B 52 Cake includes Kahlua and a perfect brownie base for a no bake cheesecake, a to die for Bailey's Irish Cream chocolate mousse and a Grand Marnier glaze.
Bailey's Chocolate
This is the Best B 52 Cake you will ever eat! Well we think so and I can't wait to hear what you think! Hopefully you enjoy it as much as we do!
This cake is definitely worth the effort!
My late friend Marcel used to make this cake for me on special occasions and would never share the recipe with me. She knew I loved B52's, an alcoholic beverage, and figured I would love this dessert.
She was so right!
She used to joke that I wouldn't come back and see her if she gave me the recipe.
She knew that wasn't true of course, we talked all of the time, but she used to tease me all the time about it!
I was lucky enough to get all of her recipes before she passed away.
It took me forever to type them all into my computer. She hand wrote all of them, adding her thoughts to each recipe.
Marcel would go online and search for recipes with her tablet, once she finished with all of her cookbooks.
Believe it or not I could never get her to get a printer.
She used recipe cards. Remember them? I used to have one myself.
What is a B 52?
I used to love B 52's years ago when I used to enjoy the occasional drink. They are made from Kahlua, Bailey's Irish Cream and Grand Marnier.
They arrive at your table in 3 distinct layers. One for each kind of liqueur.
Image from VectorStock
Kahlua is made from coffee, vanilla and rum. It has a coffee flavor. In this dessert, there is a delightful brownie like base with a hint of Kahlua flavor.
The Kahlua blends beautifully with the chocolate.
This base, even without the Kahlua, works with so many different recipes or can be served just as brownies, all by themselves!
Grand Marnier is made from cognac, oranges and sugar. It has an orange flavor and glazes the top of this B 52 cake. The chopped chocolate on top of it enhances the chocolate flavor even more!
Bailey's Irish Cream is made from cream, Irish whiskey, cocoa or chocolate with a hint of vanilla. Bailey's tastes like creamy, chocolate Irish whiskey.
I can't get enough of it and I just love the flavor. I LOVE Bailey's chocolate everything and any recipe with Bailey's makes me want to try it.
The middle layer of this B 52 cake is where the Bailey's Irish Cream flavor can be found in a light, creamy, white chocolate mousse.
You could eat an entire bowl of Bailey's chocolate mousse all by itself, if you prefer.
I always make this exact recipe when I am feeling like making bowls, glasses or jars of the best Bailey's chocolate mousse or pudding.
This layer or part of the recipe is what dreams are made of and I'm not even kidding.
Together the liqueurs are absolutely wonderful. Almost too good for words in my opinion.
The contrast of flavors is absolutely brilliant! Truly. In this dessert, the final result is just amazing. Can you tell how much I love every part of this B 52 layered cake?
This cake is perfect for special occasions or as a treat! Frankly, any excuse will do!
Bailey's Chocolate Mousse
I LOVE to make this incredible Bailey's chocolate mousse and love to decorate it in so many ways. Use your imagination.
One year we chopped up M&M's and the individual servings looked absolutely gorgeous. Lots of color.
Everyone always loves Bailey's chocolate mousse, so far.
This baileys mousse dessert or parfait is delicious. Wait. delicious doesn't really sum it up. Luscious. Rich. Scrumptious. I need an even better word than that.
White chocolate baileys mousse has been a holiday favorite of ours for years. You're able to make small, almost snack size portions, so everyone has a taste, at the end of a meal.
Bailey's chocolate mousse cups, or pudding cups, look terrific on a dessert tray and what an amazing way to finish a meal off.
I am always asked for this delightful Bailey's chocolate mousse recipe and they will ask you too.
Recipe with Bailey's
This by far is my favorite recipe with Bailey's Irish Cream in it. INCREDIBLE Bailey's Irish Cream dessert recipes are hard to find and I have tried lots of them.
The best part about this amazing recipe with Bailey's, besides the flavor, is that it is super versatile.
I have smeared this Bailey's chocolate pudding or mousse in between two chocolate cookies and loved it. My husband thought I was nuts until he ate at least one quarter of them!
