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This Bailey’s Caramel Irish Cream Cake is made with a deep chocolate cake layered with chocolate caramel ganache and topped with buttercream frosting.

A slice of Bailey's Caramel Irish Cream Cake on a plate with caramel drips everywhere.

In the words of Hannibal from the A Team…”I love it when a plan comes together.”

Yes, I am a product of the 80’s.

And still love the 80’s.

I wore scrunchies in my hair, big sweaters, neon colors, stir-up pants and my Sony Discman was the coolest thing ever!

Or should I say it was totally bitchin’.

My bangs were super high and sprayed with so much hairspray that I must have killed at least a dozen brain cells a day inhaling all that Aquanet.

My hair was badly permed and my goal was to dress like Jeannie, Ferris Bueller’s sister.

Watching the movie now makes me cringe…her pants were pretty much up to her boobs.

Very attractive.

Close up of a slice of Bailey's Caramel Irish Cream Cake

The 80’s was the first time I ever had Bailey’s Irish Cream.

Now before you envision some teenager doing shots of Baileys, it was simply a sip of my mom’s coffee that was spiked with Bailey’s.

But I remember it being good.

Not like any of the other “yucky” alcohol I had tasted thus far.

The flavor stuck with me and whenever my mom would make them (which was usually only around the Holidays) I would beg for a sip.

I was an annoyingly squeaky clean kid so it never dawned on me just to make one of my own when the parental unit was not around.

I’m still a squeaky clean nerd now too.

Like Leslie Knope squeaky clean.

I tattle on myself. 🙂

Bailey’s to this day is still one of my favorite liquors.

So when they came out with new flavors I had to buy them.

I have one mint and one caramel.

Already I had baked something else (will be on blog later) that involved making a chocolate-caramel ganache.

So I had some leftover and it got my head spinning as to what I could make with it.

This Bailey’s Caramel Irish Cream Cake is what.

Caramel, caramel, caramel just kept going through my head.

And there in the refrigerator door was the answer (yes, I have booze and not healthy things like milk or orange juice in the fridge door :P)

Bailey’s Original is still my favorite but both the mint and the caramel versions are something that should be in everyone’s home bar.

I keep this cake in the fridge because the frosting can start to slide a bit as it warms up.

But you could serve it at room temperature just fine.

If you don’t have any caramel sauce don’t worry, that was just a last minute addition on my part to add some contrast for the camera.

If you are a Bailey’s lover too, you should try this cake.

Bailey's Caramel Irish Cream Cake on a plate with caramel splatters

Want More Baileys Recipes?

Baileys Irish Chocolate Cream Pie

Mini Bailey’s Irish Cream Mocha Cheesecake Tarts

Baileys Salted Caramel Chocolate Bundt Cake

My Mom’s favorite Baileys Irish Nut Coffee Bread Pudding

Bailey’s Irish Coffee Caramel Cookies

Bailey's Caramel Irish Cream Cake

Bailey's Caramel Irish Cream Cake

Ingredients

  • For the Deeply Dark Devil’s Food Cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 11 TBSP unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2/3 cup Dutch-processed cocoa powder
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/3 cups warm water
  • For the Bailey’s Buttercream Frosting:
  • 3 large eggs
  • 4 large egg yolks
  • ½ cup water
  • 2 cups sugar
  • 3 cups of butter, at room temperature
  • ½ tsp salt
  • 4 TBSP Bailey’s Caramel Irish Cream
  • For the Chocolate-Caramel Ganache:
  • 10 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 10 caramel candies, unwrapped

Instructions

  1. For the Deeply Dark Devil’s Food Cake:
  2. Preheat oven to 325F.
  3. Grease two 9 inch cake rounds and dust with flour.
  4. Sift together the flour, baking soda, baking powder, and salt in a medium bowl.
  5. Mix to incorporate.
  6. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes.
  7. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time.
  8. Beat in the vanilla.
  9. On low speed, add the flour mixture in three additions alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
  10. Bake cake for 45-55 minutes. Cool cake for 20 minutes after baking.
  11. Remove cake from pan and let cool completely before frosting.
  12. For the Bailey’s Buttercream Frosting:
  13. Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
  14. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup.
  15. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled.
  16. Add the butter, half a stick at a time, beating on medium after each addition.
  17. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes.
  18. Stir in the salt and Irish Cream.
  19. For the Chocolate-Caramel Ganache:
  20. Place the chocolate in a medium bowl.
  21. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely.
  22. Pour the hot mixture over the chocolate and stir until melted.
  23. To Assemble:
  24. First off I made mini cakes and therefore my cakes look different than the instructions I am going to give you.
  25. I did not put buttercream between any of the layers, nor did I make 4 layers. You can mix and match however you like.
  26. Take your two 9-inch cake and  cut each one of those layers horizontally in half(so you should have 4 layers).
  27. Place the bottom layer on a cake plate.
  28. Spread a thick blanket of frosting on top.
  29. Add the second layer.
  30. This time spread the chocolate-caramel ganache on that layer.
  31. Place third layer on top of that and spread more buttercream.
  32. Place forth layer and frost the top and sides of the cake with remaining frosting.
  33. Drizzle store bought caramel over the cake, however much you would like.
  34. Place cake in refrigerator until ready to serve.
© Peabody
Bailey's Caramel Irish Cream Cake

