Home / How to make a Baileys Irish cream chocolate cake

How to make a Baileys Irish cream chocolate cake

The chocolate cake is one of the most popular desserts in the world. It’s not hard to see why, it is a combination of two of our favourite things – chocolate and cake.

With it being popular the world over, many countries have developed a version of it that is forever specifically theirs. The Germans have the black forest gateau, the Belgians make sure the chocolate is extra rich, the Bulgarians have their Garash cake and the Americans love a Devil’s food cake.

Baileys Irish Cream Chocolate Cake recipe. Image copyright Ireland Calling

There are literally hundreds of variations of chocolate cake all over the world.

How have the Irish added their unique take on the classic dessert? By adding Baileys Irish cream of course.

Irish cream is a fantastic ingredient that works perfectly with chocolate cake. It is sweet enough not to be out of place and gives the cake a distinctly Irish character.

Best of all it can be added to any version of chocolate cake from anywhere in the world.

Our video comes from devinechef, who show you how to make a fantastic looking Irish cream cake.

Recipe for Bailey’s Irish cream chocolate cake


Chocolate Irish Cream Mix:

In one bowl mix
1 cup hot water
1 cup Baileys irish cream
1/4 cup hills bros. vanilla cappuccino mix
3/4 cup cocoa powder
Stir until blended, set aside 30 minutes to cool
In separate bowl mix dry ingredients:
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For cake batter:
2 – 1/2 cups sugar
1 cup softened butter
4 eggs
1 teaspoon vanilla

Chocolate Irish Cream Mix (see above)

3 cups powdered sugar
6 tablespoons cocoa powder
6 tablespoons butter
1/2 cup baileys irish cream


First, combine ingredients for the Chocolate Irish Cream Mix
Stir until blended, set aside 30 minutes to cool
Combine sugar and butter in mixer bowl
Add eggs one at a time
Add vanilla
Add 1/2 dry ingredients and 1/2 chocolate irish cream mix – repeat
Pour into 14″ x 10″ pan coated with vegetable shortening
Bake for 40 – 45 minutes at 325 degrees until it passes the toothpick test (batter does not cling when you poke the center)
Place on cooling rack and wait until cake is at room temperature before adding frosting
For frosting combine powdered sugar and butter. Add cocoa powder and irish cream and blend until creamy. Spread on cake when cooled. Garnish with shaved chocolate.

Check out the video from devinechef

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