Ingredients for Bailey's Fudge Cake
- 1/2 cup unsalted butter
- Brown Sugar
- 2 large eggs
- Chocolate Syrup
- 3/4 cup Bailey's Irish Cream liqueur
- 2 teaspoons instant coffee granules
- 1 3/4 cups all-purpose flour
- Chopped pecans (optional)
- Pecan Halves
- Semi Sweet Chocolate Chips
- Sour Cream
- 1 3/4 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot strong coffee
- 16 ounces cream cheese
- 3 cups powdered sugar
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How to Make Bailey's Fudge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, Bailey's Irish Cream, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a medium bowl, beat together the butter and cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Stir in the remaining Bailey's Irish Cream until well combined.
- Once the cake is completely cool, frost the top with the Bailey's cream cheese frosting.
- Garnish with chopped pecan nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
1581g
Fat
852g
Carbs
200g
