Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes » Layer Cakes

Dark Chocolate Layer Cake with Irish Cream Frosting

Published: Sep 6, 2017 · Updated: Jan 21, 2025 by Marye

Deep, dark chocolate layer cake recipe has an airy, smooth-as-silk Irish cream buttercream frosting. Tender and delicious!
Total time for the recipe to be finished.Total Time 40 minutes minutes
Jump to Recipe
Easy dark chocolate layer cake with a delicious Irish cream buttercream. from RestlessChipotle.com

There's nothing like a chocolate cake and this sumptuous dark chocolate layer cake recipe with Irish cream buttercream is absolutely the best. Ever. Two layers of velvety fudgy cake are separated by a light, fluffy buttercream that's kid friendly and easy to make. If you love whipped icing you'll be smitten with this decadent frosting for sure!

For this recipe you'll need: sugar, brown sugar, flour, dark cocoa powder (I used Hershey's Special Dark), baking soda, baking powder, salt, eggs, buttermilk powder, strong brewed black coffee, vegetable oil, vanilla, Bailey's Irish Cream liqueur or your choice, heavy cream, vanilla instant pudding powder, almond extract, butter

Tender dark chocolate layer cake recipe with Irish Cream buttercream is full of rich flavor. Tips for successful layer cakes, too! From RestlessChipotle.com
Table of Contents
  • Dear Aztec Kings... Thank You
  • Seriously THE Perfect Birthday Cake
  • Tips for Perfect Layer Cakes
  • Dark Chocolate Layer Cake Recipe
  • 📖 Recipe
  • 💬 Comments

Dear Aztec Kings... Thank You

Isn't a really dark chocolate layer cake just the best thing in the world?

There's something about that moment right before you take that first bite, watching the fork cut down through the layers of cake and buttercream, that is almost holy. I don't blame the Aztec kings for saving the chocolate for themselves.

So, there are chocolate cakes and then there are chocolate cakes that defy description. Honestly I think I have four or five recipes JUST for chocolate cake here on Restless Chipotle (like this chocolate Guinness bundt cake) and this one might just be my favorite -- at least until next time.

This one is super-fatted to be tender and there's not one thing in it that detracts from the pure chocolate flavor. The layers are sturdy without being dry and they hold together well for layering and frosting. I absolutely hate when I'm carefully moving a cake layer and it cracks or breaks.

I glue it together with frosting and put it on the bottom but you know what? I know it's a broken layer even if no one else is aware of it and it bothers me. I'm kinda OCD like that. THIS cake won't do that - just make sure you've cooled it completely.

Seriously THE Perfect Birthday Cake

I have two "in real life" friends that stuck with me through my divorce when everyone else fell away. They've been there for me through bad times and good times and I love them even more for it. Well Edye's birthday is in August -- and every year I throw her a surprise party on the weekend before her birthday. You'd think after so many years she'd be expecting it but every year she's surprised.

Crazy girl.

I usually  try to do chocolate layer cake because.... duh... chocolate. I do try to make them a little differently every year so as not to be too predictable. This year I made a homemade cinnamon gelato along with the cake. Needless to say she loved the cake and went nuts over the Irish cream buttercream.

It is not too sweet but it's very rich so smaller slices are probably better than bigger slices. For an 8-inch, 2 layer cake I'd guess you could get 12 to 16 servings rather than the 8 to 10 I usually suggest.