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Comments

  1. Oh Yum! I kinda like Baileys too although not as much as I like my scotch and beer and all other things alcoholic!! 🙂 I was quite the opposite of the squeaky clean kid and yes, was an 80’s teenager too. This cake looks sinfully divine….! Wish I could have some. And you’re invited the next time I make stuffed mushrooms my dear!

    Reply

  2. Yum, that looks good. I love the caramel. I doubt anyone that lived through the 80s escaped unscathed. We all have fashion skeletons rattling around in our closets.

    Reply

  6. That looks very good. I, however, do not like any form of Baley’s (heck, I don’t like most alcohol, so this is nothing new) so will just enjoy looking at this and imagining the caramel and chocolate flavors.

    Reply

  7. This cake looks intense! I love the flavor of Bailey’s as well, so this is delicious, I’m sure. I just wanted to take a minute to thank you though for updating as much as you do. Many bloggers lose their fizz at some point, and leave all of their readers hanging and wanting more. You always satiate my blogging appetite! (As well as my regular appetite too haha) So…thanks.

    Reply

  8. Yeh, I love Bailey’s. I usually have mine on ice so the taste is diluted since I am a lightweight in the drink department. Have you ever tried a Bailey’s milk shake? That cake is so drool-worthy!

    Reply

  9. You know I’ve been thinking about something like this for a while now. Ever since I tasted the Caramel flavoured Baileys I’ve been wondering how it would work in a cake. Now I shall find out! 😀

    Reply

  10. 80s how I miss you. I was the Desperately Seeking Susan type of girl in the 80s. Bad!! What is totally bitchin is this cake. You are a devil for tempting me so badly.!

    Reply

  12. Great cake,I’d love to try it. But… could anybody explain me how on earth do I measure butter in TBSP???? It seems too complicated for me , I’m used to weigh all the ingredients!
    Thanks

    Reply

  16. I loooooooove Bailey! I usually drink it with coffee, or add a few tablespoon in my chocolate ganache. Now I have another recipe to play with it. 😀

    Reply

  17. 80’s indeed. Did you hang on to anything long enough to see what happens to those shoulder pads? This looks great, of course. Is the Kahluah version coming next? Hmmmm?

    Reply

  18. This looks devine! I recently purchased myself 4 inch cake pans and am wondering how you went about cutting down the recipe, in half? or do you just make several mini cakes?

    Thanks so much!

    Reply

  24. That’s narley dude! This Bailey’s cake is almost too good to be true in my books. I can just imagine all the luscious layers!!!I have saved and printed so it may be on the table soon!!!

    Reply

  25. I was born in the 80’s and I still wore scrunchies. 🙂

    I LOVE LOVE LOVE Bailey’s! When I was on a (short lived and ill advised) low carb diet a few years ago, I even made my own low-carb Bailey’s I missed it so much.

    This cake is SOOOOOO perfect. A must-try.

    Reply

  28. It’s so not fair of you to post something so delicious looking! I’d eat that for breakfast if it were here.

    The 80’s are coming back, you know. I hope you saved your leggings and big sweaters….

    Reply

  30. honestly, I can’t get over how beautiful each and every one of your photographs are, of your culinary masterpieces – such decadent desserts and other baked goods!! do you own a pastry shop?? you really should!! :0)

    Reply

  37. Well, the cake looks fabulous! and it’s got Bailey’s in it too, oh yum! I’ve got a Bailey’s tiramisu marked in Nigella Express, that one of my friends has made and said is fab, can’t wait.

    Reply

  39. I’m a bit embarrassed to admit this but I actually don’t like Bailey’s. But you know what, I’ll gladly put my dislike aside to dive right into this cake!

