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This Baileys Chocolate Cake recipe combines two of my favorite things (Baileys and chocolate) in one amazing dessert. Layers of moist Baileys-infused chocolate cake are stacked, filled, and frosted with rich Baileys frosting. It doesn’t get much better, folks.
Why You’ll Love This Baileys Chocolate Cake Recipe
- A beautifully simple recipe. The batter for this cake is so easy to throw together. You won’t need to employ any fancy mixing methods. Just mix everything together in one bowl, transfer the batter to cake pans, and bake! If you’re looking for an even simpler chocolate cake recipe (no layers involved), try my Easy Moist Chocolate Sheet Cake.
- Big Baileys flavor. If you’re going to put “Baileys” in the title of a dessert, it had better be loaded with Baileys flavor. And this cake certainly is. I made sure to include plenty of Bailey’s Irish cream in the cake batter as well as in the frosting.
- Great moisture. I wanted the cake layers themselves to be supremely moist. So I used my Best Chocolate Cake Recipe for inspiration and just added a little kick of Baileys Irish Cream. The result? One of the moistest cakes you’ve ever experienced.
What You’ll Need
Here’s what you’ll need to bring this Baileys chocolate cake recipe to life. Don’t forget to scroll to the recipe card below for exact measurements.
For the Baileys chocolate cake
- All-purpose flour – You could easily use a 1:1 gluten-free flour instead.
- Sugar
- Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder for a richer chocolate flavor.
- Baking soda – The baking soda helps the cake rise so that it’s nice and light and fluffy.
- Salt – You need a little salt to balance out the sweetness of this chocolate cake.
- Eggs
- Milk – I usually go with whole milk but 2% will also work.
- Vegetable oil – The use of vegetable oil in the cake batter makes the cake itself supremely moist. While you can achieve moist cake layers with butter (like in this awesome German Chocolate Cake), vegetable oil usually wins in that department.
- Baileys Irish Cream – I used a generous amount of Baileys Irish Cream in this cake. It adds moisture and, of course, awesome Baileys flavor.
- Boiling water – The hot water helps the chocolate in the cocoa powder bloom for the best chocolate flavor.
- Vanilla
To make the Baileys frosting*
- Butter – The butter should be softened at room temperature. Otherwise, you’ll find yourself with lumpy frosting.
- Shortening – I used roughly half shortening and half butter in this frosting. The shortening helps the buttercream hold its shape.
- Powdered sugar – The powdered sugar not only sweetens the frosting but also helps to stabilize it.
- Baileys Irish Cream
* I went with a baileys-infused frosting here. If you’re looking for chocolate frosting, check out my classic Chocolate Buttercream. You can replace some (or all) of the heavy cream in that recipe with Baileys Irish Cream.
How To Make Baileys Chocolate Cake
Time to tie on your apron and get to baking! Here’s a quick look at how to make chocolate cake with Baileys Irish cream. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Line the bottom of three 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 300°F.
- Make the batter. Whisk together the flour, sugar, cocoa powder, baking soda, and salt, and then mix the eggs, milk, vegetable oil, and Irish cream into the dry ingredients. Finally, combine the hot water and vanilla and mix it into the batter.
- Bake. Divide the batter between the cake pans and bake for 32-34 minutes.
- Cool. Allow the cakes to cool in their pans for 10 minutes and then turn them out onto cooling racks to cool completely.
- Make the frosting. Beat the butter and shortening together until smooth. Mix in half of the powdered sugar followed by 4 tablespoons of Baileys and then the remaining powdered sugar. Add additional Baileys to the frosting (if needed) to get a smooth consistency.
- Assemble. Remove the domes from the cooled cake layers using a serrated knife. Then, place one layer on a cake plate and spread 1 cup of frosting over it. Stack the second cake layer on top and frost with 1 cup of frosting. Repeat with the last cake layer. Frost the outside of the cake.
- Make the chocolate ganache. Microwave the heavy whipping cream until boiling, then pour it over the chocolate chips. Cover and let sit for a few minutes and then whisk until smooth.
