Bailey's Espresso Cake

5 from 2 votes

My espresso cake features moist vanilla cake with a boozy coffee syrup. Then the whole thing is frosted in coffee buttercream and silky smooth mocha ganache. If you like coffee you'll adore this cake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Calories 999kcal

Author Krystle Smith

Ingredients

For the Cake

2 Boxes Vanilla Cake Mix
6 Eggs
1 Cup Unsalted Butter Softened
2 Cups Milk
¼ Cup Bailey’s Irish Cream
¼ Cup Espresso Powder

For the Frosting

1 ½ Cups Unsalted Butter Softened
4-5 Cups Powdered Sugar
2 Teaspoons Vanilla
6 Tablespoons Heavy Cream
1 Pinch Salt

For the Ganache

8 Ounces Semi Sweet Chocolate Finely Chopped
1 Cup Heavy Whipping Cream
1 Tablespoon Espresso Powder

Instructions

For the Cake

Preheat oven to 350 degrees. Line (3) 9 inch cake pans with parchment paper and spray with nonstick baking spray.
In a large bowl combine all cake ingredients except Bailey's and espresso powder until just combined. Do not overmix.
Evenly divide between prepared pans and bake for 25-30 minutes. Cool completely.
In a small saucepan heat Bailey's over medium low. Once it simmers remove from heat and whisk in espresso powder. Cool.
Pour into squeeze bottle. Squeeze a small amount onto each layer of the cake before the frosting.

For the frosting and assembly

Cream butter, salt, and vanilla until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed until you reach your desired consistency.
After Baileys mixture soaks in a bit on the first layer scoop around 1 cup of frosting onto the first layer and spread evenly.
Repeat Bailey's mixture and frosting for the remaining layers.
Completely frost entire cake with a thin layer of frosting. Refrigerate for 20-30 minutes.
Add 3 tablespoons of Bailey's mixture and 1 additional cup of powdered sugar to remaining frosting and frost the sides and top of the cake.

For the Ganache

In a small saucepan bring cream to a simmer. Pour over chocolate and let stand for a minute. Whisk until smooth.
Flood top of cake with ganache. Spread evenly allowing some to drip down the sides as desired.
Allow to harden and enjoy!

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