Bailey's Irish Cream Cake
User Reviews
5
Bailey's Irish Cream Cake
Description
The Bailey's Irish Cream Cake combines classic chocolate ingredients with Baileys Irish cream and strong coffee to deepen the chocolate taste. The batter includes oil and buttermilk for moistness, while the cocoa powder and coffee intensify the richness. Baking produces two even cake layers with a soft yet slightly fudgy texture. The frosting uses chilled heavy cream, powdered sugar, Baileys, and gelatin to produce a stabilized whipped cream that holds its form and adds a creamy, slightly boozy complement to the cake.
After baking and cooling, the cakes are layered and frosted with the whipped cream mixture. The gentle incorporation of Baileys into both cake and frosting ties the dessert together and provides a subtle alcoholic note without overpowering the chocolate. The texture contrasts between the dense cake and the light frosting make for a satisfying bite.
The cake is best served after chilling, which enhances moistness and allows frosting to set well. It can be garnished with chocolate curls or chips for added texture and appearance. This cake makes an elegant dessert for gatherings where the rich flavors will be appreciated and can be refrigerated wrapped tightly to keep fresh for several days.
When removing cakes from the pans, tapping the pans inverted can help release them without damage. Preparing the cake a day in advance, including frosting, further improves texture and flavor infusion. Following tips for stabilized whipped cream can ensure the frosting remains firm and holds shape during serving.
Ingredients
For the Cake:
- 1 large egg
- ⅔ cup olive oil or melted coconut oil
- 1 cup buttermilk
- ¼ cup Baileys 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 Baileys Irish cream very cold
- 2 tsp gelatin Knox dissolved in 2 TB water, in small glass bowl, unflavored
- chocolate curls or chips, for garnish, optional
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
- Tap the cooled cake pans firmly on the counter inverted to release cakes easily without damage.
- This cake’s flavor and texture improve if made a day ahead; cover tightly and refrigerate after frosting.
- Chilling the metal mixing bowl and beaters before whipping cream helps achieve stable peaks for the frosting.
- Refer to stabilized whipped cream methods for frosting that holds shape during serving and storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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