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Decadent Triple Layer Chocolate Espresso Cake with Baileys Frosting

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A rich and moist triple layer chocolate espresso cake topped with smooth, boozy Baileys frosting. Perfect for celebrations or a cozy indulgence.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • ¾ cup (75 grams) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil
  • 1 cup (240 ml) strong brewed espresso, cooled
  • 2 teaspoons pure vanilla extract
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • ⅓ cup (80 ml) Baileys Irish Cream
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon instant espresso powder (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk eggs, sugar, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add cooled brewed espresso to the wet mixture, stirring gently.
  5. Gradually add dry ingredients to wet ingredients, mixing at low speed or folding until just combined. Avoid overmixing.
  6. Divide batter evenly among prepared pans (about 450 grams per pan).
  7. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, mixing on low speed.
  10. Mix in Baileys, heavy cream, instant espresso powder, and a pinch of salt. Beat on medium-high speed until light and fluffy (3-4 minutes). Adjust consistency if needed.
  11. Place one cake layer on serving plate. Spread about ½ cup frosting evenly. Repeat with second layer, then top with third layer.
  12. Use remaining frosting to cover top and sides smoothly.
  13. Optional: Refrigerate cake for 30 minutes before serving for clean slices.

Notes

Use room temperature eggs and milk for best results. Be gentle when folding espresso into batter to keep crumb tender. If frosting is too soft, chill for 15 minutes and re-whip. For gluten-free option, substitute flour with gluten-free blend and add xanthan gum. Baileys can be swapped with other Irish cream or coffee liqueurs. For a dairy-free version, use almond milk and vegan butter with vegan Baileys.

Nutrition

Keywords: chocolate cake, espresso cake, Baileys frosting, triple layer cake, easy chocolate dessert, homemade cake, boozy frosting

Find it online: https://blixfood.com/decadent-triple-layer-chocolate-espresso-cake-recipe-easy-homemade-baileys-frosting-ideas/