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Bailey's Layered Cake

Bailey’s Layered Cake is rich, dark chocolate cake and topped with a creamy Bailey’s Frosting. 
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Decorate Time: 30 minutes
Servings: 10 slices
Calories: 1068kcal
Author: Wendy


  • 3 9 inch round cake pans
  • 1 piping bag with a star tip


Cake Ingredients

  • 2 C all purpose flour
  • 2 C sugar
  • 3/4 C special dark chocolate cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ¾ C milk
  • 1 C canola oil
  • ¾ C warm water
  • 1/2 teaspoon espresso powder
  • 1/2 C canola oil
  • 1 tablespoon pure vanilla extract

Frosting Ingredients

  • 2 cups unsalted sweet cream butter softened
  • 6 cups powdered sugar
  • ¼ cup Bailey's Irish Cream
  • 4 teaspoon vanilla extract
  • 7 tablespoon heavy whipping cream



    • Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
    • In a small bowl, whisk together the espresso and the warm water until combined
    • Using your standing mixer, whisk together the flour, sugar, cocoa
    • powder, baking soda, baking powder and salt until combined
    • Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined
    • Divide the batter between the 3 pans
    • Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
    • Allow cakes to cool for 20 minutes

    Frosting Directions

    • Using a standing mixer, cream together the butter, vanilla, powdered sugar, Bailey’s and heavy whipping cream until combined and creamy and stiff with peaks
    • Scoop 1 C of frosting into the piping bag

    Frosting Cake Directions

    • Place 1 layer of cake onto the cake board
    • Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
    • Place another layer of cake on top and spread more frosting
    • Place the last layer on top and frost the remaining cake with remaining frosting
    • Coat the bottom sides of the cake in the mini chocolate chips

    Chocolate Ganache Directions

    • Using a small pot, heat up the heavy whipping cream until steaming
    • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
    • Once the heavy whipping cream is heated, pour over the chocolate chips
    • Allow to sit for 1 minute before whisking until smooth
    • Pour ganache into the squeeze bottle
    • Pipe dollops of ganache over the edge of the cake
    • Pipe dollops of frosting onto the top of the cake
    • Sprinkle some mini chocolate chips all over the top of the cake
    • Cut and serve and enjoy


    If you wish to make a non alcohol frosting, I recommend substituting with Irish Cream Coffee Creamer. 


    Serving: 1slice | Calories: 1068kcal | Carbohydrates: 136g | Protein: 6g | Fat: 57g | Saturated Fat: 28g | Cholesterol: 147mg | Sodium: 485mg | Potassium: 180mg | Fiber: 3g | Sugar: 112g | Vitamin A: 1366IU | Calcium: 55mg | Iron: 2mg