fridge for 2-3 days. To keep the cake extra moist in the fridge, press plastic wrap against the cut part of the cake.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Room Temperature Ingredients – Make sure you let any cold ingredients come to room temperature before beginning this recipe. I don’t just throw in that direction for fun – it’s an important step that helps everything incorporate together evenly so your cake will turn out perfectly!
FAQs:
Yes! Any irish cream liquor (Five Farms, Baileys, etc.) will work in this cake.
Yes! Double the recipe and bake in two 8-inch cake pans, or triple it for a three layer 8-inch cake. See below for alternate pan sizes.
Yes, this recipe makes one 8-inch or 9-inch round cake, or you can bake the batter as cupcakes for about 8-10 cupcakes, or you can bake it in an 8×8 or 9×9 square pan.
Irish Cream is a creamy liqueur (as the name implies) and it does contain dairy, and needs to be refrigerated once opened.
It has a smooth taste, with Irish Whiskey on the nose. It has hints of chocolate and vanilla. If you find it a bit strong on it’s own (like I do!), I think you will still like this cake as the taste is present but toned down by the chocolate cake. I highly recommend trying it!
Baileys Chocolate Cake Recipe Variations:
- Non-Alcoholic – If you want to make a delicious chocolate cake with brown butter cream cheese frosting and leave the alcohol out, swap the baileys in the cake for very hot or boiling water. Omit ut from the frosting and add milk as needed to help it come together.
- Layer Cake – Feel free to double or triple the recipe to make a two layer or a three layer Baileys cake!
- Brown Butter – If you’re pinched for time, you can skip browning the butter for the frosting.
- Baileys Chocolate Ganache – If you prefer chocolate ganache to frosting, use the Baileys ganache from my Baileys Cheesecake recipe. Be sure to let your heavy cream simmer & don’t use chocolate chips – use a good-quality semi-sweet baking chocolate bar. If you want a whipped ganache, let the ganache chill in the fridge until solid, then beat with an electric mixer on medium speed until whipped! Use dark chocolate if you want a dark chocolate ganache (and if you love dark chocolate!).
Special Tools:
- Cake Pans – You’ll need one 8-inch cake pan or one 9-inch cake pan to make this Baileys Cake.
- Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
- Parchment Paper Cake Rounds – Parchment rounds save you the time and hassle of cutting your own. I use them for all my cakes!
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More St. Patrick’s Day Recipes to Love:
- Beer Braised Short Ribs with Cheddar Mashed Potatoes
- Mom’s Irish Stew
- Guinness Chocolate Cupcakes
- Baileys Irish Cream Cheesecake with Chocolate Ganache
- Skillet Irish Soda Bread
- Classic Beer Bread
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Baileys Chocolate Cake with Baileys Cream Cheese Frosting
Ingredients
For the Cake:
- 2/3 cup Baileys Irish Cream Yes, this is alcohol. It must be refrigerated after opening.
- 1/2 cup natural cocoa powder 46 grams
- 1 cup all-purpose flour 130 grams
- 1 tbsp corn starch 7 grams
- 3/4 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 tsp baking soda 6 grams
- 1/2 tsp baking powder 2 grams
- 1/4 tsp salt
- 3/4 tsp espresso powder
- 1 tbsp milk, at room temperature
- 1 large egg, at room temperature
- 1/2 cup full fat sour cream, at room temperature
- 3 and 1/2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 and 1/2 tsp white vinegar
For the Frosting
- 1/2 cup + 2 tbsp salted butter
- 4 ounces cream cheese, full fat & cold
- 3 tbsp Baileys Irish Cream
- 2 and 1/4 cups powdered sugar
- pinch of salt
- 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 350 ℉. Grease one 8-inch cake pan with shortening. Place a parchment circle in the bottom of the pan, then grease over that. Dust the inside of the pan well with flour, knocking out any excess.
- Make the Chocolate Cake: Measure the Baileys into a 2-cup glass measuring cup, then microwave in 20 second intervals, stirring between each, for about a minute total or until the liquid is steaming hot. Whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Beat the egg in a used measuring cup, then add it and the remaining wet ingredients, including the warm (not steaming hot!) cocoa and Baileys mixture, and whisk until combined. There may be a few small lumps – that's fine.
- Bake the Cake: Pour the cake batter into your prepared pan. Bake for 27 to 31 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cake cool in the pan on a wire rack for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely.Tip: I recommend rotating the cake pan halfway through since every oven will have hot spots and this ensures an even bake.
- Make the Frosting: Melt butter in a medium pot over medium high heat. Reduce heat to medium once melted, and cook, stirring, until it begins to brown. It will bubble up, then get foamy, then it will start to turn a deep shade of golden brown. Pour into a clean bowl and set in the fridge or freezer to chill for 10-15 minutes. It just needs to be room temperature – not hot. Meanwhile, beat the softened cream cheese in a large mixing bowl on high speed until creamy. Add the slightly cooled butter and mix – the mixture will look lumpy at first, but it will smooth out after a minute or so. Add the Baileys, powdered sugar, vanilla extract, and salt and mix until combined and creamy. Don't over mix. Taste and add a splash more Baileys or sugar as desired. Tip: If you over mix cream cheese frosting, it can become weepy. If this happens, pop the whole bowl of frosting in your freezer for 10-20 minutes to help stiffen it back up. You still want a creamy, spreadable consistency so don't leave it in too long.
- Frost Cake: Spread frosting onto your completely cooled Baileys Cake, and create swoops and swirls with the back of a spoon. Add some chocolate shavings if desired.
- Serve & Store: Once frosted, pop the cake in the fridge until ready to serve (I recommend serving it the same day), or serve immediately! Store leftover cake in an airtight container in the fridge for 2-3 days. Press plastic wrap onto the cut portions of the cake to help preserve moisture.
Teresa Darrow says
Have you tried it using Kahlua?
Stephanie Simmons says
I have not but I bet it would work just as well and be just as delicious! 🙂 Happy baking!
Karly says
Amazing!
Mirlene says
You had me at bailey’s and icecream. Definitely wouldn’t mind trying this right now.
Stephanie Simmons says
Thanks Mirlene! I wish I had another slice of it right now ?
Chef Mireille says
this looks so good – would love to have some right now
Stephanie Simmons says
Me too! Wish I had a piece left ?
Kavita Favelle says
This looks epic! Love the idea of an ice cream sandwich on a giant scale and chocolate and baileys together are always a favourite.
Stephanie Simmons says
Thanks, Kavita! We love that combo too
Jacqueline Debono says
This cake looks to-die-for delicious! I love Baileys, ice-cream and chocolate! Basically I love everything about this cake.
Stephanie Simmons says
Haha thanks Jacqueline! This cake is a winner for sure ??
Gingey Bites says
Anything Baileys flavour is good for me! My other half would be SO happy if I made this for him, I think we’d polish it off in one go!
Stephanie Simmons says
My SO loved this! It was hard for us to not rat it in one go LOL!
Shiho says
The best way to indulge myself with Bailey’s 😀 This is the cake I am going to try this school holiday! Thank you for the recipe.
Stephanie Simmons says
Thanks Shiho! ❤️
Nellie Tracy says
You had me at ice cream cake! This beauty is phenomenal. A huge hit at our house!
Stephanie Simmons says
Yay! Glad to hear it ?