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?
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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 channelIf you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
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!
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 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.
Recipe: 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.
Recipe: Nutrition
Nutrition Facts
Best Ever Baileys Chocolate Cake
Amount Per Serving (1 slice)
Calories 577
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 18g113%
Cholesterol 78mg26%
Sodium 261mg11%
Potassium 193mg6%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 64g71%
Protein 5g10%
Vitamin A 573IU11%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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 ☺️