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Slices of Baileys chocolate cake with buttercream frosting on plates with forks
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Easy Baileys chocolate cake

A perfect single layer, decadent and easy Baileys chocolate cake is just what your next St. Patrick's Day dessert menu needs. The simplest one-bowl chocolate cake recipe with Baileys Irish cream and topped with a sweet Baileys buttercream frosting is the perfect cake for this time of year.
Servings 10 slices
Calories 575kcal
Author Katie Beck

Equipment

  • Stand mixer

Ingredients

For the cake

  • 1 cup flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Irish cream liqueur I use Baileys
  • ¼ cup full fat buttermilk
  • cup oil
  • 1 egg
  • 1 egg yolk

For the buttercream frosting

  • 8 oz butter
  • 3 cups powdered sugar
  • ¼ teaspoon salt
  • 3 tablespoon Irish cream liqueur I use Baileys, room temperature
  • 1 tablespoon heavy cream room temperature

Instructions

To make the cake

  • Preheat the oven to 350 and grease an 8- or 9-inch round cake pan and line with parchment paper.
  • In a large bowl of a stand mixer (or use a hand mixer or a whisk), combine the dry ingredients to blend. Add the Irish cream, buttermilk and oil to the dry ingredients and continue mixing for a few minutes. Add the egg and egg yolk and beat a few more minutes until well incorporated.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes. A toothpick inserted in the center should come out clean.
  • Cool the cake in the pan for 5-10 minutes and then turn out onto a cooling rack and cool completely.

To make the frosting

  • With a stand mixer with the paddle attachment, or a hand mixer, beat the butter for 5-8 minutes until light and fluffy. Add the powdered sugar A LITTLE BIT AT A TIME on LOW SPEED, making sure to incorporate it into the butter after each addition.
  • Add the salt and then the Irish cream liqueur and continue beating to blend, until smooth and creamy. If the frosting is too thick, thin it out with the heavy cream, beating in one teaspoon at a time, until you’ve got the consistency you want.

Notes

Tip – if you use salted butter for the buttercream, skip the extra salt addition to the frosting. I use unsalted which is why I add some salt.
This cake can be stored on the counter covered or wrapped for five days, or in the fridge for five days, bring to room temp if keeping in the fridge, as the butter in the frosting will harden.

Nutrition

Calories: 575kcal | Carbohydrates: 72g | Fat: 30g