Why You’ll Love This Recipe
- Rich Flavor Profile: The combination of coffee and cocoa in the cake batter imparts a deep, complex flavor that is both comforting and indulgent.
- Luxurious Frosting: The Baileys buttercream adds a creamy, slightly boozy sweetness that perfectly complements the chocolate cake.
- Elegant Presentation: With its glossy chocolate ganache and delicate Baileys buttercream piping, this cake is as visually stunning as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- 1 cup (240 ml) brewed coffee, cooled
- ¾ cup (65 g) unsweetened cocoa powder
- 1 ½ cups (300 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
For the Baileys Buttercream Frosting:
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) Baileys Irish Cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 4 oz (113 g) semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
Directions
-
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the cooled brewed coffee and cocoa powder until smooth.
- In a large bowl, combine the sugar, flour, baking powder, baking soda, and salt.
- Add the egg, oil, and vanilla extract to the dry ingredients.
- Pour in the cocoa-coffee mixture and mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
-
Prepare the Baileys Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the Baileys Irish Cream, vanilla extract, and a pinch of salt.
- Beat on high speed for 3-5 minutes until light and fluffy.
-
Prepare the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate.
- Let it sit for 5 minutes, then stir until smooth.
- Allow the ganache to cool slightly before using.
-
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of Baileys buttercream frosting over the top.
- Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake.
- Chill the cake for 30 minutes to set the crumb coat.
- After chilling, apply a final layer of buttercream frosting, smoothing it out evenly.
- Drizzle the cooled chocolate ganache over the top, allowing it to drip down the sides.
- Decorate with additional Baileys buttercream piping, chocolate shavings, or cocoa powder if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 2 hours (including cooling and assembly)
Variations
- Cupcakes: This recipe can be adapted to make 24 cupcakes. Adjust baking time to 18-20 minutes.
- Non-Alcoholic Frosting: Replace Baileys Irish Cream with ¼ cup heavy cream and 1 teaspoon Irish cream flavoring.
- Dairy-Free: Use dairy-free butter and a non-dairy milk substitute for the coffee.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Serving: Allow refrigerated cake to come to room temperature for optimal flavor before serving.
FAQs
How can I make the frosting less sweet?
You can reduce the amount of powdered sugar and balance it with more butter or a touch of heavy cream.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and freeze them. Just wrap them tightly in plastic wrap and foil before freezing. Thaw them before frosting.
How do I prevent my cake from sinking in the middle?
Ensure you don’t overmix the batter and that your oven is fully preheated before baking. If your cake is sinking after baking, it could be due to underbaking, so try adjusting the baking time.
Can I freeze the finished cake?
Yes, you can freeze the fully assembled cake, but it is best to freeze it without the ganache. Wrap it tightly in plastic wrap and foil.
How do I get a smooth buttercream frosting?
Beat the buttercream on high speed for several minutes to get it fluffy and smooth. You can also sift the powdered sugar before adding it to avoid any lumps.
Can I use a stand mixer to make the frosting?
Yes, using a stand mixer can help achieve a fluffier, smoother buttercream, especially if you’re making a large batch.
What’s the best way to frost the cake?
Use an offset spatula for smooth, even layers of frosting. For a more textured look, you can use a piping bag to create swirls or rosettes.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. However, results may vary, so make sure to check for the proper texture and moisture level.
Conclusion
Chocolate Cake with Baileys Buttercream Frosting is a luxurious treat that brings together the best of both worlds: rich, velvety chocolate and a smooth, slightly boozy frosting. Whether you’re making it for a special occasion or simply to indulge in something sweet, this cake will impress your guests and leave them asking for more. With its deep flavors, smooth texture, and elegant presentation, it’s a perfect dessert for chocolate lovers and anyone looking to elevate their baking game.
Chocolate Cake with Baileys Buttercream Frosting
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 2 hours (including cooling and assembly)
- Yield: 12 slices
- Category: Dessert, Chocolate Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent Chocolate Cake with Baileys Buttercream Frosting that combines the rich flavors of coffee, cocoa, and a creamy Baileys-infused frosting. This moist, flavorful cake is perfect for celebrations or when you’re in the mood for something indulgent. The luxurious buttercream and glossy chocolate ganache elevate this dessert, making it an elegant choice for any occasion.
Ingredients
For the Chocolate Cake:
- 1 cup (240 ml) brewed coffee, cooled
- ¾ cup (65 g) unsweetened cocoa powder
- 1 ½ cups (300 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
For the Baileys Buttercream Frosting:
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) Baileys Irish Cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 4 oz (113 g) semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
-
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the brewed coffee and cocoa powder until smooth. In a large bowl, combine sugar, flour, baking powder, baking soda, and salt. Add eggs, oil, and vanilla, then pour in the cocoa-coffee mixture. Mix until just combined.
Divide batter between pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. -
Prepare the Baileys Buttercream Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add Baileys Irish Cream, vanilla extract, and a pinch of salt. Beat on high for 3-5 minutes until light and fluffy. -
Prepare the Chocolate Ganache:
In a heatproof bowl, place chopped chocolate. In a small saucepan, heat heavy cream until it simmers. Pour over the chocolate, letting it sit for 5 minutes. Stir until smooth. Let the ganache cool slightly before using. -
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of Baileys buttercream over the top. Place the second layer on top and apply a crumb coat (a thin layer of frosting) over the whole cake. Chill for 30 minutes to set the crumb coat. Apply the final layer of frosting, smoothing it out. Drizzle with cooled chocolate ganache, allowing it to drip down the sides. Decorate with Baileys buttercream piping, chocolate shavings, or cocoa powder if desired.
Notes
- Non-Alcoholic Frosting: Replace Baileys with ¼ cup heavy cream and 1 tsp Irish cream flavoring for a non-alcoholic version.
- Cupcakes: This recipe can be adapted to make 24 cupcakes; bake for 18-20 minutes.
- Dairy-Free: Use dairy-free butter and a non-dairy milk substitute for the coffee.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow refrigerated cake to come to room temperature for optimal flavor.
