Since St. Patrick’s day is right around the corner, we at sports-glutton could not leave you hanging without a recipe good enough to inspire a jig. This Double Bailey’s Sheet Cake is based on an old-fashioned buttermilk donut bundt cake that I created for Jed’s birthday (I’ll share that fantastic recipe at a later date, keep an eye out). I pumped up Jed’s birthday cake with bourbon, so why not wander into Irish territory and sub Bailey’s for bourbon?
Moist and buttery with a subtle hint of Bailey’s, the cake is covered with a chocolate Bailey’s glaze that knocks this dessert right out of the emerald park. Best thing about this recipe? There’s no fancy frosting or decorating to worry about and that means more quality time on the bar stool for you.
- 12 tbsp butter, softened/room temperature
- 1 3/4 cup sugar
- 3 cup flour, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 1 tsp nutmeg, fresh grated
- 3 eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1/2 cup Bailey’s Irish Cream
- 5 oz good dark chocolate (ie. Scharffen Berger 70%)
- 1 tbsp butter
- 1 tbsp light corn syrup
- 2/3 bag (10 oz size) mini marshmallows
- 1/2 cup buttermilk
- 1/2 cup Bailey’s
- 1/4 cup powdered sugar
- Pinch salt
- Preheat oven to 350F (325F if using a glass pan). Butter and flour a 9 x 13 sheet pan, set aside.
- Cream butter and sugar in a stand mixer until pale and fluffy.
- Meanwhile, whisk together flour, baking powder, backing soda, salt, and nutmeg in a separate bowl.
- In another bowl (or measuring cup) combine sour cream, vanilla, buttermilk, and Bailey’s.
- Add one egg at a time to the butter/sugar mixture and mix in completely before adding each remaining egg.
- When the eggs are fully combined, add the dry and wet ingredients in intervals.
- Start by adding 1/4 of the dry, then 1/3 of the wet.
- Scrape down the sides of the mixer occasionally and alternate wet and dry until all are added – ending with dry ingredients.
- I turn off the mixer when adding the dry ingredients especially to avoid being covered in a cloud of flour.
- Once the last of the dry ingredients are mixed in and the batter is smooth (don’t over mix!), transfer it to the buttered and floured sheet pan…action photos are cool.
- Evenly spread the batter across the pan.
- Bake for 35-45 minutes until the top of the cake springs back when touched or a toothpick inserted into the center comes out clean. Remove from oven to cool.
- While the cake is baking, move onto the frosting.
- Combine dark chocolate, butter, light corn syrup, mini marshmallows, buttermilk, Bailey’s, powdered sugar, and salt in a double-boiler (or in microwave safe dish).
- Heat gently over the double-boiler or using 30-second intervals in the microwave. Stir often until the marshmallows and chocolate melt completely.
- The Bailey’s may separate during while heating – this is ok.
- Remove the just melted mixture from the heat and whisk vigorously to combine. Continue to stir often while the mixture cools and thickens slightly.
- Set aside until the cake is baked and cooled slightly.
- Pour the chocolate mixture over the slightly warm cake.
- Now go off, grab a bar stool, serve the cake, enjoy your new rock-star status, and the many delicious beers you have just been gifted as the cake hits their lips.
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