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Bailey's Irish Cream Cake
This Bailey's Irish Cream Cake is tender, moist, and ultra chocolatey. It boasts a cloud-like whipped cream frosting that won't melt - the perfect balance of rich, light, and fluffy!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- mixing bowl
- microwave
- knife
📝 Preparation Steps
1
Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9" nonstick cake pans along the bottom and sides. Gently tap off excess flour; set aside.
2
Whisk
3
In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
large egg1buttermilk1 cup
4
Stir
5
In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda until well combined. Add dry mixture to the bowl with wet ingredients. Use hand whisk to gently stir mixture until no streaks/lumps of dry flour remain (some tiny lumps are fine.) Batter will be runny.
sugar2 cupscup powdered sugar1/3baking soda1 tablespoon
6
Bake
7
Divide batter evenly between greased/floured cake pans, ensuring that pans have even distribution of batter. Bake ⏱️ 20-25 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Let cool completely in pans.
8
Chill
9
While the cake is baking: Place a metal mixing bowl and beaters into fridge/freezer to chill ⏱️ 5 minutes. Add cold heavy cream, powdered sugar, and cold Baileys to the chilled bowl. Beat on medium-high until frosting holds together with stiff peaks.
sugar2 cupscup powdered sugar1/3
10
Beat
11
If dissolved gelatin is no longer liquid, microwave it for ⏱️ 5-10 seconds just until it becomes a lukewarm liquid (not hot.) Give the gelatin a stir and very gradually drizzle into the frosting bowl as you continue to beat on medium-high (try to drizzle gelatin into the beaters so it gets fully blended into the frosting). Cover and chill until ready to frost.
12
Frost
13
Once cakes in pan have fully cooled, run a thin knife around the edges to loosen; carefully remove first cake from pan, and turn it onto serving plate. Frost with half of the frosting. Top with second round cake and remaining frosting on top. If desired, garnish with chocolate curls or chocolate chips. Cake keeps well covered in fridge.
Nutrition Facts
calories
514 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
3 g
sugar Content
38 g
sodium Content
412 mg
protein Content
7 g
trans Fat Content
0.002 g
cholesterol Content
63 mg
carbohydrate Content
61 g
saturated Fat Content
13 g
unsaturated Fat Content
15 g
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