Irish Chocolate Cake with Baileys Buttercream Frosting
Irish Chocolate Cake with Baileys Buttercream Frosting is both decadent and addictive with layers of moist chocolate cake adorned with Baileys buttercream frosting and chocolate shards. Perfect for family meals, or holidays like St Patrick’s Day and Easter.
![Irish Chocolate Cake using Irish butter covered with a Baileys frosting and chocolate shards](https://culinaryginger.com/wp-content/uploads/Irish-Chocolate-Cake-with-Baileys-Buttercream-Frosting-1-1-660x990.jpg)
Not a traditional Gaelic recipe from times of yore, you understand, so what makes this cake Irish? The butter – real Irish butter and lots of it! This is a ‘pull on your comfy yoga pants and don’t try your jeans for at least week’ sort of cake! This is a ‘I’ve been good this week and I deserve a slice’ cake. You get the picture.
![A slice of cake on a white plate](https://culinaryginger.com/wp-content/uploads/Irish-Chocolate-Cake-with-Baileys-Buttercream-Frosting-4-660x990.jpg)
This Irish Chocolate Cake is just how you want a chocolate cake to be… nice and chocolatey with real melted chocolate in the batter so it actually tastes like chocolate. The first one I made (don’t ask) didn’t have enough chocolate taste so it was back to the cake drawing board.
Originally, the frosting was going to be a plain buttercream and then I thought, what could I do to make it more Irish that also complements the chocolate? Baileys Irish cream, of course! So I added a few tablespoons to the frosting and I’m so glad I did. As I was frosting the cake, the luscious smell of the Baileys kept wafting up to my nose and wow is it good!
Make it kid friendly
An alternative to adding Bailey’s to the frosting for kids, I have been seeing a non-alcoholic Bailey’s creamer. Check your stores. You can also substitute vanilla extract.
![Homemade chocolate shards lay on top of a chocolate cake](https://culinaryginger.com/wp-content/uploads/Irish-Chocolate-Cake-with-Baileys-Buttercream-Frosting-5-660x990.jpg)
The dark chocolate topping is really easy to achieve. Melted chocolate is spread onto parchment paper. The paper is then rolled up and refrigerated. When the chocolate is set, the paper is unrolled and the chocolate is broken into shard shavings This is a method I used on my Christmas yule log.
St Patrick’s Day is just 1 week away and I’ve already brought you Irish beef and Guinness stew and colcannon so this cake completes the menu. I hope you enjoy one or all of these dishes.
If you’ve make this cake or any other recipe, leave me a comment. I love to hear from my readers.
Irish Chocolate Cake with Baileys Buttercream Frosting
![A buttercream frosted chocolate cake topped with chocolate shards on a cake stand](https://culinaryginger.com/wp-content/uploads/Irish-Chocolate-Cake-with-Baileys-Buttercream-Frosting-7-735x490.jpg)
This Irish chocolate cake with Baileys buttercream frosting is both decadent and addictive with layers of moist chocolate cake adorned with Baileys buttercream frosting.
Ingredients
For the cake
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (90 grams) unsweetened cocoa powder
- 4 ounces (113 grams) semi-sweet chocolate
- 8 ounces (227 grams) unsalted Irish butter, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, room temperature
- 1 cup (236 ml) whole milk
For the buttercream
- 12 ounces (340 grams) unsalted Irish butter, room temperature
- 3 cups (360 grams) powdered sugar
- 1/3 cup (78 ml) Bailey's Irish cream
- For the chocolate bark
- 8 ounces (160 grams) semi-sweet chocolate, 60%
Instructions
For the cake
- Position oven rack to center of oven and preheat to 350°F/177°C. Line the bottom of 2, 8 inch (20 cm) round cake tins with parchment paper and grease the sides.
- To a mixing bowl, sift together the flour, baking soda, baking powder, salt and cocoa, set aside.
- To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs to the butter and sugar one-at-a-time while beating then add the milk. If the mix looks curdled, you haven't ruined it. It just means the butter and sugar were not creamed enough. It will smooth out when you fold in the flour.
- Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted. Set aside to cool for a minute or so, don't add hot chocolate to the butter.
- Fold in the melted chocolate to the butter, then fold in the flour mix and fold until well mixed and you don't see anymore white flour.
- Divide the batter evenly between the 2 cake pans and bake for 25-30 minutes (depending how your oven is calibrated) until a toothpick comes out clean when inserted in the center.
- Remove the cakes from the oven and allow to cool in the pan for 10 minutes.
- Turn the cakes onto a wire cooling rack and remove the parchment paper. Allow to cool completely.
For the buttercream
- Add the butter and sugar to a large bowl and beat until light and fluffy. Stir in the Bailey's until well mixed.
- Using a spatula, spread half of the frosting onto the top of one of the cakes. Place the other layer on top and spread the top and sides with the remaining frosting.
- For the chocolate bark
- Take a large piece of parchment paper and spread a thin, even layer of melted chocolate. Roll the paper tightly and refrigerate for 1 hour. Unroll the paper and the chocolate will break into bark pieces. Place in a bowl and refrigerate until ready to decorate the cake.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 331Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 116mgSodium 620mgCarbohydrates 24gFiber 1gSugar 6gProtein 6g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Irish coffee milkshake shooters
![Irish coffee milkshake in a shot glass topped with whipped cream and chocolate shavings](https://culinaryginger.com/wp-content/uploads/Irish-coffee-milkshake-shooters-11-.jpg)
50 Comments on “Irish Chocolate Cake with Baileys Buttercream Frosting”
I made this cake today and it turned out so nice! The frosting is my new favorite. I didn’t try the shards, maybe next time I make the cake.
I’m glad to hear this, thank you
Hi!
Um, the ounce and gram measurements for some ingredients (particularly the chocolate!) are way off! Four ounces of chocolate would be about 113 grams, not 80! I always bake by weight, and this threw me . . . so I didn’t use this recipe for my cake. I am going to try the chocolate curls soon, though.
Thanks!
Thank you for bringing that to my attention and I have made the correction in the recipe after checking my original copy. I hope you do try the recipe in the future as the frosting is really good 🙂
I made this cake last night and oh my goodness was it good!! We didn’t have regular Bailey’s Irish Cream, we had Bailey’s Chocolate Cherry and so I used that instead -WOW I highly recommend giving that a go. SO GOOD. I also LOVE salty chocolate, so I added sea salt sprinkles to the chocolate bark before popping it into the refrigerator. That turned out lovely too.
Thank you for the recipe!
I may have to try a flavored Bailey’s next time and love the addition of the sea salt. Thank you for sharing.
You can easily substitute the baileys Irish cream, coffee creamer. It tastes somoch like the real McCoy that I kept checking the label for alcohol content the first time I used it. I’m going to make this cake, but rather than use milk in the cake batter I’m going to use the Bailys/Irish Creamer in the cake as well. I don’t see the point in wasting all that money on a bottle of Irixh cream.
Thank you for your suggestions. I created this recipe in 2016, long before Bailey’s came out with their creamer. I’m intrigued to see how your cake turns out, please come back and let me know. Enjoy.
Bailey’s Irish Coffee Creamer, found with other coffee creamers in the refrigerator dept., is an excellent substitute. This is what I use when using Bailey’s Irish Liquior is required. I love the creamer, could drink it by itself‼️😁
Thank you so much for the helpful info.
Can’t wait to try this recipe! This might sound like an obvious question/comment, but with Baileys in the frosting, not kid friendly…any other flavoring that can be added to the little one’s portion to make it yummy for them too?
This is a good question. I recently have been seeing a non alcoholic Bailey’s creamer. I haven’t tried it, but it would be great for the kids. You could look in your grocery stores or maybe find it online. You could also substitute vanilla extract. I hope this helps and you enjoy the cake.
Hi! thank you for sharing your recipe im so excited !
