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Bailey's Irish Cream Cake

Baileys Irish Cream Cake

About a Mom
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.
5 from 1 vote
Cook Time 36 mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 361 kcal


  • 2-6 inch cake pans
  • Cake circle/cake board
  • Piping bags
  • Tip 1M
  • Offset spatula
  • Hand or stand mixer


  • 15 oz 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 butter flavoring
  • 1 tsp vanilla flavoring

Baileys Buttercream

  • 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 *see notes


  • 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 tooth pick, skewer or knife comes out clean
  • Allow to cool completely, wrap in plastic wrap and freeze for a minimum of 4-6 hours,
  • preferably over night *see notes


  • After cake is full frozen prepare the buttercream.
  • 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 all sugar is added add Baileys by the tablespoon to make it smooth and easy to spread on a cake. It should not be 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.
  • Use the cake comb after the cake is iced to create the spiral pattern on the cake and to remove excess frosting
  • 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.


Freezing the cake eliminates crumbs falling off the cake while decorating and getting into the
Do not try and decorate this cake at room temperature.
If you don’t want the icing too spiked used 3 tbsp baileys and then add heavy cream to get it to
the right consistency.


Calories: 361kcalCarbohydrates: 57gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 266mgPotassium: 139mgFiber: 1gSugar: 45gVitamin A: 56IUCalcium: 54mgIron: 2mg
Keyword bailey's cake, bailey's irish cream cake
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