Decadent Baileys Irish Cream Cake

Angela Sellari

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.

4.67 from 3 votes

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Prep Time 1

Cook Time 41

Cooling Time + Freezing Time + Setting Time 7 35

Total Time 9 16

Course Dessert

Cuisine American

Servings slices

Calories 525 kcal

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.