Chocolate Irish Cream Cake

Chocolate Irish Cream Cake starts with my death by chocolate cake and you drizzle on a rich and creamy sauce made from Bailey's Irish Cream Liqour and finish with Bailey's Irish Cream white chocolate ganache! This recipe makes two 8"x2" cakes or three 6"x2" cakes. 
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 55 mins
Serves: 24 servings
irish car bomb cake

Chocolate Irish Cream Cake Packs A Punch With Guinness Beer Infused Cake and Bailey’s Irish Cream Ganache.

Chocolate Irish cream cake starts with my death by chocolate cake and while it’s still warm, you poke it full of holes and drizzle a rich and decadent Irish cream sauce all over it. This makes this cake incredibly moist. After the cake is chilled, you fill and frost the cake with a bailey’s Irish cream white chocolate ganache. Be careful though, this cake is definitely boozy and not for kids.


irish car bomb cake

**This recipe is based on a drink called an Irish Car Bomb. I had originally named the recipe that but was quickly informed that the name is highly offensive so I changed it. Please forgive me if you were offended, I would never ever want to offend anyone and had no idea there was an issue with the name.

You can read more about why the term Irish Car Bomb is offensive here

how to make an irish car bomb drink


irish car bomb cake

The great thing about Guinness is it already has a rich and creamy, almost chocolate ice cream flavor so it works really really well in this recipe.

How To Make Chocolate Irish Cream Cake

The first thing you want to do is to make your cake. We are using my death by chocolate cake recipe for this cake but you could also use the Guinness cake recipe. You just want a nice strong chocolate flavor and the beer in the recipe actually brings out the flavor of chocolate in the cake. It doesn’t really taste like beer but it’s great to tell the beer lover eating the cake that it’s made with beer!

irish car bomb cake

Next, we need to make the sauce. It’s super easy! Just heat some bailey’s Irish cream together with some sweetened condensed milk and a bit of chocolate. Once your cake is finished baking and cooled for about 15 minutes, turn the cake out of the pan. Place some plastic wrap into the bottom of the pan and put the cake back in. This keeps the sauce from making the cake stick to the pan.

Then you poke poke poke some holes and drizzle that amazing sauce allllll over the cake. The sauce goes down into all those nooks and crannies and makes it extra rich and moist. Cover with more plastic wrap and let it chill overnight. The chocolate in the sauce hardens up and allows you to handle the cake once it’s fully cooled.

irish car bomb poke cake

Finally, you make the bailey’s white chocolate ganache! Sooo easy to make! Simple heat up your cream and your bailey’s and pour it over your white chocolate. Let it sit a few minutes to get that chocolate softened. Add in your whiskey, vanilla, and salt then whisk away until it’s nice and creamy.

You’ll have to wait until the ganache cools to a peanut butter consistency before you can frost your Chocolate Irish cream cake.

baileys irish cream ganache

I decided to top my cake with a bit of a caramel drizzle but that’s totally optional!

Whiskey Bottle Cake

My best friend’s husband is full-on Irish and loves his whiskey! I was so excited to try out this recipe on him and he loved it! I used this cake to sculpt this gravity-defying whiskey bottle cake. It was definitely challenging!! The hardest part was figuring out how to make the glass clear and pour in something that looked semi-transparent like whiskey. I had a lot of failures for sure!

In the end, I was happy with how the cake looked but I think I’ll have to do some simplifying before I turn this one into a tutorial. Let me know in the comments if you’d like to see this as a tutorial on the site.

Be sure to watch the full video below on how to make this super yummy Chocolate Irish Cream Cake! Great for beer lovers, 21st birthday cakes and manly cakes!

Want more Irish dessert inspiration? 

Did You Make This Recipe?Leave a rating and tell me how it went!
irish car bomb cake

Chocolate Irish Cream Cake

Chocolate Irish Cream Cake starts with my death by chocolate cake and you drizzle on a rich and creamy sauce made from Bailey's Irish Cream Liqour and finish with Bailey's Irish Cream white chocolate ganache! This recipe makes two 8"x2" cakes or three 6"x2" cakes. 
5 from 18 votes
Print Rate Never Miss A Cake
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Serves: 24 servings
Calories: 570kcal


Death By Chocolate Cake

  • 14 oz (397 g) Stout Beer
  • 1 1/2 Tbsp (1 1/2 Tbsp) Espresso Powder
  • 2 tsp (2 tsp) Real Vanilla
  • 14 oz (397 g) Cake Flour
  • 1 tsp (1 tsp) Baking powder
  • 2 tsp (2 tsp) Baking soda
  • 1 1/2 tsp (1 1/2 tsp) Salt
  • 6 oz (170 g) Dutched Cocoa Powder
  • 10 oz (284 g) Unsalted Butter
  • 16 oz (454 g) Granulated Sugar
  • 4 Large (4 Large) Eggs
  • 6 oz (170 g) Mayonnaise
  • 6 oz (170 g) Mini chocolate chips

Bailey's Poke Filling

  • 8 oz (227 g) Sweetened Condensed Milk
  • 4 oz (113 g) Bailey's Irish Cream Liqour
  • 4.5 oz (128 g) Semi-sweet chocolate

