There are cakes you bake with the telly on in the background and one eye on the clock. And then there’s this cake — the kind you bake when you need a proper treat. It’s rich, a little boozy, and unapologetically indulgent. The Baileys makes it silky and decadent without shouting for attention. It’s a grown-up chocolate cake — but still plays nicely with sprinkles.
I first made this for a friend’s birthday, slightly tipsy on espresso martinis and winging it with frosting. Since then, it’s become my go-to when I want something a bit extra, but not overly fancy. The kind of cake that gets eaten straight out of the tin when no one’s looking.
Why You’ll Love It
- It’s chocolate cake… with Baileys. Need I say more?
- The frosting is so creamy, you’ll want to eat it with a spoon (and honestly, do it).
- Keeps beautifully — if there are leftovers (doubtful).
- You don’t need any special kit — a bowl and a spoon will do.
- Looks impressive with truffles on top, but works just as well plain.
- It’s basically dessert and after-dinner drink in one.
Ingredients
For the cake:
- 175g dark chocolate
- 175g unsalted butter
- 2 tsp instant coffee
- 100ml boiling water
- 135g plain flour
- 25g cocoa powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 300g light brown sugar (or caster sugar)
- 3 medium eggs
- 75ml Baileys + 1 tsp lemon juice
For the frosting:
- 125g unsalted butter (soft)
- 250g icing sugar
- 25g cocoa powder
- ½ tsp vanilla extract (optional)
- 50–75ml Baileys (add to taste)
For decorating (optional but fun):
- Chocolate truffles
- Sprinkles
- Dusting of cocoa or edible glitter if you’re feeling fancy
How to Make It
Melt the good stuff:
Break the chocolate into chunks and melt it gently with the butter — I do it in the microwave in short bursts, stirring each time. Stir in your instant coffee mixed with boiling water. It’ll smell amazing already.
Mix the dry bits:
In a big bowl, whisk together the flour, cocoa, baking powder, bicarb, and sugar. Make sure there are no sneaky lumps hiding in there.
Crack the eggs and spike ’em:
In another bowl, mix the eggs with your Baileys and lemon juice. Weird combo, but trust the process. The lemon stops it from curdling.
Combine the magic:
Pour the chocolate mix and the eggy Baileys mix into your dry ingredients. Fold gently — no electric mixers needed. Stop as soon as it’s smooth-ish. No one likes a tough cake.
Bake it low and slow:
Pour the batter into a lined 2lb loaf tin. Bake at 180°C (160°C fan) for 55–60 minutes. If a skewer comes out clean (ish — a few crumbs are fine), you’re golden.
Whip up the frosting:
While the cake cools, beat the butter until soft and pale. Slowly add icing sugar and cocoa — I do it in halves so it doesn’t snowstorm. Add Baileys a little at a time until it’s glossy and spreadable.
Decorate your heart out:
Once the cake is stone cold (resist the urge!), pipe or slather the frosting on top. Top with truffles, a dusting of cocoa, or just leave it as is. Baileys doesn’t need much help to shine.
Common Mistakes and How to Dodge Them
Why’s my cake dry?
Overbaking or too much flour — spoon and level the flour, or use a scale.
Frosting too runny?
Pop it in the fridge for 10 mins or beat in a little extra icing sugar.
Can’t taste the Baileys?
Add a splash more to the frosting — just not too much or it won’t hold.
Top cracked?
Lower your oven temp next time, or pop a tray of water in the oven for moisture.
Storage and Reheating
Room Temp:
Keeps for 2 days covered on the counter.
Fridge:
Up to a week, tightly wrapped or sealed in a tin.
Freezer:
Freeze slices in cling film and foil. Thaw overnight — it’ll still be fab.
To Reheat:
- Microwave: 20–30 seconds for warm, gooey perfection.
- Oven: 10 mins at 160°C if reheating a whole chunk.
Frequently Asked Questions
Can I skip the Baileys?
You can, but then it’s just a chocolate cake. Swap for milk and a splash of vanilla if you must.
Can I make this in cupcake form?
Yes! Just adjust the bake time to 18–20 minutes. Keep a close eye.
Can I use milk chocolate instead?
Sure, but it’ll be sweeter and less rich. Still delicious.
Do I have to use instant coffee?
Nope. But it brings out the chocolatey depth. It won’t taste like coffee — promise.
Nutrition Facts (Per Serving)
Calories: 300
Fat: 13g
Saturated Fat: 2.5g
Cholesterol: 45mg
Sodium: 250mg
Carbs: 41g
Sugars: 28g
Protein: 3g
Try More Mary Berry recipe:
Mary Berry Baileys Cake
Description
A rich and boozy loaf cake laced with Baileys and cocoa, topped with silky chocolate frosting — pure indulgence in every bite.
Ingredients
Frosting:
Instructions
- Melt butter and chocolate. Stir in coffee mixture.
- Mix dry ingredients in a bowl.
- Whisk eggs with Baileys and lemon.
- Combine wet and dry gently.
- Bake 55–60 mins at 180°C. Cool completely.
- Beat butter for frosting, then add sugar, cocoa, and Baileys.
- Pipe or spread onto cake. Add toppings if you like.
Notes
- Let the cake cool fully before frosting — it matters.
- Don’t skimp on good chocolate.
- Sift cocoa powder to avoid clumps.
- Adjust Baileys in the frosting to your taste — or your mood.