Pin It!

Chocolate Mudslide Cake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey’s Irish Cream. It’s a decadent chocolate cake that’s covered with a spiked buttercream and covered with ganache. You’ll be surprised how easy this chocolate cake recipe is!

If you love chocolate cake as much as I do, you should also try my Mudslide Poke Cake and my Guinness Chocolate Cake.

Side View of Homemade Chocolate Mudslide Cake

Chocolate Mudslide Cake

This past weekend I kicked my butt into gear and eased myself back into my workout routine. I’ve been putting it off for weeks and I’m just realizing that summer is quickly approaching, as is our yearly summer lake trip. This sneaks up on me every year! It’s embarrassing how close the gym is to our house, I don’t even have to drive there. I’ve actually been doing really well with my eating lately, but I haven’t been tracking my points, so I started that again as well.

Close Up Image of Chocolate Mudslide Cake With Ganache

Part of what I’m trying to do is really limit my sweets. I’m trying to bake every other weekend instead of every weekend so that there are less temptations around. But then at night I’m scrolling through Instagram and my boyfriend starts talking about cookies and I find myself digging into his stash of peanut MnMs. I have to keep telling myself to fight the urge, but MnMs though!

Then there’s this Chocolate Mudslide Cake. All healthy eating habits go straight out the window when this cake is around.

After I made my Chocolate Stout Cake, I knew there were more chocolate cakes in my future, and with booze of course.

A Slice of Cake With Chocolate Ganache

Is Bailey’s Or Kahlua Best For This Chocolate Cake Recipe? 

For this mudslide cake, I swapped out the chocolate stout for Kahlua in the cake, I changed up the frosting to include a hint of coffee and a drop of Bailey’s Irish Cream and I’ve topped this cake off with some Bailey’s chocolate ganache. Technically you don’t need both liquors I suppose. You could use all Baileys or all Kahlua and call it a day.

What Does Chocolate Mudslide Cake Taste Like?

The cake is definitely dense with a compact crumb. I find that most of my boozy desserts are that way. The chocolate flavor is a bit stronger because I use Hershey’s Special Dark sweetened cocoa powder. It is the BEST and my go-to cocoa powder when I want that intense chocolate flavor.

Image of a Fork in Chocolate Cake With Ganache

How To Make The Best Whipped Chocolate Frosting

With the dense cake, you need a nice whipped chocolate frosting to go along with it. The key to getting the frosting to the right consistency is for it to be just slightly softened, maybe 30 minutes on the counter top, and then whip it for several minutes before adding the powdered sugar. Then, you’ll whip it again for a few minutes after you’ve added all the liquid and dry ingredients. There’s plenty of frosting to go around here and that’s just the way I like it. In my Valentine’s Day Cake tutorial, I talked a bit of the useful tools for frosting cakes, although I can’t take original credit for that either. That’s all thanks to my bestie as well.

Image of Kahlua Chocolate Cake with Slice Missing

How To Add The Drippy Chocolate Ganache 

I’ve been wanting to master the drippy chocolate ganache on my cakes for SO long. I’ll tell you that the back side of this cake isn’t as pretty, but after a little practice, it totally works. My friend Lindsay has this great tutorial for how she does the drippy ganache and it totally works! You just need to make sure the ganache is thin enough to drip easily. At first I thought my ganache was thin enough but after the first drip, I could tell it needed just a bit more liquid to thin it out. You can fix this by adding your liquid about one drop at a time.

Side View of a Slice of Chocolate Cake

How To Decorate This Chocolate Cake

Once the ganache is slightly firmed up, you can pipe the edges of your cake with a large star tip. I prefer to use Ateco 846. It’s quite large, so you’ll need to make sure to leave yourself enough frosting for this, probably about a cup and a half.

I definitely cut myself a big ole’ fat slice of this cake, and I’m not even sorry about it.

