Shortcut Bailey’s Cake with Bailey’s Chocolate Frosting
Lots of things about me changed with parenthood. My level of caffeine dependency totally skyrocketed. Weird how that happened. One day I was a take or leave it kind of coffee gal. Nine months later, coffee is my lifeline. Whereas my coffee consumption has gone through the roof, my overall patience and free time have plummeted.
I know, shocking, right?
Somewhere around the time when I lost my patience and free time, I seriously cut down on the amount of scratch baking that I do. So sad. I know I told you all before when I made these gluten free salted caramel chocolate chip butter bars, that I used to be baking obsessed. I used to make trays and tray of cookies every Christmas and there was always a from scratch homemade cake in my house.
Mama ain’t got time for that these days.
Instead I’m all about shortcuts like making cake from box mix that tastes like from scratch cake. Enter this shortcut Bailey’s Cake with Bailey’s Chocolate Frosting. I’m not gonna lie and tell you all I measured out flour and sugar like a boss. Nope, I opened a box of white cake and doctored the recipe. A lot.
I subbed butter for oil, and of course added a hefty shot of Bailey’s Irish creme into the batter. And water? Oh no. Hello, creamy milk. The result? A rich, buttery cake with a hint of Bailey’s in each bite.
And really, you can’t forget the icing. This is a variation of the icing my husband makes for almost any cake or baked good. And let me tell you, I would dip cardboard into and eat it, because it is THAT GOOD. The icing is totally homemade, but it’s worth it and it’s super easy. More butter, a metric ton of powdered sugar, cocoa powder, and a healthy shot of Bailey’s.
I mean seriously, how can you not want to just eat spoonful after spoonful of this stuff? It’s impossible. And as my husband gleefully pointed out while he iced the cake (because I was too intent on licking the icing off of the beater to be useful), there’s like a half inch of icing on top of the cake and between the layers. It’s the perfect cake to icing ratio for me.
Now if that much icing isn’t for you that’s ok. You might have some icing leftover in this batch then. I won’t judge. Ok, maybe I will a little bit, but we could still be friends. More icing for me.Print
An easy, delicious Bailey’s white cake with chocolate Bailey’s frosting
For the cake
- 1 box of white cake mix
- 1 stick of butter
- 3 eggs
- 1/2 cup of Bailey’s
- 3/4 cup of milk
For the Frosting
- 2 pounds of powdered sugar
- 1 cup of unsweetened cocoa powder
- 1/3 cup of boiling water
- 1/3 cup of Bailey’s
- 2 sticks of room temperature butter
- Preheat the oven to 350. In a large bowl using an electric mixer beat, together the eggs, milk, butter, and Bailey’s for the cake. When the wet ingredients are combined, slowly pour in the dry ingredients and mix until incorporated, pouring into two greased 8 inch round pans. Bake cakes until set for approximately 24-27 minutes or until a toothpick inserted in the middle comes out clean. When cake is done, let cool. Then remove from pan prior to frosting.
- To make the frosting, sift together the cocoa powder and the confectioners sugar into a large bowl. Add the butter and mix with an electric mixer until incorporated. Add the boiling water and Bailey’s and beat until smooth.
- To assemble the cake, place one layer on a cake dish. Frost the cake by spreading the frosting evenly over the top of the cake and down the sides. Place the second layer on top of the first and frost the top, spreading it down the sides, using frosting to cover any gap between layers. Slice and enjoy.
If you don’t love a heavily frosted cake, you may have frosting left over.
- Category: dessert
- Cuisine: American
- Serving Size: serves 8