Description

This decadent Baileys Irish Cream Layer Cake combines rich chocolate cake layers with a luscious Baileys-spiked buttercream frosting. Moist and tender, the chocolate layers are enhanced with espresso powder and cocoa, perfectly complemented by a creamy, boozy frosting loaded with mini and semi-sweet chocolate chips. Ideal for celebrations, this cake delivers bold flavors and a beautiful presentation with a smooth, luscious texture.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup special dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon espresso powder

Wet Ingredients

2 large eggs
3/4 cup milk
3/4 cup warm water
1/2 cup canola oil
1 tablespoon pure vanilla extract

Frosting

2 cups unsalted butter (softened)
6 cups powdered sugar
1/4 cup Baileys Irish Cream
4 teaspoons vanilla extract
5-7 tablespoons heavy whipping cream

Decoration

1 1/2 cups mini chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, kosher salt, and espresso powder to combine evenly. In a separate bowl, whisk together the eggs, milk, warm water, canola oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth. Avoid overmixing to keep the cake tender.
Bake the Cake Layers: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Make the Baileys Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy and light. Gradually add the powdered sugar, mixing well after each addition. Mix in the Baileys Irish Cream and vanilla extract. Add the heavy whipping cream a tablespoon at a time until reaching a smooth, spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of Baileys buttercream over the top. Sprinkle some mini chocolate chips across the frosting. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream.
Decorate: Garnish the cake by pressing the semi-sweet chocolate chips around the sides or sprinkling on top as desired. Optionally, whip the 1/2 cup of heavy whipping cream until soft peaks form to pipe decorative rosettes or accents.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the frosting to set before serving. Bring to room temperature before slicing for the best texture and flavor.

Notes

Make sure all ingredients are at room temperature for the best cake texture.
Use special dark cocoa powder for a richer chocolate flavor.
The espresso powder enhances the chocolate flavor but will not make the cake taste like coffee.
Adjust the amount of heavy cream in frosting to get the desired consistency for spreading or piping.
Store the cake covered in the refrigerator and allow it to come to room temperature before serving.
For a boozier frosting, you can increase the Baileys Irish Cream slightly but reduce heavy cream accordingly.