Bailey’s Irish Cream Cake
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A decadent, boozy layer cake infused with coffee and Bailey’s, this Bailey’s Irish Cream Cake is an elevated boxed cake mix soaked with a Bailey’s-coffee mixture and slathered with a decadent vanilla-coffee buttercream before being topped off with a simple mocha chocolate ganache. It’s perfect for St Patrick’s Day or grown-up birthday parties.
Bailey’s Layer Cake Recipe
Today’s Bailey’s Irish Cream Layer Cake is a classic Irish Coffee in a rich and indulgent dessert format!
To save time on this recipe, we used a simple vanilla cake mix as the base, elevating it with Bailey’s and instant coffee, then used the time saved to make a Bailey’s coffee soak that both infuses the cake with even more flavor while ensuring the crumb stays soft and tender.
Next, we made a simple vanilla buttercream for stacking the cake and a quick crumb coat, before adding the leftover Bailey’s-coffee mixture to the buttercream for a cheater Irish Coffee buttercream to slather the stacked cake with, before topping it all off with a simple 3-ingredient mocha chocolate ganache.
It might sound time-consuming and intricate, but honestly this cake is super simple and quick to whip up. If you’ve ever made a basic layer cake before, you’ll be able to make this cake in less than an hour (not including baking and cooling times).
Baileys Irish Cream Layer Cake is a moist, vanilla-based layered cake soaked with coffee and Baileys, finished with rich chocolate ganache and airy vanilla buttercream. Perfect for St. Patrick’s Day, birthdays or any celebration, this dessert combines convenience with indulgence for home bakers.
Why You’ll Love This Bailey’s Layer Cake
Why You’ll Love This Bailey’s Layer Cake- Lush, boozy layers: Each slice is infused with Baileys and a hint of coffee, giving the cake a subtle warmth and complexity that feels indulgent without being overpowering.
- Creamy, melt-in-your-mouth frosting: The vanilla buttercream is silky yet structured, perfectly balancing the cake’s tender crumb while carrying just a touch of coffee flavor in the top layer.
- Show-stopping presentation: Three even layers crowned with glossy chocolate ganache create a cake that looks professional but is simple enough for home bakers to achieve.
- The recipe balances ease and elegance: using boxed cake mix enhanced with luxurious flavors.
Snackable History Fact: The addition of Baileys pays homage to Ireland’s iconic liqueur culture, where cream, whiskey and coffee flavors often intertwine in desserts and beverages. While layered cakes like this one became more widespread in the mid-20th century with boxed mixes, this recipe elevates convenience with a gourmet twist, blending classic cake-making techniques with luxurious adult flavors.
Recipe FAQs
Yes, assemble the cake up to 24 hours in advance and refrigerate. Bring to room temperature before serving.
The cake will keep for 3–4 days in the fridge. Bring it to room temperature for 30–60 minutes before serving for optimal texture and flavor.
Yes, wrap tightly in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator.
Yes, ¼ cup of strong brewed coffee works, but reduce milk slightly to maintain batter consistency.
Cool the cake and ganache slightly; slightly thicker ganache holds drips better.
Bailey’s Layer Cake Ingredients
Bailey’s Layer Cake IngredientsBailey’s Espresso Cake Ingredients:
Vanilla Buttercream Ingredients:
- Unsalted Butter, softened
- Powdered Confectioner’s Sugar
- Vanilla Extract
- Heavy Whipping Cream
Chocolate Ganache Ingredients:
- Chocolate Chips
- Heavy Whipping Cream
- Instant Coffee
Scroll down to the printable recipe card for full measurements.
Tip: for an alcohol-free version, use Bailey’s- or Irish Cream-flavored coffee creamer from your grocery store’s dairy section.
Kitchen Tools You May Find Helpful
- 3 9″ round cake pans
- 1-10″ round cake board
- Squeeze Bottle
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Offset Spatula
How to Make Bailey’s Irish Cream Cake
How to Make Bailey’s Irish Cream CakePreheat oven to 350°F (175°C). Spray three 8-inch round cake pans with baking spray and line bottoms with parchment paper. Set aside.
In a large bowl, beat together cake mix, eggs, butter and milk until smooth.
Divide batter evenly among pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
How to Make Coffee-Baileys Cake Soak:
In a small saucepan, heat the ¼ cup Baileys over medium heat until it starts to simmer. Remove from heat and whisk in the 1/4 cup instant coffee grounds until fully dissolved.
Allow to cool before pouring into a squeeze bottle.
How to Make Vanilla Buttercream:
In a large bowl, beat the butter with an electric mixer for 2 minutes until light and creamy. Gradually add in the powdered sugar, then the vanilla extract and cream, mixing until smooth but stiff.
Beat butter in a stand mixer on medium speed until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream, mixing until smooth but stiff, about 2-4 additional minutes.
Cake Assembly:
Level the cake layers by trimming domed tops with a serrated knife or cake leveler.
Place the first layer on a cake board. Lightly brush with coffee-Baileys soak and allow to absorb for 1 minute before topping with 1 cup of buttercream. Spread the buttercream out evenly to the edges.
Repeat with the second layer: remove the dome, brush with soak, then spread another cup of frosting.
Place third layer on top, brush on the soak, then crumb coat the cake with 2 cups of the buttercream.
You can chill the cake or let sit to allow the crumb coat set.
Mix together the remaining coffee soak and frosting to create a coffee-flavored frosting, then beat in 1 cup of powdered sugar to stiffen the frosting.
Frost the entire cake with the coffee-infused frosting before placing in the fridge for a few hours or overnight to set up.
How to Make Chocolate Ganache Drips:
Place the 1 cup of chocolate chips in a heat-proof bowl. Set aside.
