This Best Ever Bailey’s Irish Cream Chocolate Cake is perfectly moist and delicious, infused with Bailey’s Irish Cream and topped with a fluffy sweet Irish Cream Buttercream Frosting and shaved chocolate!
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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 holidays – a few drops of green food colouring is usually as far as I go, but this Best Ever Bailey’s Irish Cream Chocolate Cake is really the perfect way to celebrate St. Patrick’s Day.
The chocolate cake base of this recipe is truly the PERFECT chocolate cake – it’s made in one bowl, it’s perfectly moist and tender, and it’s infused with Bailey’s Irish Cream for the BEST flavour! The Bailey’s 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 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 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!
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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
Best Ever Bailey's Irish Cream Chocolate Cake
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 Bailey's 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 Bailey's 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, Bailey's, 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 Bailey's 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.
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).
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 🙂