Baileys Irish Cream Layered Cake

How to Make a Baileys Irish Cream Cake

Make this delicious Bailey’s Irish Cream layered cake for St. Patrick’s Day or for any party! Your guests will love it. Also make sure to try our Baileys cheesecake!

If you love the drink baileys, you will love this dessert!

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Bailey’s Irish Creme Layered Cake

Ingredients

Cake Ingredients

• 2 C flour
• 2 C sugar
• ¾ C special dark chocolate cocoa powder
• 2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• ¾ C milk
• 1 C canola oil
• ¾ C warm water
• ½ tsp espresso powder
• ½ C canola oil
• 1 tbsp pure vanilla extract

Baileys Frosting ingredients

• 2 C unsalted sweet cream butter softened
• 6 C powdered sugar
• ¼ C Bailey’s Irish Creme
• 4 tsp vanilla extract
• 5-7 TBSP heavy whipping cream
• 1 large piping bag fitted with star tip
• Large ice cream scooper
• 1 ½ C mini chocolate chips

Chocolate Ganache Ingredients:

• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream
• 1 large squeeze bottle

Instructions

Cake Directions

• Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
• In a small bowl, whisk together the espresso and the warm water until combined
• Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
• Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined
• Divide the batter between the 3 pans
• Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
• Allow cakes to cool for 20 minutes

Frosting Directions:

• Using a standing mixer, cream together the butter, vanilla, powdered sugar, Bailey’s and heavy whipping cream until combined and creamy and stiff with peaks
• Scoop 1 C of frosting into the piping bag

Directions to build the cake

• Place 1 layer of cake onto the cake board
• Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
• Place another layer of cake on top and spread more frosting
• Place the last layer on top and frost the remaining cake with remaining frosting
• Coat the bottom sides of the cake in the mini chocolate chips

Chocolate ganache directions

• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour ganache into the squeeze bottle
• Pipe dollops of ganache over the edge of the cake
• Pipe dollops of frosting onto the top of the cake
• Sprinkle some mini chocolate chips all over the top of the cake
• Cut and serve and enjoy