This white chocolate Baileys cake is an absolute showstopper. The soft and silky mascarpone frosting is the perfect complement to the white chocolate layers and hidden ganache. This cake is simple to decorate and suitable for any celebration.
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If you’re after a show-stopping celebration cake that needs no intricate decorating skills, this white chocolate Baileys cake is it.
Three layers of white chocolate sponge cake are sandwiched together with chocolate Baileys ganache and then wrapped, naked style, in a sublimely soft and silky white chocolate & Baileys mascarpone frosting.
The result is a feast. As much for the eyes as it is for the belly. It’s the ideal cake to serve if you fancy chocolate without going all out on a richer traditional chocolate cake. Try serving it along with a Baileys espresso martini or a Baileys hot chocolate.
Why this Chocolate Baileys Cake is Special
Just look at it! This chocolate Baileys cake has a sophisticated charm about it and it requires no fancy decorating skills. This is a big bonus for me, as I’m challenged when it comes to piping neatly.
But aside from the looks, the taste of this chocolate baileys cake is out of this world. The sponge cake has a wonderful white chocolate meets caramel nature about it. And it is sandwiched together with delicately boozy chocolate ganache.
The frosting has been spiked with Baileys too. So all together, this is quite some cake. It is entirely suitable for festive occasions, birthday or any other celebration you care to mention. Or just because you feel like baking it.
Pick your decorations to match the occasion and take yourself swiftly to cake heaven.
If you are in need of a quicker and simpler Baileys bake, try my Irish coffee cake with Baileys cream topping. It’s ready in no time and needs no fancy decorating skills.
Ingredients
This chocolate baileys cake requires white, milk and dark chocolate. White chocolate is used in the cake and frosting, whilst milk chocolate mixed with a small amount of dark chocolate form a chocolate Baileys ganache that is full of flavour without being overpoweringly rich.
Make sure you use decent chocolate. The cheaper varieties have a tendency to seize during the melting process, making the baking of the cake harder. I always use Callebaut these days as I get consistent results from it.
I’ve used mascarpone cheese in the frosting to give a luxurious, not too sweet result that is rich in white chocolate flavour and Baileys. Do not substitute cream cheese in place of mascarpone, as it has a much stronger taste and a firmer texture.
Step by Step Instructions
As with most layer cakes, this chocolate Baileys cake involves several stages:
- Bake the sponge cakes
- Make the ganache & frosting
- Assemble and decorate
Each stage can be tackled independently of the next, so there’s no rushing to complete one part to coincide with the next. Hands on time will be 45-60 minutes, depending how quickly you work.
Make the White Chocolate Cake
Step 1: In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition
Step 2: Add milk & the vanilla extract and beat again. Sift the flour and baking powder into the bowl and mix well
Step 3: Melt the white chocolate and let cool for 3 minutes. Next, take a tablespoon of the cake batter and stir it quickly into the melted white chocolate.
Step 4: Gently fold this white chocolate mixture back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed in. Divide between 3 cake tins and bake.
Make the White Chocolate Frosting & Chocolate Ganache
In this Baileys cake a white chocolate ganache is incorporated into the frosting and chocolate ganache is sandwiched inside of the cake. Begin by making the ganache:
Step 1: Put the white chocolate into a heatproof bowl. Heat the cream and Baileys until scalding (but not boiling) and pour over the chocolate.
Step 2: Let sit for 1 minute to melt the chocolate, then stir until smooth and set aside to cool and firm up
Step 3: Repeat step 1 & 2 for the chocolate ganache
Step 4: when the white chocolate ganache is cold and thickened beat in the mascarpone cheese (take care to beat until just smooth as mascarpone can easily split). If necessary chill for 20 minutes to firm up (though this frosting stays nicely spreadable for quite some time)
Assemble the Layers
When the cakes are cool and the ganache and frosting have firmed up, this chocolate Baileys cake can be assembled:
Step 1: Place a layer of cake onto a worksurface and spoon half of the chocolate ganache into the centre, then spread it out, leaving a 1cm border around the cake
Step 2: Pipe a circle of white chocolate frosting around the edge of the ganache
Step 3: Spread 1 rounded tablespoon of frosting onto the next layer of cake and place it on top of the first layer, so the frosting sits on top of the chocolate ganache
Step 4: Repeat step 1-3 on the next layer of cake. When complete, all three layers of sponge should be stacked up
Step 5: Use the remaining frosting to cover the cake (naked style) and add a generous amount of frosting to the top. It does not need to be smooth. Decorate as desired – chocolates and gold-dusted chocolate leaves look superb.
The chocolates featured on my cake came from M&S and I made the leaves myself.
Expert Tips and FAQs
Tips for Success
There are a couple of watch-points to keep in mind for this recipe.
