This Baileys Chocolate Cake is moist and delicious, infused with Irish cream and Baileys frosting on top. It’s one of the best St. Patrick’s Day desserts!
Estimated reading time: 8 minutes
The cake base of this recipe is truly the PERFECT chocolate cake for Baileys lovers! It’s made in one bowl with basic pantry ingredients, it’s perfectly moist and tender, and it’s infused with Baileys Irish Cream for the BEST flavour! The Baileys frosting is so creamy and smooth, not to mention packed with Irish Cream flavour. It’s the perfect festive cake for a St. Patrick’s Day party!
Follow these cake baking tips to make the BEST Baileys Chocolate Cake!
Make sure your milk and eggs are at room temperature. This will create a smooth cake batter and help the ingredients combine properly.
The best way to measure flour is in grams, but if you’re using cup measurements, be sure to fluff the flour in its bag or container before scooping VERY gently (don’t pack the flour into the measuring cup at all), then level it off with the back of a knife or other flat object.
Do not over-mix, especially after adding the flour. Over-mixing can create a dry, tough cake because it reduces the number of air bubbles present in the batter which give the cake its lift as it bakes.
This can create something called tunnelling where long, thin air bubbles appear in the baked cake. This is caused by vigorous mixing that strengthens the gluten strands in the cake batter too much. Instead, mix on low to medium speed just until the ingredients combine.
Always grease your cake pans generously with butter and dust the inside with cocoa powder or flour on all sides (use flour if you’re making a white cake and cocoa powder for a chocolate one). This will prevent the cake from sticking to the pan. We suggest using spring-form pans for baking round cakes for even easier removal.
Don’t let an unbaked cake sit out on the counter. Always preheat your oven first and bake the cake immediately after adding the batter to the pans. This will help the cake rise properly in the oven as the leavening agent in the cake batter is activated as soon as the wet and dry ingredients are combined.
Don’t place the pan too close to one side of the oven as this can cause it to brown unevenly. Add the pan to the centre of the oven so it bakes evenly.
Avoid opening the oven during baking unless it’s absolutely necessary to rotate the cake while baking (if your oven is small or has a hot spot). Opening the oven door at the end of the baking time is okay, especially because testing the cake with a toothpick is necessary to prevent over-baking.
Over-baked cakes are dry and crumbly. Be sure to remove them from the oven as soon as a toothpick inserted into the top of the cake comes out clean.
Under-baked cakes are partly baked but gummy on top and in the centre. Test the cake with a toothpick to be sure the cake is baked completely.
Don’t try to frost a cake that’s still warm, especially if you’re using a butter-based frosting as the butter will melt and you’ll be left with a mess. Wait for the cakes to cool completely, then frost.
If necessary, level the cake. Use a large serrated knife (like a bread knife) to cut any domed top off the cake before assembling and frosting.
Place the cake in the fridge once you’ve finished frosting it so the frosting can firm up. This will make the cake easier to slice and create clean, uniform slices.
You’ll need these kitchen items to make this Baileys Irish Cream Cake (paid links):
- 9 x 13 rectangle pan
- a large bowl
- a whisk
- a spatula
- a liquid measuring cup
- a hand mixer or stand mixer
- measuring cups and spoons
- an off set spatula
You’ll need these ingredients to make this Baileys Irish Cream Cake (paid links):
- granulated sugar
- all purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- milk (at room temperature)
- Baileys Irish Cream Liqueur
- vegetable oil
- 2 large eggs (at room temperature)
- vanilla extract
- 1 cup boiling water or piping hot coffee
- unsalted butter (softened to room temperature)
- powdered sugar
- heavy whipping cream
- shaved chocolate for garnish
Add some additional flavour to this Baileys cake with one of these fun variations on the original recipe!
- Espresso – add a shot of espresso to the batter to give a rich chocolate coffee flavour.
- Mint Chocolate – add mint extract to the Baileys chocolate cake batter for a hint of mint flavour.
- Salted Caramel – drizzle the cake with a salted caramel sauce and garish with a sprinkle of sea salt.
