The Dreamiest Baileys Cake Recipe for Sweet Indulgence
Sweet dreams come true with this decadent baileys cake that promises pure indulgence.
Creamy liqueur infuses every delightful crumb with rich, velvety magic.
Layers of moist chocolate sponge melt on your tongue, creating an unforgettable dessert experience.
Soft, luxurious frosting whispers hints of Irish cream throughout each delectable slice.
Passionate bakers adore how simple ingredients combine into something extraordinary.
Chocolate lovers will fall head over heels for this irresistible treat that feels like a warm hug.
Prepare to be seduced by the most tempting cake you’ve ever tasted.
What’s Great About Mary Berry Baileys Cake
Ingredients in Mary Berry Baileys Cake
Cake Base Ingredients:Dry Ingredients:Wet Ingredients:Frosting Ingredients:Optional Toppings:How to Make Mary Berry Baileys Cake
Step 1: Melt Chocolate and Butter
In a medium saucepan, gently melt the chocolate and butter over low heat. Stir in the coffee mixture until smooth and glossy. Remove from heat and let the mixture cool slightly.
Step 2: Blend Dry Ingredients
In a large mixing bowl, sift together:Whisk the dry ingredients to ensure they’re well combined and free of lumps.
Step 3: Whip Wet Components
In a separate bowl, vigorously whisk together:Beat until the mixture becomes light and slightly frothy.
Step 4: Create Cake Batter
Slowly fold the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix. The batter should be smooth and free of streaks.
Step 5: Bake the Cake
Pour the batter into a greased cake pan. Bake in a preheated oven at 350°F (180°C) for 50-55 minutes. Check doneness by inserting a toothpick – it should come out clean. Allow the cake to cool completely on a wire rack.
Step 6: Prepare Decadent Frosting
Using an electric mixer, cream the butter until light and fluffy. Gradually add:Beat until the frosting is smooth and spreadable.
Step 7: Decorate and Serve
Generously spread or pipe the frosting over the cooled cake. Optional: Sprinkle with chocolate shavings, cocoa powder, or fresh berries for an extra touch of elegance.
Tips for Success with Mary Berry Baileys Cake
New Takes on Mary Berry Baileys Cake
Pairing Ideas for Mary Berry Baileys Cake
How to Store Mary Berry Baileys Cake
FAQs for Mary Berry Baileys Cake
Yes, Baileys Irish Cream is key for the unique flavor and moisture in the cake, providing a rich, creamy taste throughout the dessert.
You can try similar cream liqueurs like Kahlúa or Amaretto, but the distinct Baileys flavor will change the cake’s character.
Fold the wet and dry ingredients gently and avoid overmixing to keep the cake light and tender. Mix just until the ingredients are combined.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready to be removed from the oven.
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Baileys Cake Recipe
- Total Time: 71 mins
- Yield: 8 1x
Description
Indulgent Baileys cake brings Irish cream magic into a luscious dessert that whispers sweet sophistication. Chocolate layers soaked with rich liqueur promise an irresistible celebration of creamy decadence you’ll savor with pure delight.
Ingredients
Cake Ingredients:
- 175 grams (6.2 ounces) dark chocolate
- 175 grams (6.2 ounces) unsalted butter
- 300 grams (10.6 ounces) light brown sugar
- 3 eggs
- 135 grams (4.8 ounces) plain flour
- 25 grams (0.9 ounces) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
Liquid Ingredients:
- 100 milliliters (3.4 fluid ounces) boiling water
- 2 teaspoons instant coffee
- 75 milliliters (2.5 fluid ounces) Baileys
- 1 teaspoon lemon juice
Frosting Ingredients:
- 125 grams (4.4 ounces) butter
- 250 grams (8.8 ounces) icing sugar
- 25 grams (0.9 ounces) cocoa powder
- 1/2 teaspoon vanilla
- 50–75 milliliters (1.7–2.5 fluid ounces) Baileys
Instructions
- Melt chocolate and butter together in a double boiler, creating a smooth, glossy mixture. Incorporate coffee to enhance the rich, deep flavor profile.
- Sift together all dry ingredients in a separate mixing bowl, ensuring no lumps remain for a uniform cake texture.
- In another bowl, vigorously whisk eggs with Baileys and a hint of lemon zest, creating a creamy, aromatic liquid base.
- Gently fold wet ingredients into dry ingredients, stirring carefully to maintain the delicate air bubbles and prevent overmixing.
- Pour batter into a prepared cake pan, spreading evenly. Bake at 180°C for approximately 55-60 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool completely on a wire rack, ensuring the structure sets and moisture distributes evenly.
- Prepare frosting by whipping butter until light and fluffy. Gradually incorporate powdered sugar, cocoa powder, and Baileys, blending until smooth and creamy.
- Once cake is thoroughly cooled, generously frost the entire surface using a spatula or piping bag for a professional finish.
- Optional: Garnish with chocolate shavings, cocoa dusting, or additional Baileys-infused decorations to elevate the presentation.
Notes
- Choose high-quality dark chocolate for a richer flavor depth in the cake.
- Ensure coffee mixture is at room temperature when adding to melted chocolate to prevent seizing.
- Sift dry ingredients thoroughly to eliminate potential lumps and create a smoother cake texture.
- Use room temperature eggs and Baileys for better incorporation and even mixing.
- Fold wet and dry ingredients gently to maintain cake’s light and airy structure.
- Test cake doneness with a toothpick – it should come out with a few moist crumbs.
- Cool cake completely before frosting to prevent buttercream from melting.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Add extra Baileys to frosting for more intense Irish cream flavor.
- Prep Time: 15 mins
- Cook Time: 56 mins
- Category: Desserts
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 574
- Sugar: 48g
- Sodium: 106mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Jackson Reid
Founder & Recipe Developer
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training
Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.