Bailey's White Chocolate Ganache

  • 24 oz (680 g) White chocolate
  • 4 oz (113 g) Bailey's Irish cream liqour
  • 4 oz (113 g) Heavy Whipping Cream
  • 1 tsp (1 tsp ) Vanilla Extract
  • 1 Tbsp (1 Tbsp) Irish Whiskey (Jameson)
  • 1/4 tsp (1/4 tsp) Salt


  • Stand mixer with paddle attachment


Death By Chocolate Cake

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  • Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • In a large measuring cup combine the stout, espresso powder and vanilla. Whisk together and set aside. 
  • Sift together the flour, cocoa, salt, baking powder and baking soda in a large bowl and set aside. 
  • Place softened butter in the bowl of a stand mixer with the paddle attachment. Cream until smooth and shiny. With mixer on low, gradually sprinkle in the sugar. Beat until mixture is fluffy and almost white. About 3-5 minutes. 
  • Add your eggs one at a time. Let the egg incorporate fully before adding in the next egg to avoid breaking your batter. Add in your mayo and mix until combined. 
  • With the mixer on low, add in 1/3 of your dry ingredients and mix until almost combined. Add in 1/3 of your liquid ingredients. Repeat the process two more times until everything is combined. 
  • Gently fold in the mini chocolate chips and divide equally into two 8" cake pans. Bake for 30 - 40 minutes until a toothpick comes out cleanly but with a few sticky crumbs. Don't over bake. 
  • Let cool and then wrap in plastic wrap and chill until the cakes are firm enough to handle. You can flash chill in the freezer if you need to cool them quickly. 

Bailey's Poke Filling

  • In a microwave safe bowl, combine the sweetened condensed milk and Bailey's Irish Cream. Microwave until almost boiling. 
  • Pour heated mixture over the chocolate chips and let sit for 2 minutes to let the chocolate melt. Mix until combined.

Bailey's Irish Cream White Chocolate Ganache

  • In a microwave safe bowl, combine the heavy whipping cream and Bailey's Irish Cream. Microwave until almost boiling. 
  • Pour heated mixture over the white chocolate and let sit for 2 minutes to let the chocolate melt. Add vanilla, whiskey and salt and whisk until smooth and creamy
  • Let ganache cool until creamy in texture, like peanut butter consistency before frosting your cake


Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 


Serving: 1g | Calories: 570kcal (29%) | Carbohydrates: 66g (22%) | Protein: 8g (16%) | Fat: 32g (49%) | Saturated Fat: 17g (85%) | Cholesterol: 81mg (27%) | Sodium: 367mg (15%) | Potassium: 318mg (9%) | Fiber: 3g (12%) | Sugar: 48g (53%) | Vitamin A: 473IU (9%) | Vitamin C: 1mg (1%) | Calcium: 126mg (13%) | Iron: 2mg (11%)
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27 comments on “Chocolate Irish Cream Cake

  1. 5 stars
    The cake sounds amazing!

    Question, because the poke filling has sweetened condensed milk in it, would the cake need to be stored in the refrigerator?


  2. 5 stars
    Thank you for having the respect to,apologise and change the name of the cake. It was offensive and I was tempted to email you about it. I grew up while the Irish troubles were going on and had Irish school friends with relatives while all this was going on and it was a very bad time. So glad we have all found peace now.

  3. Do you think the two cakes could be torted to create 4 layers? Or are they too tender, even after freezing or refrigerating, to do so?

  4. Liz, Thank you for your generosity with all of us fellow bakers and wanna be bakers. All the free recipes, trade secrets, inspiration due to your love for baking and creating beautiful cakes (which have come from countless hours of hard work and development of your craft I’m sure). I greatly appreciate you and am excited to try this new Chocolate Irish Cream Cake. Shannon

    1. Aww thank you so much!! You’re so kind to take the time to leave me an encouraging message <3 pretty much made my whole week right there

  5. 5 stars
    Hi can I have the measurements in grams please.. it looks yummy I want to try it out!!

  6. 5 stars
    Se ve un delicioso pastel y a la vez explosiva , la haré para el cumpleaños de mi hijo ?

  7. Y me gustaría ver el tutorial de la botella de whisky.

  8. The written recipe doesn’t show the caramel on the top and sides. Can you tell me what you use. (It shows the procedure in the video)

  9. 5 stars
    Thank you Liz for sharing your idea and experience on sugargeekshow! It’s grateful to know you and learn your cake arts!

  10. Thanks Liz for Amazing recipe. Made this for work and was told…omg I need this in my life daily and omg I think it’s Mouth O….

    Would like to do kid friendly version. What would you use instead of The beer in baileys

  11. I love your recipes! Could you make this into cupcakes? I am just wondering how poking holes to fill with the Irish cream would work?

  12. 5 stars
    I love your recipes! Could you make this recipe into cupcakes? I am wondering how the filling method would work with irish cream

  13. Is there something else I could replace the stout beer with. I have an allergy to anything made with barley.

  14. I was wondering how this cake would hold up if shipped. Of course I would be using every percaution with the shipping to keep the cake cool inside a styrofoam cooler with dry ice or several ice packs.

  15. 5 stars
    Hi! I love your page, every recipe is perfect! This is my go recipe for every time I want a chocolate cake!

    I was wondering if I could use some of the cake batter for cupcakes?

    Thank you!!

  16. This recipe looks amazing and I can’t wait to try it this weekend. What do you mean when you say real vanilla? Is that just real vanilla extract vs imitation, is it vanilla bean?

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