Rich Chocolate Loaf Cake with Baileys Original Irish Cream Cream Cheese Frosting

There is something undeniably comforting about the scent of chocolate baking in a quiet kitchen. This recipe was born out of a desire for a cake that felt more like a warm hug than a standard dessert. I wanted a crumb that was impossibly moist—the kind that lingers on the fork—paired with a frosting that carried the sophisticated, silky warmth of Baileys Original Irish Cream. It is the type of cake you slice thickly on a rainy afternoon while the kettle whistles in the background, offering a deep, cocoa-rich escape from the world outside.

Why You’ll Love This

• The combination of olive oil and sour cream ensures the cake stays tender and moist for days, never veering into “dry crumb” territory.
• It offers a grown-up sweetness, where the bitterness of Dutch-processed cocoa meets the velvety, boozy notes of Irish cream.
• Whether you choose the humble loaf for a casual tea or the elegant layer cake for a celebration, the recipe adapts to your mood.
• The frosting is intentionally thick and “swooshable,” giving you that bakery-style finish without needing professional decorating skills.

The Skeptic’s Favorite

I once served this to a friend who famously claimed they “weren’t a cake person” and found most frostings far too cloying. They watched skeptically as I piled on the Baileys cream cheese mixture, yet after one small bite, the skepticism vanished. By the end of the evening, they were asking if there were any “unattractive” end pieces left over to take home. It is the balance of sea salt and the tang of the cream cheese that wins over even the most reluctant dessert eaters.

What Makes It Special

• Dutch Processed Cocoa: This gives the cake its signature dark, almost midnight hue and a smoother, deeper chocolate flavor than regular cocoa powder.
• Baileys Original Irish Cream: Not just a garnish, this is whisked into both the batter and the frosting to provide a consistent, creamy warmth.
• Boiling Water & Instant Coffee: This duo “blooms” the cocoa and chopped chocolate, intensifying the cacao notes and ensuring a velvety batter.
• Olive Oil & Butter: Using both provides the best of both worlds—the flavor of butter with the superior moisture retention of oil.

Making It Happen

The process begins by creating a stable foundation. You’ll whisk the olive oil, softened butter, and sugar with a splash of Baileys until the mixture is cohesive. Once the eggs are incorporated, you fold in your dry ingredients and sour cream, which provides that essential tang.

The real magic occurs in a separate bowl. By pouring boiling water over finely chopped dark chocolate, cocoa, and coffee, you create a liquid gold chocolate base. As you fold this warm mixture into the main batter, the kitchen will fill with an incredible aroma.

If you are making the loaf, it needs a patient 40 minutes in the oven. For the layer version, the smaller tins work faster, needing only 20 minutes. The most critical part of the narrative is the cooling; this cake is delicate when warm, so letting it rest—perhaps even a quick chill in the fridge—is what allows that dense, fudge-like texture to set perfectly before you apply the final “swooshes” of frosting.

You Must Know

• Always use room temperature eggs and sour cream to prevent the batter from curdling when you mix the fats.
• Do not skip the parchment paper lining; this cake is incredibly moist and needs that extra help to release cleanly from the tin.
• Wait until the cake is completely cold to the touch before frosting, otherwise, the cream cheese will melt and slide right off.
• When dusting with cocoa at the end, use a fine-mesh sieve for that professional, velvet-like finish.

Serving Ideas and Pairings

This cake is a star on its own, but a few additions can elevate the experience. Serve a thick slice with a dollop of extra-thick double cream or a handful of fresh raspberries to cut through the richness.

For drink pairings, a steaming cup of dark roast coffee or a flat white is the natural companion. If you are serving this as an after-dinner treat, a small glass of Baileys on ice or a dry espresso martini complements the chocolate and Irish cream notes beautifully.

Make It Different

• The Fruit Twist: Fold in a cup of fresh blackberries before baking for a burst of acidity.
• The Nutty Crunch: Add toasted, crushed hazelnuts to the top of the frosting for texture.
• Alcohol-Free: If you need to skip the booze, replace the Baileys in the batter with whole milk and a teaspoon of almond extract, and use a splash of heavy cream and extra vanilla in the frosting.
• Gluten-Free: A high-quality 1:1 gluten-free flour blend works well here due to the high moisture content of the other ingredients.

Storage and Reheating

Because of the cream cheese frosting, this cake must live in the fridge. Store it in an airtight container to keep the sponge from picking up other scents. It will stay fresh and delicious for up to 4 days. If you prefer a softer texture, take your slice out of the fridge 20 minutes before eating to let it come to room temperature. I do not recommend reheating the frosted cake, as the frosting will lose its structure.

Success Tips

The “swoosh” is your best friend. Don’t worry about making the frosting perfectly flat. Use the back of a large spoon to create deep swirls and ridges; these little valleys are where the cocoa powder settles, creating a beautiful contrast. Also, ensure your cream cheese is full-fat and at room temperature before beating to avoid any tiny lumps in your frosting.

