This easy Baileys Irish Cream chocolate layer cake has all the richness of traditional chocolate cake but with an elegant twist! Moist chocolate layers are infused with Baileys Irish Cream, then wrapped in velvety Baileys buttercream frosting for the ultimate special occasion treat.
If you love this recipe, try my Slow Cooker Baileys Fudge next!
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Baileys Irish Cream Cake
This Baileys Chocolate Cake is a dreamy, creamy dessert that combines rich chocolate cake and buttercream frosting made from Baileys Irish Cream (also yummy with easy chocolate icing).
It's the perfect dessert for St. Patrick's Day after a delicious dinner of Irish Cottage Pie or Guinness Irish Lamb Stew with Irish Soda Bread without Buttermilk.
If you liked this recipe, try this Baileys Chocolate Cheesecake or this no-bake Bailey's Cheesecake next!
What Readers Are Saying
Excellent. Thumbs up. Made only ½ cake recipe in 8 inch round. Made ½ frosting also. Will make again.
- Debbie M.
Why You'll Love This Recipe
- This super moist cake has a rich chocolate flavor.
- Baileys Irish Cream adds a delicious flavor to the cake, making it perfect for special occasions.
- This cake is made entirely from scratch, without any boxed cake mix or pudding.
- A layer of fluffy frosting is spread between two soft layers of moist chocolate cake before being topped off with more frosting.
- This foolproof recipe is surprisingly simple to make.
Recipe Ingredients
Baileys Chocolate Cake Ingredients:
- Flour. I used all-purpose flour. I do not recommend using whole wheat flour; it will be too heavy and dense.
- Cocoa powder. Use unsweetened cocoa powder for this recipe.
- Baileys Irish Cream. This is needed to get that great Baileys flavor in the cake and the icing. You can even make Homemade Baileys Irish Cream if you feel ambitious!
- Espresso powder. This is my secret ingredient when making a chocolate cake. It adds more flavor, just like in my Coffee Mousse.
Bailey's Buttercream Frosting Ingredients:
- Butter. Use unsalted butter at room temperature.
- Powdered sugar is used to get light and fluffy frosting.
- Baileys Irish Cream liqueur. This flavors the icing to complement the cake perfectly.
- Heavy whipping cream. You can also use half-and-half or regular milk.
See the printable recipe card below for exact measurements and a complete list of ingredients.
How To Make Baileys Irish Cream Chocolate Cake with Baileys Buttercream Frosting
Follow along with these detailed step-by-step instructions and photos as I show you how to make this Bailey's chocolate cake. Looking for the full recipe? You'll find the complete ingredient list and instructions in the recipe card at the bottom of this post.
Step 1: Preheat your oven to 350°F and position the rack in the middle. Begin by preparing two 9-inch round cake pans, greasing thoroughly and dusting with flour, tapping out excess. Combine 2 cups all-purpose flour, 1¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons each of baking powder and baking soda, and 1 teaspoon salt in a large mixing bowl, whisking until fully combined.
Step 2: In a separate bowl, whisk together 2 large eggs, 1 cup milk, ½ cup vegetable oil, ½ cup Baileys Irish Cream, and 1 teaspoon vanilla extract until smooth and well combined. Note: Room temperature ingredients will blend more smoothly and create a better cake texture.
Step 3: Pour the wet ingredients into the dry ingredients gradually, whisking gently after each addition just until combined. Stop mixing as soon as no dry flour is visible to avoid overworking the batter.
Step 4: Dissolve 1 tablespoon espresso powder in 1 cup boiling water, then whisk into the batter until smooth. The batter will become quite thin - this is exactly what we want for a moist cake.
Step 5: Divide the cake batter evenly between your prepared pans. Use a kitchen scale if you like for precise measurements.
Step 6: Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Once the cakes are done, allow them to cool in pans for 30 minutes, then invert them onto a parchment paper-covered wire rack to cool completely.
Step 7: When the cakes have cooled completely, prepare the buttercream frosting. Beat 1 cup of room temperature unsalted butter in a large bowl with an electric mixer until light and fluffy, about 4 minutes. (You can also use the bowl of a stand mixer with the paddle attachment).
Step 8: Gradually add 4 cups powdered sugar, ¼ cup Baileys Irish Cream, and 1 tablespoon cocoa powder on low speed. Once incorporated, increase speed to medium-high and beat until fluffy. Add 2 tablespoons heavy cream and mix until smooth.
Step 9: Place one cake layer on your serving plate, spread with a generous layer of buttercream.