First of all, I know that sometimes white chocolate can be a troublesome beast. When melted and stirred into cake batter it can have a tendency to seize up. This is most likely the result of a major contrast in the heat of the melted chocolate and the cake batter.
To avoid running into problems, follow the next three steps:
- Use ingredients at room temperature for the cake batter – so pull you butter, milk and eggs out of the fridge well in advance to allow them to acclimatise
- When melting the chocolate, stop heating when a few lumps still remain. Just keep stirring until those lumps disappear. This will reduce the risk of the chocolate being too hot. Once melted, I usually let my chocolate sit for 3-5 minutes before combining with the cake batter
- And finally, when ready to mix, remember to stir 1 tablespoon of cake batter briskly into the melted chocolate. Again, this helps to reduce the differences in temperature between the 2 elements. Then just add the white chocolate mix into the cake batter and fold through (or beat very briefly with an electric whisk if it still looks as though it could seize).
If any of these points need clarification, please reach out to me or take a peak at my triple chocolate cake which also details how to use melted chocolate in cake making.
Secondly – Mascarpone can easily split, so when beating it into the ganache to make the frosting, do the bare minimum until just combined. Aim for 30-45 seconds (stop midway and scrape-down the bowl if necessary).
If your frosting splits, it is nigh on impossible to return it to tip-top condition and you will have to start again. So take this as your warning: don’t go beating it endlessly.
Frequently Asked Questions
When testing this recipe first time around I did use a dark chocolate ganache inside of the cake. In all honesty, it dominated the rest of the flavours. It was just too rich for the rest of the Baileys cake. For this reason, I do not recommend using a dark chocolate ganache
I’ve added just a small hint of dark chocolate alongside the milk chocolate in the ganache recipe. This is to ensure that the overall ganache is not too sweet. It’s perfect.
Of course. The result will be slightly sweeter though. Try this recipe for Baileys buttercream.
It will keep fresh for up to 3 days.
This cake is fine to sit at room temperature if intending to consume it on the day it is made.
Since mascarpone is dairy, the safest way to store leftovers for another day is in the fridge. Do ensure you bring it out a good few hours before serving to let the entire cake return to room temperature.
Also keep in mind your decorations and avoid using anything that might deteriorate if chilled.
Though the sponge cakes can be frozen for up to 3 months (un-iced) I do not recommend freezing this cake once frosted.
The recipe presented uses 3 x 6 inch cake pans. These are smaller than average. If you prefer to make this cake in 8.5 inch tins, simply double the recipe, fill each tin â…” full and use any remaining batter to make a few cupcakes.
You won’t necessarily need to double the frosting (1.5 times should suffice) but doubling the chocolate ganache would be wise.
More Boozy Desserts to Try Out:
- Baileys Chocolate Mousse with Coffee
- Italian Ricotta Cheesecake with Amaretto Soaked Raisins
- Sherry Affogato Recipe with Raisins & Prunes
- Stroopwafel Ice Cream with Bourbon & Caramel
- Bourbon Peach Crisp with Amaretti
Have you made this white chocolate Baileys Cake? Did you enjoy it? Let me know by leaving a comment and rating below. And I’d love to see how you decorated yours – post a picture on instagram and tag me #jane_littlesugarsnaps.
White Chocolate Baileys Cake
Equipment
- Note: This recipe uses 6 inch cake pans. See notes for scaling up for 8.5 inch pans
Ingredients
For the White Chocolate Sponge Cakes
- 180 g Butter/ baking margarine room temperature
- 180 g Golden caster sugar
- 180 g Plain flour all purpose
- 1½ teaspoon Baking powder
- 3 Eggs large, free range
- 3 tablespoon Milk room temperature
- 1½ teaspoon Vanilla extract
- 150 g White chocolate
For the Chocolate Ganache
- 60 g Milk chocolate
- 20 g Dark chocolate
- 30 ml Baileys Irish Cream
- 30 ml Double cream (heavy cream)
For the While Chocolate Mascarpone Frosting
- 200 g Mascarpone
- 160 g White chocolate
- 100 ml Double cream
- 75 ml Baileys Irish Cream
Instructions
Make the White Chocolate Cakes
- Preheat the oven 170°/ 325°F/ GM3
- Grease and line 3 x 6-inch circular baking tins (note these are smaller than average tins – if you are using 8-inch tins see my notes on how to scale up the recipe)½
- In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition
- Add 3 tablespoon of milk & the vanilla extract and beat again. Sift the flour and baking powder into the bowl and mix well
- Melt the white chocolate and let cool for 3 minutes. Next, take a tablespoon of the cake batter and stir it quickly into the melted white chocolate.
- Gently fold this white chocolate mixture back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed into the cake batter.
