Description
Silky Baileys Irish Cream Chocolate Cake delivers rich, indulgent flavors that dance between deep cocoa and smooth liqueur. Creamy buttercream frosting crowns this luxurious dessert, inviting you to savor each delectable, boozy bite.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 cup (240 milliliters) whole milk
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) Baileys Irish Cream
- 1 cup (240 milliliters) boiling water
Leavening and Seasoning Agents:
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Binding and Flavoring Ingredients:
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Frosting Ingredients:
- 1 cup (226 grams) unsalted butter (softened to room temperature)
- 4 cups (480 grams) powdered sugar
- 1/4 cup (60 milliliters) Baileys Irish Cream
- 2 teaspoons vanilla extract
- 23 tablespoons (340 milliliters) heavy cream (optional, for consistency)
Instructions
- Carefully grease two 9-inch round cake pans and dust with flour to prevent sticking, ensuring even coating.
- Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a spacious mixing bowl to eliminate potential lumps.
- Whisk eggs, milk, vegetable oil, and vanilla extract into the dry ingredients, blending thoroughly until a smooth, consistent batter forms.
- Gently fold boiling water and Baileys Irish Cream into the mixture, creating a delicate, liquid-like consistency that might appear slightly thin.
- Evenly distribute the batter between prepared pans, using a spatula to spread smoothly and eliminate air pockets.
- Position pans in a preheated 350°F oven and bake for approximately 30-35 minutes, checking doneness with a toothpick inserted into the center.
- Remove cakes from oven and allow to cool completely on wire racks, preventing moisture accumulation underneath.
- Cream softened butter until light and fluffy, creating a smooth base for the frosting.
- Gradually incorporate powdered sugar into the butter, mixing at low speed to prevent sugar cloud formation.
- Blend Baileys and vanilla extract into the buttercream, adjusting consistency with heavy cream if needed.
- Once cakes have cooled, carefully layer and frost, creating an even, luxurious coating of Baileys buttercream between and around cake layers.
Notes
- Enhance the cake’s moisture by replacing some oil with sour cream or Greek yogurt for a richer texture.
- Create a gluten-free version by substituting all-purpose flour with a blend of almond and gluten-free flour mix.
- Reduce the alcohol content by using Baileys-flavored coffee syrup for a kid-friendly alternative that maintains the signature flavor profile.
- Intensify the chocolate depth by adding a tablespoon of instant espresso powder to the dry ingredients, which amplifies the cocoa’s richness without adding coffee taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 42g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg