Bailey's Irish Cream Cake Recipe

Bailey's Irish Cream Cake Recipe

Irish Cream Cake is the ultimate dessert for Bailey’s AND chocolate cake lovers! This delicious dessert is easy to make and completely from scratch. This recipe proves that you can have an impressive homemade dessert without being a professional baker. It’s definitely one of my favorite Irish cream desserts.

Prep Time10

Cook Time25

Cool Time25

Total Time1

Servings:

Calories: 473kcal

Author: Karin and Ken

Ingredients

CAKE:

10 tablespoons Baileys Irish Cream room temperature
45 grams unsweetened cocoa powder 6 tbsp
3 grams espresso powder about ½ tbsp
109 grams all-purpose flour about 14 tablespoon aka 1 cup minus 2 tbsp
100 grams light brown sugar about ½ cup packed
100 grams granulated white sugar about ½ cup
16 grams cornstarch about 2 tbsp
6 grams baking soda about 1 tsp
4 grams sea salt about ½ tsp
2.4 grams baking powder about ½ tsp
153 grams plain Greek yogurt room temperature
¼ cup vegetable oil
1 large egg room temperature
1 tablespoon whole milk
½ tablespoon pure vanilla extract
½ tablespoon white vinegar

FROSTING:

195 grams powdered sugar about 1 ½ cups
¾ cup unsalted butter ¾ stick, softened
2 tablespoons Baileys Irish Cream
½ teaspoon sea salt

Instructions

Preheat oven to 350F and grease a 9” cake pan (a springform works well if that is all you have), set aside.
Heat Baileys on low in a small saucepan then stir in cocoa and espresso powder (it will be thick). Allow it to cool slightly.
In a medium bowl, whisk all-purpose flour, light brown sugar, white sugar, cornstarch, baking soda, sea salt and baking powder. Set aside.
In a large mixing bowl, whisk Greek yogurt, vegetable oil, egg, milk, vanilla and vinegar. Lastly, add in the Baileys mixture.
Add dry ingredients to the large bowl and mix well.
Transfer cake batter to your prepared pan and bake for about 22-25 minutes (a toothpick should show moist crumbs from the center). Leave it to cool for about 15 minutes then carefully flip onto a parchment covered wire rack.
Make your frosting once the cake is cool enough, by adding everything to a stand mixer and run on medium low until well combines and smooth.
Carefully remove parchment paper and place cake on a lightly sugar covered platter (if desired). Spread on with an offset spatula and enjoy.

Notes

Avoid overbaking the Bailey’s cake so it doesn’t become dry and crumbly.
Keep this Irish cream cake in the refrigerator before the frosting contains dairy, and it will stay fresher.
Add a circle of parchment to the bottom of the springform pan to make removing the cake even easier.

Nutrition