Baileys Irish Cream Cake Recipe

Ingredients for Baileys Irish Cream Cake

How to Make Baileys Irish Cream Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, Baileys Irish Cream, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes are cooling, prepare the Baileys buttercream frosting:
9. In a large bowl, beat the butter until light and fluffy.
10. Gradually add the powdered sugar, Baileys Irish Cream, and vanilla extract, beating until smooth and creamy.
11. Once the cakes are completely cool, level the tops with a serrated knife if necessary.
12. Place one cake layer on a serving plate or cake stand.
13. Spread half of the Baileys buttercream frosting over the first cake layer.
14. Top with the second cake layer and frost the entire cake with the remaining frosting.
15. Prepare the chocolate ganache: Chop the chocolate and place in a heatproof bowl. Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes. Gently whisk until smooth and glossy.
16. Pour the ganache over the top of the frosted cake, letting it drizzle down the sides.
17. Chop the chilled Andes mints and sprinkle them over the ganache.
18. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the ganache to set.