Image of a Homemade Chocolate Cake

Keep up with all the happenings. Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Chocolate Mudslide Cake on a White Cake Stand

This Chocolate Mudslide Cake is what dreams are made of. The decadent chocolate cake is baked with Kahlua, and frosted with a Kahlua chocolate buttercream. It’s finished with a Bailey’s spiked chocolate ganache. This is one recipe you’ll be craving for weeks.

Chocolate Mudslide Cake

  • Author: Julianne Dell
  • Prep Time: 60 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 slices


This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey’s Irish Cream. You’ll be surprised how easy this recipe is!


For the cake

  • 1 cup Kahlua liquor
  • 4 tablespoons light sour cream
  • 2½ cups all-purpose flour, sifted
  • ¾ cup Hershey’s Special dark chocolate cocoa powder, sifted
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, melted
  • ¼ cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon pure vanilla extract

For the frosting

  • 2 tablespoons hot water
  • 1 teaspoon instant espresso powder
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup Hershey’s Special dark chocolate cocoa powder, sifted
  • 8 cups powdered sugar
  • 3 tablespoons Kahlua or Baileys
  • 1 teaspoons vanilla extract
  • Pinch of salt

For the ganache

  • 6 ounces dark chocolate chips
  • 2 to 3 tablespoons Kahlua or Baileys


For the cake:

  1. Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
  2. Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
  3. In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.
  4. In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.
  6. Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
  7. Pour the batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
  9. Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.

For the frosting: Please note this is a large batch and requires a large bowl. You might consider making this in two batches

  1. In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
  2. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
  3. Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
  4. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  5. Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  6. You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.

For the ganache: In a microwave-safe bowl, combine the dark chocolate chips with 1 tablespoon of the brewed espresso. Microwave in 30 second increments, stirring each time until the chocolate is melted.

Remove from the microwave and add 1 tablespoon of Kahlua at a time, stirring until well mixed. Use your judgment to test how thin the ganache needs to be in order to nicely drizzle down the sides of your cake. You can slowly add additional Kahlua, just drops at a time as needed.

To assemble the cake: Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top. The frosting will help prevent the cake from sliding.

  1. In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.
  2. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
  3. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
  4. Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.
  5. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
  6. First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.
  7. Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.
  8. To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.
  9. Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.
  • Category: Cake
  • Method: Oven
  • Cuisine: American

More Dessert Recipes You Might Like:

Mudslide Poke Cake

Mudslide Poke Cake

Chocolate Stout Cake

Chocolate Stout Cake

Virgin Mudslide Cupcakes

Virgin Mudslide Cupcakes

Triple Irish Cream Cupcakes

Triple Irish Cream Cupcakes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

47 Responses
  1. Lynda

    Cake is so dry. I tried using full fat sour cream because I had read the reviews about how dry it was. I’m not sure if it helped or not because it was still terribly dry. The frosting is nearly impossible to work with because it’s so thick and that’s after adding additional liquid. I didn’t bother with the ganache since the ingredients didn’t look complete since it was talking about espresso in the instructions but not in the recipe ingredients.

  2. Paula

    First, let me say your cake beautiful and I was hoping for the same outcome. My cake turned out very dry. It is very chocolatey though. I only made 1/2 the icing recipe because it would have been way too much for my family. Not sure what I did wrong but the cake is just too dry, Also, I added more Kahlua to the frosting than called for and then added heavy whipping cream to get it thin enough to spread. I was disappointed but will try other recipes for sure. Thanks for sharing.

  3. Sally Vose

    This cake has my mouth watering! Your recipes is so wonderful and awe-inspiring. Thank you for another great recipe.

    Congratulations on your new baby boy! So happy for you all.

  4. Emily

    Hi, I’m just wondering if I read the frosting directions correctly. I followed the recipe as directed but my frosting came out so stiff that I could barely spread it. I had actually been afraid that it would be too soft because my apartment is a bit warm today so my butter was extra soft. Do you have any suggestions? I kept adding splashes of Kahlua and milk to thin it out, but it took a lot and never really got to the consistency I would have liked. Tastes good though! Thanks.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Emily- I can’t say for certain without seeing it, but perhaps to butter needed to be beaten for longer either/and in the beginning and when added the powdered sugar. It’s also quite a large batch of frosting, so with a standard size mixer it takes little longer. I am sorry it gave you trouble.

