Baileys Irish Cream Cake
Rich and moist, this Baileys Irish Cream Cake features deep chocolate flavor, a soft crumb and smooth Baileys frosting.
Servings: 8
Calories: 496kcal
Equipment
- 9” Cake Pan
- Saucepan
- Measuring Cups and Spoons
- Mixing Bowls
- Stand Mixer with Paddle Attachment
- Wire Rack
Ingredients
CAKE:
- 10 tablespoon 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 stick unsalted butter softened
- 2 tablespoon Baileys Irish Cream
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and grease a 9” cake pan with cooking spray, 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.
- Pour 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 and transfer to a wire rack.
- Let your cake cool then make your frosting by adding everything to the bowl of a stand mixer and run on medium speed until well combined and smooth.
- Frost cake with an offset spatula and enjoy.
Notes
- Cooling the Baileys Mixture: Allow the cocoa mixture to cool before adding it to avoid cooking the egg.
- Don’t Overbake: Pull the cake when moist crumbs appear to keep it soft.
- Thin Frosting Layer: A light layer lets the chocolate cake shine without overpowering it.
- Room Temperature Ingredients: Let dairy and eggs warm up slightly so the batter mixes smoothly.
- Refrigerator: Store any leftover cake covered in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Nutrition
Calories: 496kcal | Carbohydrates: 71g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 600mg | Potassium: 173mg | Fiber: 2g | Sugar: 54g | Vitamin A: 303IU | Calcium: 68mg | Iron: 2mg
