Well, hey friends! Are you guys getting excited for St. Patrick’s Day? While I am not at all Irish, it’s always fun to pretend & any excuse to experiment with some new recipes & have friends over is a good one in my book. While St. Patrick’s Day falls on a Thursday this year & it might not be the most convenient for parades or calling in “sick” the next day, it is a great excuse for a fun boozy treat. Meet our super easy & delicious Chocolate Cake with Bailey’s Buttercream Frosting.
When I say easy, I mean, like realllly easy. Grab a box of chocolate cake mix & some ingredients (you probably already have on hand), a bottle of Bailey’s and you’re half way there! It’s perfect for the office, happy hour with friends, or just a boozy treat. If you are feeling especially festive, you can top it off with a fun little flower topper & you’ll be sham-rocking the heck out of this cake!
for the cake
– 1 box of chocolate cake mix
– Vegetable oil
for the icing
– 3 cups of powdered sugar
– 2 tablespoons of cocoa powder
– 1/3 cup of softened butter
– 3.4 oz of Bailey’s Irish liquor
– 1 tsp vanilla extract
1. Follow the instructions on your cake mix box in a regular cake pan & allow to cool for 10-15 minutes.
2. While your cake is cooling, it’ time to make the icing! Beat the softened butter & Bailey’s until soft & fluffy. Slowly sift the powdered sugar and cocoa power and mix (on low speed) in to incorporate. If icing is a bit stiff, feel free to add in another tablespoon of milk. Mix until icing is light and fluffy.
3. Once the cake is cool to the touch & icing is the right consistency, take one cake layer out of it’s pan and place it on to a plate or stand. Take a flat spatula or icing knife and spread a thin layer of icing on top of the cake, all the way out to the edges. Remove the second layer from the pan and place (top side down) on top of your iced first layer.
4. Ice your cake by starting with the top and working your way down the sides. Perfectly smooth cakes are overrated, so don’t stress about having perfectly flat icing! Just have fun with it.
Remember how we talked about turning grocery store flowers in fabulous arrangements? Well, here is another way to transform those flowers into something fun – cake toppers! For our chocolate cake I used some small yellow rose buds to play off the pot of gold theme.
There really isn’t much of a trick to it, just snip off your stems (after washing them of course) until you get about 1.5 – 2 inches left & then play around. We created a topper that was asymmetrical and on one side of the cake, but if you like florals on the top or around the bottom, do that! Don’t move the stems around too much as they will leave a hole in the cake. Once you are ready to eat the cake, just pull them out as you cut.