Baileys Chocolate Coffee Cake ☕🍫
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup strong brewed coffee, cooled
For the Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/2 cup cocoa powder
1/4 cup heavy cream
1/4 cup non-alcoholic Irish cream flavored coffee creamer
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the cooled coffee until the batter is smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Frosting: In a large bowl, beat butter until creamy. Gradually add powdered sugar and cocoa powder, beating well after each addition. Add heavy cream, non-alcoholic Irish cream flavored coffee creamer, and vanilla extract. Beat until light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Notes:
For an extra kick, mix some instant coffee granules into the frosting.
Make sure cakes are completely cooled before frosting to prevent the frosting from melting.
Prep Time: 25 mins | Cooking Time: 30-35 mins | Total Time: 55-60 mins | Kcal: 520 per slice | Servings: 12