Can i substitute the Baileys Irish Cream to whipping cream?i dont have any baileys cream in my kitchen and a bit expensive here in the Phil.
Hope to see more of your talents!!!!
That is a shame because the Bailey’s really makes the cake so good. You can substitute whipping cream, but the frosting will not have any flavor so you will need to add a teaspoon of vanilla extract or something like that. I hope you enjoy the cake.
I have older 8” (shallower) pans, so for my second try, I used 3 pans instead of 2 = much better results,
The chocolate bark… is it just semi sweet chocolate melted? Then spread out on parchment paper ? Then rolled and refrigerated? And once all hard unroll ?
Was there anything else added to the chocolate when melting?
Thanks
Yes, the recipe calls for melted 60% semi-sweet chocolate with nothing added. There is a video in the post that shows exactly how the bark is made. Thanks for stopping by.
This was so fun to make!! Since I used 2 round cake pans I cut down on the cooking time a little, but other than that I followed your wonderful recipe to the last Irish letter! And OMG that Baileys in the frosting is genius!!💚💚. Thanks for the great great recipe!
Thank you so much Janine, I’m so glad you liked it.
What would be the best ratio to use if I am using 2 8″ pans?
Hi Dani, You can just divide the batter evenly between the 2-8″ pans.
This looks great! I am in Canada, where would I find Irish Butter?
Hi Ann Marie, I’m not familiar with getting products in Canada, but any good quality butter will also work. Thank you for your comment.
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hi, does the melted chocolate is added to the butter, sugar and egg mixture? or in what stage do I add it?
Hi Daniela, yes the melted chocolate is added along with the flour to the beaten butter and sugar mix (steps 7 & 8). I hope this helps and let me know if you have anymore question.
Where do you buy Irish butter ? Will
Regular butter work as a substitute if
I can not find Irish butter ? I’ve never heard
Of it ! Thank u
Kris, I’ve been finding it in my local grocery stores, but any good unsalted butter will work as well. Thank you for stopping by.
Cake looks beautiful and delicious! Love the chocolate shards you have used to decorate the cake!
Beautiful cake!
OMG that chocolate topping…..
This is one seriously stunning work of art! I am loving the chocolate shards on the top too!
That cake looks gorgeous and wish I am having a slice right now!
I have never tried to use Bailey’s Irish Cream to make buttercream. This is a very clever idea and the cake looks absolutely heavenly.
What a stunning cake!!! Wonderful!
What a luscious cake! perfect for any formal and informal occasion!
This cake seriously looks yummy, I just about jumped at my screen to eat it! Definitely a must pin 🙂 have a great day xo
BEAUTIFUL! You have some serious talent. It sounds decadent.
You’re so sweet, thank you Michelle x
Ahh! I was just telling my husband late last night… ‘I want some chocolate’. Of course we had none in the house (isn’t that how craving go). I must have opened the fridge and the pantry about 10 times, hoping some morsel of chocolate would appear.
I still have yet to satisfy my craving… Janette, you’re not helping with this ridiculous amazing chocolate cake! 😛
Love, love, love the shaved chocolate on top, what a stunning cake!!
Can I just stick my finger in that for a gob of frosting? YUM! (And why don’t you do a post showing us how to make those chocolate decorations for the top? Fantastic!)
Thank you Dorothy. There is a link in the post that takes you to my holiday yule log with step-by-step instructions.
This is so beautifully presented. I want to put that frosting on everything too!
Oh my gosh this is beautiful! And I bet it’s amazingly tasty too! I’m going to guess that you are part Irish based on this!
Your cake is gorgeous! I would love to know how it tastes! 😉
Bake it for 50 minutes, & it’s delicious. The frosting is perfectly Devine & the chocolate bark shavings on top are so easy to make; just watch her inserted video on how to get the chocolate shavings!
Thia cake looks outstanding Janette! I can only imagine how it tastes! Pinned!
That looks incredibly moist and decadent, so beautiful!
Thank you so much Debra