- Decorate the cake. Drizzle the chocolate ganache down the sides of the cake and pipe dollops of frosting around the border. Spread the remaining ganache into the center of the frosting border.
Tips for Success
I have a few tips and tricks that will help you make your dream of the perfect Baileys chocolate cake come true. Check ’em out before you start baking.
- Don’t over-mix. When combining the wet and dry ingredients for the cake batter, mix just until everything is combined. Over-mixing the batter can cause the glutens in the flour to overdevelop, which can result in tough, dense cake layers.
- Cool completely. Allow the cake layers to cool completely before stacking, filling, and frosting. If they are still warm, the frosting will slide off.
- Room temperature butter. Before making the frosting, allow the butter to soften at room temperature. If it is too cold, your frosting will turn out lumpy.
- Get the frosting right. When it comes to the frosting, it’s important to get the consistency right. Don’t be afraid to add a little extra Bailey’s to make it more spreadable/pipeable. Check out my post on how to get the right frosting consistency for more information.
- Resources for elegant presentation. Stacking, filling, and frosting a layer cake can feel intimidating but anyone can do it. Just check out my tutorials on how to level a cake, how to stack a cake, and how to frost a smooth cake with buttercream. You’ll be a pro in no time. This one on how to make a chocolate drip cake is helpful as well.
Proper Storage
- Counter/Refrigerator. Store the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. I like using toothpicks to prop the plastic away from the decorative frosting. You can also arrange slices in a single layer in an airtight container. This dessert will stay good at room temperature for up to 24 hours or in the fridge for up to 3 days.
- Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight container. You can store leftover Baileys chocolate cake in the freezer for up to 3 months.
More Desserts With Baileys
- No Bake Baileys Chocolate Cheesecake
- Baileys Chocolate Mousse Brownie Cake
- Baileys Chocolate Cupcakes
- Mini Baileys Chocolate Cheesecakes
- Baileys Chocolate Cookies
- Baileys Chocolate Roll
Recipe
Baileys Chocolate Cake
- Prep Time: 45 minutes
- Cook Time: 34 minutes
- Total Time: 1 hour 19 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Baileys Chocolate Cake combines two of my favorite things – Baileys and chocolate – in one amazing, moist and fun layer cake!
Ingredients
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1/2 cup (120ml) Baileys Irish Cream
- 3/4 cup (180ml) boiling water
- 1 tsp vanilla
BAILEYS FROSTING
- 1 1/2 cups (336g) butter
- 1 1/4 cups (236g) shortening
- 10 1/4 cups (1208g) powdered sugar
- 5 tbsp (75ml) Baileys Irish Cream
CHOCOLATE GANACHE
- 4.5 oz semi sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Instructions
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and combine.
- Add eggs, milk, vegetable oil and Irish cream to the dry ingredients and mix well.
- Combine the water and vanilla extract and slowly pour into the batter. Mix well.
- Divide the batter evenly between the cakes pans and bake for about 32-34 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- White the cake cools, make the frosting. Beat the butter and shortening together until smooth.
- Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add 4 tablespoons of Baileys to the frosting and mix until smooth.
- Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add additional Baileys to the frosting, as needed to get a smooth consistency.
- To put the cake together, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat. See my tips on how to level a cake and how to stack a cake.
- Place the first layer of cake on your serving plate or on a cardboard cake circle.
- Spread 1 cup (240g) of frosting into an even layer.
- Add the second layer of cake, then another cup (240g) of frosting.
- Top the cake with the third layer of cake.
- Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial on how to frost a smooth cake with buttercream.
- Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Add the chocolate chips to a metal or glass bowl.
- Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes.
- Whisk chocolate until smooth.
- Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
- Pipe dollops of frosting around the border of the cake. I used Ateco tip 808.
- Spread the remaining ganache into the center the of the piped border.
- You can store the cake in an air tight container at room temperature for up to 24 hours. If setting out for longer than 24 hours, you may want to refrigerate the cake because of the chocolate ganache. Cake is best served at room temperature. Cake is best for 2-3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1120
- Sugar: 121.9 g
- Sodium: 381.2 mg
- Fat: 61.8 g
- Carbohydrates: 141.2 g
- Protein: 5.5 g
- Cholesterol: 92 mg
This sounds amazing. Can buttermilk replace the milk and coffee replace the boiling water without changing the taste of the cake? TIA
Yes, that’d be fine.
