Dark chocolate cake, laced with Irish Cream and topped with Bailey’s-spiked whipped cream make this Bailey’s Irish Cream Cake the perfect dessert for any gathering.
Single layer cakes are my favorite type of cake to make for a celebration. They seem so much fancier then 9×13 cakes, but they are just as easy. They are just as special as double layer cakes, but you don’t have to mess with making even layers or trying to make sure the cake isn’t lopsided. Single layer cakes are absolutely the best!
This Bailey’s Irish Cream Cake is made in a 10-inch springform pan, so it makes a nice big cake…enough to serve 10-12 people. If you don’t have a springform pan, the recipe includes directions for baking in a 9×13-inch pan. The recipe uses some key ingredients in order to create a super moist, dark chocolate cake. We start with lots of cocoa for loads of chocolate flavor. A cup of strong coffee enhances the chocolate flavor without overpowering it with coffee flavor. Then we add buttermilk, so the cake isn’t too sweet, has a bit of tang and is rich and tender. Finally, we add the super-flavor enhancer….Irish Cream!
This recipe goes together so quickly and then you just pour the batter in a greased and floured springform pan. Cakes baked in a springform pan are awesome, because the sides of the cake look so nice and there are no worries about getting it out of the pan! After it cools, we pile it with sweetened whipped cream that’s been spiked with MORE Irish Cream!
If I have time, I make a whole bunch of chocolate curls to cover the top. Chocolate curls aren’t difficult to make, the key is to have a bar of quality chocolate, at just the right temperature. It should be warm enough so that if you touch it with your finger it will leave a fingerprint, but not so warm that its melting in your hand. If it’s too cold, the curls will crack and break and if it’s too warm, they will melt as you handle them. To make them, I simply use a potato peeler along one side, using the same motion as if you were peeling a vegetable, only go a little slower.
If making curls seems daunting or intimidating, use a sharp knife and chop the chocolate thinly, creating rough-cut, grated chocolate shards. These look just as pretty when piled on top.
Do you have a special occasion coming up? Anyone and everyone will feel extra special when you serve them this incredible Bailey’s Irish Cream Cake. Happy Baking!
Serves 10 servings
- 2 cups flour
- 1 1/2 cups sugar
- 3/4 cup cocoa
- 1/4 teaspoon salt
- 1 tablespoon baking soda
- 2 eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 1/3 cup Bailey's Irish Cream
- 1 cup strong warm coffee
- 2 cups chipping cream
- 1/3 cup powdered sugar
- 1/4 cup Bailey's Irish Cream
- -chocolate curls or grated chocolate
- Heat oven to 350 degrees F. Grease and flour a 10-inch springform or 9x13-inch pan; set aside.
- In medium bowl sift together dry ingredients; set aside
- In large bowl, beat together eggs, oil, buttermilk, 1/3 cup Irish Cream and coffee; mix well.
- Gradually add flour mixture to egg mixture, beating well after each addition. Beat an addition 2 minutes, scraping bowl often. Pour batter into prepared pan.
- Bake 35 minutes for springform pan; 25 minutes for 9x13 pan. Cool completely.
- In large bowl, beat topping ingredients together until stiff peaks form. Spread over cake and garnish with chocolate curls. Serve immediately or refrigerate until serving time.