Baileys Irish Cream Chocolate Layer Cake

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

5 from 25 votes

Baileys Irish Cream Chocolate Layer Cake

This Baileys chocolate layer cake recipe has all the flavor of a classic chocolate cake but with a twist! This moist chocolate cake is made with rich cocoa, Baileys liqueur, and espresso powder, then layered and wrapped in creamy Baileys buttercream for the ultimate special occasion treat.

Prep Time30

Cook Time30

Total Time1

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Jeri Walker

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!

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.

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