It was mum’s birthday last week and I wanted to make her a birthday cake. As I flicked through various recipes online, I started thinking about some of her favourite flavours. That’s when I thought of Bailey’s Irish Cream. I narrowed down my search until I found a few cake recipes that include Bailey’s.
In the end I used a combination of recipes – one for a chocolate cake and the other for a Bailey’s cream cheese icing. The result was delicious! Mum loves the cream cheese icing on a carrot cake, so the combination of cream cheese and Baileys was a bonus.
Read on for the full recipe!
This recipe is based on the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. It makes a light and moist chocolate cake.
Makes two 9 inch cakes
- 2 cups sugar
- 1 3/4 cups plain flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Preheat the oven to 180°C (160°C fan forced).
Line two 9-inch round cake tins with baking paper, and grease the sides.
Sift the flour, and combine with sugar, cocoa, baking power, baking soda and salt in a large mixing bowl.
Add eggs, milk, oil and vanilla, then beat on medium for 2 minutes until smooth.
Stir in the boiling water (this makes the batter quite thin). Poor into the cake tins.
Bake for approximately 30 minutes, or until a cake skewer inserted into the middle comes out clean.
Remove from oven and allow to cool for 10 minutes before removing from cake tins and cooling completely.
This recipe has been adapted from Brown Eyed Baker’s recipe.
Makes enough icing to fill between the cake halves, and cover the sides and top
- 250 g Philadelphia cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 3-4 tbsp Baileys Irish Cream
- 3 cups icing sugar
Place the cream cheese, butter and Baileys Irish Cream in a large mixing bowl and beat on medium speed until smooth.
Gradually add the icing sugar, continuing to beat until all is dissolved and the mixture is smooth.
Ice the top and sides of one cake. Place the second cake on top, and continue to ice the edges and top. Sprinkle with crumbled Flake to decorate.