Baileys Chocolate Sheet Cake
A velvety chocolate cake infused with Baileys Irish Cream, perfect for gatherings and sweet cravings.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour Essential base for the cake.
- 2 cups granulated sugar Adds sweetness.
- ¾ cup cocoa powder For rich chocolate flavor.
- 1 ½ teaspoons baking powder Helps the cake rise.
- 1 ½ teaspoons baking soda Works with baking powder for texture.
- 1 teaspoon salt Balances the sweetness.
Wet Ingredients
- 2 large eggs
- 1 cup whole milk Adds moisture.
- ½ cup vegetable oil For a moist cake.
- 2 teaspoons vanilla extract Enhances flavor.
- 1 cup boiling water Thins out the batter.
- ½ cup Baileys Irish Cream Infuses flavor.
Optional Ingredients
- as needed powdered sugar For dusting on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniformly mixed.
Mixing
- Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until well combined.
- Carefully stir in the boiling water into the batter, which will thin it out.
- Fold in the Baileys Irish Cream.
Baking
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Finishing
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Substitute Baileys with another flavored liqueur or omit for a classic chocolate cake. Store in an airtight container at room temperature for up to 3 days.