Baileys Chocolate Coffee Cake Recipe
Introduction
This Baileys Chocolate Coffee Cake is a decadent treat that combines rich cocoa, a buttery streusel, and a splash of Baileys for a moist, flavorful dessert. Perfect for brunch or an indulgent afternoon snack, it’s sure to impress with its tender crumb and smooth chocolate drizzle.
Ingredients
- 1 1/2 cups (300 g) granulated sugar
- 1 1/2 cups (180 g) all-purpose flour
- 4 teaspoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces, softened
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2/3 cup (142 g) packed dark brown sugar
- 2 teaspoons baking powder
- 3 large eggs
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup Baileys Irish Cream
- 3 cups (360 g) all-purpose flour
- 1/2 cup semisweet chocolate chips, melted
Instructions
- Step 1: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a 9″ x 9″ (at least 2” deep) baking pan with parchment paper, leaving some overhang on all sides for easy removal.
- Step 2: To make the streusel, whisk together 1 1/2 cups granulated sugar, 1 1/2 cups flour, cocoa powder, and salt in a medium bowl. Add 1/2 cup softened butter pieces and break them into the dry ingredients with your hands until evenly combined and the mixture holds together when pressed.
- Step 3: For the cake, beat the 3/4 cup softened butter, 1 cup granulated sugar, dark brown sugar, and baking powder in a large bowl using a handheld mixer on medium-high speed until smooth.
- Step 4: Add eggs one at a time, beating after each addition until blended. Then add the milk, sour cream, and Baileys, mixing just until combined.
- Step 5: Stir in the 3 cups flour until just incorporated; avoid overmixing.
- Step 6: Pour half the batter into the prepared pan and spread evenly. Sprinkle half the streusel mixture over the batter. Carefully top with the remaining batter, then scatter the remaining streusel on top.
- Step 7: Bake the cake for 60 to 75 minutes, covering with foil during the last 10 to 15 minutes if the edges darken too quickly. Check doneness by inserting a tester into the center; it should come out clean.
- Step 8: Transfer the cake to a wire rack and let cool for about 20 minutes. Drizzle melted chocolate chips over the top before serving.
Tips & Variations
- For a stronger coffee flavor, add 1 tablespoon of instant espresso powder to the batter.
- Use dark chocolate chips instead of semisweet for a richer topping.
- Replace Baileys with coffee liqueur or vanilla extract if preferred.
- Make sure butter is fully softened to blend smoothly with the sugars.
- Allow the cake to cool slightly before drizzling chocolate, so it sets nicely on top.
Storage
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds. The cake also freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different size pan?
A 9″ x 9″ pan is ideal, but you can use a similar-sized pan. If using a larger pan, reduce baking time and check for doneness earlier.
Is it necessary to melt the chocolate chips for the drizzle?
Melting the chocolate chips creates a smooth drizzle that sets beautifully; however, you can also sprinkle chocolate chips on top before baking for a different texture.
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Baileys Chocolate Coffee Cake Recipe
- Total Time: 1 hour 20 minutes to 1 hour 35 minutes
- Yield: 9 servings 1x
Description
This Baileys Chocolate Coffee Cake combines the rich flavors of cocoa and Baileys Irish Cream into a moist, tender cake with a crumbly streusel topping. Perfect for breakfast, brunch, or dessert, this cake features layers of buttery streusel and chocolate chips, offering a delightful balance of sweetness and texture. The addition of Baileys adds a subtle creamy liqueur note that enhances the coffee cake experience.
Ingredients
Streusel
- 1 1/2 cups (300 g) granulated sugar
- 1 1/2 cups (180 g) all-purpose flour
- 4 tsp unsweetened cocoa powder
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
Cake Batter
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2/3 cup (142 g) packed dark brown sugar
- 2 tsp baking powder
- 3 large eggs
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup Baileys Irish Cream
- 3 cups (360 g) all-purpose flour
- 1/2 cup semisweet chocolate chips, melted
Instructions
- Prepare Streusel: In a medium bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, and kosher salt. Add the softened butter pieces and use your hands to break the butter into the dry ingredients until it is evenly distributed and the mixture holds together when pressed in the palm of your hand.
- Prepare Pan and Oven: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a 9″ x 9″ baking pan (at least 2 inches deep) with parchment paper, leaving some overhang on all sides for easy removal.
- Make Cake Batter: In a large bowl, beat the softened butter, granulated sugar, dark brown sugar, and baking powder with a handheld mixer on medium-high speed until smooth and creamy. Add the eggs one at a time, beating after each addition until fully incorporated. Then add the milk, sour cream, and Baileys Irish Cream and mix until just combined. Finally, add the all-purpose flour and beat until just combined; do not overmix.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan. Evenly sprinkle half of the streusel topping over the batter. Pour the remaining batter on top, followed by the remaining streusel.
- Bake the Cake: Bake in the preheated oven for 60 to 75 minutes, covering with foil during the last 10 to 15 minutes if the edges appear too dark. Bake until a tester inserted into the center comes out clean.
- Cool and Finish: Transfer the cake pan to a wire rack and let the cake cool for about 20 minutes. Drizzle the melted semisweet chocolate over the top of the cake before serving.
Notes
- Use parchment paper for easy cake removal and cleaner edges.
- If the cake edges brown too quickly, tent with foil to prevent burning.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Warm slightly before serving for best flavor, and serve with coffee or a glass of milk.
- Prep Time: 20 minutes
- Cook Time: 60 to 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Baileys coffee cake, chocolate coffee cake, streusel coffee cake, Irish cream cake, chocolate streusel cake, moist coffee cake, dessert recipe, brunch cake
