Saturday, February 16, 2013

Bailey's Irish Cream Cake

I know these don't particularly look like Bailey's irish cream cakes. I got a little fancy for this recipe! My manager and a co-worker were leaving Starbucks last week, so I decided to make them each cakes to say goodbye. I chose this recipe A: because it's delicious! and B: because it's a denser cake, which makes it perfect for stacking and decorating.

I do a lot of variations of Bailey's cakes and cupcakes, trying to find the best one. I think this is it!! You can really taste the irish cream in this cake.

(Adapted from Too Many Chefs)

Bailey's Irish Cream Cake

For the cake:


  • 4 oz semisweet chocolate 
  • 1/2 cup light brown sugar
  • 1 cup sugar
  • 1/2 cup butter
  • 6 Tbs Bailey's Irish Cream
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk


  1. Preheat the oven to 350F and butter and lightly flour two nine inch cake pans. (for cakes, I like to use powdered sugar instead of flour so the cake doest get that raw flour taste.)
  2. Melt chocolate over a low heat with the Bailey's and the brown sugar. Stir often to blend to a smooth mixture. 
  3. In the meantime, cream the butter with the sugar. 
  4. Add the eggs one by one. 
  5. Sift the dry ingredients over another bowl.
  6. Add the milk and the dry ingredients gradually to the egg/sugar/butter mixture, alternating wet and dry. 
  7. Once they are completely incorporated, add the chocolate mixture. 
  8. Bake in the middle of the oven for about 35 minutes, allow to cool ten minutes in the pans and then turn out onto wire racks to finish cooling.

For the filling:
  • 1 cup whipping cream
  • 3 Tbs Bailey's Irish Cream
  • 1 small package of vanilla flavored instant pudding

  1. Whip ingredients together until it has reached a fluffy consistency.
  2. Be very careful not to over whip them or they'll turn into a gooey pudding-like consistency. You really want it to be fluffy.

For the frosting:

  • 1/3 cup butter
  • about 2 cups powdered sugar
  • 1 heaping Tbs cocoa powder
  • 2 tbs heavy cream

  1. Beat the butter with the powdered sugar and the cocoa powder and cream. 
  2. If it seems a little dry, add a tablespoon of milk. If it seems a little wet, add a little more sugar. 
  3. Ad food coloring if desired. Frost the cake.

1 comment:

  1. I have a friend that really loves Bailey's Irish Cream. I need to share this with her. Thanks so much for sharing :)