Baileys Chocolate Coffee Cake

Imagine it’s a crisp Saturday morning, the kind where the air smells faintly of spring and your kitchen beckons with the promise of something warm and wonderful. You’ve got a brunch planned—maybe a few friends, maybe just family—but you’re not in the mood to fuss for hours. That’s when Baileys Chocolate Coffee Cake strolls into your life like a charming guest who brings all the flavor and none of the stress. I first whipped this up last spring when I was scrambling to impress some last-minute visitors, and it turned into an instant hit. With its layers of moist cake, a coffee-charged filling, and that subtle Baileys glow, it’s a treat that feels indulgent yet comes together in a snap—perfect for 2025’s love of quick brunch recipes. Let’s dive into this delicious little story, step by step, and I’ll share every detail to make your bake a triumph.

Must-Have Kitchen Tools

Before we get to the good stuff, let’s talk about what you’ll need in your kitchen. You don’t have to be a pro baker to pull off Baileys Chocolate Coffee Cake, but a few trusty tools make the process smoother than a Baileys sip. First, a 9×9 baking pan is your canvas—this one is nonstick and heats evenly, and you can snag it here. I’ve used it for everything from brownies to this cake, and it never lets me down. Next, a handheld mixer is a lifesaver for the batter—this model is affordable and powerful, perfect for whipping things up fast. And don’t skip a whisk for the topping—this set is my go-to for its sturdy grip. Disclosure: This post contains affiliate links, meaning I may earn a small commission if you purchase through them, at no extra cost to you. With these tools ready, you’re set to create something magical.

Ingredients

Here’s the lineup to bring Baileys Chocolate Coffee Cake to life (serves 9-16, depending on how generous you slice):
For the Filling:

• Cooking spray (to grease the pan)
• ¾ cup (160 g.) packed dark brown sugar
• 2 Tbsp. unsweetened cocoa powder
• 2 tsp. instant espresso powder

For the Cake:

• ¾ cup (1 ½ sticks) unsalted butter, softened to room temp
• 1 ½ cups (300 g.) granulated sugar
• ⅓ cup (70 g.) packed dark brown sugar
• 2 tsp. baking powder
• 3 large eggs (room temp is best)
• 1 cup whole milk
• ⅔ cup sour cream
• ¼ cup Baileys Irish Cream
• 3 cups (360 g.) all-purpose flour

For the Topping:

• ¾ cup (150 g.) granulated sugar
• ¾ cup (90 g.) all-purpose flour
• 2 tsp. unsweetened cocoa powder
• ¾ tsp. instant espresso powder
• Pinch of kosher salt
• 4 Tbsp. unsalted butter, melted
• ½ cup semisweet chocolate chips, melted

These ingredients are your cast of characters—simple enough to find, but they come together for a rich, coffee-infused desserts experience that’s pure comfort.

Step-by-Step Instructions

Let’s bake this beauty together, with every detail to guide you.

Step 1: Prep the Stage
Start by placing a rack in the center of your oven and preheating to 350°F. Grab your 9×9 pan and give it a good coat of cooking spray—top to bottom, corners included. This keeps your Baileys Chocolate Coffee Cake from sticking, and trust me, you’ll thank yourself later when it slides out clean.

Step 2: Whip Up the Filling
In a medium bowl, whisk together the dark brown sugar, cocoa powder, and espresso powder. Give it a good stir until it’s a uniform, chocolatey mix—no lumps allowed. This is the gooey layer that’ll surprise everyone with its deep, coffee-rich flavor. Set it aside while we tackle the cake.

Step 3: Mix the Batter
In a large bowl, use your handheld mixer on medium-high speed to beat the softened butter, granulated sugar, brown sugar, and baking powder. Keep going for about a minute until it’s smooth and creamy—think fluffy clouds. Add the eggs one at a time, beating well after each so they blend in perfectly. Next, pour in the milk, sour cream, and Baileys—don’t be shy with that splash of Irish charm. Mix until it’s just combined, then slowly add the flour, beating gently. You want a thick, velvety batter that’s ready to hold all that flavor.

Step 4: Layer the Goodness
Pour half the batter into your greased pan, spreading it out with a spatula to cover the bottom. Sprinkle the filling mix evenly over it—it’ll look like a dusting of coffee heaven. Then top it with the remaining batter, smoothing it out so every inch is covered. This layering is what makes Baileys Chocolate Coffee Cake a standout among coffee-infused desserts.

Step 5: Crown It with Topping
In another medium bowl, whisk the granulated sugar, flour, cocoa powder, espresso powder, and a pinch of salt. Pour in the melted butter and stir until it forms a crumbly, streusel-like mix. Scatter this over the batter—don’t skimp, it’s the crunchy contrast that ties it all together.

Step 6: Bake and Drizzle
Slide the pan into the oven and bake for 60-75 minutes. Check it around the 50-minute mark—if the edges are getting too dark, tent it with foil for the last 10-15 minutes. It’s done when a toothpick in the center comes out clean. Let it cool for 10-15 minutes, then drizzle the melted chocolate chips over the top. That glossy finish? Pure brunch bliss.

Tips for the Best Baileys Chocolate Coffee Cake

Here’s where I spill a few tricks from my own kitchen trials:

• Baileys Twist: Up the Baileys to ⅓ cup if you’re feeling bold—just cut back a splash of milk to balance it.
• Extra Crunch: Toss some chopped pecans into the topping for a nutty kick.
• Morning Hack: Mix the dry ingredients the night before—10 minutes of prep becomes 5.
• Serving Warm: Reheat slices for 15 seconds in the microwave to bring back that fresh-baked vibe.

That last tip saved me at a brunch when the cake cooled too fast. A quick zap, and it was like it just left the oven—perfect for quick brunch recipes when time’s tight.

Nutritional Info

Here’s what a slice of Baileys Chocolate Coffee Cake brings (based on 9 servings):

• Calories: 802
• Protein: 9g
• Fat: 38g
• Carbs: 108g
• Sugar: 70g
• Sodium: 180mg

It’s a hearty treat, but that’s why we love coffee-infused desserts—they’re worth every bite. The sour cream and eggs add a little protein, but this is about indulgence, not counting calories.

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FAQs

Got questions? I’ve got answers from my baking escapades.

Can I use a different pan?
Sure—a 10-inch round works, but check it at 55 minutes since it might bake faster.

No espresso powder?
Swap it with instant coffee granules, finely ground. The Baileys Chocolate Coffee Cake still sings.

Can I freeze it?
Yes—wrap slices in foil and freeze for up to 2 months. Thaw overnight in the fridge.

Why’s my center soggy?
Bake a bit longer and use the foil trick—test with a toothpick to be sure.

Conclusion

Baileys Chocolate Coffee Cake isn’t just a recipe—it’s a warm, flavorful hug that fits right into our busy lives. In 2025, we’re all about quick brunch recipes that wow without the work, and this cake delivers. Whether you’re slicing it for a weekend gathering or sneaking a piece with your coffee, it’s a coffee-infused dessert that feels special yet simple. Grab your pan (like this one), bake it up, and let it shine. Pin your pics or tell me how it went—I’d love to hear! Want more quick brunch recipes? Follow my Pinterest for ideas that keep your mornings tasty and easy.