We have made this B 52 cake without the top Grand Marnier layer on many occasions. Instead, we added some chopped chocolate, whipped cream and drizzled some chocolate syrup.
Talking about this cake makes me need to make another one. Isn't that crazy? Crazy but I just know I'm going to have to do it.
I have made this B 52 cake without the top Grand Marnier layer and instead used the cheesecake layer too.
Picture it. I had a brownie bottom cheesecake with a Bailey's chocolate mousse layer as well.
The no bake brownie cheesecake was decorated with lots of shaved chocolate and served with whipped cream.
We ate it and enjoyed every bite.
Overall, however, we found it was just too much if you know what I mean.
I can't even believe I just said that, but it is possible and very true in this case.
That being said, the no bake brownie cheesecake with white chocolate Bailey's mousse is definitely worth a try.
Maybe if you serve small slices you will love it? Maybe that was our problem?
Looks like I'm going to have to try making it again.
Bailey's Chocolate Mousse Pie
Julie was my best friend for years and we used to have so much fun in the kitchen together. One year, we made a Bailey's Chocolate Mousse Pie.
Boy oh boy was it terrific.
We used the same brownie bottom but baked it in a pie plate. The crust of the pie was a brownie. Can you imagine how tasty it was? Imagine all of the other things you can fill this brownie crust with!
Next, she poured the Bailey's chocolate pudding or mousse in the pie and waited for it to set.
Watching her wait a couple hours for our Bailey's Chocolate Mousse Pie to set was like watching Darth Maul in Star Wars episode 1 The Phantom Menace.
Remember him pacing back and forth waiting for the shields to disappear while trying to kill Obi-wan Kenobi?
Well, that was her. Walking back and forth in front of the fridge.
Fabulous memories. What an amazing day.
She was an amazing person and I remember her and I practically splitting the pie between us. My husband says he tried a slice and remembers the day.
I remember sitting with her on the couch with two forks.
Maybe he did sneak in there and grab a slice? Anything is truly possible. He is a even luckier than I thought if he did. The pie was so good.
Bake the brownie base in your pie plate. The baking time is almost exactly the same.
Pour your Bailey's chocolate mousse in and wait for it to set in your fridge for about two long hours.
Slice and serve!
Brownie Bottom Cheesecake
This easy brownie bottom is so good and can be used for so many things, including making some delicious brownies! All by themselves. Well not totally by themselves.
Baked in an 8x8 inch pan until a toothpick inserted into the center comes out clean, a few minutes longer than in the springform pan.
I always add something to brownies, usually something from this list. I have trouble making a plain anything.
My husband makes these brownies almost as the recipe is written, without the Kahlua. He will add some nuts on occasion.
That is it.
NEVER more.
I just don't know why he is this way but he always has been. Funny how I am still surprised after so many years. I don't think I will ever understand it.
I understand that less can be more but this is dessert after all. ?♀️
If I'm making a brownie bottom cheesecake I will still add a little something to the brownies. I just can't help it.
Brownie Options
- nuts like pecans, walnuts and coconut
- M&M's
- toffee bits
- butterscotch, chocolate or caramel chips
- smarties
- chocolate covered caramels
- mints
- sprinkles or sparkles
So many options. So little time.
No Bake Brownie Cheesecake
Now that you have a recipe for the best cheesecake brownie bottom, you need a recipe for a no bake cheesecake to pour on top of it!
You will be so glad you tried this no bake brownie cheesecake. Not only is it easy, it is super light, creamy and just plain old wonderful too!
I have been known to add some sort of treats throughout the no bake cheesecake layer. Everything from sprinkles or sparkles to chopped or shaved chocolate.
I keep the additions small so I don't run into any trouble slicing the cake.
Whenever I have used anything larger, the knife gets caught on it because it won't slice through the treat. The knife just ends up pushing the treat down with it.
The slice looks awful and becomes a pile, depending on where the treat is. Drives me crazy.
You can do whatever you want to the top however, just keep the slicing issue in mind.
