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Irish cream chocolate cake 1
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Irish Cream Chocolate Cake

Chocolate cake soaked in chocolate irish cream, frosted with irish cream buttercream. This Irish Cream Chocolate Cake is a chocolate lovers dream.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: alcohol dessert, baileys irish cream, cake, chocolate, chocolate cake, irish cream, irish cream cake, irish cream chocolate cake
Servings: 12 slices

Ingredients

For the Cake:

  • 2 cups All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoon Baking Powder
  • ¾ cup Dutch Process Cocoa Powder
  • ½ cup Mayo
  • 1 cup Brown Sugar
  • ⅔ cup Granulated Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • ½ cup Sour Cream
  • 1½ cups Milk

For Cake Soak:

  • ½ cup Sweetened Condensed Milk
  • 4 ounces 70% Chocolate melted
  • ½ cup Irish Cream

For the Buttercream:

  • 1½ cups Unsalted Butter room temperature
  • 4 cups Powdered Sugar
  • ¼ teaspoon Salt
  • 1½ teaspoons Vanilla Extract
  • ⅓ cup Irish Cream

Instructions

For the Cake:

  • Grease and line three 6-inch cake rounds. Preheat oven to 350°F.
  • In a medium bowl, combine the flour, salt, baking soda, baking powder, and cocoa powder. Whisk to combine and set aside.
  • In a large bowl, add the mayo, sugars, eggs, vanilla, sour cream, and milk. Whisk thoroughly to combine and then add the dry ingredients. 
  • Whisk the dry ingredients into the wet ingredients until just the last streak of flour disappears. Be careful not to over-mix or else you will have a tough cake. 
  • Divide the batter evenly among the three prepared cake pans and allow to bake for 40-50 minutes, checking at the 40 minute mark. When the cakes are done, remove them from the oven and allow to cool before removing from their pans.

For the Cake Soak:

  • In a double boiler or in a heat proof bowl in the microwave, melt the chocolate. Whisk in the sweetened condensed milk and the irish cream while the chocolate is still melted.
  • Poke holes in the cakes with a skewer and use a pastry brush to brush the soak over the cake layers. Make sure to get both the top and bottom of the cake, and try to get the soak to seep into the little holes you poked. This makes the cake super moist.

For the Buttercream:

  • Beat the butter, powdered sugar, and salt together until combined. Add the vanilla and irish cream and beat on high speed for 2 minutes or until the frosting is light and fluffy. Frost the cake as desired and enjoy!