This Baileys Irish Cream Chocolate Cake with Whipped Frosting is a surprisingly easy homemade cake that’s blissfully delicious. Here’s an Irish Cream Chocolate Cake that is wonderfully tender, moist, and ultra chocolatey.
I mentioned why I super-like March, right?
Despite Minnesota’s notorious “spring” consisting of an eclectic mixture of ice-snow-rain-mud (and more slushy mud)…March is a big birthday month for us. Tons of my family and friends celebrate their birthdays this month. I personally added another number to my own youthful years this week.
I loved getting all the birthday wishes, texts, cards, etc. The Littles were super cute and bought their mama enough dark chocolate, to [hopefully] last me til summer. I’ve absolutely been having a blast enjoying all my restaurant fan club freebies for coffee, ice cream, and slices of cake 😇
By the way, the concept of a birthday week is totally a thing. Around here, we celebrate in simple ways all week long. One single day is just not enough time to pay tribute to the awesome moment our favorite people entered the world, am I right?
All that’s to say… we’re temporarily indulging in chocolate cake all this week, and it’s fully legit. And if we’re going to indulge, let’s do it right. Every single luscious bite of this Baileys Irish Cream Chocolate Cake is blissfully worthwhile…
All week, we’ve been tasting a variety of chocolate cake recipes from favorite restaurants because (a) birthday week and because (b) we normally don’t make room for dessert.
This Baileys Irish Cream Chocolate Cake? It’s notably better than pretty much all the other chocolate cakes we’ve been tasting. There’s something quite magical and irresistible about this ultra tender, moist, chocolatey cake infused with Baileys Irish Cream. Frosted with Baileys whipped cream frosting.
We stabilize the whipped cream frosting so that you can frost the cake ahead of time and not worry about it becoming runny. Stabilized whipped cream is a cake’s best friend and we use it on every dessert possible.
The fluffy light whipped cream frosting is the perfect accompaniment to the decadent dark chocolate cake.
Some of us are very willing supporters of coffee, chocolate, and Irish Cream. If you’ve never tried that combo, it’s time. This trifecta is destined for victory.
Oh, and happy almost St. Patrick’s Day. ☘
There may be no green in this amazing Baileys cake, but there’s definitely plenty of Irish involved.
You may want this recipe, too:
This Baileys Irish Cream Chocolate Cake with Whipped Frosting is a surprisingly easy homemade cake that’s blissfully delicious. Here’s an Irish Cream Chocolate Cake that is wonderfully tender, moist, and ultra chocolatey. You can make this cake completely the day before, cover, and chill until ready to serve.
- For the Cake:
- 1 large egg
- 2/3 cup olive oil or melted coconut oil
- 1 cup buttermilk
- 1/4 cup Baileys Irish Cream
- 1 cup very strong black coffee (decaf is fine)
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup 100% unsweetened cocoa powder
- 1/2 tsp table salt
- 1 TB baking soda
- For the Frosting:
- 2 cups heavy whipping cream, very cold
- 1/3 cup powdered sugar
- 1/4 cup Baileys 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
- 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.
- Meanwhile, make the Frosting: 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.
* 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.
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