Also, make sure to decorate before you refrigerate your cheesecake to set.
You don't want anything rolling around on the top of your no bake brownie cheesecake!
Here is our easy recipe. Only 6 ingredients!
Easy No Bake Brownie Cheesecake Recipe
- 2 bricks (8 oz) cream cheese, softened
- 1 ½ cups icing or powdered sugar
- ⅓ cup sour cream
- ½ cup heavy or whipping cream
- ¼ cup cocoa powder
- ½ cup melted chocolate chips
Beat cream cheese, sour cream, powdered sugar, and heavy cream until smooth.
Using medium to medium high speed, beat in cocoa powder, and melted chocolate chips.
Beat until smooth.
Release brownie bottom while in the springform pan. Add parchment around edge of brownie and close up the pan. The parchment should rise above the pan slightly to hold your no bake cheesecake mixture in place.
The parchment makes the edge of the cheesecake smoother and prevents the cheesecake mixture from sticking to the rim of the springform pan.
Pour and spread over your brownie bottom.
Decorate as desired and refrigerate overnight before serving.
Remove outer edge of cheesecake.
Slice, serve and enjoy!
Be careful if you are adding candies or treats. If you add too many you may have some difficulties slicing your cheesecake in a neat manner.
Ingredients for The Best B-52 Cake
Brownie Base
- semi-sweet chocolate
- butter
- sugar
- eggs
- Kahlua
- vanilla
- flour
- baking powder
- salt
- cooking spray
Middle Layer
- white chocolate
- Bailey's Irish Cream
- gelatin
- water
- espresso powder
- heavy cream (35%)
Top Layer
- orange juice
- grand marnier
- gelatin
- sugar
How to make The Best B-52 Cake
How to make The Best B-52 CakeBrownie Base
You now have 2 options.
1) In a small saucepan, melt butter, over low heat. Add chocolate and stir until combined.
OR
2) Using a small bowl or measuring cup melt butter and chocolate together in your microwave, on low, stirring every 30 seconds or so, until melted and totally blended together.
Set aside to cool slightly.
Combine sugar, eggs, Kahlua, vanilla, baking powder, and salt. Use a whisk to mix the ingredients together.
Add chocolate mixture and continue to whisk until smooth.
Add flour and whisk until totally incorporated.
Next, dump your batter into your prepared springform pan. Do your best to spread the batter as evenly as possible across the bottom of the pan, trying not to get any brownie batter on the sides of the pan. You want the layers of this cake to be as perfect as possible!
Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take around 24 minutes. I always rotate the brownies at about the 12 minute mark.
Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.
Middle Layer
Using a medium to large mixing bowl add your chopped white chocolate.
In a small saucepan, over medium heat, bring Bailey's and espresso powder to a simmer and then pour it on top of the white chocolate. Whisk until chocolate is melted and mixture is totally smooth. If you need to place on heat again to make sure the chocolate is totally melted.
In a small bowl combine 1 teaspoon of the gelatin and warm to hot water, stir until gelatin softens, a minute or two.
Add gelatin mixture, and whisk until incorporated. Allow to cool while you are making the whipped cream in the next step.
Using your handheld or stand mixer, whip cream until stiff peaks form.
Using your whisk, add about ⅓ of the whipped cream into your white chocolate mixture.
Whisk until totally blended together.
Next, using a spatula, fold in all of your remaining whipped cream until totally combined. Spread mixture as evenly as possible all over your brownie layer in your spring-form pan.
Refrigerate until it is set.
Top Layer
Using a small saucepan combine orange juice, sugar, Grand Marnier, and gelatin.
Stir frequently until mixture is simmering.
Then pour mixture into a measuring cup that will handle the heat, and not crack or melt, and allow the mixture to cool.
Once mixture has cooled down, slowly pour all over the top of your cake and refrigerate until set.
When you are ready to serve this wonderful cake, use a very thin knife and press it between your cake and the side of your pan.
Remove the outside ring of your pan.
Using the same knife, slide it underneath the pan to loosen your cake.
Slide your cake on top of your serving platter.
