Mary Berry Baileys Cake Recipe

This indulgent Mary Berry Baileys Cake is a festive party piece as well as being effortlessly sliceable! Adding Irish Cream liqueur directly to the chocolate sponge makes the crumb go moist and boozy, which along with the whipped Baileys cream topping adds a luxurious richness to this traybake that is so perfect for a celebration!

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Mary Berry Baileys Cake Recipe Ingredients

• The Chocolate Sponge:
  • 50g (2 oz) cocoa powder
  • 4 tbsp boiling water
  • 175g (6 oz) butter, softened
  • 275g (10 oz) caster sugar
  • 3 large eggs
  • 225g (8 oz) self-raising flour
  • 1 tsp baking powder
  • 4 tbsp Baileys Irish Cream liqueur
• The Baileys Topping:
  • 300ml (1/2 pint) double cream (heavy cream)
  • 2-3 tbsp Baileys Irish Cream liqueur
  • 100g (4 oz) plain dark chocolate (for grating or melting)

How To Make Mary Berry Baileys Cake Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease and line a 30 x 23 cm (12 x 9 inch) traybake tin with baking parchment.
2. Make the cocoa paste: In a large mixing bowl, blend the cocoa powder with the boiling water to form a smooth, thick paste. This “blooms” the cocoa for a deeper flavor.
3. Mix the batter: Add the softened butter, caster sugar, eggs, flour, baking powder, and the 4 tablespoons of Baileys to the bowl with the cocoa paste. Beat well using an electric hand mixer for about 2 minutes until the mixture is smooth and glossy. (If doing it by hand, use a wooden spoon and beat vigorously).
4. Bake: Pour the batter into the prepared tin and spread it out to the corners. Bake for 30–35 minutes until the cake is well-risen and springs back when lightly pressed in the center.
5. Cool: Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Peel off the lining paper and let it cool completely.
6. Whip the topping: In a chilled bowl, whip the double cream until it forms soft peaks. Fold in the 2-3 tablespoons of Baileys (taste as you go!). Do not over-whip or it will turn buttery.
7. Decorate: Spread the boozy cream evenly over the top of the cold cake. Grate the dark chocolate generously over the cream (or melt it and drizzle for a different look).
8. Serve: Cut into squares and serve immediately or chill until needed.

Recipe Tips!

• Cocoa Paste: Don’t skip the boiling water step! Mixing cocoa with hot water prevents lumps and releases the chocolate aroma much better than adding dry powder to the batter.
• Cold Cream: Ensure your double cream is straight from the fridge! Warm cream won’t whip properly. Also, stop whisking the moment it holds its shape—Baileys can make the cream split if you are too aggressive.
• The Cut: For neat squares, dip a sharp knife in hot water and wipe it dry between cuts. This helps glide through the cream topping without dragging it across the sponge.
• Adults Only? The alcohol does not bake out entirely, especially in the topping! If serving to kids, replace the Baileys in the sponge with milk and use a simple chocolate buttercream for the top.

What To Serve With Mary Berry Baileys Cake Recipe?

This Mary Berry Baileys Cake Recipe is a rich, creamy delight that needs a bitter companion! A hot, strong Espresso or Americano is essential to balance the sweetness of the Irish Cream. For a late-night treat, serve it with a glass of Baileys over ice or a nutty Amaretto! If you want to add freshness, a side of macerated Strawberries cuts through the dairy and chocolate beautifully.

How To Store Mary Berry Baileys Cake Recipe

• Refrigerate: Because of the fresh cream topping, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 2 days.
• Room Temp: Remove the cake from the fridge 20 minutes before serving to let the sponge soften up (cold sponge can feel dense).
• Freeze: You can freeze the sponge base (without the cream topping) for up to 2 months. Defrost fully before whipping up the cream and decorating.

Mary Berry Baileys Cake Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 22g
• Carbohydrates: 28g
• Protein: 4g

Nutrition information is estimated per square (based on 15 servings).

FAQs

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