Mary Berry Baileys Cake

This delicious Baileys Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. The rich, creamy frosting pairs beautifully with the moist chocolate cake. Feel free to customize it by adding your favorite chocolate toppings or using different liqueurs for a unique twist!

Ingredients Needed

For the Cake:

• 1 1/2 cups (300g) granulated sugar
• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup (180ml) milk (at room temperature)
• 1/4 cup (60ml) Baileys Irish Cream Liqueur
• 1/2 cup (120ml) vegetable oil
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water or piping hot coffee

For the Frosting:

• 1 cup (225g) unsalted butter (softened to room temperature)
• 3 1/2 cups (450g) powdered sugar (sifted to remove lumps)
• 1 teaspoon cocoa powder
• A pinch of salt
• 2 tablespoons (30ml) Baileys Irish Cream Liqueur
• 1-2 tablespoons (15-30ml) heavy whipping cream
• Shaved chocolate for garnish

How To Make Baileys Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch by 13-inch (23 cm by 33 cm) rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a large liquid measuring cup, whisk together the milk, Baileys, vegetable oil, eggs, and vanilla.
4. Combine Mixtures: Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear. Gradually add the boiling water or hot coffee, whisking until blended.
5. Bake: Pour the batter (it will be very liquid) into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the middle comes out clean.
6. Make Frosting: For the frosting, beat the softened butter on medium-high speed until light and fluffy. Gradually add the powdered sugar and cocoa powder, mixing until blended.
7. Add Flavors: Add the salt and Baileys, and whip on medium-high speed until incorporated. Add the whipping cream (start with 1 tablespoon, adding more if necessary) and mix well until the frosting is fluffy and smooth.
8. Frost Cake: Once the cake has cooled completely in the pan, spread the frosting over the top and smooth it out. Garnish with shaved chocolate.
9. Serve: Slice and serve your delicious Baileys cake!

Recipe Tips

• Use Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature. This helps the batter mix better, resulting in a lighter cake.
• Sift Cocoa Powder: Always sift the cocoa powder and powdered sugar before adding them to the mix. This helps prevent lumps and ensures a smooth frosting.
• Cool the Cake Completely: Allow the cake to cool completely in the pan before frosting it. If it’s still warm, the frosting will melt and won’t set properly.
• Adjust Baileys for Taste: Feel free to adjust the amount of Baileys in the frosting to suit your taste. Start with 2 tablespoons and add more if you want a stronger flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover Baileys Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It can be refrigerated for up to 4 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (of 12 slices)

• Calories: 484
• Total Fat: 24g
• Saturated Fat: 3g
• Cholesterol: 68mg
• Sodium: 180mg
• Potassium: 151mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 39g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Chicken Chasseur
• Mary Berry Date And Walnut Cake
• Mary Berry Manor House Cake Recipe
• Mary Berry Apricot Frangipane Tart