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    Home » Recipes » Baking & Desserts

    Easy Baileys Irish Cream Chocolate Cake Recipe

    Published: Mar 14, 2023 by Jeri Walker · This post may contain affiliate links · Leave a Comment

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    A large piece of Baileys chocolate cake on a white dessert plate, with the cake on a stand in the background.
    A large piece of Baileys chocolate cake on a white dessert plate, with the cake on a stand in the background.

    This Baileys Irish Cream Chocolate Cake is a rich and decadent dessert you will love! This incredibly moist and tender cake is infused with the delicious flavor of Baileys Irish Cream and topped with a creamy Baileys buttercream frosting. It makes the perfect St. Patrick's Day dessert!

    Baileys Irish cream two-layer cake iced with baileys buttercream icing and placed on a glass cake stand. this …

    This Baileys Chocolate Cake is a dreamy, creamy dessert that combines rich chocolate cake and buttercream frosting made from Baileys Irish Cream.

    It’s an incredibly indulgent treat that’s surprisingly easy to make!

    Everyone will be shocked that you made this from scratch and not from a boxed cake mix!

    It's the perfect cake for any celebration or indulgent weekend treat. Whether celebrating a birthday or having friends over for a dinner party, this moist chocolate cake will be a crowd-pleaser.

    Serve this cake for dessert on St. Patrick's Day after a delicious dinner of Traditional Irish Shepherd's Pie, Irish Stew, or Guinness Lamb Stew with Irish Soda Bread.

    Jump to:
    • 💗 Why You Will Love This Recipe
    • 📋 Ingredients
    • 🥣 How To Make Baileys Irish Cream Chocolate Cake
    • 💭 Expert Tips
    • 🧾 Recipe FAQs
    • 👩🏻‍🍳 More Easy Dessert Recipes
    • 📋 Recipe

    💗 Why You Will Love This Recipe

    • Rich chocolate flavor: This super moist cake is made with unsweetened cocoa powder and espresso powder, resulting in a rich chocolate flavor that's hard to beat.
    • Infused with Baileys Irish Cream: Baileys Irish Cream adds a delicious, boozy flavor to the cake that makes it perfect for special occasions.
    • Homemade cake: This cake is made entirely from scratch, without any boxed cake mix or pudding, giving you complete control over the ingredients.
    • Stunning presentation: A layer of fluffy frosting is spread between two soft layers of moist chocolate cake before being topped off with more frosting.
    • Easy to make: This foolproof recipe is surprisingly simple to make. Mix the wet ingredients, then the dry ingredients, combine, bake, and frost!

    📋 Ingredients

    Only simple ingredients are needed to make this easy recipe, and I bet you have everything in your kitchen already!

    The ingredients for the baileys chocolate cake measured out and placed on a wooden table.
    • Flour. I used all-purpose flour. I do not recommend using whole wheat flour; it will be too heavy and dense.
    • Cocoa powder. You want to make sure to 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 depth of flavor, just like in my Coffee Mousse.
    The ingredients for the Baileys buttercream frosting measured out and placed on a wooden table.

    For Bailey's buttercream frosting:

    • Butter. Use unsalted butter, and make sure it is at room temperature before using.
    • 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 for exact measurements and a complete list of ingredients.

    🥣 How To Make Baileys Irish Cream Chocolate Cake

    First, preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter (or cooking spray), and dust liberally with flour. Set aside.

    In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

    The dry ingredients for the cake batter in a large glass mixing bowl.
    The dry ingredients for the cake batter mixed in a large glass mixing bowl.

    In a separate bowl, beat the eggs, milk, vegetable oil, Baileys Irish Cream, and vanilla extract until combined.

    The wet ingredients for the cake batter in a large glass mixing bowl.
    The wet ingredients for the cake batter mixed in a large glass mixing bowl.

    Gradually add the wet ingredients into the dry ingredients and whisk until combined (do not overmix).

    The wet ingredients added to the dry ingredients.
    The wet and dry ingredients for the cake batter mixed until combined.

    Next, add the boiling water and espresso powder and whisk until combined (the mixture will be very thin - don't worry, that's normal).

    The boiling water and espresso powder added to the cake batter.
    The cake batter after all of the ingredients are added and combined until smooth.

    Divide cake batter evenly between prepared pans and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

    The cake batter divided evenly between two round cake pans.
    The cake baked and still in the two round cake pans on a wooden table.

    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.

    Hands flipping the cooled cake over onto a wire rack covered in parchment paper.
    A cooled cake removed from the cake pan and placed on a cooling rack covered with parchment paper.

    When the cakes have cooled completely, prepare the buttercream frosting by creaming softened butter in a large bowl with an electric mixer for about 4 minutes or until light and fluffy.

    The softened butter in a large mixing bowl.
    The butter mixed with a hand mixer until fluffy.

    Add the powdered sugar, cocoa, and Baileys Irish Cream. Mix on low speed until the ingredients are combined, then increase the speed to medium-high and beat until the frosting becomes light and fluffy.

    The powdered sugar, Baileys Irish cream, and cocoa powder added to the butter mixture.
    The icing mixed after the powdered sugar, Baileys, and cocoa are added.

    Add the heavy cream and mix until smooth and creamy.

    The heavy cream drizzled on top of the icing mixture.
    The Baileys buttercream icing whipped until fluffy in a large glass bowl.

