clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up of a slice of Bailey's Ice Cream Cake

Baileys Ice Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Chill Time: 4 Hours
  • Cook Time: 28 minutes
  • Total Time: 5 hours 28 minutes
  • Yield: 8-10 Servings
  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: American


This Baileys Ice Cream Cake has layers of chocolate cake, no-churn ice cream, chocolate ganache and whipped cream topping. There’s Baileys Irish Cream in almost every layer. 


For the Cake:

  • ¾ cup (143g) granulated sugar
  • ¼ cup (59ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons (10ml) pure vanilla extract
  • ¼ cup (48g) sour cream
  • 1 cup (140g) all-purpose flour
  • ¼ cup (28g) cocoa powder (I use Hershey’s Special Dark)
  • 1 ¼ (5g) teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup (158ml) brewed coffee

For the Ice Cream

  • 1 1/4 cup (325ml) heavy whipping cream
  • 1/2 cup (65g) powdered sugar
  • 8 ounces full-fat cream cheese
  • 1/2 cup (95g) granulated sugar
  • 1/3 cup (78ml) Baileys Irish Cream
  • 1 teaspoon (5ml) pure vanilla extract

For the Chocolate Ganache

  • 2 ounces dark chocolate (chocolate bar or chips)
  • 3 tablespoons (45ml) heavy whipping cream
  • 2 tablespoons (30ml) Baileys Irish Cream

For the Whipped Cream Topping

  • 1 cup (236ml) heavy whipping cream
  • 1/2 cup (65g) powdered sugar
  • 1 teaspoon (5ml) Baileys Irish Cream


For the Cake:

  1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & dust the edges with a combination of flour and cocoa powder.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream until combined.
  3. In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.

For the Ice Cream

  1. Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
  2. To soften the cream cheese in the microwave, unwrap and microwave on a plate for 15-20 seconds. Beat the softened cream cheese until it’s completely smooth and free of lumps. Next, add the granulated sugar and the vanilla extract and continue beating until well mixed.
  3. Next, mix in the Baileys until it’s well combined then fold in the prepared whipped cream and stir together until it’s fully incorporated.

To Assemble

  1. Prepare the pan. Line an 8-inch springform pan (or cake pan) with parchment paper or an 8-inch cake board. Line the sides of the pan with a cake collar or plastic wrap placed under the cake board and up the sides of the pan.
  2. Cut the dome off the top of the cake so it’s relatively flat on top. Transfer the cake layer to an 8-inch springform pan.
  3. Pour the prepared ice cream over the cake, spread evenly, and freeze for at least 30-60 minutes before adding the ganache. The full cake needs 2-4 hours to fully freeze before serving.

For the Chocolate Ganache

  1. In a microwave-safe bowl, combine the chocolate with the heavy whipping cream and Baileys. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely melted. Allow to cool completely.
  2. Pour the chocolate over the top of the ice cream layer and spread evenly. Return the cake to the freezer until the ganache has been set.

For the Topping

  1. Prepare a batch of whipped cream by chilling the bowl in the freezer for 5-10 minutes. Beat the heavy cream at medium-high speed until soft peaks form. Add the Baileys and the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the border on the outside edge of the cake.



To slice: Let it sit on the counter for 15-30 minutes before slicing. It doesn’t melt like traditional ice cream, and I find it’s easier to eat. Run a sharp knife under hot water until it’s warm, dry if off, and repeat it every time you slice the cake.

For the ganache: you can use either a bar or chocolate chips but I prefer a chocolate bar.


  • Serving Size: 1 Slice
  • Calories: 596
  • Sugar: 42.6 g
  • Sodium: 260.6 mg
  • Fat: 39.3 g
  • Carbohydrates: 55.8 g
  • Fiber: 1.5 g
  • Protein: 6.9 g
  • Cholesterol: 130.8 mg