Baileys Loaf Cake
This Baileys Loaf Cake has a deliciously soft and moist Bailey’s chocolate cake, Baileys frosting and is decorated with a Bailey’s Nut Mix. It is a Baileys lover's dream!
Servings: 12 Servings
Ingredients
To Make the Baileys Loaf Cake
- 200 g Light Brown Sugar
- 200 g Baking Spread or Unsalted Butter
- 150 g Self-Raising Flour
- 50 g Cocoa Powder
- 4 Large Eggs
- 50 ml Whole Milk
- 1 tsp Baking Powder
- 70 ml Baileys
To Make the Buttercream
- 150 g Unsalted Butter
- 375 g Icing Sugar
- 25 g Cocoa Powder
- 50 ml Baileys
- 2-3 tbsp Whole Milk (optional)
Decorations
- Baileys Chocolate Nut Mix
Instructions
To Make the Baileys Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool fully.
To Make the Baileys Buttercream
- Beat the butter for 5-10 minutes until soft and supple.
- Add in the icing sugar, cocoa powder and Baileys and mix until all the ingredients are fully combined. If the buttercream is still too thick add in 1tbsp of milk and mix again. Repeat unitl the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your cooled loaf cake and decorate with the Baileys Chocolate Nut Mix.
Notes
- This Baileys Loaf Cake will last up to 4 days in an airtight container.