Double Bailey’s Chocolate Covered Sheet Cake
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.
The Necessities:
Cake
- 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
Glaze
- 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
Directions:
- 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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Seriously? YUM!
donut? Sheet Cake? Bailey’s? Double? What! Oh my! I am in heaven
Wow this sounds delicious, looks light and fluffy as well
This will be in the oven within 24 hours!!! For the love of YUM!!!!
Let me know how it turns out!
Yowzers! I think I just gained 5lbs looking at the recipe! Have to try this one, it looks amazing!
Sheet cakes are a family favorite. Birthday cakes were double-layered but most others were some form of a sheet cake. None, though, used Bailey’s, in batter or glaze. Pity cuz it sure does sound good here. Way to go, Liz!
Thanks John!
What a lovely way to bring in St. Patrick’s Day Liz and Bailey’s is one of those sweet drinks that I adore, it’s just so drinkable! I can see how it would knock this relatively simple cake out of the park! A coffee with a shot of Bailey’s would hit the spot along side of this delicious cake.
I wish I had thought of having Baileys and coffee with a piece!
Nutmeg in the sheet cake? I’m in love. It looks fantastic. Way big fan of nutmeg. I’m sold.
Does anyone have an idea of what you use to replace the Bailys? But would still have the flavor and not comprise the cakes integrity?? Thanx!
You can sub the Baileys with equal parts cream or milk flavored with a little chocolate syrup and smidge of almond extract. Baileys is a little sweet, so you could sweeten it a bit if you like, but I think it would be fine without the added sugar.
Thankyou, I will give that a try!
Wow! Jed, this is amazing!! You know I don’t know much about sports, but I can see this cake as a home run
Thanks for sharing!
How did I miss this last week?! It looks crazy delicious and is definitely on my “to-do” list of yummy things to make.
This looks soooo good. And Bailey’s in a cake has got to be delicious.
i just love the look of it!
ciao!
Oh heavens, this looks AMAZING! I would love a piece of this right now. YUM!
Not sure how I missed this … but here I am wishing I had known so I could’ve assigned one of my grown children to make it for my birthday last week. YUM!