Bailey Irish Cream layer Cake
Bailey Irish Cream layer Cake has such an amazing flavor. With a rich chocolate cake as the base, topped with a delicious Bailey's buttercream frosting, this 3 layer cake is a truly special cake that is perfect for St. Patrick's Day. It is a great dessert any time of year.
Servings 9 Servings
Equipment
- 3 9-inch cake pans
Ingredients
Cake:
- 2 Cups flour
- 2 Cups sugar
- 3/4 Cups special dark chocolate cocoa powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- ¾ Cup milk
- 1 Cup canola oil
- ¾ Cup warm water
- 1/2 tsp espresso powder
- 1/2 Cup canola oil
- 1 tbsp pure vanilla extract
Baileys Frosting:
- 2 Cups unsalted butter softened
- 6 Cups powdered sugar
- ¼ Cup Bailey’s Irish Creme
- 4 tsp vanilla extract
- 5-7 Tbsp heavy whipping cream
- 1 ½ Cups mini chocolate chips
Chocolate Ganache:
- 1 Cup semi-sweet chocolate chips
- 1/2 Cup heavy whipping cream
Instructions
Cake:
- Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
- In a small bowl, whisk together the espresso and the warm water until combined
- Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
- Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined
- Divide the batter between the 3 pans
- Place in the oven to bake for 25-35 minutes or until a toothpick comes out clean
- Allow cakes to cool for 20 minutes
Bailey's Frosting
- Using a standing mixer, cream together the butter, vanilla, powdered sugar, Bailey’s and heavy whipping cream until combined and creamy and stiff with peaks
- Scoop 1 C of frosting into the piping bag
Build The Cake:
- Place 1 layer of cake onto the cake board
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
- Place another layer of cake on top and spread more frosting
- Place the last layer on top and frost the remaining cake with remaining frosting
- Coat the bottom sides of the cake in the mini chocolate chips
Chocolate Ganache:
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour ganache into the squeeze bottle
- Pipe dollops of ganache over the edge of the cake
- Pipe dollops of frosting onto the top of the cake
- Sprinkle some mini chocolate chips all over the top of the cake
- Cut and serve and enjoy
Notes
Tips For Icing A Layered Cake
When you are ready to frost the layered cake, you want to chill the cake. This makes it easier to add the frosting. Be sure to cut off the domes so that the cake layer lays flat against the other layers. Then, using an angled spatula, spread the frosting over the cake evenly. Then use the excess frosting to create a crumb coat on the sides of the cake.
When you are ready to frost the layered cake, you want to chill the cake. This makes it easier to add the frosting. Be sure to cut off the domes so that the cake layer lays flat against the other layers. Then, using an angled spatula, spread the frosting over the cake evenly. Then use the excess frosting to create a crumb coat on the sides of the cake.