Step 10: Add the second cake layer on top of the frosting and spread another layer of frosting on top of that layer. Use the remaining frosting to frost the sides of the cake, if desired. Top the cake with shaved chocolate or mini chocolate chips, if desired.
Pro Tip: Use a piping bag and star tip to pipe the icing onto the cake as I did. It takes a little more effort, but it looks beautiful.
Top Tips
- Use room temperature ingredients. Room-temperature eggs and butter blend more smoothly.
- Cool first. Let the cakes cool completely before adding the frosting. The frosting will melt and slide off if the cake is too warm.
- Tips for icing sides. If you want to ice the sides of the cake, apply a crumb coat first. A crumb coat is a thin layer of frosting applied to the cake before the final layer. It helps to catch any loose crumbs and creates a smooth surface for the last layer. After applying the crumb coat, refrigerate the cake for 15 minutes, then add a thick layer of frosting on top of the crumb coat.
- Baileys intensity. The Baileys flavor is strongest on day one and mellows over time. If you prefer a subtler flavor, make the cake a day ahead.
Storage Tips
- Refrigerator: Store cake in an airtight container in the refrigerator for up to 4 days.
- Freezer: Place the cake in an airtight container and freeze for up to two months. Remove it from the freezer and let it thaw in the refrigerator overnight before serving.
Recipe FAQs
Absolutely! You can also use any Irish cream or Kahlua.
Yes! This cake can be made a day ahead and stored in an airtight container in the fridge until ready to serve.
You can omit the Baileys Irish Cream and make a delicious chocolate cake without it. Replace it with an equal amount of milk, cream, Baileys coffee creamer, sour cream, or yogurt.
Yes, you can make this cake in a 9 x 13-inch pan or a bundt pan. While the cooking time for the 9 x 13-inch pan is also 30 minutes, a bundt cake will need to cook for 35-40 minutes.
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Printable Recipe
Baileys Irish Cream Chocolate Layer Cake
Ingredients
For Baileys Chocolate Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- ½ cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 tablespoon espresso powder
For Bailey's Buttercream Frosting:
- 1 cup unsalted butter softened at room temperature
- 4 cups powdered sugar
- ¼ cup Baileys Irish Cream
- 1 tablespoon cocoa powder
- 2 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 350℉ and position the rack in the middle. Grease two 9-inch round cake pans with butter and dust thoroughly with flour, tapping out excess.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1¾ cups sugar, ¾ cup cocoa powder, 1½ teaspoons each baking powder and baking soda, and 1 teaspoon salt until fully combined.
- In a separate bowl, whisk 2 large eggs, 1 cup milk, ½ cup vegetable oil, ½ cup Baileys Irish Cream, and 1 teaspoon vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking gently just until combined. Do not overmix. Dissolve 1 tablespoon espresso powder in 1 cup boiling water, then whisk into the batter until smooth. The batter will be very thin.
- Divide cake batter evenly between prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pans for 30 minutes, then invert them onto a parchment paper-covered wire rack to cool completely.
- For the buttercream, beat 1 cup of room temperature butter in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 4 cups powdered sugar, ¼ cup Baileys Irish Cream, and 1 tablespoon cocoa powder on low speed until combined. Increase mixer speed to medium-high and beat until light and fluffy. Add 2 tablespoons heavy cream and mix until smooth. Note: If the frosting is too thick, add additional cream, 1 teaspoon at a time, until the desired consistency is reached.
- Place one cake layer on your serving plate. Spread an even layer of buttercream on top, about 1 cup. Add the second layer and apply a thin crumb coat all over. Chill for 15 minutes until set. Apply the final coat of buttercream, using an offset spatula to create smooth sides and decorative swirls on top. Optional: Use a piping bag and star tip to apply icing instead.
- Garnish the top of the cake with shaved chocolate or mini chocolate chips if desired. Cut into slices, serve, and enjoy!
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Notes
- If you don't have two 9-inch cake pans, this recipe can be made in a 9x13 pan or a bundt pan.
- Any Irish cream liqueur works well in this recipe, but original Baileys gives the most classic flavor.
- The cake can be made ahead and frozen for up to 2 months. Wrap each layer well in plastic wrap and foil before freezing.
- The Baileys flavor is strongest on day one and mellows over time.
- Leftovers can be stored for up to 4 days in an airtight container in the fridge.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Debbie M says
Excellent. Thumbs up. Made only 1/2 cake recipe in 8 inch round. made 1/2 frosting also
Will make again
Jeri Walker says
I'm so glad you enjoyed it Debbie! Making a smaller version is such a smart idea - and I'm happy to hear it turned out well! Thanks for coming back to rate the recipe and comment! 🙂