- Divide the batter equally between the 3 cake tins and bake for approx 20 minutes until golden and cooked through (test by pushing a cocktail stick into the centre – it should come out clean).
- Once cooked, let rest in the tins for 2 minutes before turning out onto a cooling rack to cool completely
Make the Ganache and Frosting
- Make the white chocolate ganache by heating the Baileys and cream to scalding (do not let it boil) and pouring it over the white chocolate in a heatproof bowl. Let sit for 1 minute to allow the chocolate to melt, then stir until smooth. Transfer to the fridge for 30 minutes to cool and thicken slightly
- Make the chocolate ganache in exactly the same way. Leave to cool at room temperature
- Once the white chocolate ganache has thickened slightly, beat in the mascarpone using electric beaters. Take care not to overbeat as mascarpone can soon split. Give a 10 second beat, scrape down the bowl with a spatula and whisk again for another 10 seconds. Repeat once more if necessary. The frosting is ready – it should be a good consistency to cover the cake, but if it needs to firm up, just pop it into the fridge for a few minutes
Assemble the Cake
- Lay one layer of cake onto a worksurface and spoon half of the chocolate ganache into the centre, then spread it out, leaving a 1cm border around the cake
- Pipe a circle of white chocolate frosting around the edge of the ganache
- Spread 1 rounded tablespoon of frosting onto the next layer of cake and place it on top of the first layer, so the frosting sits on top of the chocolate ganache
- Repeat the above: spoon the remaining ganache onto the cake & spread it out, pipe frosting around the edge of the ganache and spread another rounded tablespoon of frosting onto the bottom of the final layer of cake and place on top of the stack
- Use the remaining frosting to cover the cake (naked style) and add a generous amount of frosting to the top. It does not need to be smooth. Decorate as desired – chocolates and gold-dusted chocolate leaves look superb.
Notes
Instructions for 8.5 inch pans
This recipe uses 3 x 6 inch circular cake tins. If you wish to use standard 8.5 inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier – just ensure you do not fill your sandwich tins more than â…” full with the batter and use the leftover batter to make a few cupcakes. You perhaps will not need to double the frosting though – I’d suggest making 1.5 times that stated in the recipe.Tips for Successfully incorporating Melted Chocolate into the Cake Batter
- Use ingredients at room temperature for the cake batter – so pull the butter, milk and eggs out of the fridge well in advance to allow them to acclimatise
- When melting the chocolate, stop heating when a few lumps still remain. Just keep stirring until those lumps disappear. This will reduce the risk of the chocolate being too hot. Once melted, I usually let my chocolate sit for 3-5 minutes before combining with the cake batter
- And finally, when ready to mix, remember to stir 1 tablespoon of cake batter briskly into the melted chocolate. Again, this helps to reduce the differences in temperature between the 2 elements. Then just add the white chocolate mix into the cake batter and fold through (or beat very briefly when an electric whisk if it still looks like seizing).
Elizabeth
This worked perfectly, thanks for the recipe. Great tips to stop the chocolate seizing when added to the cake mix and the baileys comes through nicely in the ganache without being over powering
Jane Coupland
Ah thanks for the lovely feedback, Elizabeth, it’s much appreciated. I’m so pleased this cake was a hit for you.
Gio
This recipe sounds delicious! I am wondering if I can bake the cakes the day before and work on the filling and decoration the day we need the cake. If so, do I put the cakes in the fridge?. TIA
Jane Saunders
Hi Gio, that should be absolutely fine. You can store the sponge cakes at room temperature whilst they are un-iced though. Hope you enjoy it!
Haley
Hello! I am making this cake and saw the instructions to add vanilla extract. I may be missing it, but how much vanilla extract?
Jane Saunders
Ooooohhh good spot! My oversight – should be 1.5 tsp so I’ve updated the recipe card now. THANK YOU for bringing this to my attention.
Clare Stansfield
Looks Devine, made it for someone, the only thing is the white choc and baileys frosting was problematic with setting up adequately, it wasn’t thickening up to a proper spreadable point… any advice would be appreciated 🙂
Jane Saunders
Hi Clare, thanks for getting in touch. So pleased you’ve enjoyed this cake. Re the loose frosting, did you let it sit in the fridge to firm up before spreading on the cake? Sometimes it does need to do this. The other point to watch for is the quality of the mascarpone – I’m told not all brands are equal – so I always use quality Italian mascarpone (Galbani) rather than supermarket own brands. Oh and if a little too much Baileys accidentally made it into the frosting this would affect how it firms up too. Hopefully one of those ideas may tally with you and you’ll get perfect frosting next time around.
Deborah
This is the most beautiful cake and Christmas food photos I have ever seen. I can’t wait to try this. Stunning work.
Jane Saunders
Thanks Deborah – you’ve made my day.