Baileys Chocolate Cake

4.77 from 69 ratings

Baileys Chocolate Cake

This Baileys chocolate cake recipe is perfect for St. Patrick's Day! It uses Baileys in the cake layers, chocolate ganache filling AND in the buttercream!!

Prep Time30

Cook Time25

Additional Time1

Total Time1 55

Course: Cakes

Cuisine: American

Servings: 24

Calories: 591kcal

Author: Chelsey White

Ingredients

Baileys Chocolate Cake Layers

2 cups all-purpose flour 260g
2 cups granulated sugar 400g
3/4 cup unsweetened cocoa powder, sifted 75g
2 tsp baking powder 8g
1 1/2 tsp baking soda 9g
1 tsp fine salt 6g
1 cup warm water 240g
2 tsp instant espresso of coffee 5g
1/2 cup buttermilk, room temperature 120g
1/2 cup Baileys Irish Cream 120g
1/2 cup vegetable or canola oil 110g
2 large eggs, room temperature 112g
2 tsp vanilla extract or vanilla bean paste 8g

Baileys Chocolate Ganache Filling

2 cups milk chocolate chips 340g
1 cup heavy whipping cream, room temperature 240g
2 Tbsp Baileys Irish Cream 28g

Baileys Chocolate Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g
1 cup unsweetened baking cocoa, sifted 100g
1 tsp vanilla extract or vanilla bean paste 4g
1/2 tsp fine salt 3g
5 cups powdered sugar 625g
1 1/3 cups dark chocolate chips, melted and cooled 228g
1/2 cup heavy whipping cream, room temperature 120g
2 Tbsp Baileys Liqueur 30g

Instructions

Baileys Chocolate Cake Layers

Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup baking cocoa, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
In a separate, large bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
Add in 1/2 cup buttermilk, 1/2 cup Baileys Irish cream, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that’s the consistency you're after!
Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.

Baileys Chocolate Ganache

Place 2 cups of milk chocolate chips in a medium sized bowl.
Pour 1 cup of heavy cream into a medium-sized pot and heat over a medium high heat until it just begins to boil.
Pour over the chocolate and let the mixture sit for 1-2 minutes.
Add in 2 Tbsp of Baileys then slowly stir with a rubber spatula until the mixture comes together and is smooth.
Place plastic wrap over the top of the ganache and set aside to cool.

Baileys Chocolate Buttercream Frosting

Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Add in 1 cup of sifted cocoa powder, 1 tsp vanilla, and 1/2 tsp salt. Mix on low until the ingredients are combined and no clumps remain.
Gradually mix in 5 cups of powdered sugar on a low speed. Halfway through add 1/2 cup of heavy cream and 2 Tbsp of Baileys to make the frosting easier to mix.
Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled.
Beat on low until the ingredients are fully incorporated and the desired consistency is reached.

Assembling This Baileys Chocolate Cake

Stack and frost cake layers on a greaseproof cake board using a dab of chocolate ganache to help stick the first cake layer to the board.
Spread an even layer of chocolate buttercream on top of the chocolate cake layer with a large offset spatula. Chill the cake in the freezer for 5 minutes, then spread half of the ganache mixture on top of the layer of buttercream. Repeat with the next cake layer, then place the third cake layer on upside down to make the cake easier to frost.
Cover the cake in a thin coat of chocolate buttercream. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the buttercream is firm to the touch.
Add a second, thicker layer of chocolate buttercream to the cake and smooth using a bench scraper.
Decorate as desired! I added a ganache drip around the sides and then used a pointed offset spatula to create lines around the cake.

Video

Notes

Tips for Making the Best Baileys Chocolate Cake

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that the cake layers bake to the same height and bake more evenly.
Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making this Baileys Chocolate Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.

A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

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