Expanded Recipe for Baileys Chocolate Sheet Cake
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 cup hot water
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup Baileys Irish Cream
- 1/2 cup unsweetened cocoa powder
- 2 large eggs, at room temperature
- 1 teaspoon instant espresso granules
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Icing:
- 2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup Baileys Irish Cream
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract (optional)
Preparation
- Prepare Oven and Pan:
- Preheat your oven to 400ºF (200ºC).
- Spray a standard rimmed sheet pan with non-stick cooking spray, then lightly dust it with cocoa powder, tapping out the excess. This helps prevent the cake from sticking and adds an extra layer of chocolate flavor.
- Mix Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, instant espresso granules, baking soda, and kosher salt. This ensures the dry ingredients are free of lumps and evenly distributed.
- Combine Wet Ingredients:
- In another bowl or large measuring cup, combine the hot water and melted unsalted butter.
- Pour this mixture over the dry ingredients and whisk until just combined and smooth, ensuring there are no flour pockets left.
- Add Flavorings and Eggs:
- Stir in the Baileys Irish Cream and vanilla extract into the batter.
- Add the eggs one at a time, beating well after each addition to incorporate fully into the batter.
- Bake the Cake:
- Pour the batter into the prepared sheet pan, smoothing the top with a spatula.
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Prepare the Icing:
- While the cake is baking, prepare the icing by combining the room temperature butter, Baileys Irish Cream, and unsweetened cocoa powder in a large saucepan over medium-high heat.
- Bring to a boil while whisking constantly to prevent burning. Once boiling, remove from heat.
- Stir in the powdered sugar and vanilla extract, if using, until smooth and glossy.
- Finish the Cake:
- Once the cake is done, remove it from the oven and immediately pour the warm icing over the top, spreading it out to cover the entire surface.
- Allow the cake to cool in the pan for at least 15 minutes before slicing. This resting time lets the icing set slightly and makes cutting easier.
- Serve:
- Slice the cake into squares and serve. The cake can be served warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
By following these detailed steps, you’ll ensure that your Baileys Chocolate Sheet Cake turns out moist, flavorful, and beautifully presented!