- Hazelnut – stir chopped hazelnuts into the batter and hazelnut flavour to the frosting.
- Raspberry – add fresh raspberries into the batter for a chocolate berry flavour.
Time needed: 55 minutes
Follow these steps to make this Baileys Cake with Frosting!
- Preheat the oven.
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
- Combine the dry ingredients.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Mix the wet ingredients.
Add the milk, Baileys, vegetable oil, eggs and vanilla to a large liquid measuring cup, whisking them together with a fork.
- Combine wet with the dry ingredients.
Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.
- Whisk.
Add the boiling water or hot coffee a little bit at a time, whisking until blended.
- Bake the cake.
Pour the batter (it will be very liquid) into the prepared pan and baked at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Make the frosting.
Beat the butter on medium-high speed with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment) until the butter is light and fluffy. Add the powdered sugar and cocoa powder and mix until blended (add the powdered sugar about 1 cup at a time).
- Mix in the Baileys.
Add in salt and Baileys and whip on medium-high speed until incorporated.
- Add the whipping cream.
Start with 1 tablespoon, adding more if necessary to reach a spreadable consistency and mix well until the frosting is fluffy and smooth.
- Let the cake cool, then frost.
Spread the frosting over the cake after it has cooled completely in the pan and smooth out the top.
- Garnish.
Shave some dark chocolate over the top of the frosting, slice and serve.
How do I store Baileys chocolate cake?
This cake can be stored in the fridge until ready to serve, up to 2 days ahead of time. Just be sure to store it in an airtight container. Let it come to room temperature for about 10-15 minutes before slicing and serving.
Can I make a non-alcoholic version of this Irish cream cake?
You can substitute an Irish cream flavoured coffee creamer for the Baileys. It will give a similar flavour but without the alcohol content.
Do I need to store the Irish cream cake in the fridge?
No, if you choose to not refrigerate this cake, make sure to pop it in the fridge for 10-15 minutes for easier slicing.
Does the alcohol evaporate during the baking making it okay for children?
While most of the alcohol evaporates during baking, there may be traces left. To be safe, I would pick an Irish cream-flavoured coffee creamer or a non alcoholic Baileys substitute to make it completely alcohol free.
How do I get a stronger chocolate flavour without giving up the Baileys flavour?
Use high quality cocoa powder to get the best chocolate flavour without increasing the amount (that could dilute the Baileys flavour).
We hope you love this Baileys chocolate cake as much as we do! Let us know in the comments below, what’s your favourite St. Patrick’s day dessert? We’d love to know!
Looking for more recipes like this? You’ll LOVE these!
- Best Ever Easy Chocolate Cake
- Hot Chocolate with Baileys
- Easy No Bake Baileys Irish Cream Cheesecake
- Berry Chantilly Cake
- Best Red Velvet Cake
- San Sebastian Cheesecake
- Mint Chocolate Chip Cheesecake Dessert Dip
- No Bake Blueberry Cheesecake
- Chocolate Layer Cake
Watch the video below to see exactly how we make this perfect St. Patrick’s Day dessert! You can find more delicious recipe videos on our YouTube channel.
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Baileys Chocolate Cake
Recipe: Equipment
Recipe: Ingredients
For the cake:
- 1 1/2 cup granulated sugar
- 1 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk at room temperature
- 1/4 cup Baileys Irish Cream Liqueur
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water or piping hot coffee
For the frosting:
- 1 cup unsalted butter softened to room temperature
- 3 1/2 cups powdered sugar sifted to remove lumps
- 1 teaspoon cocoa powder
- a pinch of salt
- 2 tablespoons Baileys Irish Cream Liqueur
- 1-2 tablespoons heavy whipping cream
- shaved chocolate for garnish
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch by 13-inch rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the milk, Baileys, vegetable oil, eggs and vanilla to a large liquid measuring cup, whisking them together with a fork.
- Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.
- Add the boiling water or hot coffee a little bit at a time, whisking until blended.