Hello, I’m in the UK..you say use baking soda…
In the UK we have baking powder or bicarbonate of soda…
Which shall I use.
Also what type of sugar are you using please?
Thank you
Bicarbonate of soda. I use regular granulated sugar, unless the recipe says otherwise.
Just going to attempt this cake. Converting the cooking temperature as I have a fan oven – it says 129 degrees. Surely this is far too low to cook the sponges in 32-34 minutes?
I bake them at 300 degree Fahrenheit.
Great 😊
Hi Lindsay,
This cake sounds delish! How do you think it was fare if I swapped the Bailey’s for Whiskey instead?
It should work just fine if you’re a fan of whiskey.
Would this work as a cupcake? If so, how long in the oven? Thanks!
Yes, probably 15-20 minutes in the oven.
Hi,Lovely cake recipe.Highly recommended!I don’t really fancy the butter frosting that’s why I made it with whipping cream(300 ml whipping cream+50ml Baileys+1tbs cocoa powder+1 1/2 icing sugar).I didn’t use Baileys original Irish cream I swap it with Baileys orange truffle flavour.Definitely will do it again!Thanks!
Hi, I want to make to a plain vanilla Bailey cake. How can I accomplish that?
I don’t have a recipe like that currently, but you could try using the layers of this cake and swap out some of the water for Bailey’s and see how that turns out. It’s probably the most similar cake to this one but vanilla. https://www.lifeloveandsugar.com/berry-mascarpone-layer-cake/
I’m planning on making this cake at the weekend but just with two layers (as I only have two cake tins), I can divide the recipe by 3 to work out the amount a need for each layer but what do I do with the eggs? Would you recommend I use one egg or two?
Thanks!
You could use the full recipe and just bake it in two pans. You’d just increase the baking time a bit.
Outstanding!
Before frosting, I brushed the 2 lower layers with Baileys. I did not have any whipping cream, so I just used Baileys in the frosting. And the ganache, I just added 2 tablespoons butter and milk with 4 ounces of 72% dark chocolate squares. It was a perfect dessert for my friend’s birthday. Thank you.
Glad you enjoyed it!
I made this last year for my MIL’s birthday. I am making it today for my husband’s birthday. It is a wonderful cake and I am the first to recommend it. However, the shortening in the frosting gives it a weird texture and the taste is quite apparent. I realize it makes it more stable, but it’s not worth the taste or texture. Stick with a traditional, butter based frosting.
I’m so glad you enjoyed the cake! And yes, you can certainly swap out the shortening for more butter.
Love how this cake is very moist and tasty! However the frosting I find too sweet.. I am an amateur and would love to make this cake as a Christmas gift for a special friend.. my question is if I reduce the amount of powdered sugar in the frosting recipe, will it change the consistency and ruin the frosting itself? Thank you in advance x
You won’t necessarily ruin it, but as far as consistency, the amount you reduce it can have an effect. You’ll want to keep this consistency for frosting if you’re following my tutorial for frosting a smooth cake. It can be a little thinner for piping and frosting cupcakes. Thinner than that is ok, but it really depends on your preference for consistency on a cake.
Hi Lindsay, would I be able to substitute baking soda for baking powder?
I imagine you could, but you’d need more baking powder than soda and I’m not sure of the amount. Plus, it greatly changes the texture of the cake so I wouldn’t actually recommend it.
Ok thank you!
I made this for an Easter/double birthday party yesterday. I will say it is the BEST chocolate cake I have ever made. And I have made a lot of cake. Several people said it was like nothing they have had, and loved it! It will be my go to chocolate cake from now on, with or without the Baileys. I did use buttermilk and coffee instead. However, the frosting is way off. I only used 4 cups powdered sugar and at least twice as much Baileys. It had that shortening flavor that was hard to overcome. It also had that shortening texture and residue that wa a turn off. I think the cake would be even better with a basic buttercream with no shortening. That is just my personal opinion. Everyone at the party absolutely LOVED it. I am sure it will be requested for our next celebration. Thanks for a great recipe.
