Bailey's Irish Cream Cake
User Reviews
5.0
99 reviews
Excellent
Bailey's Irish Cream Cake
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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!
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Ingredients
For the Cake:
- 1 large egg
- ⅔ cup olive oil or melted coconut oil
- 1 cup buttermilk
- ¼ cup Bailey's Irish Cream
- 1 cup black coffee very strong, decaf is fine
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup cocoa powder 100% unsweetened
- ½ tsp table salt
- 1 TB baking soda
For the Frosting:
- 2 cups heavy whipping cream very cold
- ⅓ cup powdered sugar
- ¼ cup Bailey's Irish Cream very cold
- 2 tsp unflavored gelatin Knox dissolved in 2 TB water, in small glass bowl
- Optional Garnish: chocolate curls or chocolate chips
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Instructions
- 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.
- In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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- If needed, pound hard on back of inverted cake pan to release cakes once cooled.
- This cake's texture and flavor become even better the next day, so if you want to make it completely the day before, including frosting/assembling, just cover airtight and chill finished caked until ready to serve.
- For more tips and tricks for making the stabilized whipped cream, check out our classic Stabilized Whipped Cream Recipe.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.002g
Cholesterol
63mg
(21%)
Sodium
412mg
(17%)
Potassium
212mg
(6%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
639IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 63mg | 21% |
| Sodium | 412mg | 17% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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