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!
Servings 12 slices
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
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.
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.
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