Baileys Chocolate Cake with Baileys Cream Cheese Frosting

Two slices of baileys chocolate cake topped with baileys cream cheese frosting on cake plates.

Baileys Chocolate Cake with Baileys Cream Cheese Frosting

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 Cream Cheese Baileys frosting and add chocolate shavings for a festive St. Patrick's Day dessert!

Course Dessert

Cuisine Dessert

Keyword St. Patrick's Day, Chocolate Cake, Snack Cake

Prep Time 30

Cook Time 30

Servings slices

Calories 643kcal

Author Stephanie Simmons

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.

Notes

NOTE: If you're not familiar with Baileys, it is alcoholic and is perishable. It's shelf stable before opening, but needs to be refrigerated once opened.

Nutrition