I can't wait for you to make this recipe!
Make this Bailey’s Irish Cream Cake to celebrate the holidays or any occasion. A decadent chocolate layer cake with a sinfully delicious Bailey’s Irish Cream flavored buttercream frosting. This boozy cake is not only lovely to look at but tastes sinfully delicious.
Grab your ingredients!
– 15oz box chocolate cake mix – 1/4 cup mini semi sweet chocolate chips – 1 cup water – 1/3 cup vegetable oil – 3 large eggs – 1 tsp each of butter flavoring and vanilla flavoring – 1 stick unsalted butter room temperature – 1/2 cup vegetable shortening (crisco sticks) – 1 pound of powdered sugar – 3 tbsp – 1/4 cup Bailey’s Irish Cream
Preheat the oven to 350 Spray two 6 inch rounds with non stick spray or use cake release. Add cake mix, water, oil, both flavorings, and eggs to bowl of mixer. Mix until incorporated.
Fold in chocolate chips.
Evenly distribute between the two cake pans Bake for 35-40 mins until a toothpick, skewer or knife comes out clean Allow to cool completely, wrap in plastic wrap and freeze for a minimum of 4-6 hours, preferably overnight
The next day, make the frosting. Cream butter and shortening until smooth. Add a cup of powdered sugar at a time alternating adding a tablespoon of baileys to each cup of powdered sugar. Mix together after each addition.
After adding the sugar, slowly add one tablespoon of Baileys at a time. You want to smooth the frosting but not make it runny. Retrieve cake layers from freezer. Place cake Board on turntable. Add a small amount of icing to the cake board and set the first wrapped, frozen layer onto the cake board.
Add a heaping amount of buttercream to the center and smooth it out. Unwrap the second layer and place on top. When decorating a cake, especially one with cocoa powder always ice the icing not the cake! The first glob of icing will be the only one that actually touches the cake. As you spin the cake on the turntable ice the cake all the way around. It does not need to be smooth nor perfect. Run the cake comb through the frosting to create a spiral pattern. Place extra frosting back into the bowl, there should be no crumbs in the icing.
Fit a piping bag with a tip 1M and add the left over icing to the piping bag and set to the site. Using the baileys chocolate ganache add it to a piping bag in a pourable consistency. Cut a small hole at the tip of the bag and pipe a series of drips around the cake.
Let set for 3-4 mins. Pipe 4 rosettes at the 12, 3, 6 & 9 o’clock points on the top of the cake. Add a rosette in between those.
Allow cake to come to room temperature (2-3 hours) before serving.