Easy dark chocolate layer cake recipe is enveloped in an airy Irish Cream buttercream frosting. SO amazing! From RestlessChipotle.com

Tips for Perfect Layer Cakes

I've found, over the years, that layer cakes are easy to make IF you know how. Here are some tips that should make your caking successful. 🙂

  • Always have your ingredients at warm room temperature before using them unless your recipe says something different
  • Use heavy baking pans. Your cake will cook more evenly and the outer crust won't get too dark or burn.
  • Grease the pans, then put a round of parchment paper or waxed paper on the bottom, then grease again and flour the pan, tapping any excess flour out.
  • Use cocoa instead of flour for flouring the pans before baking a chocolate cake -- no white streaks!
  • Make sure your oven is completely preheated.
  • Don't crowd the cakes. There needs to be space between the pans for good air flow.
  • Let the cakes cool completely before trying to work with them.
  • Use a fine toothed serrated knife for trimming.
  • Trim the cooled cake so that the top is even if it rounds up over the pan - which it probably will.
  • Put a smear of frosting on the cake plate before putting the first layer down to keep the cake from sliding.
  • If you want to make it really easy to assemble your cake cool the layers and then freeze them before using.
  • I like to run a couple (usually 4) of straws down through the filled cake about halfway between the center and the edge. I do this after I've stacked them but before I've frosted. It keeps the layers from sliding around - if you've made cakes in Texas in August you know what I mean.
dark chocolate layer cake recipe with a smooth and creamy Irish buttercream frosting. It's so good! Perfect for the chocolate lover in your life. from RestlessChipotle.com

Dark Chocolate Layer Cake Recipe

I used Hershey's Special Dark Cocoa in this cake because I wanted it to have an extra blast of chocolate flavor. It's why there is no milk in the cake - there's really nothing to interfere with you just tasting all of that yummy chocolate. I don't suggest making any substitutions in this recipe - you can't substitute buttermilk for the buttermilk powder, for example. You'll end up with a completely different cake. Same thing with the cocoa - take the time to get the dark cocoa. Hershey's Special Extra Dark Cocoa Powder is available in most grocery stores or Amazon has it, as well as several other varieties, available.

This chocolate layer cake recipe would make great cupcakes, too. I'd guess it would make 24 and you'd need to bake them for 20 minutes at 375F.

This is deliciously decadent with a cup of Irish coffee, by the way.

📖 Recipe

Easy dark chocolate layer cake with a delicious Irish cream buttercream. from RestlessChipotle.com

Dark Chocolate Layer Cake

5 from 5 votes
Print Save Recipe Saved! Rate Recipe
Prevent your screen from going dark
Deep, dark chocolate layer cake recipe has an airy, smooth-as-silk Irish cream buttercream frosting. Tender and delicious!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings:12 servings
Calories:821
Author:Marye Audet-White

Ingredients

Dark Chocolate Cake Layers

  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 ¾ cups all-purpose flour
  • 1 cup dark cocoa powder, extra dark plus more for dusting pans
  • ½ cup buttermilk powder, sifted if necessary to remove any lumps.
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups hot black coffee, brewed strong
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 egg yolk

Irish Buttercream Frosting

  • 4 cups confectioners’ sugar
  • ½ cup Bailey's Irish Cream liqueur, , or your favorite
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups salted butter, cut into cubes and brought to room temperature
  • ½ cup heavy cream
  • 1 tablespoon vanilla instant pudding powder

Instructions

Dark Chocolate Cake Layers

  • Preheat the oven to 350F.
  • Butter two 8-inch round cake pans with high sides
  • Place an 8 inch-round piece of parchment or waxed paper on the bottom of each pan.
  • Butter the parchment (or waxed paper) and dust the pans with a few tablespoons of cocoa powder
  • Stir the dry ingredients together in a large mixer bowl.
  • Whisk the coffee and vegetable oil together in another bowl.
  • Stir it into the dry mixture with the mixer on low speed.
  • Beat the eggs and egg yolk with the vanilla and add to the bowl.
  • Beat on low speed until the mixture is smooth and well blended.
  • Divide evenly between the two pans (if your pans don't have high sides like WIlton you might need 3 pans).
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pans.
  • Remove from the oven and cool for 15 minutes.
  • Run a butter knife around the pans between the cake and the pan side to loosen the cake.
  • Carefully invert onto a wax paper covered surface and let cool completely.

