A cold chocolate snacking cake topped with creamy frosting — both infused the flavor of Baileys Irish Cream.
From the first bite of this cake, your tastebuds will take you on a journey to the magical island of Ireland where you’ll instantly be reminded of the distinct flavor of a wee drink.
And there is no better day to make this Baileys Chocolate Cake than today, St. Patricks’s Day!
So, kick up your heels, do a little jig and indulge in the delights of rich chocolate and sweet buttercream flavored with Baileys Irish cream coffee creamer.
No blarney, you’re going to love this cake! It’s easy to make and even better to eat! This cake comes together quickly, and the outcome is pure decadence.
The texture of the thick, cold chocolate cake paired with the smooth, whipped buttercream is amazing. As well, using the Baileys rich coffee creamer instead of milk really brings the flavor combination to a whole new level.
Make no mistake, this cake is so good it will magically disappear from your counter. Be warned, your family will try and blame the missing cake on the sneaky leprechauns!
Bailey's Chocolate Cake
By: Sheila | Sweet Baked Life
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup Bailey Irish coffee creamer
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2-4 tablespoon Bailey Irish coffee creamer
- 3-4 cups confectioners sugar
- Heat your oven to 350 degrees. Prepare an 8×8-inch square pan with cooking spray and set aside.
- Into a medium bowl add the flour, baking powder, salt and cocoa powder and whisk until combined.
- Into a large bowl of a stand mixer, add the butter and sugar and beat on high-speed until light and fluffy (about 5 minutes). Add the eggs and vanilla and beat to combine. With the mixer on low speed, gradually add the dry ingredients then add the Baileys and mix until incorporated.
- For the frosting: In a large bowl of an stand mixer, add the butter and beat on high speed until light and creamy – about 5 minutes. With the mixer on low, gradually add the confectioners sugar, then add the Baileys creamer, when incorporated, beat on high speed for 5 minutes. You can adjust the amount of confectioners sugar and creamer to get the texture you desire.
- When the cake is completely cooled, spread the frosting on the top and spread evenly with an offset spatula. Cut in to squares and enjoy!
I truly hope you have a wonderful day, and that you are able to enjoy a piece or two of this Baileys Chocolate Cake today!
Wherever you go and whatever you do, may the luck of the Irish be there with you. Happy St. Patrick’s Day!