I’m excited to share a delightful recipe that has become a favorite in my household – Bailey’s Irish Cream Cake. This cake is a perfect blend of rich chocolate and the smooth, creamy taste of Bailey’s Irish Cream. The first time I made this cake was for a family gathering. We were celebrating my grandmother’s 80th birthday, and I wanted to bake something special that everyone would enjoy. This cake did not disappoint, quickly becoming the highlight of the party.
Bailey’s Irish Cream Cake combines the robust flavor of strong black coffee with the deep richness of unsweetened cocoa powder. Adding buttermilk makes the cake incredibly moist, while the Bailey’s Irish Cream infuses a subtle, indulgent sweetness. This cake is not just about the flavors, but also the texture. The frosting, made from heavy whipping cream and Bailey’s, is light and airy, providing a perfect contrast to the dense, moist cake layers.
I’ve made a few variations of this recipe, depending on the occasion and the preferences of my guests. Sometimes, I substitute the olive oil with melted coconut oil for a hint of coconut flavor, which pairs wonderfully with the chocolate and Bailey’s. For those who prefer a less intense coffee flavor, I use decaf coffee without compromising the cake’s depth.
This cake is also versatile in presentation. While chocolate curls or chips are a classic garnish, I’ve occasionally added a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. The gelatin in the frosting helps it hold its shape, making it easier to work with, especially if you’re decorating the cake for a special occasion.
Baking this cake is a breeze with straightforward steps and ingredients you likely have on hand. It’s perfect for birthdays, holidays, or any gathering where you want to impress your guests with a homemade dessert. Give this Bailey’s Irish Cream Cake a try, and I’m sure it will become a cherished recipe in your repertoire, just as it has in mine.
Making Bailey’s Irish Cream Cake
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Ingredients
- 1 large egg
- 2/3 cup melted coconut oil (or olive oil)
- 1 cup buttermilk
- 1 cup strong black coffee (decaf can be used)
- 2 cups granulated sugar
- 1/4 cup Bailey’s Irish Cream
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons unflavored gelatin (dissolved in 2 tablespoons water)
- 1/4 cup cold Bailey’s Irish Cream
- 1/3 cup powdered sugar
- 2 cups cold heavy whipping cream
- Optional: chocolate chips or chocolate curls for garnish
Directions
- Preheat your oven to 350°F and position the rack in the lower middle. Generously grease and flour two 9-inch nonstick cake pans, tapping out the excess flour. Set the pans aside.
- In a large mixing bowl, combine the egg, coconut oil, buttermilk, Bailey’s, and coffee, whisking until fully blended. Set the bowl aside.
- In a separate bowl, mix together the flour, sugar, cocoa powder, salt, and baking soda. Gradually incorporate the dry mixture into the wet ingredients, stirring gently with a whisk until the batter is smooth and lump-free. Note that the batter will be runny.
- Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool completely in the pans.
- While the cakes are cooling, place a metal mixing bowl and beaters in the fridge or freezer for 5 minutes to chill. Add the cold heavy cream, powdered sugar, and cold Bailey’s to the chilled bowl. Beat on medium-high speed until stiff peaks form.
- If the dissolved gelatin has solidified, microwave it for 5-10 seconds until it liquefies again. Gradually drizzle the lukewarm gelatin into the frosting while continuing to beat on medium-high speed. Cover and chill the frosting until ready to use.
- Once the cakes have cooled completely, use a thin knife to loosen the edges. Carefully remove the first cake from its pan and place it on a serving plate. Frost the top with half of the whipped frosting. Place the second cake on top and frost with the remaining frosting. Garnish with chocolate curls or chocolate chips, if desired. Store the cake covered in the refrigerator.
Storing Suggestions:
Keep the Bailey’s Irish Cream Cake covered and refrigerated. It will stay fresh for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and store in the freezer for up to a month. Thaw in the refrigerator before serving.
FAQs:
Can I use regular coffee instead of decaf?
Yes, you can use regular coffee if you prefer. The flavor will remain the same; decaf is suggested for those who are sensitive to caffeine.
Is there a substitute for Bailey’s Irish Cream?
If you don’t have Bailey’s Irish Cream, you can use any other cream liqueur. For a non-alcoholic version, you can use Irish cream-flavored coffee creamer.
What can I use instead of unflavored gelatin?
You can use agar-agar powder as a vegetarian substitute. Use the same amount as the gelatin and dissolve it in water as directed.
How do I ensure my frosting has stiff peaks?
Make sure your heavy cream is very cold, and chill your mixing bowl and beaters before whipping. Beat on medium-high speed and stop as soon as stiff peaks form to avoid over-whipping.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it.
Why is my cake batter runny?
The batter for this cake is designed to be runny to create a moist and tender texture. Don’t worry; it will bake up perfectly.
Bailey's Irish Cream Cake
Ingredients
- 1 large egg
- 2/3 cup olive oil or melted coconut oil
- 1 cup buttermilk
- 1/4 cup Bailey's Irish Cream
- 1 cup very strong black coffee decaf is fine
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup 100% unsweetened cocoa powder
- 1/2 tsp salt
- 1 TB baking soda
- 2 cups very cold heavy whipping cream
- 1/3 cup powdered sugar
- 1/4 cup cold Bailey's Irish Cream
- 2 tsp unflavored gelatin dissolved in 2 TB water
- Chocolate curls or chocolate chips for garnish Optional
Instructions
- Preheat the oven to 350°F and place the rack in the lower middle position. Generously grease and flour two 9" nonstick cake pans. Tap out the excess flour and set the pans aside.
- In a large bowl, whisk together the egg, oil, buttermilk, Bailey's, and coffee until fully combined. Set the mixture aside.
- In another bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until well mixed. Gradually add the dry ingredients to the wet mixture, stirring gently with a hand whisk until the batter is smooth and lump-free. The batter will be runny.
- Pour the batter evenly into the prepared cake pans, ensuring even distribution. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool completely in the pans.
- While the cakes are cooling, place a metal mixing bowl and beaters in the fridge or freezer for 5 minutes to chill. Add the cold heavy cream, powdered sugar, and cold Bailey's to the chilled bowl. Beat on medium-high speed until the mixture forms stiff peaks.
- If the dissolved gelatin has solidified, microwave it for 5-10 seconds until it becomes liquid again. Gradually drizzle the lukewarm gelatin into the frosting while continuing to beat on medium-high speed. Cover and chill the frosting until ready to use.
- Once the cakes are completely cool, run a thin knife around the edges to loosen them. Carefully remove the first cake from its pan and place it on a serving plate. Frost the top with half of the frosting. Place the second cake on top and frost with the remaining frosting. Garnish with chocolate curls or chocolate chips, if desired. Store the cake covered in the refrigerator.