- Pour the batter (it will be very liquid) into the prepared pan and baked at 350 degrees Fahrenheit (175 degrees Celsius) for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For the frosting:
- Beat the butter on medium-high speed with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment) until the butter is light and fluffy. Add the powdered sugar and cocoa powder and mix until blended (add the powdered sugar about 1 cup at a time).
- Add the salt and Baileys and whip on medium-high speed until incorporated.
- Add the whipping cream (start with 1 tablespoon, adding more if necessary to reach a spreadable consistency) and mix well until the frosting is fluffy and smooth.
- Spread the frosting over the cake after it has cooled completely in the pan and smooth out the top.
- Shave some dark chocolate over the top of the frosting, slice and serve.
Recipe: Notes
Storage Instructions
This cake can be stored in the fridge until ready to serve, up to 2 days ahead of time. Just be sure to store it in an airtight container. Let come to room temperature for about 10-15 minutes before slicing and serving. If you choose to not refrigerate this cake, make sure to pop it in the fridge for 10-15 minutes for easier slicing.Freezer Instructions
Freeze the cake wrapped in plastic wrap for up to 3 months. Freeze the frosted cake whole, or in slices, in an airtight container for up to 3 months. Be sure to defrost to room temperature before serving.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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I am trying this recipe for the first time today. Will let you know the outcome.
Great, good luck then! Hope you love them as much as we do!
Hi! If I am giving this cake away as a whole, do I unmould the cake first then spread on the frosting? Do I need to line and/or grease the pan? I dont have a 9×13″ cake pan, what should be the substitute? Thanks
You can use any rectangular cake pan or baking dish with high sides. It can also be made in two 9-inch round pans (adjust the baking time).
What baking time would you adjust to for the 9-inch round pans?
Check out my Chocolate Layer Cake for the methood for round 9 inch pans https://thebusybaker.ca/chocolate-layer-cake/ Enjoy 😊
I made this a week and a half ago. High altitude adjustments made and it came out perfectly. Everyone including my picky eater grand love, LOVED it.
So glad it was such a hit! Thanks for the positive feedback Lynn!
Amazing cake!! My son (23) is not fond of cakes, especially frosting. he couldn’t get enough of it, he kept cutting just a little bit more after his first piece. He tried it because everyone else was really enjoying it. He told me I could make this cake any time I want and he’d eat it. I love making baked goods from scratch but for some reason cakes from scratch are always so dry vs the cake mixes. This cake is so beautifully moist and delicious! Thank you for sharing your recipe. Is it the boiling water that makes it so moist? That’s the only difference that I see when comparing scratch recipes.
So glad you loved the recipe! Yes, the boiling water makes for a deliciously moist cake 🙂
Can I add more Bailey’s to make it stronger
Yes, although I wouldn’t recommend adding more than double the amount.
I plan on trying this recipe this weekend and I am so excited to. Just wanted to know if I can add more Baileys by substituting the milk. Really would love a very Baileys taste
Yes, you can! Happy baking!
Can you freeze this cake?
Yes you can! Just make sure to defrost it slowly without a lid, to prevent condensation. Happy baking!
Wondering why this cake needs to be refrigerated? Plus you say it should be covered to be airtight. If I put a lidded 13×9 in my fridge it’ll take up half the space!
I doesn’t actually need to be refrigerated but i suggest popping it in the fridge for 10-15 minutes before you serve it for easier slicing.
Hey what can I use instead of Bailey’s Irish Cream Liqueur as an alternative if I can’t add that?
If you can’t add Bailey’s I suggest you check out my Best Ever Chocolate Cake. Happy baking!
https://thebusybaker.ca/best-ever-one-bowl-chocolate-cake/
I found non-alcoholic Baileys Irish Cream coffee creamer to substitute!
I only have a 10 inch round springform pan. How long should I bake it and do I have to change the temperature when baking? If so, what should the temperature be set to?
If you try and bake it in the 10 inch pan it will overflow. I suggest you either halve the recipe for your 10 inch pan or use two smaller pans (8 or 9 inch). Happy baking!☺️
Can this be made as a Bundt cake and if so how long do you recommend cooking it for?
