Ingredients for Bailey's Irish Cream Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 0 units oil
- 1 cup buttermilk
- 1/2 cup Irish cream liqueur (like Bailey's)
- 1/2 cup strong brewed coffee (cold)
- 0 units heavy whipping cream
- 3 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- 0 units baking powder
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How to Make Bailey's Irish Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Bailey's Irish Cream.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet 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 the butter until smooth. Gradually add the powdered sugar and Bailey's Irish Cream, beating until light and fluffy.
- Once the cake is completely cool, frost it with the Bailey's Irish Cream frosting.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
129g
Fat
54g
Carbs
17g
