Chocolate Cake with Baileys Buttercream

Prep Time:
25 minutes
Cooking Time:
25 minutes

This is our signature chocolate cake recipe – it’s moist from the olive oil, and indulgently dark from the cocoa and coffee. Here we’ve paired it with a Baileys vanilla buttercream, and it’s an unbelievable combination. We created this recipe for our Bake for Syria event on Saturday the 29th of July. Baileys are supporting the event, so come along to try more Baileys inspired baking, or have a go at the recipe yourself. If you’d prefer, this recipe would also work perfectly as cupcakes (it would make about 12, and remember to shorten the cooking time slightly).


Chocolate sponge

250g light brown sugar

1 cup olive oil

pinch vanilla

110g cocoa powder

2 eggs

250ml whole milk

240g plain flour

2 tsp bicarbonate of soda

pinch sea salt

1 cup cooled espresso

Baileys buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml Baileys


Chocolate sponge

  1. Make up the coffee & leave it to cool
  2. Beat together the olive oil, sugar & vanilla
  3. Add the eggs & milk & beat gently until well combined
  4. Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.
  5. Slowly add the cooled coffee until just combined evenly.
  6. Pour into 2 well greased 9″ cake tins
  7. Bake 25-30 mins or until a toothpick inserted into the centre comes out clean

Baileys buttercream

  1. Beat the butter until light and fluffy
  2. Add the sugar, vanilla & Baileys
  3. Beat on low to combine, then on high for 5 minutes
Lily Vanilli