To Assemble

  • Put a smear of buttercream on the cake plate.
  • Trim cakes as needed to make them level.
  • Gently place the cake, trimmed side down, on the cake plate and press gently.
  • Smooth a thick layer of the buttercream over the top of the cake.
  • Carefully place the remaining layer (cut side down) on the top of the buttercream.
  • Press gently.
  • Push 4 straws vertically through the cakes to hold the layers into place.
  • Freeze for 1 hour.
  • Remove the cakes from the freezer and put a thin coat of buttercream over the whole thing.
  • Return to the freezer for 30 minutes or until the buttercream is firm. This is the crumb coat and will keep the cake crumbs from showing in the lighter frosting.
  • Trim the straws the same level as the top of the cake.
  • Finish covering the cake with the remaining buttercream.
  • Decorate as desired.

Irish Cream Buttercream

  • Sift the Confectioner's sugar to remove any lumps.
  • Fit the stand mixer with a paddle attachment.
  • Place the Confectioner's into the bowl.
  • Bring the Irish cream just to a boil.
  • Remove from heat.
  • Put the mixer on low speed and carefully pour the hot liqueur over the Confectioner's sugar in a steady stream.
  • Stop the mixer and scrape down the sides and bottom of the bowl
  • Turn the mixer to medium speed and beat until the sugar dissolves and the mixture is smooth and has cooled to room temperature.
  • Add the butter and the vanilla and almond extracts.
  • Beat until creamy and well blended, scraping down the sides and bottom of the bowl as needed.
  • Add the heavy cream and the vanilla pudding powder and beat on medium-high speed until the mixture is light and fluffy.

Nutrition Facts

Calories: 821kcal | Carbohydrates: 100g | Protein: 6g | Fat: 45g | Saturated Fat: 30g | Cholesterol: 114mg | Sodium: 694mg | Potassium: 291mg | Fiber: 2g | Sugar: 81g | Vitamin A: 1120IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 2.1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

More Layer Cakes Recipes

  • A slice of lemon layer cake with a fork cutting into it.
    Moist Lemon Layer Cake
  • Banana walnut cake slice with a bite removed.
    Banana Cake with Gooey Walnut Filling
  • Closeup of a slice of cake.
    Buttermilk Cake Recipe
  • A thick layer of white frosting on the whisk attachment of a mixer.
    Whipped Cream Cheese Frosting

Love it? Share it!

891 shares
  • Facebook
  • Flipboard

About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    5 from 5 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. Pauline Gudas says

    February 25, 2024 at 8:08 am

    5 stars
    Can you make this in a 9x13 in cake pan?

    Reply
    • Julie says

      May 21, 2025 at 8:36 pm

      Hi I used gluten free flour by mistake. Will it completely ruin the flavor of this cake?

      Reply
      • Marye says

        May 23, 2025 at 8:38 am

        I don't think so? The texture might be off.

  2. Ann Marie says

    March 05, 2021 at 3:37 pm

    Where can I find buttermilk powder

    Reply
    • Marye says

      March 05, 2021 at 7:05 pm

      If you can't find it in the baking aisle of your local store Amazon has it.

      Reply
  3. Marcea says

    March 26, 2018 at 3:12 pm

    So excited to make the dark chocolate cake for a friend.

    Reply
    • Marye Audet says

      March 28, 2018 at 11:51 am

      Let me know what you think!

      Reply
  4. Nelli says

    November 15, 2017 at 8:31 pm

    5 stars
    I have made this cake twice and my family absolutely loves it! I recommend it highly! It was my son's birthday cake this year! The icing is amazing. I make it three layers and it is just yum. The cake itself is moist and easy to ice and the Bailey's in the icing is so good. Just the right amount of dark chocolate flavor with delicate icing. Only problem is it is hard to stop eating it once you start...

    Reply
    • Marye Audet says

      November 16, 2017 at 5:40 am

      Thank you! I just love this cake!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.