Baileys Earthquake Cake

Baileys Earthquake Cake is a gooey chocolate cake loaded with Bailey’s Irish Cream liqueur in every single bite. Rich and chocolatey, boozy and sinful, this decadent cake is great St. Patrick’s Day dessert. If you want to try more boozy desserts for St. Patrick’s Day, or any other festivities, try my recipe for decadent Baileys Cheesecake with Oreo crust, topped wit a really thick layer of chocolate ganache. It’s melt-in-your-mouth-good, too!

Gooey Chocolate Baileys Irish Cream Earthquake Cake

Gooey chocolate cake with an Irish whiskey and cream-based liqueur, simply melts in your mouth. It’s smooth, creamy and so full of flavor. It maybe doesn’t look so pretty, but don’t let the look fools you. It’s so delicious!

Earthquake cakes are usually made with pecans and coconut in the bottom, but this is perfect version for the folks who don’t like coconut.

This Baileys Earthquake Cake turned out so moist, gooey, creamy and boozy, since it’s made with Irish cream liqueur instead of water.

How to Make Baileys Earthquake Cake

This recipe for Baileys Earthquake Cake is really simple and easy. It starts with a box of fudge chocolate cake mix, but it’s doctored up. Besides the regular ingredients that’s called on the box, you’ll need vanilla instant pudding mix, sour cream, vanilla and of course, Baileys. Irish cream liqueur make the cake so flavorful and oh, so boozy.

Topping layer is the mixture of melted butter, sugar, cream cheese, vanilla, and more Baileys.

First, spread chocolate cake mixture in the bottom of the pan, then dollop cream cheese mixture and swirl it with a knife or a wooden spoon. Then sprinkle miniature chocolate chips on top and bake.

While this cake is baking, layers will mix together. Some of cream cheese mixture will be overflowed with chocolate cake and create delicious, gooey mass. Therefore, the cake will turn out so moist, gooey and super delicious, too!

The cake tastes great when it’s served warm, but it’s still delicious even when it’s cooled to a room temperature. Leftovers should be stored in the fridge, but bring them to a room temperature before serving.

Looking for more Baileys recipes?

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with thick layer of chocolate ganache and Oreo crust, will be great St. Patrick’s Day dessert.

Baileys Earthquake Cake

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• Author: Vera Z.
• Prep Time: 10
• Cook Time: 45
• Total Time: 55
• Yield: 12-16 1x
• Category: dessrt
• Method: bake
• Cuisine: American

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Description

Baileys Earthquake Cake is a gooey chocolate cake loaded with Bailey’s Irish Cream liqueur in every single bite. Rich and chocolatey, boozy and sinful, this decadent cake is great St. Patrick’s Day dessert.

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Ingredients

Baileys Chocolate Cake:

• 1 (15.25 oz.) box chocolate fudge cake mix
• 1 (3.4 oz.) vanilla instant pudding mix
• 4 eggs
• ¾ cup sour cream
• ¾ cup vegetable oil
• ½ cup Baileys Irish cream liqueur
• 2 teaspoons vanilla
• ¼ teaspoon salt

Cream Cheese Mixture:

• 1/3 cup unsalted butter-melted and slightly cooled
• 3 Tablespoons Baileys Irish cream liqueur
• 8 oz. cream cheese-softened
• ¼ teaspoon salt
• 2 teaspoons vanilla
• 1 Tablespoon corn starch
• 2 ½ cups powdered sugar
• 1 cup mini chocolate chips

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Instructions

1. Preheat the oven to 350 F. With cooking spray grease 9 x 13 x 2 inches (3-quart) glass baking dish and set aside.
2. To make Baileys chocolate cake, in a large bowl combine chocolate cake mix, instant pudding mix, eggs, sour cream, oil, Baileys Irish cream, vanilla and salt. Mix until smooth. Spread the mixture in prepared baking dish and set aside.
3. To make cream cheese mixture,  in another bowl beat together softened cream cheese. Gradually mix in powdered sugar. Then mix in Baileys Irish cream, cornstarch, salt and vanilla. Finally mix in melted butter.
4. Dollop the mixture over the cake and then swirl with a back of a wooden spoon. Sprinkle chocolate chips on top and bake until the center has set (about 45 minutes). Tent the top with aluminum foil if cream cheese part starts browning too much.