This Lil Piglet

Baileys Chocolate Rainbow Cake

Boozy Baileys Chocolate Rainbow Cake // thislilpiglet.net

Rainbows and sunshine; who doesn’t need a little of that especially on gloomy winter days? This boozy Baileys Chocolate Rainbow Cake is happiness in a cake, both visually pleasing and bursting with flavour. It also hits the mark for St. Patricks Day or a special someone’s birthday. BONUS.

Baileys Chocolate Rainbow Cake Cutting // thislilpiglet.net

My son has been begging for me to make him anything and everything rainbow. He’s obsessed. His birthday is only a couple short days after St. Patricks Day so it’s the perfect reason for me to bring a smile to his face.

Don’t worry, I made a smaller kid-friendly version free of alcohol. But for the adults, a slice of this boozy version of Baileys Chocolate Rainbow Cake is fun too.

Baileys Chocolate Rainbow Cake – All the Heart Eyes

I admit rainbows make me happy; it’s not just my son. Especially when it’s this grown-up version. Baileys Chocolate Rainbow Cake is layered in moist chocolate, with a hint of Baileys Irish Cream, and smooth and creamy vanilla buttercream icing. Eating this cake is only part of the fun.

To construct the layers, ensure the cakes are completely cooled before attempting to layer and frost the cake. A quick layer of dirty icing makes smoothy on the coloured icing easier and don’t worry if the lines aren’t straight, the look makes for a slight ombre effect. Topped with whipped cream and sprinkles, I bet you can’t stop at just one slice of this boozy Baileys Chocolate Rainbow Cake.

Depending on the slice size, this Baileys Chocolate Rainbow Cake should serve 6-8 and bring a little smile to those you share this dessert with.

Enjoy!

Baileys Chocolate Rainbow Cake Slice // thislilpiglet.net

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Yield: 8

Baileys Chocolate Rainbow Cake

Baileys Chocolate Rainbow Cake is layered in moist chocolate, a hint of Baileys Irish Cream, and smooth creamy vanilla buttercream icing.
Prep Time 16 minutes
Cook Time 32 minutes
Additional Time 15 minutes
Total Time 1 hour 3 minutes

Ingredients

  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • ¾ cup hot water
  • ½ cup Bailey’s Irish cream
  • 2 tsp vanilla extract
  • Buttercream (makes 1 ½ batches)
  • 5 sticks salted butter at room temperature
  • 7 ½ cups confectioners sugar
  • 3 tsp vanilla extract
  • 6 tbsp heavy whipping cream
  • Red, orange, yellow, green, blue, and purple food color. (gel is best)
  • Other materials
  • 6 piping bags or ziplock bags
  • Cake turntable

Instructions

Prepare 3 - 6” cake pans with with nonstick spray and preheat your oven to 350 degrees F.

Prepare the cake by combining all dry ingredients into the bowl of a stand mixer with a whisk attachment, or large mixing bowl. Whisk the dry ingredients until there are no lumps.

Add the eggs, milk, Bailey’s, oil, and vanilla and mix until well combined.

Add in the hot water last and mix on low speed until combined. After the water has mixed well, adjust to high speed for 1 minute.

Pour the batter evenly into the prepared pans and bake for 30-32 minutes or until a toothpick inserted in the middle comes out clean.

Once the cakes are out and cooling, prepare the buttercream by creaming butter in the bowl of a stand mixer with a paddle attachment until soft and fluffy. 

Add in the vanilla.

Add in the powdered sugar one cup at a time while the mixer is on the lowest speed. It will look like there is too much, but that is okay. 

Add in the heavy cream and the mixture should start to come together. 

Once the mixture is creamy and combined, mix on high speed for 5-6 minutes. This will help give more of a “whipped” texture. 

When the cake are completely cool, level with a large cake knife or cake leveller. Assemble cake by adding one layer onto a cake board or stand and top with about ½ cup buttercream and level. Continue with all layers. Cover the outside of the cake in a thin layer of buttercream to help seal in the crumbs. It will not look pretty, but that is okay. 

Allow to sit in the fridge while you prepare for the next step. 

Prepare 6 bowl and spoons and your 6 piping/ziplock bags. 

Place about ½ cup frosting into each bowl and colour one of each colour listed above. Mix well until there is no white left. Add one colour to one piping bag. 

Cut a small hole in the tip of your bag, about ½ inch. 

When your cake is cooled, start at the bottom of the cake with purple and pipe two small lines of buttercream. Continue with each colour. 

Using a bench scraper place gently against the cake and using a turntable, turn the cake to smooth buttercream. If there are any holes left with no buttercream or you can see white underneath, place more buttercream in that spot and repeat with the bench scraper until you get a smooth surface with no white spots showing through. 

Decorate with your favourite sprinkles and enjoy! 

Baileys Chocolate Rainbow Cake Sliced // thislilpiglet.net

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