In a small pot over medium heat, heat ½ cup heavy cream and 1 tbsp instant coffee until simmering.
Pour the heavy cream over the chocolate chips, let sit 1 minute and then whisk until smooth.
Allow ganache to cool only slightly before transferring to a squeeze bottle.
Pipe drips of the ganache along the edge of the cake, then spread evenly over the top of the cake.
Allow ganache to set before serving.
Irish Cream Cake Recipe Variations:
- Replace the vanilla cake mix with white chocolate cake mix for a more decadent, buttery undertone, or use your favorite homemade vanilla cake recipe as the base.
- Nutty crunch: Fold ½ cup finely chopped toasted pecans or hazelnuts into the buttercream for subtle crunch.
- Dark chocolate chips swap to intensify bitterness and contrast the sweetness.
- Liquor Swaps: Use a flavored liqueur such as Frangelico instead of Baileys for a nutty variation.
- Add a teaspoon of orange zest to the coffee-Baileys soak for a subtle citrus warmth.
- Alcohol-free Version: use Bailey’s- or Irish Cream-flavored coffee creamer from your grocery store’s dairy section.
Tips for the Perfect Bailey’s Layered Cake
- Soften butter at room temperature for at least 30 minutes to ensure a smooth batter.
- Dissolve instant coffee completely to avoid a gritty texture. It enhances chocolate depth without extra liquid.
- Simmer Bailey’s gently to prevent curdling when combined with coffee.
- Removing cake domes, aka, leveling, ensures even layers and prevents tipping when stacked.
- Allow ganache to cool slightly before piping; use a butter knife or offset spatula to help drips along in a pretty pattern and create pretty ripples on the top of the cake.
- Avoid the desire to add more than 1 cup of frosting between layers, as this can cause the cake to shift and be off-center.
- The coffee-soak adds flavor and moisture to each layer; if you don’t want to add more coffee-flavor, use a simple syrup or additional Bailey’s.
More Desserts Made with Bailey’s Irish Cream
Pin this Decadent Irish Cream Chocolate Cake to your Baking Inspiration Board:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Bailey’s Irish Cream Cake recipe.
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Bailey's Irish Cream Layer Cake
A decadent, boozy layer cake infused with coffee and Bailey's, this Bailey's Irish Cream Cake is an elevated boxed cake mix soaked with a Bailey's-coffee mixture and slathered with a decadent vanilla-coffee buttercream before being topped off with a simple mocha chocolate ganache. It's perfect for St Patrick's Day or grown-up birthday parties.
Ingredients
Bailey’s Espresso Cake Ingredients:
- 2 boxes Vanilla Cake mix
- 6 large eggs
- 1 cup unsalted butter, softened
- 2 cup milk
- 1⁄4 cup Bailey’s
- 1⁄4 cup instant coffee
Vanilla Buttercream Ingredients:
- 1 1⁄2 cups unsalted butter, softened
- 4 cups powdered confectioner's sugar
- 2 teaspoon vanilla extract
- 6 Tablespoons heavy whipping cream
Chocolate Ganache Ingredients:
- 1 cup chocolate chips
- 1⁄2 cup heavy whipping cream
- 1 Tablespoon instant coffee
Instructions
- Preheat oven to 350°F (175°C). Spray three 8-inch round cake pans with baking spray and line bottoms with parchment paper. Set aside.
- In a large bowl, beat together cake mix, eggs, butter and milk until smooth.
- Divide batter evenly among pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
How to Make Coffee-Baileys Cake Soak:
- In a small saucepan, heat the ¼ cup Baileys over medium heat until it starts to simmer. Remove from heat and whisk in the 1/4 cup instant coffee grounds until fully dissolved.
- Allow to cool before pouring into a squeeze bottle.
How to Make Vanilla Buttercream:
- In a large bowl, beat the butter with an electric mixer for 2 minutes until light and creamy. Gradually add in the powdered sugar, then the vanilla extract and cream, mixing until smooth but stiff.
- Beat butter in a stand mixer on medium speed until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream, mixing until smooth but stiff, about 2-4 additional minutes.
Cake Assembly:
- Level the cake layers by trimming domed tops with a serrated knife or cake leveler.
- Place the first layer on a cake board. Lightly brush with coffee-Baileys soak and allow to absorb for 1 minute before topping with 1 cup of buttercream. Spread the buttercream out evenly to the edges.
- Repeat with the second layer: remove the dome, brush with soak, then spread another cup of frosting.
- Place third layer on top, brush on the soak, then crumb coat the cake with 2 cups of the buttercream.
- You can chill the cake or let sit to allow the crumb coat set.
- Mix together the remaining coffee soak and frosting to create a coffee-flavored frosting, then beat in 1 cup of powdered sugar to stiffen the frosting.
- Frost the entire cake with the coffee-infused frosting before placing in the fridge for a few hours or overnight to set up.
How to Make Chocolate Ganache Drips:
- Place the 1 cup of chocolate chips in a heat-proof bowl. Set aside.
- In a small pot over medium heat, heat ½ cup heavy cream and 1 tbsp instant coffee until simmering.
- Pour the heavy cream over the chocolate chips, let sit 1 minute and then whisk until smooth.
- Allow ganache to cool only slightly before transferring to a squeeze bottle.
- Pipe drips of the ganache along the edge of the cake, then spread evenly over the top of the cake.
- Allow ganache to set before serving.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 984Total Fat: 36gSaturated Fat: 21gUnsaturated Fat: 15gCholesterol: 180mgSodium: 460mgCarbohydrates: 162gFiber: 2gSugar: 137gProtein: 9g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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