This boozy chocolate liqueur cake is made with Irish cream and loads of chocolate. Perfect for special occasions and date night!
Liqueur cake is the definition of decadence. The rich layers of chocolate cake are soaked with Irish cream liqueur, then slathered with layers of sweetened condensed milk-spiked cake cream. Warning: Eating a slice will bring you instant nirvana!
If you’ve never baked with liqueur before, you’re in for a treat. The addition of a little booze not only improves the taste of cakes, but it also makes for such a moist, melt-in-your-mouth texture. With so many different flavor and styles of liqueur out there, the possibilities are endless.
Preparing Chocolate Liqueur Cake
To make your life easier, gather all the ingredients and measure them out before you get started.
- Prepare Sponge Cake: Follow our chocolate sponge cake recipe, a 7-9 inch sized cake is perfect for this recipe.
- Soak the Cake: Whip up the soaking cream by combining the milk and liqueur together. Spoon a generous amount onto each layer.
- Make the Cake Cream: Melt the chocolate chips in the microwave and whip with the softened unsalted butter and sweetened condensed milk. In a separate bowl, beat the heavy whipping cream until you get soft peaks. Fold in the melted chocolate mixture.
- Assemble the Cake: Place a cake layer on your favorite decorative plate or stand. Spread on a layer of cake cream and repeat until you run out of layers. Use the remaining cream to frost the cake. Decorate with cacao powder and chocolate shavings. Enjoy!
Pro Tips for the Tastiest Liqueur Cake
A couple of handy tips will help you nail this boozy cake recipe.
- Don’t overmix the batter. To prevent the cake from losing it’s fluffiness, avoid over mixing the batter.
- Use the toothpick trick. To check the doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s ready!
- Use extra cold heavy whipping cream to make the frosting. Cold heaving whipping cream will yield the fluffiest cake cream possible. If you have to, stick it in the freezer for 5-10 minutes before you beat it to soft peaks.
Storing & Freezing Tips
Whether you’re preparing your cake a day or two in advance or freezing the layers for the future, here are all the tips you need for storage.
- Storing: To protect the structure and freshness of the cake, store it in an airtight cake container in the fridge.
- Freezing: If you’d like to have the cake layers on hand for the future, freeze them in a single layer on a baking sheet lined with parchment paper. Once completely frozen, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month. To thaw, place them in the fridge overnight.
Does alcohol cook out of cake as it bakes?
Yes, the alcohol in the liqueur will evaporate at the cake bakes. All that’s left will be the delicious flavor of the liqueur!
What are some different examples of liqueur for baking?
Amaretto, Baileys Irish Cream, Cointreau, Frangelico, Kahlúa, and limoncello are all liqueurs that are commonly used for baking.
What can you use instead of liqueur?
In a pinch, you can use your almond extract instead.
Does alcohol-infused cake get you drunk?
Alcohol-infused cake will not get your drunk. During the baking process, the alcohol cooks off and merely adds a nice depth of flavor.
More Boozy Cakes to Try
- Drunken Cherry Cake Roll Recipe – Chocolate and cherry roulade
- Chocolate Honey-Layer Cake Recipe – Irish cream and honey cake
- Drunken Raisins Cake – Rum raisin cake
- Drunken Cherry Cake (Classic Recipe) – Chocolate and cherry cake
Chocolate Cake Cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup unsalted butter softened to room temperature
- 10 oz sweetened condensed milk
- 2 cups heavy whipping cream very cold
Decorating & Soaking
- 1 cup milk for soaking
- 1/2 cup Irish cream liqueur for soaking
- 1 shaved chocolate bar for decorating
- Bake one chocolate sponge cake in a 7 to 9 inch pan.
- Allow the cake to completely cool and slice it into three evenly-thick layers.
- To make the soaking cream, combine milk and liqueur together. Use a spoon, pastry brush or squirt bottle to saturate each layer with the soaking cream.
- Melt the semi-sweet chocolate chips in the microwave, stirring them every 10-15 seconds until silky smooth. Using a stand or hand mixer, beat the melted chocolate, softened butter, and condensed milk together until well-combined.
- In a separate bowl, beat the very cold heavy whipping cream until it reaches soft peaks. Fold in the chocolatey butter mixture with a spatula.
- To assemble the cake, place the first cake layer on a plate or cake stand. Spread on a layer of cake cream. Repeat until you run out of cake layers.
- Using the remaining cream, decorate the outside of the cake. Dust sides of the cake with shaved chocolate. Enjoy!