Description

This Chocolate Cake with Baileys Buttercream Frosting is an indulgent dessert that combines rich, deep chocolate flavors with the smooth sweetness of Baileys Irish Cream. The moist, dense cake paired with the creamy Baileys buttercream creates a perfect balance. Whether it’s for a birthday, holiday, or any special occasion, this decadent dessert is sure to impress your guests.

Ingredients

For the Cake:

3 cups (390g) all-purpose flour, sifted
2 1/3 cups (465g) granulated sugar
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 teaspoon fine sea salt
2/3 cup (83g) cocoa powder
1 cup (240ml) brewed coffee or non-caffeinated coffee substitute
1 cup (240ml) buttermilk
1/2 cup (120g) unsalted butter, melted
2 large eggs
1 tablespoon vanilla extract

For the Baileys Buttercream Frosting:

2 cups (240g) powdered sugar
1 cup (230g) unsalted butter, softened
1/4 cup (60ml) Baileys Irish Cream
1 teaspoon vanilla extract
Pinch of fine sea salt

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the sifted flour, sugar, baking soda, baking powder, espresso powder (if using), sea salt, and cocoa powder.
In another bowl, whisk together the brewed coffee (or coffee substitute), buttermilk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until smooth and combined.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
Once the powdered sugar is incorporated, add the Baileys, vanilla extract, and sea salt. Continue beating until smooth and fluffy.
Once the cakes are completely cooled, spread a layer of Baileys buttercream on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
Let the cake set for a few hours to allow the flavors to meld together before serving.

Notes

If you prefer a non-alcoholic version, simply omit the Baileys from the frosting and use milk or cream for a creamy consistency.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.