Baileys Chocolate Cake

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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.
Overhead image of Baileys chocolate cake on a cake stand.

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.

Closeup image of a slice of baileys chocolate cake on a plate.

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 300Ā°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.
Baileys chocolate cake on a cake stand.

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 onĀ 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.
A slice of baileys chocolate cake with a bite taken out of it.

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.
Closeup of Baileys chocolate cake on a cake stand.

More Desserts With Baileys

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Overhead image of a slice of baileys chocolate cake on a plate.
Recipe

Baileys Chocolate Cake

  • Author: Life, Love and Sugar
  • 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

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300Ā°F (148Ā°C).
  2. Add all dry ingredients to a large bowl and combine.
  3. Add eggs, milk, vegetable oil and Irish cream to the dry ingredients and mix well.
  4. Combine the water and vanilla extract and slowly pour into the batter. Mix well.
  5. 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.
  6. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. White the cake cools, make the frosting. Beat the butter and shortening together until smooth.
  8. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
  9. Add 4 tablespoons of Baileys to the frosting and mix until smooth.
  10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
  11. Add additional Baileys to the frosting, as needed to get a smooth consistency.
  12. 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.
  13. Place the first layer of cake on your serving plate or on a cardboard cake circle.
  14. Spread 1 cup (240g) of frosting into an even layer.
  15. Add the second layer of cake, then another cup (240g) of frosting.
  16. Top the cake with the third layer of cake.
  17. 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.
  18. 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.
  19. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes.
  20. Whisk chocolate until smooth.
  21. Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
  22. Pipe dollops of frosting around the border of the cake. I used Ateco tip 808.
  23. Spread the remaining ganache into the center the of the piped border.
  24. 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

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94 Comments
  1. K

    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.

    1. Lindsay

      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.

  2. Suzanne

    I just made this cake. Ā It was delish! Ā 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. Ā 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.

  3. Moberg

    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.

    1. Lindsay

      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.

  4. Kara

    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???

    1. Lindsay

      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.

  5. Intan Juliana

    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 šŸ™‚

  6. Adeola

    Hello!
    Thank you for this recipe.
    Can I replace the milk with buttermilk ad the boiling hot water with espresso instead?Ā 

    1. Lindsay

      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.

  7. david

    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 šŸ™‚

      1. Sophie

        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!






      2. Lindsay

        Are you referring to the sugar in the cake layers? No error there. That’s exactly what I use. Glad you enjoyed the cake!

  8. Winnie Lee

    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 šŸ˜‰

    1. Lindsay

      Oh that’s just my new numbering system – is it hard to follow? šŸ˜‰

      I’ve fixed it now. šŸ™‚ Thanks!

Lindsay
About Lindsay

Iā€™m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29