Sure it can! Bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
Made this cake today for St Patrick’s day ( tomorrow). I made 1/2 the amount of frosting which is enough sweet for my family. It looked so good we decided we didn’t need to wait until tomorrow to taste it.. My husband had 3 pieces , my son one- both declared it was the best cake ever. Cake is very moist and chocolatey. I used a cup of boiling water with espresso powder ( 1 tsp). Family declared it was a “keeper”.
So glad to hear that Ruth! Yes, this recipe is definitely a keeper!!🙂
I made this cake for my boyfriend’s birthday and he loves it! I doubled Bailey’s amount but I think can still be tripled 😝 overall it’s a win from all my friends and boyfriend!!(: thank you so much for making this recipe!!(:
You’re welcome Nicolle! Really glad to hear it was a hit!
Looks great and will make it for a St Paddy’s day party. 2 questions- can I use coconut oil for the vegetable oil and can I use buttermilk for the milk?
Coconut oil instead of oil yes, however I have never tried buttermilk instead of milk so I couldn’t tell you. Hope this helps!
I love this recipe! And so does everyone I bake it for. Easy and delicious – no complicated ingredients or steps. I have made this cake several times (including for our wedding!), and this week made it into cupcakes as per your Best Ever Chocolate Cupcakes Recipe From Scratch for timing (16 min worked a treat – 180’C fan forced oven at sea level).
I’d also forgotten to replace caster sugar last grocery shop, and supplemented brown sugar – not quite as good but still delicious.
Replaced the whipped cream for Baileys with the icing as I didn’t have any, and added a splash of vanilla essence.
Definitely a recipe that will become a staple from my kitchen 🎂
I’m so happy you enjoy it! Thank you for taking the time to leave your feedback! Happy baking ☺️
Can you use all purpose whole wheat flour?
I have never tried this substitution myself so I couldn’t tell you, however whole wheat flour doesn’t behave the same way AP flour does so I’d expect it to not work if you fully substitute it. Hope this helps! Happy baking ☺️
I feel like this is a silly question, but would this be ok for a 12yo to eat? Due to having alcohol in the icing…lol I know it’s very minimal and feel it would be fine.
We wouldn’t suggest that you serve this cake to children. However, there’s Irish Cream coffee syrups that you can use instead of the Baileys in the frosting, like this one https://amzn.to/3DKPgi0 (affiliate link) Hope this helps ☺️
Thank you for your reply! This is what I was thinking as well.
This recipe sound great! I’m going to make it for my moms birthday, and I was just wondering if I can I use milk, half and half or even extra baileys for the buttercream instead of whipping cream?
Yes, you can substitute it for Baileys or half and half but make sure you add them gradually so they don’t alter the consistency of your frosting.
Anyone ever tried adding a skosh or two of some kind of mint or maybe Creme De Menthe?
I’ve not tried that but if you want a mint cheesecake make sure you check out our Mint and Dark Chocolate No Bake Cheesecake (https://thebusybaker.ca/easy-no-bake-after-eight-cheesecake/)
why not try Baileys Irish Cream Vanilla Mint Shake- although you probably can’t buy it again until around Christmas- which is annoying and ridiculous- what better time for a refreshing mint shake than in the heat of summer? I plan to buy several bottles if I can find them this coming Christmas for shakes in the summer, and for cooking.
Hi!
Would this recipe work for 6-inch pans? I wanted to do a four layer 6” cake.
Yes, but your cakes will be slightly shorter than the 9×13 inch one.
Can this recipe be made as cupcakes?
Sure, but you’ll have to adjust the baking time!
I made this into a birthday cake. I’ve made cakes for many years and I have to admit this is the best I’ve ever made. So moist and absolutely delicious.
We’re so happy you enjoyed our recipe! Your cake looks AMAZING! Thank you for taking the time to leave your feedback!
Hi van I substitite the heavy whipping cream for heavy cream?
Heavy whipping cream and heavy cream have the same fat content so you should be fine with either ☺️
Can I subtertute baileys with kahlua or baileys pavlova ? Thought I had more baileys must have drank it. Just for the frosting.
Yes, either would work!