This Baileys Irish Cream Chocolate Cake is rich, moist, and loaded with chocolate flavor—with a smooth Baileys kick in both the batter and the frosting. It’s the kind of cake that looks fancy but is easy enough for a casual get-together or a cozy night in.
You don’t need to be a pro baker to pull this off, and trust me, one slice is never enough.
Why I Love This Recipe
I made this cake for a small weekend dinner party, not thinking much of it. But the second it hit the table, everyone stopped talking and leaned in. It’s the kind of cake that makes people go quiet while they eat—just pure chocolatey joy with that smooth Baileys twist.
- It’s ultra moist and full of chocolate flavor
- The Baileys adds richness without being too strong
- You can taste the love in every bite
- It’s simple to make but looks impressive
- The frosting? Honestly addictive
What You’ll Need
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 1 cup Baileys Irish Cream
- 2 tsp vanilla extract
- 1 cup hot water (not boiling)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup Baileys Irish Cream
- 2–3 tbsp heavy cream (as needed)
- Pinch of salt
Pro Tips
- Make sure the hot water is very hot—it helps bloom the cocoa for a deeper chocolate flavor
- Don’t skip the Baileys in the frosting; it makes it silky and next-level good
- Use room temperature ingredients for the frosting so it whips up smooth
- Let the cake cool completely before frosting or the frosting will melt
- This cake tastes even better the next day
Tools Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter or fine mesh strainer
- Rubber spatula
- Wire rack
- Whisk
Substitutions and Variations
- You can use sour cream instead of milk for an even richer cake
- Add chocolate chips to the batter for extra texture
- Use coffee instead of hot water to deepen the chocolate flavor
- Swap Baileys for any other Irish cream you like
Make Ahead Tips
Bake the cake layers a day ahead and wrap tightly in plastic wrap once cooled. Store at room temp or refrigerate. Frost the next day for best flavor and texture. Frosting can also be made ahead and stored in the fridge—just let it soften and re-whip before using.
Recipe and Instructions
Makes: 12 servings
Time: 1 hour 15 minutes (including bake time)
Step 1: Preheat the oven and prep pans
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, sift together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and ½ tsp salt.
Step 3: Mix wet ingredients
In a separate bowl, whisk together 2 cups granulated sugar, 2 large eggs, ½ cup vegetable oil, 1 cup whole milk, 1 cup Baileys Irish Cream, and 2 tsp vanilla extract until smooth.
Step 4: Combine wet and dry
Pour the wet ingredients into the dry ingredients and whisk until mostly combined—don’t overmix.
Step 5: Add hot water
Pour in 1 cup hot water and gently stir until the batter is thin and smooth.
Step 6: Bake the cake
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Step 7: Cool the cakes
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 8: Make the frosting
Beat 1 cup softened butter with 3 cups powdered sugar, ½ cup unsweetened cocoa powder, and a pinch of salt. Add ¼ cup Baileys and 2–3 tbsp heavy cream until smooth and fluffy.
Step 9: Frost the cake
Place one cake layer on a plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides. Decorate with chocolate curls if you want.
Leftovers and Storage
Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temp before serving. Cake also freezes well—slice and wrap individually.
Macros Information (approximate per slice)
- Calories: 520
- Fat: 28g
- Carbs: 62g
- Sugar: 45g
- Protein: 5g
- Alcohol: ~0.3 oz (bakes off mostly)
Why This Recipe Works (Quick Science)
- Hot water helps the cocoa powder “bloom,” deepening the flavor
- Oil and milk add moisture, making it soft and tender
- Baileys in both the cake and frosting adds depth and richness
- Sifting the dry ingredients keeps the texture light and lump-free
Common Mistakes
- Overmixing the batter—it makes the cake dense
- Not using hot water—your chocolate flavor won’t pop
- Frosting too early—your frosting will melt off warm cake
- Skipping parchment paper—your cake might stick to the pan
What to Serve With
- Fresh raspberries or strawberries
- A glass of cold milk or hot coffee
- A scoop of vanilla or Baileys ice cream
- A drizzle of chocolate sauce
FAQ
Can I use a boxed mix?
Yes, but homemade gives way better flavor—especially with the Baileys.
Does the alcohol bake out?
Most of it does in the cake, but it remains in the frosting unless you cook it first.
Can I make cupcakes instead?
Absolutely! Bake at 350°F for about 18–20 minutes.
Can I use milk chocolate instead of cocoa powder?
Not for the batter, but you can melt some and add it to the frosting if you want a sweeter touch.
Final Thoughts
This Baileys Irish Cream Chocolate Cake is that go-to recipe you’ll keep coming back to. It’s cozy, rich, and feels like a hug in cake form. Try it, share it, and let me know how you make it your own!