Hi there, I baked this cake last night and when I took them out of the pan, the edges were crumbly and falling off. I made two batches and I tried reducing the time the second time (I had already reduced the time the first time too) and it was still crumbly. Any idea what I might have done wrong?
Thank you.
It’s hard for me to know exactly what you mean about the edges being crumbly. Is it just like the very edge on the top of the cakes? Or like the whole side of the cake is coming off? I don’t know why that would happen, I’m sorry.
I just made this cake. It was delish! I do agree that the amount of frosting was generous, but didn’t think it was too much, especially if you want to pipe some decorations on the cake. I did think that the ganache was a bit tight, so next time I would add an extra tablespoon of cream so it would be a little more drippy.
I’m so glad you enjoyed it!
I made this cake. The cake came out great, but the frosting recipe makes WAY TOO MUCH. I could literally frost 2 more cakes. And because of the huge amount of powdered sugar, you can’t taste any flavor. I would cut the recipe in half if I make it again.
I’m glad you enjoyed the cake. I definitely use a fair amount of frosting on my cakes, so you could certainly cut it down.
I want to make this cake suitable for carving (friend wanting me to make a purse cake for his daughter’s 21st birthday) how can i make it a more dense cake? i know there is a way to alter the egg content etc, but i’m not sure how. can you please help me with this???
I’m not sure without testing it, but you could try this cake. It’s more dense. But I have never made a carved cake, so I can’t say I know the exact texture you’re looking for.
Hello!!
Are you using mixer while making this cake? Thank you
I typically use a mixer, yes. But this cake can be mixed by hand – it’s a very thin batter.
Hi Lindsay!! Thank you so much for this recipe.. I tried for half the recipe and it turned out yummy.. One question, why are you using boiling water? It makes the batter very runny. Or is it what it suppose to be? I’m planning to make it again for my Dad’s birthday. Thank you and looking forwars for your reply 🙂
Yes, it’s a very thin batter. It’s supposed to be that way. Makes such a moist cake!
Hello!
Thank you for this recipe.
Can I replace the milk with buttermilk ad the boiling hot water with espresso instead?
Yes, both will be fine.
How deep are your 8″ pans?
I usually use pans that are 2 inches high.
Hi is it possible to half this recipe?
I would think so. You’d just need to adjust your pans and baking time.
I would love to know where you got that cake stand for that bailys and choc cake
It’s from Home Goods
This says 10 1/4 cups of powder sugar? Is that 2 1/2 cups? I don’t understand the measurements.
No, it’s correct. It’s a standard decorator’s buttercream, which does have a large amount of powdered sugar. Feel free to reduce it though.
Lindsay could I use Baileys irish creme creamer instead of the real one
You could certainly try it. I would think it’d be ok.
Can I halve this recipe??
Made this, great cake, great directions! Im pretty much a beginner but even mine looked pretty close to the picture. Of course getting every one of the chocolate drips the same size was not perfect. that’s about the hardest part of the cake, you only get to do it once 🙂
Glad to hear you enjoyed it!
Error in the grams measurement for sugar – im from the UK so don’t use cups – could have been a drama if I hadn’t ran out of sugar before I’d actually thought about it!
Lovely recipe, will definitely be making again!
Are you referring to the sugar in the cake layers? No error there. That’s exactly what I use. Glad you enjoyed the cake!
Hi! I do not have 8 inch cake tins but two 9 inch ones instead. Can this recipe go into two 9 inch tins nicely? To replace the shortening, do I use an equivalent amount of butter? Am looking forward to making this cake for my dad 😉
Yes, 9 inch pans would be fine. And yes, the same amount of butter. Enjoy!
Can i ask why the numbers after 12 go from 2 to 3 to 5 to 6?? And no number 1?? Lol.
Oh that’s just my new numbering system – is it hard to follow? 😉
I’ve fixed it now. 🙂 Thanks!
This cake came out Great! Took it to Book Club and they loved it! Glad I found your blog. Since then I made your Guinness Chocolate Mousse Cake from your cookbook. That was a big hit as well!