Sprinkle chopped chocolate all over the top of your cake.
Serve in slices and ENJOY every bite!
Other Cakes to Try
Caramel Peach Upside Down Cake
Peaches and Cream Stuffed Cake
The Best Strawberry Banana Cake
Grandma’s Chocolate Eggnog Pudding Cake
The Best Dairy Free Chocolate Cake
Grandma's Chocolate Orange Cake
The Best Caramel Apple Upside Down Cake
I would love to meet the person that created this magnificent cake recipe. A total genius! Check out our video below to see exactly how this cake is made! I think you will be glad you did!
The Best B-52 Cake Video
The Best B-52 Cake
Equipment
Ingredients
THE BROWNIE BASE
- 3 ounces semi-sweet chocolate, chopped
- ½ cup unsalted butter, cut into pieces
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Kahlua
- 11/2 teaspoons vanilla
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- cooking spray or butter for greasing
THE MIDDLE LAYER
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 6 ounces white chocolate, chopped
- ½ cup Bailey's Irish Cream
- 1 ½ teaspoons instant espresso powder
- 1 ½ cups heavy or whipping cream (35%)
THE TOP LAYER
- 1 ½ cup orange juice
- 3 tablespoons sugar
- 3 tablespoons Grand Marnier
- 2 ¼ teaspoons unflavored gelatin
NO BAKE CHEESECAKE LAYER
- 2 bricks (8oz) cream cheese, softened
- 1 ½ cups icing or powdered sugar
- ⅓ cup sour cream
- ½ cup heavy or whipping cream
- ¼ cup cocoa powder
- ½ cup chocolate chips, melted
Instructions
THE BROWNIE BASE
- Preheat your oven to 325 degrees. Adjust your oven rack to the middle position. Grease your 9 inch springform pan with cooking spray or butter. Set aside.
- You now have 2 options. 1) In a small saucepan, melt butter, over low heat. Add chocolate and stir until combined. OR 2) Using a small bowl or measuring cup melt butter and chocolate together in your microwave, on low, stirring every 30 seconds or so, until melted and totally blended together. Set aside to cool slightly.
- In a medium to large mixing bowl, combine sugar, eggs, Kahlua, vanilla, baking powder, and salt. Use a whisk to mix the ingredients together. Add chocolate mixture and continue to whisk until smooth. Add flour and whisk until totally incorporated.
- Next, dump your batter into your prepared springform pan. Do your best to spread the batter as evenly as possible across the bottom of the pan, trying not to get any brownie batter on the sides of the pan. You want the layers of this cake to be as perfect as possible!
- Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take around 24 minutes. Sometimes a little less, sometimes a little more. I always rotate the brownies at about the 12 minute mark. Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.
THE MIDDLE LAYER
- Using a medium to large mixing bowl add your chopped white chocolate.
- In a small saucepan, over medium heat, bring Bailey's and espresso powder to a simmer and then pour it on top of the white chocolate. Whisk until chocolate is melted and mixture is totally smooth. If you need to place on heat again to make sure the chocolate is totally melted.
- In a small bowl combine 1 teaspoon of the gelatin and warm to hot water, stir until gelatin softens, a minute or two.
- Add gelatin mixture, and whisk until incorporated. Allow to cool while you are making the whipped cream in the next step.
- Using your handheld or stand mixer, whip cream on medium speed until foamy. Increase speed to high and whip until soft peaks form, just a few more minutes.
- Using your whisk, add about ⅓ of the whipped cream into your white chocolate mixture. Whisk until totally blended together.
- Next, using a spatula, fold in all of your remaining whipped cream until totally combined. Spread mixture as evenly as possible all over your brownie layer in your springform pan. Refrigerate until it is set, approximately 2 hours.
THE TOP LAYER
- Using a small saucepan, over medium heat, combine orange juice, sugar, Grand Marnier, and gelatin. Stir frequently until mixture is simmering.
- Then pour mixture into a measuring cup that will handle the heat, and not crack or melt, and allow the mixture to cool, between 1 and 2 hours.
