Chocolate Sheet Cake with Baileys
An indulgent chocolate sheet cake infused with Baileys, perfect for gatherings and celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the cake base
- 2 cups granulated sugar For sweetness
- 1/4 teaspoon salt To enhance flavor
- 2 sticks butter For moisture, melt in saucepan
- 4 tablespoons cocoa powder For rich chocolate flavor
- 1 cup boiling water To activate cocoa
- 1/2 cup buttermilk Adds moisture and tang
- 2 whole eggs Beaten, for binding
- 1 teaspoon baking soda For leavening
- 1 teaspoon vanilla extract For flavor
Icing Ingredients
- 1.75 sticks butter Melt for icing
- 4 tablespoons cocoa powder For rich chocolate flavor in icing
- 6 tablespoons milk To thin the frosting
- 1 teaspoon vanilla extract For flavor in frosting
- 1 pound powdered sugar For sweetness in frosting
- 1/2 cup finely chopped pecans Optional, for added texture
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, and salt.
- Melt butter and cocoa in a saucepan, then stir in boiling water and mix well.
- Pour the melted cocoa mixture over the flour mixture and stir until combined.
- In a measuring cup, combine buttermilk, eggs, baking soda, and vanilla, then mix well.
- Stir the buttermilk mixture into the batter until smooth.
- Pour the batter into a greased sheet cake pan.
Baking
- Bake in the preheated oven for 20 minutes.
Icing Preparation
- While the cake is baking, prepare the icing by melting butter in a saucepan.
- Add cocoa to melted butter and stir until smooth.
- Remove from heat and mix in milk, vanilla, and powdered sugar until creamy.
- Fold in chopped pecans.
Finishing
- Once the cake is baked, pour the icing over the warm cake.
- Slice into squares and serve.
Notes
This cake pairs well with vanilla ice cream or coffee. For a festive touch, garnish with powdered sugar and berries.