So glad to hear you’ve enjoyed the cakes – those are two of my faves! 🙂
I used a bunt pan to make this cake for my husbands 40 th birthday. This is such a great recipe. Super moist and everyone loved it. Thank you for sharing. This one is for keeps for sure ????
Hi! Can I bake this into cupcakes??
Yes, you can. I also have a Baileys Chocolate Cupcake you could try. A slightly different recipe but the same flavors. 🙂
Thank you for putting grams equivalent. I find the cup measurements confusing. Looking forward to trying.
Me again..just wondering if you’ve ever tried making the baileys cake with a 10 in and an 8 inch pan..the cake I’m planning on making for my bf birthday is going to hav a plain white cake on top(since there will be kids and people that don’t drink at the party)…any thoughts?
I haven’t made the cake in a 10 inch pan. The recipes does call for an 8 inch though, so hopefully that helps.
This cake is the BOMB. It’s actually the greatest cake on earth. not kidding. you will dream about this cake.
I’m so glad you enjoyed it! 🙂
Hi Lyndsay,
Thank you so much for having this cake on your web site. My boyfriend will be 55 this year and I just found out that this is his favorite cake so naturally I want to make it for him but I have one small problem.
The party I am throwing for him is a surprise…not a big deal but since I will be with him the day before his party (which is on a Saturday); I will have to make the cake on a Thursday night. I know in your blog it says the cake is good for 2-3 days and obviously I don’t want people eating “bad cake”. So that being said, my question to you is…can I freeze this cake and if so how does it fair when it is defrosted?
Kind regards,
TJ Crawford
Would you be freezing just the layers or the full cake? If you freeze the layers, they should be fine if they are well wrapped. I’d suggest defrosting them in the fridge. If you are freezing the full cake, I’m not sure since I haven’t tried it. I’d suggest the same things though as far as freezing and defrosting.
Made this cake but used only 350g of sugar. It was nice. Thanks for sharing.
Hi Lindsay can i take out the Baileys Irish Cream
If’d like the plain chocolate version of this cake, you can find it here. The recipes are slightly different.
Oh My.. made this cake last night… LOVED it and it was a BIG hit at work. Thanks
Jodie
Hi,
with what can I replace the shortening? (that not find in Italy)
Please let me know
You can replace it with additional butter.
Thanks for reply…
so the quantity that you’ve indicated of shortening (236gr) I’ve sostitute whit the same quantity of butter in addition at the 336gr of butter already in recipe?
Do you think i can use this recipe, as it stands (except that with ganache I would use to put at the outside of the cake), for a cake to cover and decorate with sugar paste?
Hi Lindsay
I saw your book on amazon.com, I live the cover.
Thanks so much Jackie! 🙂
This looks amazing! I defenetly will make it! Just I wonder if there is any way I can replace the shortening with smth else.. Not even sure what it is. Thanks in advance! ❤️????
Yes, feel free to use additional butter in place of the shortening. Enjoy!
Made a Tia Maria version and it was delicious! Can’t wait to make some more when I stock up with Bailey’s. Just in time for Christmas, will be going in the favourites list!
I’m glad you enjoyed it!
Can butter be used instead of shortening for the frosting? Can I also make this in a bundt pan?
Yes, you can use butter in place of the shortening. I’m not sure how it’d do in a bundt pan.
Lol, Lindsay! I meant a plain cake in the bundt pan without the layers in it!! I should have made that more clear! Sorry!!
We disagree about ceiling fans too, but in a different way. My husband wants to run one all night long and it makes me cold!
This in incredible. Bailey’s is the best!
I haven’t tried this buti I feel it I going tasty
Hi Lindsay
I made this cake for someone but they said they wanted to taste more of the baileys . is it possible to replace all the milk with baileys? btw the cake is so moist and light
If memory serves correctly, the cake fell in the center if too much Bailey’s was added. But when you’re layering the cake, you could try brushing some additional baileys on the cake layers.
Thanks for the tip.
Can I use buttermilk instead of whole milk in this recipe?
Yes, that should be fine.