Frequently Asked Questions

Can I use natural cocoa powder instead of Dutch-processed?
You can, but the cake will be lighter in color and slightly more acidic. Dutch-processed is preferred for that specific “Oreo-dark” look and mellow flavor.

My frosting is too runny, how do I fix it?
If it feels soft, chill it in the fridge for 30 minutes before frosting the cake. The Baileys adds liquid, so it’s important to beat the cream cheese and sugar until very stiff before gradually adding the liquid.

Can I make the loaf cake as muffins instead?
Yes, they will likely need about 18–22 minutes at the same temperature. Just keep an eye on them so they don’t overbake.

Why is there coffee in the recipe if it’s a chocolate cake?
The coffee doesn’t make the cake taste like a latte; instead, it acts as a flavor enhancer that makes the chocolate taste “more like chocolate.”

Can I freeze the cake?
You can freeze the un-frosted sponge wrapped tightly in plastic wrap for up to a month. I recommend frosting it fresh after it thaws.

Recipe Overview

Detail	Information
Prep Time	20 Minutes
Cook Time	40 Minutes (Loaf) / 20 Minutes (Layers)
Total Time	60 Minutes
Servings	10 – 12
Category	Dessert / Baking
Difficulty	Easy to Medium
Cuisine	Irish-Inspired / Contemporary
Yield	1 Large Loaf or 2 x 20cm Layers
Equipment	31cm Loaf Tin (or 2x20cm round tins), Stand Mixer, Mixing Bowls, Whisk

Ingredients

The Cake Batter

Ingredient	Amount
Olive Oil	½ cup
Softened Butter	¼ cup
Raw Sugar (Granulated)	1 ½ cups
Baileys Original Irish Cream	125ml (½ cup)
Eggs	2
Plain Flour	2 cups
Baking Powder	2 tsp
Bi-carb Soda	1 ½ tsp
Sea Salt	1 tsp
Sour Cream or Thick Yoghurt	½ cup
Dark Chocolate (finely chopped)	100g
Dutch Processed Cocoa Powder	½ cup
Instant Coffee Powder	1 tbs
Boiling Hot Water	1 cup

Frosting Options

Ingredient	Loaf Cake Version	Layer Cake Version
Cream Cheese	500g	750g
Vanilla Paste or Extract	1 tbs	1 ½ tbs
Icing Sugar	⅓ cup	½ cup
Baileys Original Irish Cream	65ml (¼ cup)	90ml (⅓ cup)
Sea Salt	Pinch	Pinch
Dark Cocoa Powder	For dusting	For dusting

Method

Loaf Cake Version

Preheat your oven to 180C / 350F (fan forced). In a large mixing bowl, whisk together the olive oil, butter, sugar, and Baileys until combined. Add the eggs and whisk until the mixture is smooth and pale.

Fold in the flour, baking powder, baking soda, sea salt, and sour cream. In a separate heat-proof bowl, combine the chopped dark chocolate, cocoa, and coffee powder. Pour the boiling water over them and stir until the chocolate has completely melted and the mixture is glossy.

Fold this warm chocolate liquid into your main batter until the color is uniform. Pour the mixture into a paper-lined loaf tin (approx. 31cm x 13cm). Bake for 40 minutes or until a skewer comes out mostly clean. Allow it to cool completely in the tin before removing. For the best frosting results, chill the cake in the fridge for an hour before decorating. Top with frosting, create your swooshes, and dust with cocoa.

Layer Cake Version

Follow the same batter preparation as the loaf cake. Instead of one tin, divide the batter equally between two 20cm paper-lined round tins. Bake at 180C / 350F for 20 minutes.

Allow the layers to cool completely. To assemble, place one layer on a plate and cover with about a third of the frosting. Place the second layer on top, then use the remaining frosting to cover the top and sides (if desired) with large decorative swooshes. Finish with a dusting of cocoa.

The Frosting

Using a stand mixer with the paddle attachment or hand beaters, beat the cream cheese until it is completely smooth and free of lumps. Add the vanilla, icing sugar, and salt, and beat again until well incorporated.

While the mixer is running on low, gradually pour in the Baileys. Once it is all in, turn the speed up and beat until the frosting is thick and smooth. Keep this in the fridge until the moment you are ready to frost your cooled cake.

Notes

• Measurement Tip: When measuring the flour, spoon it into the cup and level it off with a knife rather than scooping directly from the bag to avoid packing it too tightly.
• Cocoa Quality: The quality of your cocoa powder will directly impact the flavor of this cake. Look for a “Dutch-processed” or “Alkalized” label for the best results.

Nutrition

This cake is an indulgent treat designed for sharing. For those tracking specifics, a single serving (based on 12 slices) is approximately 450-500 calories, depending on the thickness of the frosting. It is high in joy and rich in flavor.

If you enjoy this recipe, I would love to hear how it turned out in your kitchen. Did you go for the loaf or the layers?