    Once the cakes are cool, place one cake layer on a cake stand or plate. Spread a layer of the frosting on top of the cake layer.

    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.

    Buttercream icing applied on top of the first cake layer with a piping bag.
    The top of the second layer of cake covered in Baileys buttercream icing, applied with a piping bag and a star tip.

    Top the cake with shaved chocolate or mini chocolate chips, if desired.

    Tip: You can also use a piping bag and pipe the icing onto the cake as I did. It takes a little more effort, but it looks beautiful.

    A large piece of Baileys chocolate cake on a white dessert plate, with the cake on a stand in the background.

    💭 Expert Tips

    • Don't overmix the batter: Overmixing can cause the cake to become dense and tough. Mix the batter until just combined.
    • Make sure the butter is at room temperature.
    • Use an electric mixer to make the frosting.
    • Be sure to let the cakes cool completely before adding the frosting. If the cake is too warm, the frosting will melt and slide off.
    • Use a piping bag and a star tip to pipe the icing onto the cake. It takes a little more effort, but it looks beautiful.
    • 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.
    • The Baileys flavor is quite noticeable when you eat this cake fresh on the same day it was made, but the flavor diminishes quite a bit by the second day. If you don't like the taste of Baileys that much, you may consider making this cake the day before.
    • To store leftovers, place any remaining cake in an airtight container and store it in the refrigerator for up to 4 days.

    🧾 Recipe FAQs

    Can I use a different type of alcohol in this recipe?

    Absolutely! While Baileys Irish Cream is the star of this recipe, you can substitute it with any Irish whiskey or even a different liqueur, like Kahlua or Amaretto. However, the Baileys Irish Cream adds a unique flavor to the cake that makes it special.

    Can I make this cake ahead of time?

    Yes! This cake can be made a day ahead and stored in an airtight container in the fridge until ready to serve.

    Can I freeze this cake?

    Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and store it in an airtight container before freezing. When you're ready to eat the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight.

    Can I make this recipe without the Baileys Irish Cream?

    You can omit the Baileys Irish Cream and make a delicious chocolate cake without it. Simply replace it with an equal amount of milk, cream, sour cream, or yogurt.

    Can I make this cake in a different pan?

    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.

    A large piece of Baileys chocolate cake on a white dessert plate, with the cake on a stand in the background.

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    This Bailey's chocolate cake is the perfect dessert for any occasion, especially for St. Patrick's Day. With its rich chocolate flavor and creamy buttercream frosting, this cake is sure to be a hit with anyone who tries it.

    If you like this post on this Bailey's Irish Cream Chocolate Cake recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!

    📋 Recipe

    Baileys Irish cream two-layer cake iced with baileys buttercream icing and placed on a glass cake stand.

    Easy Baileys Irish Cream Chocolate Cake Recipe

    This Baileys Irish Cream Chocolate Cake is a rich and decadent dessert you will love! This incredibly moist and tender cake is infused with the delicious flavor of Baileys Irish Cream and topped with a creamy Baileys buttercream frosting. It makes the perfect St. Patrick's Day dessert!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 18 servings
    Calories: 435kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    Equipment

    • 2 round 9-inch cake pans or a 9 x 13 pan or a 10-inch bundt cake pan
    • Large mixing bowl
    • hand mixer
    • Whisk

    Ingredients

    For the 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 tablespoon heavy whipping cream

    Instructions

    • Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter (or cooking spray), and dust liberally with flour. Set aside.
    • In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
    • In a separate bowl, beat the eggs, milk, vegetable oil, Baileys Irish Cream, and vanilla extract until combined.
    • Gradually add the wet ingredients to the dry ingredients and whisk until combined. Add the boiling water and espresso powder and whisk until combined (the mixture will be very thin - don't worry, that's normal).
    • Divide cake batter evenly between prepared pans and 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.
    • Prepare the buttercream frosting by creaming softened butter in a large bowl with an electric mixer for 2-3 minutes or until light and fluffy. Add the powdered sugar, cocoa, and Baileys Irish Cream. Mix on low speed until the ingredients are combined, then increase the speed to medium-high and beat until the frosting becomes light and fluffy. Add the heavy cream and mix until smooth and creamy.
    • Once the cakes are cool, place one cake layer on a cake stand or plate. Spread a layer of the frosting on top of the cake layer. 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.
    • Enjoy!

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    Expert Tips:
    • Don't overmix the batter: Overmixing can cause the cake to become dense and tough. Mix the batter until just combined.
    • Make sure the butter is at room temperature.
    • Use an electric mixer to make the frosting.
    • Be sure to let the cakes cool completely before adding the frosting. If the cake is too warm, the frosting will melt and slide off.
    • Use a piping bag and a star tip to pipe the icing onto the cake. It takes a little more effort, but it looks beautiful.
    • 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.
    • The Baileys flavor is quite noticeable when you eat this cake fresh on the same day it was made, but the flavor diminishes quite a bit by the second day. If you don't like the flavor of Baileys that much, you may consider making this cake the day before.
    • To store leftovers, place any remaining cake in an airtight container and store it in the refrigerator for up to 4 days.

    Nutrition

    Calories: 435kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 273mg | Potassium: 118mg | Fiber: 2g | Sugar: 48g | Vitamin A: 396IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 1mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

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    Hi, I'm Jeri!

    I'm a passionate home cook who loves creating easy and delicious recipes for busy families! My goal is to help you make tasty meals quickly so you can spend more time on what matters most-- family!

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