  5. Kim

    Can this be stored at room temp on counter or does it need to be in fridge? Making it today for my daughter’s 21st Birthday ?

  6. Caitlin

    The cake itself was far too sweet and extremely heavy. It also seemed to be lacking some added moisture, just a tad more would have helped it out. The frosting was delicious though, and I probably would have been satisfied just eating that!

    Sadly would not make this recipe again. It just seems slightly off.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Caitlin, thanks for your feedback, I’m going to take another look at the recipe, but I do remember the cake being very dense.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Anne, I do not recommend rewhipping the frosting. I’ve never had success with rewhipping a homemade whipped cream. I would prepare the cake and add the pudding, then pop it in the fridge and add the frosting the day of.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi William, You could but the layers would be very thick, and might be a little dry because of the extra baking time. Additionally you would need to adjust the amount of frosting or you will have quite a bit of leftovers

  7. Kesha

    So is Kahlua or Bailey’s better in the frosting? I have never had either. I am not a drinker, but I would love to make this cake for my best friend. I just do not want to ruin the surprise by asking her what her favorite would be?

  8. Crystal G McGoldrich

    Also how many days dose it last? I was going to make couple of days before. And how should store in the icebox of is ok in a cake cover until then?

  9. Crystal G McGoldrich

    On the Chocolate Mudslide Cake on the frosting and ganache you said you can use Kahlua or Baileys but on the Cake it just said to use Kahlua, can you use Kahlua or Baileys for the cake also?

  10. Tanya

    Hi. Love this recipe. I live in australia and cannot seem to find the hersheys cocoa powder anywhere in town. Would it greatly affect the flavour of the cake if i used a different cocoa powder?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Keegan, For the cake you can substitute milk. For the frosting I would consider heavy whipping cream or milk.

      1. G

        In the virgin mudslide cupcakes recipe (vanilla), the recipe subs Inn Bailey’s mudslide coffee creamer. I would use that for the frosting and the cake, right? I wanted to commit this decadent chocolate recipe but we don’t have alcohol on hand and can’t quite run out to buy 2 different liquors to make a cake LOL

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi there, I have not tested the recipe with coffee creamer but it is certainly worth a try!

  11. lisa levine

    Hi Christine,

    This masterpiece sounds incredible! Can this cake stand at room temperature after being frosted, and if so, for how long?


    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Lisa, I stored mine at room temperature for 2-3 days. The temps were mild and not to hot or muggy. I would not suggest to leave this out if your house is hot and humid.

  12. Janice

    Looks amazing…but your “light sour cream” made me laugh with all the rich ingredients…lol That’s like ordering a Big Mac trio super sized and a diet coke…:)

    I will definitely be trying this!!!

  13. Laura @ Laura's Culinary Adventures

    Looks decadent! I can’t even imagine trying to watch my weight while having such incredible desserts around!

  14. Elizabeth @ Confessions of a Baking Queen

    This is a drop dead gorgeous cake. I love making rich chocolate cakes with a frosting and ganache on top, they’re just always show stoppers. And well chocolate cake is way better than a white cake! And boozy desserts my fave. This is definitely on my list of cakes to make one day!

  15. Mir

    It’s hard having all the desserts in the house when summer is coming and the bathing suits are a reality. I’ve been doing desserts but making them skinnier and healthier. It’s not always easy, though!
    And I would totally face plant into this. It’s GORGEOUS, and I love a dense crumb. Yay for mastering drippy ganache!

  16. Catherine

    What a gorgeous creation…all that beautiful chocolate! I would love a slice of this…another showstopper, Julianne! xo, Catherine

  17. D Dell

    I never learn! Viewed this first thing in the morning before breakfast! Now I’m adding Kahlua and Baileys to my coffee…at work!
    Just kidding. Boy this look fantastic!

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.