Description
This Baileys Irish Cream Sheet Cake is a rich and moist dessert that combines the luscious flavor of Baileys Irish Cream with chocolatey goodness. Perfect for celebrations or an indulgent treat, this cake features a tender chocolate crumb with a creamy Baileys-infused frosting that makes every bite decadent and satisfying.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- â…› teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- ½ cup cocoa powder
- 1 cup water
- ½ cup Baileys Irish Cream
- 2 large eggs
For the Frosting
- 1 cup unsalted butter, softened
- ½ cup cocoa powder
- ¾ cup Baileys Irish Cream
- 4 cups powdered sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, kosher salt, and baking soda until well combined. In a saucepan over medium heat, melt the butter with the cocoa powder and water, stirring constantly until smooth and just starting to simmer. Remove from heat and stir in the Baileys Irish Cream. Allow to cool slightly.
- Combine Wet and Dry Ingredients: Slowly add the cocoa mixture to the dry ingredients, mixing continuously to create a smooth batter. Then beat in the eggs one at a time until fully incorporated and batter is smooth.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan. Pour the batter evenly into the pan and bake for approximately 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
- Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually sift in the cocoa powder and powdered sugar, alternating with the Baileys Irish Cream, beating continuously until the frosting is smooth, fluffy, and spreadable.
- Frost the Cake: Once the cake has cooled completely, spread the Baileys Irish Cream frosting evenly over the top using an offset spatula for smooth coverage. Slice into 12 servings and enjoy!
Notes
- Ensure the cocoa mixture is slightly cooled before combining with eggs to avoid curdling.
- You can substitute Baileys for other Irish cream liqueurs if preferred.
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
