If you’re really in the mood to splurge with a dessert that is guaranteed to impress, look no further than our Decadent Baileys Irish Cream Cake.
I’m not really much into cocktails or liqueurs and would much rather indulge in a glass of fine wine with a good meal. But every once in a while when I go out with friends for drinks, I like to treat myself to a glass of Baileys Irish Cream on the rocks. I love the velvety texture of this delicious liqueur made with cream, Irish whiskey, and cocoa. In the winter, I’ll sometimes even ask for it in a cup of hot chocolate topped with whipped cream. It’s heavenly!
This past Christmas, I was gifted a bottle of Baileys and knew it wouldn’t just be enjoyed as a drink. I wanted to use it in recipes, too! And so after a little brainstorming (with a glass in hand for inspiration, of course), I came up with a recipe that is one and all decadence.
Allow me to introduce you to my Baileys Irish Cream cake! Made with two dense chocolaty layers and frosted with a voluptuous Baileys-infused buttercream, this double-layered dark beauty is guaranteed to delight the taste buds and be the center of attention at any dinner party or special celebration. Granted, it does take some time and effort to make, but believe me, your patience and attention will be duly rewarded!
Why should you freeze the cake layers?
You will notice that this recipe calls for freezing the cake layers for at least six hours before frosting. One reason for this is to firm up the cake’s crumb, ensuring tiny bits won’t end up in your buttercream as you frost the cake. Another reason is that it helps the cake retain its shape while being frosted and decorated, as warm cake is not only tender and prone to breaking but will also melt the buttercream and create an unsightly mess! So, don’t try to cut corners here. This step is crucial for bakery-worthy results.
How do I store leftovers?
Leftover cake should be stored in an airtight container in the fridge, where it will keep for up to 3 days. For longer storage, I like to slice the cake and flash-freeze the pieces on a baking tray for 1 hour before wrapping them in plastic wrap and a layer of foil. Like this, they will keep in the freezer for up to 3 months. The slices can be thawed at room temperature.
Serving suggestions
This cake is practically made to impress, especially after a fancy dinner party. Welcome your guests with drinks and nibbles, such as our Shrimp Deviled Eggs. As a starter, serve a bowl of our vibrant Homemade Tomato-Basil Soup. Follow with a main course of Buffalo Chicken, Wilted Spinach, and Baked Potato Slices, perhaps paired with an oaky Chardonnay.
Decadent Baileys Irish Cream Cake
Ingredients
For The Cake:
- 1 package chocolate cake mix (15.25 ounces)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon butter extract
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
For The Baileys Buttercream:
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable shortening
- 1 pound powdered sugar
- 3 tablespoons Baileys Irish Cream
For The Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces dark chocolate melting wafers
Instructions
To Make The Cake:
- Preheat the oven to 350℉. Spray 2 6-inch round springform pans with nonstick spray and line the bottoms with parchment paper.
- Place cake mix, water, vegetable oil, eggs, and extracts in a bowl and use an electric mixer to mix into a smooth batter.
- Fold in the chocolate chips.
- Divide the batter evenly between the cake pans. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
- Allow the cakes to cool in the pans completely before unmolding, approximately 1 hour. Remove the baking paper, wrap each cake in plastic wrap, and freeze for a minimum of 6 hours.
To Make The Baileys Buttercream:
- Cream the butter and shortening until smooth.
- Mix in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of Baileys. The frosting should be smooth and thick, not runny.
To Make The Chocolate Ganache:
- Gently heat the heavy cream in a small saucepan for 1 minute.
- Place the melting wafers in a bowl, pour the hot cream over them, and stir until melted and smooth. Transfer the ganache to a squeeze bottle.
To Assemble The Cake:
- Retrieve the cake layers from freezer and unwrap. Place a cake board on a cake turntable.
- Add a tablespoon of icing to the cake board and set the first frozen layer onto the board.
- Place 1/4 of the buttercream on the center of the cake and smooth it out with a knife or offset spatula. Place the second frozen cake layer on top.
- Place 1/4 of the buttercream on the top of the cake and smooth it out with a frosting scraper.
- Spread 1/4 of the buttercream on the sides of the cake and smooth it out with the scraper, using the turntable to make the process easier.
- Squeeze the ganache around the perimeter of the cake, letting it drip down the sides and using the turntable to assist you. Let it set for 5 minutes.
- Fill a piping bag fitted with a 1M star tip with the rest of the buttercream. Pipe rosettes around the perimeter of the cake.
- Allow the cake to sit at room temperature for 30 minutes before slicing and serving.
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