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chocolate cake with bailey’s buttercream frosting

Author: Taylor Ellingson

Ingredients

For the chocolate cake:

  • 1 ¾ cups all purpose flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 extra large eggs room temperature (I used 2 large eggs and about half of another egg)
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

For the Bailey's buttercream frosting:

  • 6 cups confectioners sugar
  • 2 sticks 1 cup or 8 oz unsalted butter, at room temperature
  • ¼ to ½ cup Baileys depending on how much Baileys flavor you want

Instructions

For the cake:

  • Preheat oven to 350 F. Butter and flour two 8 or 9 inch round cake pans.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee until just combined.
  • Pour the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.

For the Bailey's buttercream:

  • Whip the butter in the bowl with an electric or hand mixer, for 4 minutes...making sure it gets very light and fluffy. Slowly add the powdered sugar, ¼ cup at a time.
  • After the powdered sugar is completely mixed with the butter, drizzle in the Baileys and whip it until combined. Drizzle it in slowly and add until you get the consistency you want. If the frosting becomes too thin, just beat in another spoonful or two of powdered sugar.
  • Tip for icing your cake: before placing the first cake layer on your serving platter, cut four strips of parchment paper to set the cake on top of, making a square with the strips. Frost your cake, and when you are finished, carefully pull out the parchment paper and your cake will be ready to serve with no messing frosting to clean up!