    Reply

  40. That first picture is killing me! I need to start figuring out dinner (and dessert) very soon if I want to avoid snacking on a huge piece of chocolate right this second.

    Reply

  41. Your cakes always looks so good.Great post I´m a product of the 80’s too, but I loved the Madonna`s ballet tutu (oh my gosh!! Shame on me)and love her hair too.

    Reply

  42. I was a super innocent kid a few decades earlier, but had sips of wine instead of Bailey’s…maybe that’s why I ended up in Wine Country ?
    Gorgeous cake. I had gotten over the obsession with caramel caused by the last DB challenge, but now you’ve done it…obsession started again by those photos. Ah, there are worse things, are there not? Have I been at the Bailey’s me darlin’? There is no tellin’, now is there? Heeheee. All your fault.

    Reply

  45. Did you do the tight ski pants/riding boots thing combined with shoulderpadded sweaters as well? I’m afraid I did…
    This is totally awesome (what? Do they have Baileys Caramel?)

    Reply

  47. Ms. Peabody,
    Why must you always out do us?! Looks awesome. I love Bailey’s on the rocks. This is a defiant must, and it will be staying away from the boyfriend!

    Reply

  48. Ahhhh, wow. Your photos are mind blowing! That is a perfect picture . . . well I mean that is the best ever!
    Certainly this is a true Peabody. Love it.

    Reply

  50. Okay this looks even better than the mars pie. I’ve been really wanting to try the Bailey’s caramel which we didn’t have in Canada before. Now I have an excellent excuse to buy it! 😉

    Reply

  52. Thanks for this DELICIOUS recipe! I knew I had to give it a try as soon as I saw your photos.
    Just made it yesterday and it is intense, filled with lovely flavors, and the texture… don’t get me started!
    Heaven on earth.

    Reply

  53. Hi,
    just to let you know I am linking to this post and also posting the recipe in my native tongue (and with metric system measurements 😉 ).
    The credit for the original goes naturally to you. I am sure people over here in Finland will love to try out this glorious recipe!

    Reply

  55. Peabody, you are an inspiration! I made this cake for my dad’s fiftieth birthday. I am in Utah and made proper altitude adjustments, it worked out perfectly! Thanks you!

    Reply

  56. Wow… I made this cake (well… used a different cake, but used the ganache and frosting to make the same thing) for a friend’s birthday. Turned out GORGEOUSLY. However, i found the caramel flavour didn’t really translate into the ganache. And the frosting was really aggressively buttery… it was my first time with a buttercream frosting, so I did it as is, but if it’s possible to use less butter, I would recommend doing so, just because the frosting really had the texture of butter. But, I must say it made sure I presented a really fabulous cake. Thanks!

    Reply

  57. Tried making the frosting and it bombed!
    Tried everything to save it but to no avail.
    Good flavor though slightly on the salty side for my taste.
    I think next time i will opt for my preferred double boiler method–and less salt.

    Reply

  58. Like, OMG!! This cake totally looks awesome. Fer sure!
    I too was an 80s teen. I am looking forward to baking this for friends and family. I have Baileys Chocolate Mint, and try light minty drizzle on top.

    Reply

  59. I made this tonight and everyone went crazy over it. So delicious! I used the leftover chocolate ganache to write Happy Birthday on the top and it worked perfectly for that. The only thing I changed was the cooking time on the cake – it only took 35 minutes not 45. The buttercream frosting with the Irish Cream was to die for! Thank you for this recipe!

    Reply

  60. OMG- this looks divine and will def. be on my st. paddy’s menu. I’m also featuring it on my blog, Naloma Kitchen, in a compilation of Irish recipies for the holiday! Thanks!

    Reply

  61. I think this recipe sounds great BUT the buttercream frosting IS overloaded with butter! I believe it should read “3 sticks” of butter which would equal 1-1/2 cups not 3 cups! And, yes, they were stirrup pants! lol!

    Reply

  63. This is the best chocolate cake I’ve ever had in my life!! I agree with other comments about the frosting, though. I tasted it after I had added most of the butter and it was really, really buttery. I think next time I will only use half. I had to switch to a paddle attachment half way through. I also added some vanilla bean paste. Next time I will just use a bean and less butter, but really, best cake I’ve ever had! Making this as the bottom tier of our wedding cake!

    Reply

  65. What can I use instead of Alcohol I don’t cook or bake with Alcohol
    I wish when u do a recipe with Alcohol you’d put what u can use instead of it
    I’ll be waiting to hear from you
    I want to make this I need to know the answer
    Thank You
    Betty

    Reply

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