Irish Cream Chocolate Sheet Cake Recipe

Shout-out to all chocolate and liqueur lovers out there! This Irish Cream Chocolate sheet cake is the perfect dessert for you! Easy and quick to prepare and very chocolatey – what can be better! Try the following recipe:

Servings 18-20


For the cake:

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups sugar
  • ¾ cup hot (almost boiling) water
  • ¾ cup melted butter (unsalted)
  • ¼ cup Baileys Irish Cream
  • ¼ cup unsweetened cocoa powder
  • 2 medium eggs, at room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon instant espresso granules
  • ¾ teaspoon baking soda
  • A pinch of kosher salt

For the icing:

  • 2 cups powdered sugar
  • 1 stick (1/2 cup) unsalted butter, soften
  • ¼ cup cocoa powder (unsweetened)
  • ½ cup Baileys Irish Cream


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  • Preheat oven to 400°F/ 200°C/Gas Mark 6. Prepare a standard sheet pan by spraying with non-stick spray and greasing with cocoa powder.
  • In a large bowl, beat together flour, baking soda, salt, cocoa powder, sugar, and espresso powder until well incorporated.
  • Add melted butter and very hot water over mixture and combine until everything is incorporated.
  • Whisk in the Irish cream, then eggs (one at a time), and add in vanilla extract.
  • Spread mixture into the prepared baking sheet and put in the oven. Bake for 18 to 20 minutes, or just until tester inserted in middle comes out mostly clean.
  • In the meantime, prepare the icing. In a large saucepan, whisk together cocoa powder, butter, and Baileys and set over medium-high heat.
  • Next, bring mixture to a boil and remove from heat. Immediately add in powdered sugar; stir until melted and well combined.
  • Remove cake from oven; while still warm – pour icing over the top.
  • Allow to cool at least 20 minutes; slice and serve.
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