This Baileys Chocolate Cake is perfectly moist and delicious, infused with Irish cream and topped with a fluffy sweet Baileys frosting and shaved chocolate! It’s one of the best St. Patrick’s Day desserts!
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It’s mid-January already, and that means I’m getting all my favourite St. Patrick’s Day recipes all ready to go!
If you’ve been around here for awhile already you’ll know that I’m not one of those people who goes all out for the St. Patrick’s Day holiday. A few drops of green food colouring is usually as far as I go, but this chocolate snack cake is really the perfect way to celebrate St. Patrick’s Day.
How to Make Baileys Chocolate Cake
The cake base of this recipe is truly the PERFECT chocolate snack cake. 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, and it’s also packed with Irish Cream flavour. It’s the perfect festive cake for a St. Patrick’s Day party and it’s easy to make too!
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
Looking for more St. Patrick’s Day Recipes?
Try my Crock Pot Potato Leek Soup with Bacon, this Mint Chocolate Chip No Bake Cheesecake, or this Mint Chocolate Chip Dessert Dip!
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I hope you love this Baileys chocolate cake as much as we do!
Let me know in the comments below, what’s your favourite St. Patrick’s day dessert? I’d love to know!
Kitchen Products I Recommend:
Looking for more recipes like this? You’ll LOVE these:
- Rhubarb Streusel Cake
- Best Ever Blueberry Ricotta Coffee Cake
- Best Ever Chocolate Cupcakes with Chocolate Buttercream
- Best Ever Vanilla Cake with Vanilla Bean Frosting
- Easy Pumpkin Cranberry Cake
- Caramel Apple Streusel Cake
- Easy No Bake White Chocolate Raspberry Cheesecake
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
Recipe Video
Watch the video below to see exactly how I make this perfect St. Patrick’s Day dessert! You can find more delicious recipe videos on my YouTube channel
Best Ever Baileys Chocolate Cake
This Baileys Chocolate Cake is perfectly moist and delicious, infused with Irish cream and topped with a fluffy sweet Baileys frosting and shaved chocolate! It's one of the best St. Patrick's Day desserts!
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Servings: 12 slices
Calories: 577kcal
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
Instructions
- Preheat your oven to 350 degrees Fahrenheit and 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 and the 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 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.
Notes
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.
Nutrition
Serving: 1slice | Calories: 577kcal | Carbohydrates: 82g | Protein: 5g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 261mg | Potassium: 193mg | Fiber: 2g | Sugar: 64g | Vitamin A: 573IU | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Ronnette says
I am trying this recipe for the first time today. Will let you know the outcome.
The Busy Baker says
Great, good luck then! Hope you love them as much as we do!
Teo Ai Li says
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
Chrissie says
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).
Laurie says
What baking time would you adjust to for the 9-inch round pans?
The Busy Baker says
Check out my Chocolate Layer Cake for the methood for round 9 inch pans https://thebusybaker.ca/chocolate-layer-cake/ Enjoy 😊
Lynn says
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.
The Busy Baker says
So glad it was such a hit! Thanks for the positive feedback Lynn!
Kim says
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.
Chrissie says
So glad you loved the recipe! Yes, the boiling water makes for a deliciously moist cake 🙂
Connor Storey says
Can I add more Bailey’s to make it stronger
Chrissie says
Yes, although I wouldn’t recommend adding more than double the amount.
Tashna says
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
The Busy Baker says
Yes, you can! Happy baking!
Evonne says
Can you freeze this cake?
The Busy Baker says
Yes you can! Just make sure to defrost it slowly without a lid, to prevent condensation. Happy baking!
Laura Ann says
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!
The Busy Baker says
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.
Ramsha says
Hey what can I use instead of Bailey’s Irish Cream Liqueur as an alternative if I can’t add that?
The Busy Baker says
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/
Tracy Ann Davies says
I found non-alcoholic Baileys Irish Cream coffee creamer to substitute!
Angelica says
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?
The Busy Baker says
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!☺️
Petra Telford says
Can this be made as a Bundt cake and if so how long do you recommend cooking it for?
The Busy Baker says
Sure it can! Bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
Ruth says
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”.
The Busy Baker says
So glad to hear that Ruth! Yes, this recipe is definitely a keeper!!🙂
Nicolle says
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!!(:
The Busy Baker says
You’re welcome Nicolle! Really glad to hear it was a hit!
Naomi Rappaport says
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?
The Busy Baker Team says
Coconut oil instead of oil yes, however I have never tried buttermilk instead of milk so I couldn’t tell you. Hope this helps!
Francesca E says
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 🎂
The Busy Baker Team says
I’m so happy you enjoy it! Thank you for taking the time to leave your feedback! Happy baking ☺️
Mandy says
Can you use all purpose whole wheat flour?
The Busy Baker Team says
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 ☺️