With Saint Patrick’s day right around the corner, I thought it would be appropriate to find a different use for some Baileys Irish Cream. This cake turned out to be all that I wanted it to be. Every bite was deliciously rich and creamy with a subtle taste of Bailey’s. The best part is the recipe is entirely first-time baker-friendly and only takes a few minutes to whip up. Try it out for your next Saint Patrick’s day party!
Baileys Chocolate Cake
Ingredients
- 2 cups flour shifted
- 1 3/4 cups granulated sugar
- 3/4 cup baking cocoa
- 1 tablespoon baking soda
- 1 egg
- 2/3 cup vegetable oil
- 3/4 cup buttermilk
- 1 cup coffee
- 1/4 cup bailey’s Irish cream
Directions:
Preheat oven to 350 degrees. Grease 3 six-inch cake pans. In a kitchen-aid mixer, mix egg, oil, buttermilk, coffee, and Baileys Irish Cream. In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients to the liquid mixer and mix for 2 minutes, then pour mixture evenly between all 3 cake pans. Bake for 25-30 minutes or until the toothpick comes out clean.
Frosting options
I wanted to give you two different options for icing. You can’t go wrong with either one! The Irish baileys cream is a light and airy frosting and is perfect with such a rich cake. It is also very first-time baker-friendly. The other option is an Irish baileys buttercream. It is a little more advanced to make, but it doesn’t disappoint! If you decide to go with the Irish Baileys buttercream, I recommend making the Irish Baileys cream as a filling between each cake layer! *The cake shown above is only using the Irish Baileys Cream.
Irish Baileys Cream
Ingredients:
- 2 cups heavy whipping cream
- 1/4 confectioner sugar
- 1/4 cup Baileys Irish cream
Directions:
Combine all ingredients into a kitchen aid mixer with a whisk attachment. Whisk until icing holds its shape. Frost cake and decorate as you desire. I topped mine off with some shaved chocolate.
Irish Baileys Buttercream
Ingredients:
- 16 oz granulated sugar
- 8 oz pasteurized egg whites
- 6 sticks of unsalted butter
- 3 oz of shortening
- 16 oz of sifted powder sugar
- 4 tsp. Baileys (you can add more if you desire more of a Baileys taste)
Directions:
Combine granulated sugar and egg whites in a medium-sized saucepan. Cook on medium heat for 5-8 minutes until sugar is no longer gritty and is completely dissolved, forming a syrup. Be sure you are constantly stirring during this process to prevent the mixture from burning. Transfer syrup to a kitchen aid mixer with a whisk attachment. Whisk high for about 3-5 minutes or until the syrup has turned white and forms soft peaks. Turn mixer to medium speed and slowly add butter and shortening. Once butter and shortening are thoroughly mixed in, slowly add powdered sugar. Lastly, add in Baileys. Scrape down sides and make sure buttercream is thoroughly combined. Buttercream is then ready to use! Decorate the cake as you wish!
