A rich and moist chocolate cake with a decadent Bailey’s buttercream frosting!
Anyone who knows me and my baking knows that when it comes to finding recipes to make, I am very picky. My recipe search consists of some serious research including flipping through my cookbooks, endlessly clicking through food blogs, checking out what the “experts” say at Food Network or Epicurious, and of course, drooling over pictures on tastespotting.com. I’m not sure if its exhaustion or actually finding the perfect recipe that ends my searches but ultimately I find a recipe, tweak it a little, and cross my fingers that something delicious comes out of my oven.
That said, you can only imagine the search I have gone on for the perfect recipe for my first blog post. Should I make my favorite cookies? Traditional banana bread? Something challenging and impressive? Talk about serious distress I’ve been going through! Then it dawned on me…I don’t need to make anything at all. Yep, that’s right. The perfect recipe for my first blog post has already been made. I hope you’re ready for this:
The chocolate cake is moist. The buttercream frosting is light and fluffy. There is Bailey’s in the frosting. What more could you ask for? If you, like me, are meticulous about the recipes you try, look no further! Make this! I made it for two of my friends’ birthdays and it’s perfect for any celebration, a dinner party, or just because you want cake.
2extra large eggsroom temperature (I used 2 large eggs and about half of another egg)
1teaspoonpure vanilla extract
1cupfreshly brewed hot coffee
For the Bailey's buttercream frosting:
2sticks1 cup or 8 oz unsalted butter, at room temperature
1/4 to 1/2cupBaileysdepending on how much Baileys flavor you want
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, 1/4 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!