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Baileys Cake!

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A Two-Layer Chocolate Fudge Cake with Baileys Buttercream, and Baileys Truffles. The MOST Delicious Baileys Cake Ever!

One thing that I have been craving for ages is something Baileys themed. I posted my Baileys Cupcakes recipe nearly two years ago, and its always been a favourable treat of mine. However, I wanted to make something that was a little bit more of a showstopper! Therefore, I decided to make a cake version of the Cupcakes. OH BOY, I wonder why I haven’t posted this beauty sooner!

I decided to merge my Baileys Cupcakes with my Chocolate Fudge Cake sponge as its just so dreamy. I wanted something very fudgey, delicious and rich to be able to merge with the wonderful Baileys Buttercream. The Chocolate sponge itself uses a coffee/dark chocolate base to create the BEST chocolate fudge cake sponge ever. Honestly, its delicious. You don’t need a massive slice of it, so be warned! However, when you marry it with the creamy Baileys Buttercream, it just creates a sensation of heaven. I made this into a Christmas recipe, as Baileys is very Christmas themed to me, but its suitable for a year round treat!

So, Baileys is one of those things that you probably either love or hate. I took some Baileys treats into work recently, and it was a controversial one… however, when its in an edible form, nearly everyone loves it! I can understand it in a way, as even when I was younger I just couldn’t hack drinking Baileys. I adore making a Baileys Hot Chocolate these days, and even in other recipes like my No-Bake Baileys Cheesecake and my Baileys Truffles, I just LOVEEEE it.

For this particular recipe, I decided to use some Shop Bought Baileys Truffles as I was a little pushed for time, but you can easily decorate it with some of my homemade Baileys Truffles! To be honest, its such an easily adaptable recipe you’ll adore it. I’ve tried this with the Pumpkin Spice Baileys, Salted Caramel Baileys and the Chocolate Baileys and they all worked perfectly. I hope you all love this lil’ showstopper as much as I, and my taste testers did! Enjoy! x

5 from 1 vote
Baileys Cake!
Prep Time
10 mins
Cook Time
40 mins
Decorating Time
15 mins
Total Time
50 mins
 

A Two-Layer Chocolate Fudge Cake with Baileys Buttercream, and Baileys Truffles. The MOST Delicious Baileys Cake Ever!

Course: Dessert
Cuisine: Cake
Servings: 15 People
Calories: 414 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 225 g Dark Chocolate
  • 225 g Unsalted Butter/Stork
  • 1 tbsp Ground Coffee (instant)
  • 175 g Plain Flour
  • 25 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 200 g Golden Caster Sugar
  • 200 g Light Brown Sugar
  • 4 Medium Eggs
  • 75 ml Buttermilk
Baileys Frosting
  • 250 g Unsalted Butter (room temp)
  • 600 g Icing Sugar
  • 90-120 ml Baileys
Decorations
  • Baileys Truffles
  • Sprinkles
Instructions
  1. Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.

  2. In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee to the Chocolate/Butter mix and stir well till smooth!

  3. In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!

  4. Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!

  5. Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.

  6. For the Frosting – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined, and add in the Baileys a spoonful at a time whilst beating.

  7. Beat for 5 minutes until a silky lovely buttercream texture is produced. Be careful with adding all the Baileys at the same time as it might split – I used 7 tbsp.

  8. To Decorate the Cake – Get your first cake, and pipe on some buttercream using a 2D Closed Star Piping Tip and then add your second cake. Repeat the process, and decorate the top layer with some extra swirls of the buttercream.

  9. Sprinkle on some sprinkles, and add on some Baileys Truffles! Enjoy!

Recipe Notes
  • This recipe does contain coffee, but don’t fear, you can’t taste the coffee. I still 100% recommend including it in the recipe. You MUST also use dark chocolate in the sponge, otherwise the mixture will be too thin.
  • You can of course use other Irish Cream Liqueurs, but I much prefer Baileys! Also, try some of the other flavoured Baileys as they all work the same!
  • This chocolate sponge is originally based on a recipe from BBC Good Food. The Baileys Buttercream came from my Baileys Cupcakes post!
  • This cake will last in an airtight container for 3 days!
Nutrition Facts
Baileys Cake!
Amount Per Serving
Calories 414 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 44mg15%
Sodium 51mg2%
Potassium 219mg6%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 69g77%
Protein 4g8%
Vitamin A 80IU2%
Calcium 53mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Cake and Christmas Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

14 Comments

  • Jacqui Tekagac
    December 29, 2019 at 7:35 am

    Hi Jane, Can you use Camp coffee in this cake please?

    Reply
    • Jane's Patisserie
      December 29, 2019 at 8:50 am

      I prefer to use real coffee with the water to get the correct bake!

  • Dawn
    October 20, 2019 at 8:53 am

    5 stars
    Hi what is buttermilk and where do I buy it from I’m in the UK

    Reply
    • Jane's Patisserie
      October 20, 2019 at 7:58 pm

      You buy it in the supermarket, usually near the milk/cream!

  • Lauren
    December 17, 2018 at 4:38 pm

    I was wondering if this would go well with a vanilla cake instead? Have a family who prefers vanilla sponge. If so, have you got a recipe for a vanilla sponge? Thanks!

    Reply
    • Jane's Patisserie
      December 17, 2018 at 5:41 pm

      I do, check out my victoria sponge recipe!

  • Jenni
    April 7, 2018 at 7:51 am

    Just made this cake, not cooked in the centre and crust on top.

    Buttercream separated after applied to cake.

    Reply
    • Jane's Patisserie
      April 8, 2018 at 12:32 pm

      If it wasn’t cooked in the centre it needed longer in the oven, and it shouldn’t have separated unless the cake wasn’t cooled properly.. buttercream can’t separate by itself x

  • JULIE GUNTRIP
    March 20, 2018 at 3:41 pm

    CAN THE SPONGE BE FROZEN AHEAD OF TIME

    Reply
  • Suzanne Doherty
    December 24, 2017 at 1:04 pm

    I’ve just made this cake. It’s cooked in the centre and still uncooked around the edges. On about 42 minutes so far. It’s got an unusual crust on top in the centre. I’m not stranger to making cakes but this is odd :/

    Reply
    • Jane's Patisserie
      December 24, 2017 at 4:58 pm

      That does sound a little odd! Particularly that its cooked around the edges and not the middle… what was the outcome? x

  • Carolyn
    November 20, 2017 at 5:28 pm

    This looks so good, definitely one I’ll need to try making for my family over the festive season!

    Carolyn x
    Faithfully Carolyn

    Reply
  • Tanya
    November 20, 2017 at 8:45 am

    Going on the Xmas treat list

    Reply

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