- Once mixture has cooled down, slowly pour all over the top of your cake and refrigerate, uncovered, until set, about 1 more hour.
- When you are ready to serve this wonderful cake, use a very thin knife and press it between your cake and the side of your pan. Remove the outside ring of your pan.
- Using the same knife, slide it underneath the pan to loosen your cake, if necessary. Slide your cake on top of your serving platter.
- Sprinkle chopped chocolate all over the top of your cake.
- Serve in slices and ENJOY every bite!
NO BAKE CHEESECAKE LAYER - Option
- Beat cream cheese, sour cream, powdered sugar, and heavy cream until smooth.
- Using medium to medium high speed, beat in cocoa powder, and melted chocolate chips.
- Beat until smooth.
- Add parchment paper around edge of brownie while still in the pan. Once your brownie is cool, open your springform pan briefly, slide parchment around edge of brownie, and close springform pan. The parchment needs to rise slightly above the springform pan to hold the cheesecake mixture.
- Pour and spread over your brownie bottom.
- Decorate as desired. Refrigerate overnight before serving.
- Remove parchment around outer edge of cheesecake.
- Slice, serve and enjoy!
Notes
- Be careful if you are adding candies or treats. If you add too many or they are too large you may have some difficulties slicing your cheesecake in a neat manner. Your knife can press the treat down with it instead of slicing through it. You end up with a delicious pile instead of a wonderful slice!
Nutrition
Heather says
I can’t wait to make this! So do you ever do the brownie bottom, no bake cheesecake and the middle layer of the b52 on top? I am not a baker at all but want to make this because I can’t find it locally.
Karin and Ken says
Boy oh boy have you got me thinking. I think what you’re suggesting sounds absolutely wonderful. Honestly I would use this recipe https://kitchendivas.com/brownie-bottom-cheesecake/ but skip the caramel and pretzels on top. The brownie bottom and no bake cheesecake will be a great base. You must allow each layer to completely cool (the brownie) and cheese layer to set properly. I believe that no bake cheesecake needs 4 hours at least to completely set. Overnight is better Worth every minute. Then make Baileys layer and allow it to set on top for at least 2 hours. I think that would work and taste great. Might just try it myself. If you try it please let me know what you think. I would love to hear. Take care and all the best. Karin
ian says
This cake was so good but next time I would make it without the grand marnier layer on the top. I think the cake is good enough and maybe better without it. I might add some chocolate sauce instead. I will let ya know how goes. Thx for the recipe.
Karin and Ken says
As always I am grateful that you took time out of your day to comment. I have made the cake without the top layer myself and we loved it too. Chocolate sauce will go beautifully with a little whipped cream too. Oh so good. Please let me know what you think if you try it. I would love to hear. Regardless, take care and all the best. Karin
eric says
Loved by all. will make again with different liqueurs just to try. Thx for sharing recipe. Love your site
Karin and Ken says
You really can have a lot of fun with this dessert. Sometimes I don't add the top grand marnier layer at all, leave out the liqueur in the brownie base and just serve the mousse on top of the brownie. That is amazing also. So many options. So little time. All the best. Karin
Lily says
This cake tastes just like a b52 I couldn’t believe it I loved it Will make again for a special occasion
Karin and Ken says
I make this cake once and a while myself! I just can’t help it! It is such a wonderful treat! So glad you enjoyed it and I can’t thank you enough for taking the time to let me know! Enjoy the rest of your day! Karin
Linda says
Totally yummy. We all loved it. Gave the kids ice cream! LOL I will definitely make it again thx
Karin and Ken says
I bet the kids enjoyed the ice cream and weren’t that upset they didn’t get a slice! Glad the adults enjoyed it! I love this cake myself and wish I could make it more than I do! Take care and be well. Karin
Sandra says
This cake was INCREDIBLE! We loved it. Definitely worth the time to make it. Will definitely make again. Thank you for sharing.
Karin and Ken says
As always you are most welcome! It is definitely delicious and I’m so happy to hear you agree! Take care and enjoy the rest of your day! Karin